Wednesday, October 31, 2012

This is a delicious cake! It's one of the many recipes that I found in my late mom-in-law's recipe box while I was cleaning out her home a few weeks ago. The greatest treasure she could have ever left for me...100's of her recipes, doesn't get more special than that :)


1 ½ sticks real butter

3 cups sugar

5 eggs

3 cups all-purpose flour

2 teaspoons lemon extract

¾ cup 7-UP (not diet)


2/3 cup plus 1 tablespoon powdered sugar

1 tablespoon fresh lemon juice

1 tablespoon 7-UP

Cream the butter and sugar together for about 10 minutes.  Add eggs, 1 at a time.  Gradually add the flour until all mixed well then add the lemon extract and 7-UP.  Pour into a well-greased Bundt pan and bake at 325 for 1 hour 15 minutes or until done.  When cake is cooled, mix glaze ingredients together well and drizzle over the top.



  1. Could the butter possibly be 1 1/2 cups instead of sticks? That is a lot of sugar to cream for such a small amount of butter. Checked a couple of different recipes and they all called for more butter.

    1. It can not be 1 1/2 sticks. Did you make this? 1 1/2 cups butter would be 3 sticks which would be much more in line with ANY pound cake recipe. Look at any pound cake recipe and specifically, any 7 Up pound cake recipe and you will see...

    2. In every sweet recipe I make I always always reduce the amount of sugar the recipe calls for. We don't like really sweet desserts. I've never ever had a problem doing this. All this sugar is not necessary.

  2. I noticed that the recipe doesn't call for baking powder or salt, just making sure it's correct before I make this beauty! Thanks for sharing the recipe! ;)

  3. 1 stick of butter equals 1/2 cup when using the butter that comes in 4 sticks per pound. So, 3 sticks equals 1 1/2 cup.
    There is no need for baking powder as the 7-up will produce the same effect.