EASY 7-Up Pound Cake Recipe
Found this awesome recipe on pintrest... Its sooooo good!
Ingredients:
1 box of yellow cake mix
1 (4oz ) box of Instant Lemon pudding
3/4 cup vegetable oil
3/4 cup sprite or lemon lime soda
4 eggs
Glaze:
2 cups Powder Sugar
1 Tablespoon lemon juice
2 1/2 tablespoons milk
Bake at 325 for 45-55 mins
Music:
3 INGREDIENT 7 UP COBBLER CAKE RECIPE | Bake With Me Easy Fruit Cobbler Cake
3 INGREDIENT 7 UP COBBLER CAKE RECIPE | Bake With Me Easy Fruit Cobbler Cake
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How to Make a Box Cake Mix taste homemade! ~ Game changing Box Cake Mix hacks ~ #duncanhines
These box cake baking hacks will never fail to elevate the quality and taste of your cakes. It has been tried and tested by the best in the game! Feel free to incorporate your favorite flavors and create your own magic!
Link to my homemade lemon vanilla pound cake
My pineapple coconut cake
My chocolate box cake back
Ingredients Used
1 Duncan Hines French Vanilla box cake mix
1 pk 3.4oz French vanilla instant pudding mix
4 large eggs @ room temperature
2/3 cup melted butter @room temperature or simply use same quality as box instructions (1/3 cup)
1 cup buttermilk (room temp)
1/2 tsp pure vanilla extract
1/2 tsp pure lemon extract
Mix and Bake per box instructions.
My aqua kitchen aid hand mixer
Nordic ware original Bundt pan
Instant Pot brand fluted pan
Martha Stewart 14”x20” cutting board
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7 Up Pound Cake (Using a box mix!)
Here's the recipe! Follow my video for instructions.
2 Pound cake box mixes
4 eggs
2/3 cup sour cream
3 tablespoons lemon juice
3 tablespoons lime juice
1 1/4 cups 7up
Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon lime juice
1 tablespoon 7up
Lemon Curd
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Music Credit:
A HUGE thank you to Pixels for letting me use his amazing Pure Imagination Remix! Check him out!
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OLD SCHOOL 7 UP POUND CAKE (FRIDAY NIGHT CAKE SEGMENT OF THE WEEK) (MOMS BIRTHDAY MONTH FAVORITES)
This is another very easy simple recipe
If you are a fan of lemon cake ,you will definitely love this cake
RECIPE/INGREDIENTS
1½ Cups Unsalted Butter, room temperature
3 Cups Granulated Sugar
5 Whole Eggs, room temperature
1 Tablespoon Lemon Extract
1 Teaspoon Pure Vanilla Extract
8 Ounces 7up Lemon Lime Soda, room temperature
3 Cups Cake Flour
Additional butter & cake flour to coat the inside of the bundt cake pan
(Note: This cake does not have baking soda or baking powder. The eggs are the leavening in this particular recipe.)
Optional Icing:
1 Cup Powdered Sugar
2 Tablespoons 7up Lemon Lime Soda (or Ginger Ale)
Directions
Preheat oven to 350 degrees
In a large bowl using a hand mixer, blend the butter and sugar until light and fluffy, takes about 5 minutes. Next, add the eggs to the batter one at a time until each one is thoroughly blended. Add the lemon and vanilla extracts, mix well.
Next, add the cake flour and 7up to the batter alternately beginning and ending with flour. Be sure to stop periodically to scrape down the sides of the bowl. Mix on medium speed (Here’s the rhythm: 1 cup flour, mix; ½ cup 7up, mix; 1 cup flour, mix; ½ cup 7up, mix; and the last cup of flour, mix.) The batter should be well incorporated.
Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with room temperature butter, just a thin even coating. Then put about a ¼ cup of cake flour into the pan and roll it around allowing it to stick to the butter in the pan, again, just a thin coating. Shake out the excess flour. Pour the cake batter into the cake pan evenly. Bake at 350 degrees for about 1 hour and 10 minutes or just until a wooden skewer comes out clean.
Cool the cake in the pan for 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about an hour.
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