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lemon butter frosted 7 up pound cake

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This is another cake that I shared at a recent community event I decided at the last minute instead of adding lemon juice as I had done in the past, I decided to pulverize an entire lemon and add it to the cake batter. Adding the whole lemon greatly ENHANCED the lemon flavor in the cake and brought the prominence of flavor more to the forefront. It was really tasty and I will be making it this way again in the future. Something different and quite tasty. Hope you like it too. The addition of the corn starch helps to give a smoother finish & softer texture of the cake.

yield 12 or more depending on portion size
prep time 30 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For lemon butter frosted 7 up pound cake

  • 2 stick
    butter, softened room temperture
  • 1 stick
    imperial margarine, softened
  • 3 c
    granulated sugar
  • 3 c
    all purpose flour, i used white lily
  • 3/4 c
    cornstarch
  • 1 md
    lemon, without seeds- processed in food processor
  • 6 lg
    eggs, room temperature
  • 6
    drops yellow food color, optional
  • 2 tsp
    lemon extact
  • 1 c
    7 up or any lemon lime soda will work
  • 7 UP FROSTING
  • 2 c
    powdered sugar sifted
  • 1/2 stick
    softened butter
  • 1/3-1/2 c
    7 up as desired for spreading consistency
  • 1 1/2 tsp
    lemon extract

How To Make lemon butter frosted 7 up pound cake

  • 1
    Preheat oven to 350 degrees F. Cut lemon into wedges removing seeds then place in a food processor and process until completely pulverized. Set aside till needed.
  • 2
    Cream Butter & margarine till creamy then slowly add in the granulated sugar, beating well after each addition has been added.
  • 3
    Now add the eggs one at a time and beat well after each has been added.
  • 4
    Sift the corn starch and flour together in medium size bowl. Then alternate adding the flour mixture with the 7 up in three intervals, and beat well after each addition.
  • 5
    Add in the lemon extract, pulverized lemon and yellow food color if using, and beat till blended into cake batter. Instead of lemon juice I chose to use the whole lemon pulverized.
  • 6
    Prepare cake pan by spraying with Baker's Joy or greasing with butter and dusting lightly with flour. Then pour cake batter into prepared pan, and place in preheated 350 degree F. oven and bake for 1 hour and 15 to 30 minutes, or until tooth pick inserted in center comes out clean. DO NOT FORGET TO LEAVE AT LEAST 1 1/2 TO 2 INCHES FROM TOP OF CAKE PAN TO ALLOW CAKE TO RISE DURING BAKING.
  • 7
    Remove cake from oven allow to sit in pan about 10 minutes then invert onto wire rack or cake plate ad allow to cool completely. Then frost as desired or leave plain. Combine all of the frosting ingredients into a medium size bowl, and beat with mixer until smooth, then frost cake as desired. Add a lemon rosette with cherry if desired for garnish.
  • 8
    The dark spots in the cake are from the pulverized lemon that is in the cake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Lemon Butter Frosted 7 Up Pound Cake:

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