7-up Pound Cake

Jeanne Robertson’s 7-Up Pound Cake

This is what I'm fixin' to get in the kitchen and bake for Sewing Day at church today. I've made it twice now to sell, but have never tried it myself, so it's about time! (thanks to Christy Jordan, I found this recipe on www.southernplate.com)

Ingredients

• 1 cup butter or margarine
• 1/2 cup shortening
• 3 cups sugar
• 1-1/2 teaspoons lemon extract
• 1-1/2 teaspoons vanilla extract*
• 5 eggs
• 3 cups all-purpose flour
• 7 fluid ounces 7-Up (Can use diet)
• 1-1/2 cups confectioner's sugar (glaze)
• 2 tablespoons milk (glaze)
• 1/4 tsp lemon extract (glaze)

Instructions

1. In a large bowl, place butter, shortening, and sugar. Beat until it is fluffy and well mixed. Add in lemon extract and vanilla flavoring. Add in all of the eggs and beat again until blended in. Add in all of your flour and then seven up. Mix until smooth and creamy. Pour into greased and floured tube pan (Jeanne just uses Baker's Joy to spray on her pan to make this easier). Bake at 300 for one hour, or until toothpick inserted in center comes out clean. Jeanne says to let it sit for thirty minutes before turning out. I let mine sit for ten because that is just what I'm used to but I'll give thirty a try next time!
2. Combine all glaze ingredients and stir until smooth. Add more milk if too thick, more confectioner's sugar if too thin. Pour over cooled cake.
3. *Y'all saw how I do this in my Peanut butter pie tutorial. I just give a pour and leave it to God decide how much vanilla goes in there!
4. **I added the glaze but the original recipe didn't have it on there. If you make these to freeze, don't glaze them first, wait til you thaw 'em!