The Atlanta Journal-Constitution
AUNT LUCILLE’S 7UP POUND CAKE
“This is a pound cake, and the only cake I can ever remember my Aunt Lucille ever making,” Vantrece says in her first cookbook,“the Twisted Soul Cookbook: Modern Soul Food With Global Flavors.”“for me, it will always carry cherished memories of celebrations and good times. This is the kind of recipe that reminds you how good old-fashioned cakes were (and can be). Definitely use 7UP for this recipe because it has a high level of carbonation that helps the cake to rise, and gives it a brighter, fresher lemon-lime flavor than other sodas.”
Note: For best results, Vantrece swears by Baker’s Joy No-stick Baking Spray with Flour and recommends a smoother Bundt pan for less chance of sticking. FOR THE POUND CAKE: 1 1/2 cups unsalted butter,
at room temperature 3 cups granulated sugar 5 large eggs, at room
temperature
1 teaspoon grated lemon
zest
1 teaspoon lemon extract 1 teaspoon vanilla extract 3 cups cake flour, sifted,
divided
3/4 cup 7UP, divided FOR THE 7UP GLAZE:
1 cup confectioners’ sugar 2 tablespoons fresh lemon
juice
2 tablespoons 7UP 1 teaspoon grated lime zest
Preheat oven to 325 degrees.
Spray a 10-inch Bundt or tube pan with nonstick cooking spray (see note above).
In the bowl of a stand mixer or with a hand mixer, cream together the butter and granulated sugar for 5 to 7 minutes, until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the lemon zest, lemon extract, and vanilla extract and mix until combined. Add the flour one-third at a time and mix on low speed, alternating with 1/4-cup portions of the 7UP, mixing well after each addition.
Pour the batter into the prepared pan and bake for 1 hour to 1 hour 15 minutes, until a toothpick inserted in the center comes out clean. Let cool for 30 minutes, then invert onto a wire rack and lift the pan off of the cake. Let the cake cool on the rack.
While the cake cools, make the glaze: In a small bowl, stir together the confectioners’ sugar, lemon juice, 7UP, and lime zest until smooth.
Using a 6-inch wooden skewer or toothpick, poke holes in the top of the cooled cake. Slowly spoon the glaze over the cake, letting it run into the holes and over the surface.
Set the cake aside for 10 minutes before serving to let the glaze absorb into the cake and give it a lightly lacquered finish.
The cake can be made well in advance, wrapped tightly in plastic, and frozen for up to 4 months. It will keep moist and can be pulled out to thaw several hours before serving. It’s great served alone or with ice cream or fresh fruit compote.
Serves 12 to 16.
Per serving, based on 12: 598 calories (percent of calories from fat, 38), 6 grams protein, 89 grams carbohydrates, 1 gram fiber, 25 grams total fat (15 grams saturated), 138 milligrams cholesterol, 36 milligrams sodium. Recipes excerpted from “The Twisted Soul Cookbook: Modern Soul Food With Global Flavors,” © 2021 by Deborah Vantrece. Reproduced by permission of Rizzoli New York. All rights reserved.