Delicious 7-Up Pound Cake

It�s often said that you shouldn�t have any regrets because you can�t change the past. That�s totally true and I actually believe that; I think my past experiences shape who I am today and if nothing else, they provide for excellent � if not slightly embarrassing � stories.

But that doesn�t mean I can�t slightly regret certain aspects of my past that, if changed, wouldn�t necessarily affect me too much. Okay, maybe they would. But here�s a list of random things I kind of regret.

Forreals, you guys � this cake is AMAZING. The flavor is so out of control awesome and the cake itself is dense, tender and moist as hell. It�s buttery, sweet, and citrusy thanks to the zip from lemons and limes. But really, it�s the texture that�s just so amazing. The 7-Up soda almost caramelizes the crust of the cake, lending a crisp texture to the tender crumb inside� which is precisely why you must invert it pretty quickly after removing it from the oven or that puppy will stick. And you must butter, flour, and grease the living �ish outta your bundt. Consider my words of wisdom very wise because I baked three of these cakes because of improper greasing of the pan. It�s a must!

Anywho. Let�s talk cake because cake. No regrets here.

Ingredients

• 1 & � cups (3 sticks) unsalted butter, softened
• 3 cups white sugar
• 5 eggs
• 2 Tbsp lemon juice
• 2 Tbsp lime juice
• 2 tsp vanilla extract
• 1 cup 7-Up Soda
• 3 cups all-purpose flour
• Zest of one lime
• Zest of one lemon
• GLAZE:
• 2 cups powdered sugar
• 1 Tbsp lime juice
• 2 Tbsp 7-Up Soda

Instructions

1. Preheat oven to 325 degrees F. Liberally (and I mean it!) grease and flour a bundt pan. If you think you've greased it well, grease it again. Seriously. Set aside.
2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs in, one at a time, beating well after each addition. Beat in the lemon and lime juice, lemon and lime zests, and vanilla extract to combine. Then, alternating with 7-Up and flour, add each gradually until a thick and smooth batter comes together.
3. Pour the batter into the prepared (and very well greased and floured!) bundt pan and bake for approx. 60-70 minutes or until a toothpick inserted near the center comes out mostly clean. Leave in pan for about 20 minutes before carefully inverting to a wire rack to cool completely.
4. To make glaze, in a medium bowl, whisk together the glaze ingredients. Drizzle on top of the cake and allow glaze to set before cutting into slices.

thanks done share recipes to : https://thedomesticrebel.com/2015/04/15/7-up-pound-cake/

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