Heads Up, 7-Up Pound Cake
Ingredients
- 1 1/2 cup unsalted butter at room temperature
- 3 cups sugar
- 1 teaspoon kosher salt
- 5 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- 3 cups cake flour, whisked or sifted to remove any lumps
- 1/2 cup Cherry 7-Up
- 1/2 cup maraschino cherries, patted dry
- 2 cups confectioner’s sugar, divided
- 3 tablespoons maraschino juice
- 2 tablespoons cream
Directions
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Heat oven to 315 degrees. Grease and flour a Bundt pan.
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In the bowl of a stand mixer, using the whisk attachment, beat the butter for 2-3 minutes until light and fluffy. Mix in the sugar and salt and beat for 6-7 minutes until fluffy and very light, scraping down the bowl a few times.
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Add the eggs one at a time until incorporated.
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Add the vanilla and lemon zest.
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On low speed, add the flour in a bit at a time.
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Pour in the Cherry 7-Up and mix in.
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Carefully fold in the cherries.
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Pour the batter evenly into the bundt pan.
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Bake for 70-85 minutes until cake is golden and is done when a wooden skewer inserted in the middle of the cake comes out clean.
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Cool in pan for 10 minutes then invert onto a serving plate.
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Once the cake is cool prepare the glaze.
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Divide the sugar, place 1 cup of the confectioners’ sugar in each of two bowls.
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To one bowl add the cherry juice and whisk until smooth.
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In the other bowl add the cream and whisk until smooth.
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Pour the white glaze over the cake then drizzle with the cherry glaze.