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American

7 Up Cake

A Southern pound cake where lemon-lime soda does the work of the leavening, giving a fine, buttery crumb and a crisp sugary crust. Baked here as one small loaf for a single person and finished with a sharp lemon glaze.

SnacksLunch & dinnerVegetarian
45 min15 prep · 30 cookEasy764 kcalper serving
7 Up Cake

Method

  1. Heat the oven to 170C (fan 150C). Line a small loaf tin, about 11 x 6 cm, with baking paper, leaving a little overhang at the ends. Take the egg and the 7 Up out of the fridge so both come to room temperature — cold liquid will split the batter and knock the fizz flat.
  2. Put 25 g of very soft unsalted butter and 50 g of caster sugar in a bowl and beat with electric beaters or a wooden spoon for 4 to 5 minutes, scraping down twice, until the mixture is almost white, light and grainy-fluffy. This aeration is the only lift the cake gets besides the soda, so do not cut it short.
  3. Break in 1 egg and beat it in a little at a time over about 1 minute, until the batter is glossy and homogenous rather than curdled, then beat in 0.25 tsp of lemon extract.

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Per serving

764kcal
13gprotein
120gcarbs
27gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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