7UP Pound Cake

I came across this recipe in a magazine and I think I remember it from the early 80's. I do not know if my mom or grandmother made this cake, but I remember wanting to eat this cake!

Cake:

2 1/2 cups sugar
5 large eggs (room temperature)
1/2 cup 7UP(room temperature)
1 tbsp lemon zest plus,
2 tspb juice from 1 lemon
1 tbsp lime zest, plus
2 tbsp juice from 2 limes
1/2 tsp salt
1 1/4 cups butter, melted and cooled slightly
3 1/4 cups cake flour

Glaze:

1 cup confectioner's sugar
1 tbsp lemon juice
1 tbsp lime juice

1. Adjust oven rack to lower middle position and heat oven to 300 degrees.
Grease and flour 12-cup non-stick tube pan or Bundt pan. In a food processor, process sugar, eggs, 7UP, lemon zest, lemon juice, lime zest, lime juice and salt until smooth.
With machine running, slowly pour in butter and process until incorporated.
Transfer to large bowl. Add flour slowly and whisk until combined.

2. Spread batter into prepared pan. Gently tap pan on counter. Bake 75-90 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely (about 2 hours.)

3. Glaze: Whisk confectioner's sugar, lemon juice and lime juice in bowl until smooth. Pour glaze over cooled cake. Let glaze set for 10 minutes. Serve.

***Note: Do not use Diet 7UP, the artificial sweetners cause the cake to come out tough and dull in taste. However, Mountain dew, Sprite or Ginger Ale could be substituted nicely.

Lemon Cake

This recipe came from my husband's awesome grandmother, Fira. This is one of my favorite desserts. I made it for the first time a few weeks ago and I'm making it again tonight.

1/2 cup butter (softened)
1 cup sugar
2 eggs
1/2 milk
1 tbsp plain yogurt
1 1/2 cups flour
1 tsp baking powder
grated rind of 1 lemon (save the juice of the lemon)

Pre-heat oven to 350 degrees.

1. Cream together the butter and sugar.
2. Add the eggs, one at a time to the butter and sugar mixture.
3. Add the lemon rind.
4. Sift the flour with baking powder and gradually add it to the above mixture.
5. Add the milk and yogurt

Bake in a greased and floured loaf pan for about 45 minutes or until golden brown. It should spring back at the touch of a fingertip.

While still hot...

Mix the juice of the lemon with 1/4 cup of sugar in a small sauce pan. Warm the mixture up, but do not boil.

Poke holes in the cake, pour the syrup on top all over and let it penetrate.

Let cool before serving. Freezes well when wrapped in aluminum foil and then in a zip-lock bag.