Honey Child Style 7 Up Pound Cake (Lemonade Cake)
- Ingredients
- 1 cup unsalted butter (rom temp softened)
- ½ cup solid coconut oil
- 2 3/4 cups granulated raw sugar
- 5 large eggs (room temperature)
- 2 teaspoons PURE vanilla extract
- 1 teaspoon PURE lemon extract
- Zest of 2 lemons
- Zest of 1 lime
- 3 cups all-purpose flour (sifted)
- ½ teaspoon salt
- ¼ cup heavy whipping cream
- 1 cup 7-Up or sparkling lemonade
- Glaze (1 cup of powdered sugar mixed with 2 tablespoons of 7- up/lemonade)
- Instructions
- Preheat oven to 165 C.
- Generously grease and lightly flour a bundt pan or two loaf pans. Set aside.
- In a large bowl, cream together butter, coconut oil and sugar for about 4 minutes on med high. You want to make a creamy fluffy grit free base. So make sure all the sugar is dissolved before you proceed.
- Mix in the eggs one at a time.
- Fold in the vanilla extract and lemon extract.
- Fold in the lemon zest and lime zest.
- Gradually add in the flour and salt and mix until combined.
- Mix the heavy whipping cream and 7-up until well combined and drizzle into the batter.
- Give a 30 to 45 seconds on high to assure maximum fluff.
- Spoon batter into pan or pans.
- Bake for 1 hour and 10-15 minutes
- Start checking at the hour mark or when a toothpick comes out clean.
- Let cake sit in pan until pan is warm to the touch.
- Remove from pan and place on a cooling rack until completely cooled.
- Drizzle with 7-up glaze while still warm. Let set until completely cool
