I am a huge lemon cake fan and am always looking for new recipes to try. I was intrigued with this one from Cook's Country June/July 2009 issue and decided to give it a try. Although not my favorite, a little on the dense side for me, it was good and had a mild lemon flavor to it.
7UP Pound Cake
2 1/2 cups granulated sugar
5 large eggs, room temperature
1/2 cup 7UP, room temperature
1 Tbsp. grated zest plus 2 Tbsp. juice from 1 lemon
1 Tbsp. grated zest and 2 Tbsp. juice from 2 limes
1/2 tsp. salt
20 Tbsp. (2 1/2 sticks) unsalted butter, melted and cooled slightly
3 1/4 cups cake flour
1 cup confectioners sugar
1 Tbsp. lemon juice
1 Tbsp. lime juice
Adjust oven rack to lower middle position and heat oven to 300 degrees. Grease and flour 12-cup non-stick tube pan. Process sugar, eggs, 7UP, zests, juices and salt in food processor until smooth. With machine running, slowly pour in butter and process until incorporated. Transfer to large bowl. Add flour in 3 batches, whisking with each addition.
Spread batter in prepared pan. Gently tap on counter. Bake until toothpick inserted in center comes out clean, 75 to 90 minutes. Cool in pan for 10 minutes, then turn out onto wire rack set over a rimmed baking sheet to cool completely, about 2 hours.
Whisk confectioners sugar with juices in bowl until smooth. Pour over cooled cake. Let sit for ten minutes before serving.