7-Up Pound Cake

It’s often said that you shouldn’t have any regrets because you can’t change the past. That’s totally true and I actually believe that; I think my past experiences shape who I am today and if nothing else, they provide for excellent – if not slightly embarrassing – stories.

But that doesn’t mean I can’t slightly regret certain aspects of my past that, if changed, wouldn’t necessarily affect me too much. Okay, maybe they would. But here’s a list of random things I kind of regret.

(Insignificant) Things I Kind Of Regret

– Kissing a guy who’s nickname was “Tweak.” No.

– Wearing bell bottoms when I was a teenager.

– Wearing a butt-flap because my sUpEr PuNk boyfriend wore one. Butt flaps are good on no one. NO ONE.

– Dyeing my hair blue, only I didn’t bleach it properly so it turned this gnarly, swampy green and I didn’t change it.

– Getting an F in my seventh grade math class, thus resulting in summer school in a fly-infested classroom that smelled like packaged American cheese.

– Not wearing my retainer, thus resulting in a bottom-row single buck tooth. A SINGLE BUCK TOOTH. What the eff.

– Buying macarons at Whole Foods. I bought like 10 of them, resulting in paying an astronomical amount, and they all sucked. It was tragic on a whole ‘nother level.

– Applying turquoise eye shadow up to my eyebrows. MY EYEBROWS.

– Spending money on a velvet romper. Oof.

– Not yelling “I’m OUT!!” and throwing up the bird as I left my last job. It would have made for such a theatrical movie moment.

– Working at In N Out Burger for two hours. Yes, two. Because now it’s soomgawkward every time I go in there and look the stoic manager in the face.

– Reading my sister’s Seventeen magazine, once beloved by yours truly, and counting how many times the phrase “totes amaze” and my need to stab my eye coincide.

– Eating that third bag of chips or fifth cookie. Oops.

– Walking out of the salon with jack-o-lantern ORANGE hair… and paying her for it. Like, I still feel scorned.

– Opening a savings account but withdrawing the first $10 because I wanted McDonald’s.

– Not eating all of this 7-Up Cake. Because it was seriously delicious and I convinced myself one piece was enough when one piece is not enough.

Forreals, you guys – this cake is AMAZING. The flavor is so out of control awesome and the cake itself is dense, tender and moist as hell. It’s buttery, sweet, and citrusy thanks to the zip from lemons and limes. But really, it’s the texture that’s just so amazing. The 7-Up soda almost caramelizes the crust of the cake, lending a crisp texture to the tender crumb inside… which is precisely why you must invert it pretty quickly after removing it from the oven or that puppy will stick. And you must butter, flour, and grease the living ‘ish outta your bundt. Consider my words of wisdom very wise because I baked three of these cakes because of improper greasing of the pan. It’s a must!

Anywho. Let’s talk cake because cake. No regrets here.

*adapted from Taste of Home Magazine February 2015

5.0 from 3 reviews
Print 7-Up Pound Cake
Author: Hayley Parker, The Domestic Rebel Recipe type: Cakes/Cupcakes
Prep time: 10 mins Cook time: 70 mins Total time: 1 hour 20 mins
Serves: 12
Tender, dense and super moist, this buttery 7-Up Pound Cake is bright and zesty thanks to lemon and lime and fizzy soda.
Ingredients

1 & ½ cups (3 sticks) unsalted butter, softened
3 cups white sugar
5 eggs
2 Tbsp lemon juice
2 Tbsp lime juice
2 tsp vanilla extract
1 cup 7-Up Soda
3 cups all-purpose flour
Zest of one lime
Zest of one lemon
GLAZE:
2 cups powdered sugar
1 Tbsp lime juice
2 Tbsp 7-Up Soda

Instructions

Preheat oven to 325 degrees F. Liberally (and I mean it!) grease and flour a bundt pan. If you think you've greased it well, grease it again. Seriously. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs in, one at a time, beating well after each addition. Beat in the lemon and lime juice, lemon and lime zests, and vanilla extract to combine. Then, alternating with 7-Up and flour, add each gradually until a thick and smooth batter comes together.
Pour the batter into the prepared (and very well greased and floured!) bundt pan and bake for approx. 60-70 minutes or until a toothpick inserted near the center comes out mostly clean. Leave in pan for about 20 minutes before carefully inverting to a wire rack to cool completely.
To make glaze, in a medium bowl, whisk together the glaze ingredients. Drizzle on top of the cake and allow glaze to set before cutting into slices.

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You guys have no idea – this cake is AMAZING. So moist, so buttery, and so full of zesty, bright lemon and lime flavors. It’s absolutely scrumptious and would be equally delicious with powdered sugar instead of the glaze. Serve up with lemonade, limeade or 7-Up to get the full, fizzy and incredible effect

Have a super sweet day!!

xo, Hayley