While growing up for the holidays, my grandmother spent hours in the kitchen making homemade rolls, baking sweet potato pies, and baking pound cakes. I have a large family so, the dessert table had to be stacked. She made sure that on every holiday, the desserts were plenty and delicious. So, not taking anything away from my grandmothers, Ooooh child, listen, and let me tell you. This is a moist Cherry 7Up Cake to love for years to come.
If you pull this recipe off, you’re going to be the bomb at the party, the family gathering, or at work. I guarantee you. No one has tried a pound cake like this. This cake has a lemon zest and cherry flavor throughout the cake at the same time. It’s a 7-up cake with a twist.
Moist Cherry 7up Pound Cake to Love
Let’s get started
Set your oven to 325, and prepare your Bundt pan (Crisco and flour)
Chop your cherries and set them aside
In a large bowl, cream together the softened butter, and sugar. Once creamed go ahead and add the oil.
Next, add the extract, lemon juice and eggs, mix well
Add the flour and mix together, your mixture will be a little thick.
Lastly, fold in the cherries and 7-up mixture.
Note: Do not over-mix the cherry mixture.
This is a large recipe and will make a huge cake
While the cake is cooling, for 20 minutes or so. Take this time to make your glaze. After 20 minutes make sure you take the cake out of the pan to finish cooling.
Let’s make the GLAZE!
Now that we have the Moist cherry 7up pound cake you will love, now it’s time for the glaze, you will need
2 ½ cups of powdered sugar, 1 tsp of vanilla, 2 tablespoons of lemon juice, and ¼ cup of cold cherry 7-up
Start in a medium bowl mixing the vanilla, lemon juice, and vanilla, then slowly add in the powdered sugar and mix well.
Once the cake is cooled put it on your serving plate and drizzle the glaze on top of your cherry 7-up cake. Served chilled or at room temperature.
Enjoy this popular moist cherry 7up pound cake to love, now!
Cherry 7-up Pound cake Ingredients
Pound Cake Glaze
Cherry u0026amp;-Up Pound Cake Recipe Instructions
- Set your oven to 325
- Grease the pan (with CRISCO) and dust with flour
- Cut the cherries in quarters, you will need 1 cup st aside
- In a large bowl, mix the butter and sugar for about 5-10 minutes. This is creaming the butter.
- Add the oil, mix together
- Add the eggs, vanilla extract, and lemon juice mix for about 1 minute or less
- Add the flour a little at a time and mix it together.
- Add 3/4 cup of cherry 7 up to a measuring cup
- To the 3/4 cup of cherry, 7-up soda add 1/4 cup of cherry juice from the jar
- Fold in the 1 cup of cherries and lemon zest (optional)
- Bake the cake for 80 minutes, let cool out of the oven for 20-30 minutes
- flip the cake onto a cooling sheet and let the cake cool for a couple of hours.
- Place your cake on the serving tray and pour your glaze on top.
- In a medium bowl, add 2 1/2 cups of powdered sugar
- Make a hole in the middle of the sugar, in the center
- Add the lemon juice, vanilla, and cherry 7-up
- Whisk together a little at a time