7-Up Pound Cake with Lemon-Lime Zest Cream Cheese Frosting
7-Up Pound Cake with Lemon-Lime Zest Cream Cheese Frosting
Ingredients
For the 7-Up Pound Cake
- 3 cups White Lily all-purpose flour
- 1/2 teaspoon salt
- 12 ounces unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla bean paste
- 1 teaspoon LorAnn Princess Cake & Cookies flavoring, or lemon extract
- 1 lemon zest, from 1 lemon
- 1 lime zest, from 1 lime
- 1/2 lemon juice, from 1/2 lemon
- 1/4 cup sour cream
- 1/2 cup buttermilk
- 3/4 cup 7-Up soda
For the Lemon-Lime Zest Cream Cheese Frosting
- 4 ounces Philadelphia cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon LorAnn Princess Cake & Cookie Flavor
- 6 tablespoons sweet cream creamer
- 1 lime zest, from 1 lime
- 1 lemon zest, from 1 lemon
Instructions
- 1
Preheat the oven to 325°F. Ensure all cake ingredients are at room temperature.
⏱️ 15 min•🌡️ 325
- 2
Sift 3 cups of White Lily all-purpose flour into a bowl. Add 1/2 teaspoon of salt and mix well with a whisk. Set aside.
⏱️ 3 min
- 3
In a separate large mixing bowl, cream together 12 ounces of softened unsalted butter and 3 cups of granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Add 5 large eggs one at a time, mixing well after each addition. Mix for 30 to 60 seconds per egg, ensuring each is well incorporated. Do not overmix. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 5
Add 2 teaspoons of vanilla bean paste and 1 teaspoon of LorAnn Princess Cake & Cookies flavoring (or lemon extract). Mix in the zest of 1 lemon and the zest of 1 lime. Then, add the juice of 1/2 lemon. Mix until just combined.
⏱️ 3 min
- 6
Alternate adding half of the dry ingredients (flour + salt mixture) and half of the wet ingredients (1/4 cup sour cream, 1/2 cup buttermilk, 3/4 cup 7-Up soda) to the creamed mixture, mixing after each addition until just combined. Ensure the batter has a smooth consistency, but do not overmix.
⏱️ 5 min
- 7
Grease a bundt or tube pan thoroughly. For extra precaution, cut and place parchment paper pieces to line the bottom and sides of the pan, then spray again with a baking spray like PAM BAKING Perfect Release and dust with flour or sugar.
⏱️ 3 min
- 8
Pour the prepared cake batter into the greased and floured bundt or tube pan. Tap the pan gently on the counter to release any trapped air bubbles.
⏱️ 1 min
- 9
Bake for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 75 min•🌡️ 325
- 10
Allow the cake to cool in the pan for 10 to 15 minutes. Then, carefully remove the cake from the pan and transfer it to a wire rack to cool completely. This will take at least 45 minutes to 1 hour.
⏱️ 60 min
- 11
While the cake cools, prepare the frosting. In a bowl, combine 4 ounces of softened Philadelphia cream cheese, 1 cup of powdered sugar, 1 teaspoon of LorAnn Princess Cake & Cookie Flavor, 6 tablespoons of sweet cream creamer, zest from 1 lime, and zest from 1 lemon. Mix until smooth and creamy.
⏱️ 5 min
- 12
Once the cake is completely cool, pour or spread the Lemon-Lime Zest Cream Cheese Frosting evenly over the top of the cake.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
7-Up Pound Cake with Lemon-Lime Zest Cream Cheese Frosting
For the 7-Up Pound Cake
- 3 cups White Lily all-purpose flour
- 1/2 teaspoon salt
- 12 ounces unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla bean paste
- 1 teaspoon LorAnn Princess Cake & Cookies flavoring, or lemon extract
- 1 lemon zest, from 1 lemon
- 1 lime zest, from 1 lime
- 1/2 lemon juice, from 1/2 lemon
- 1/4 cup sour cream
- 1/2 cup buttermilk
- 3/4 cup 7-Up soda
For the Lemon-Lime Zest Cream Cheese Frosting
- 4 ounces Philadelphia cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon LorAnn Princess Cake & Cookie Flavor
- 6 tablespoons sweet cream creamer
- 1 lime zest, from 1 lime
- 1 lemon zest, from 1 lemon
Instructions
- 1
Preheat the oven to 325°F. Ensure all cake ingredients are at room temperature.
⏱️ 15 min•🌡️ 325 - 2
Sift 3 cups of White Lily all-purpose flour into a bowl. Add 1/2 teaspoon of salt and mix well with a whisk. Set aside.
⏱️ 3 min - 3
In a separate large mixing bowl, cream together 12 ounces of softened unsalted butter and 3 cups of granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Add 5 large eggs one at a time, mixing well after each addition. Mix for 30 to 60 seconds per egg, ensuring each is well incorporated. Do not overmix. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 5
Add 2 teaspoons of vanilla bean paste and 1 teaspoon of LorAnn Princess Cake & Cookies flavoring (or lemon extract). Mix in the zest of 1 lemon and the zest of 1 lime. Then, add the juice of 1/2 lemon. Mix until just combined.
⏱️ 3 min - 6
Alternate adding half of the dry ingredients (flour + salt mixture) and half of the wet ingredients (1/4 cup sour cream, 1/2 cup buttermilk, 3/4 cup 7-Up soda) to the creamed mixture, mixing after each addition until just combined. Ensure the batter has a smooth consistency, but do not overmix.
⏱️ 5 min - 7
Grease a bundt or tube pan thoroughly. For extra precaution, cut and place parchment paper pieces to line the bottom and sides of the pan, then spray again with a baking spray like PAM BAKING Perfect Release and dust with flour or sugar.
⏱️ 3 min - 8
Pour the prepared cake batter into the greased and floured bundt or tube pan. Tap the pan gently on the counter to release any trapped air bubbles.
⏱️ 1 min - 9
Bake for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 75 min•🌡️ 325 - 10
Allow the cake to cool in the pan for 10 to 15 minutes. Then, carefully remove the cake from the pan and transfer it to a wire rack to cool completely. This will take at least 45 minutes to 1 hour.
⏱️ 60 min - 11
While the cake cools, prepare the frosting. In a bowl, combine 4 ounces of softened Philadelphia cream cheese, 1 cup of powdered sugar, 1 teaspoon of LorAnn Princess Cake & Cookie Flavor, 6 tablespoons of sweet cream creamer, zest from 1 lime, and zest from 1 lemon. Mix until smooth and creamy.
⏱️ 5 min - 12
Once the cake is completely cool, pour or spread the Lemon-Lime Zest Cream Cheese Frosting evenly over the top of the cake.
⏱️ 5 min