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A Lady Gave My Mother This Recipe in 1953 – 7 Up Pound Cake

A Lady Gave My Mother This Recipe in 1953 – 7 Up Pound Cake

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Absolutely! Here’s a warm, nostalgic article for your recipe “A Lady Gave My Mother This Recipe in 1953 – 7 Up Pound Cake”:

🍰 A Lady Gave My Mother This Recipe in 1953 – 7 Up Pound Cake

There’s something truly special about recipes that get passed down through generations — they carry stories, memories, and a taste of the past that feels like a warm hug from history. One such cherished recipe in my family is the 7 Up Pound Cake, given to my mother by a kind lady back in 1953.

This cake isn’t just a dessert; it’s a slice of nostalgia, a simple yet delightful treat that has stood the test of time with its moist texture and subtle citrus sparkle.

What Makes the 7 Up Pound Cake So Special?

Unlike traditional pound cakes that can be dense, this version uses 7 Up soda to create a light, tender crumb with a delicate lemon-lime flavor that’s unmistakably refreshing. It’s incredibly easy to make, with common pantry ingredients and a few secret touches that turn it into a family favorite.

Ingredients You’ll Need

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 7 Up soda (or any lemon-lime soda)
  • 1 teaspoon vanilla extract
  • Optional: powdered sugar for dusting or a simple glaze

How to Make This Timeless Cake

1. Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar until fluffy and pale.

2. Add Eggs

Beat in the eggs, one at a time, mixing well after each addition.

3. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt.

4. Alternate Adding Dry Ingredients and 7 Up

Gradually add the dry ingredients and 7 Up to the butter mixture, alternating between the two. Start and end with the dry ingredients. Stir just until combined — don’t overmix.

5. Add Vanilla

Fold in the vanilla extract for that classic aroma and flavor.

6. Bake

Pour batter into a greased and floured bundt or tube pan. Bake at 325°F (163°C) for about 1 hour and 15 minutes or until a toothpick inserted comes out clean.