When week#27 was getting close, I realized it was going to be a busy one, and I needed to bake ahead. I found out my folks were having company, and so I offered to bake something for my mom that she could pop in the freezer and pull out when she needed it. My mom has done so much for me since moving here, I feel like a cake really doesn’t even come close to repaying her! But – indeed, it is a yummy start!
She and I decided on a summer-y, 7-up cake. I’m hoping she saves me a bite to I can try it, but, by all appearances, I think it is going to be everything a cake should be – a pound cake but on the lighter side, full of fizzy-lemon flavor. Perfect for a hot summer day!
Its a simple recipe – I found it on pinterest! It was posted as a cut-out newspaper recipe – so, I’m not sure who to give credit to – I do know there was a handwritten date of October 1, 1981 on the photo, so I can say it is probably an old-school recipe. You can’t go wrong with a tried and true recipe like that!
1 1/2 cups butter
3 cups sugar
3 cups flour
3/4 cups 7-up
2 tablespoons of lemon extract.
Heat oven to 325 and prepare a 10″ tube pan. Cream butter and sugar, add eggs one at a time and mix well. Add flour. Next, add 7-up and extract. Spoon batter into prepared pan. Bake at 325 for an hour, maybe longer depending on your oven. When finished baking, cool and then remove from pan. Sprinkle with powdered sugar.