This Cake Is Made Of What?
7Up, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, land o lakes unsalted butter, lemon juice, Libby, lime, lime juice, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
My mouth is watering just looking at this picture.
When I was about 4 or 5 years old I remember my Sunday School teacher making the best treats ever. She would bring all the little kids a little something to munch on while she taught her class and once a month, she would bring a real special treat. Usually that consisted of cookies, cinnamon rolls, or even pizza every now and then. But one day she showed up with an amazing cake. She did not tell us what was in it until we were done eating it, but I remember being totally baffled.
This cake is light and fluffy and has all the perfect flavors. It is full of lemon flavors and is a little tart, but still perfectly sweet. The glaze over the top is soft and melted and it makes for a really delicious afternoon treat. I think it would go so well with a cup of tea!
After we finished eating it, our teacher told us it was made using 7 up! That is what gave it that amazing lemon flavor. I was mind blown. How could soda make a cake so good? But it was so, and I was not disappointed… instead, I decided to make it at home!
Photo and recipe courtesy of The Domestic Rebel.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Add the glaze while it is warm.
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2 Comments
My great aunt gave me the 7-up pound cake recipe some years ago and I still think of her every time I make it. My recipe is slightly different from yours and I’ve made a few changes also. I make it with ginger ale and almond flavoring and it makes a delightfully crunchy crust that always seems to disappear before the rest of the cake 🙂
my aunt used 7 up in her pie crust flakiest ever!!!