THE ULTIMATE 7 UP POUND CAKE RECIPE

Episode #16 THE ULTIMATE 7 UP POUND CAKE RECIPE 2 STICKS UNSALTED BUTTER (ROOM TEMPERATURE) 1 STICK SALTED BUTTER " 3 CUPS GRANULATED SUGAR 5 EGGS (ROOM TEMPERATURE) 1 TBSPN LEMON EXTRACT 1 TSPN VANILLA EXTRACT 8 ozs. or 1 CUP 7 UP 3 CUPS CAKE FLOUR (SWAN’S DOWN CAKE FLOUR) (BAKING) SPRAY GLAZE / ICING MIX (OPTIONAL) 1 CUP POWDERED SUGAR 2 TBSPNS REAL LEMON JUICE PREHEAT OVEN AT 350ºF/175ºC METHOD USING A HAND MIXER, BLEND THE BUTTER AND SUGAR IN A LARGE BOWL FOR ROUGHLY 4-5 MINUTES UNTIL THE BATTER IS LIGHT AND FLUFFY; ADD THE EGGS ONE AT A TIME AND MIX WELL. AFTER ALL THE EGGS ARE WELL INCORPORATED INTO THE BATTER, ADD THE LEMON AND VANILLA EXTRACT AND MIX WELL. ADD 1 CUP OF FLOUR AND MIX WELL ADD HALF OF THE 7 UP AND MIX WELL ADD THE 2ND CUP OF FLOUR AND MIX WELL ADD THE REMAINING HALF OF THE 7 UP AND MIX WELL ADD THE 3RD CUP OF FLOUR AND MIX WELL TO COMBINE. ****SPRAY BUNDT PAN WITH BAKING SPRAY**** POUR THE BATTER INTO THE CAKE PAN, GIVE THE PAN A COUPLE GENTLE TAPS ON YOUR COUNTER TO MAKE SURE THEY ARE NO AIR BUBBLES AND BAKE FOR APPROXIMATELY 60-80 MINUTES OR A TOOTHPICK COMES OUT CLEAN. WHEN DONE REMOVE FROM OVEN AND LET COOL COMPLETELY BEFORE REMOVING FROM PAN. SET THE CAKE ON A STAND OR CAKE DISH AND GLAZE. IN A SMALL BOWL, WHISK THE SUGAR AND LEMON JUICE AND MIX WELL TO COMBINE. SPOON OVER CAKE.