An easy pound cake from scratch is livened up with the addition of soda pop.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

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  • In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated.

  • Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.

Nutrition Facts

417.3 calories; 4.7 g protein; 50.8 g carbohydrates; 88 mg cholesterol; 115.7 mg sodium. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/07/2003
My family came for a family reunion and I ended up making this cake 7 times during a 4 day period. It was easy and everyone loved it. It had a good texture. I jazzed up the flavor by adding a seven up and powered sugar glaze. Read More
(170)

Most helpful critical review

Rating: 3 stars
02/26/2003
I loved the texture of the cake but it didn't have much of a taste. I would suggest adding any flavor that comes to mind. This cake had no flavor. Read More
(33)
91 Ratings
  • 5 star values: 65
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
11/07/2003
My family came for a family reunion and I ended up making this cake 7 times during a 4 day period. It was easy and everyone loved it. It had a good texture. I jazzed up the flavor by adding a seven up and powered sugar glaze. Read More
(170)
Rating: 5 stars
07/19/2007
This is the BEST! I put 1-1/2 tsp. of lemon {I like the flavor} and 1/2 tsp. vanilla, instead of 1 tsp. each flavoring. The texture was dreamy, as was the taste. Left it for 1/2 an hour to cool, and it came out perfectly. Cant say enough about it. Thanks, Sandee Read More
(148)
Rating: 5 stars
01/14/2004
This cake is so moist. But make sure you let it cool in the pan for at least 30 minutes before you remove from pan and let cool completely before placing any cover over it. This cake is always a hit! Read More
(110)
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Rating: 5 stars
12/29/2009
I made this cake 2 days ago and it is already gone! My Fiance' and mother in law destroyed it before it even got a chance to cool! The only thing that I did differently was add 3 cups of sugar and 5 eggs. Its not listed on here but I made a glaze to go along with it. To make the glaze you need 1/4 cup of 7 up and a 1/2 cup sugar. Cook in a saucepan until the sugar is dissolved. While the cake is still warm take a toothpick and punch holes through out the cake and pour the glaze over the cake. The glaze really made the cake yummy! I plan on making this cake again in the near future! Read More
(36)
Rating: 3 stars
02/26/2003
I loved the texture of the cake but it didn't have much of a taste. I would suggest adding any flavor that comes to mind. This cake had no flavor. Read More
(33)
Rating: 5 stars
03/31/2007
I searched long and hard for a 7-up pound cake as good as those my friends used to make back home and this is it! The cake is so delicate and flavorful that no glaze is needed. (I never liked those anyway!) Just a perfect cake. Your friends and co-workers will LOVE it- mine did! Read More
(29)
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Rating: 5 stars
12/18/2003
This is a really tasty and moist pound cake. We loved it!!! Read More
(24)
Rating: 5 stars
12/31/2006
Great Cake! It came out great despite the fact that I forgot to add a second stick of butter. I also took the advice of another reviewer and added 1 tblsp of vanilla and lemon extracts. The cake really tasted good. Read More
(20)
Rating: 5 stars
06/28/2008
True pound cakes are dense. So maybe it's just that you don't like pound cakes. Read More
(19)