Do anyone have a recipe for a good 7-up pound cake? I also need a recipe for a lemon icing.?

I want to surprise my mom with my cake because she is always bragging about how good her cooking is. She needs to realize that im a better cook.Do anyone have a recipe for a good 7-up pound cake? I also need a recipe for a lemon icing.?
This recipe has been around for years and, judging from its popularity, it will be around for many years to come.


1 cup butter, softened


1/2 cup shortening


3 cups sugar


1 teaspoon vanilla extract


1/2 teaspoon almond extract


5 eggs, at room temperature


3 cups all-purpose flour


1/2 teaspoon salt


1 cup 7 UP


For the Glaze:


1/4 cup 7 UP


1/2 cup sugar


Preheat oven to 300掳F. Grease and flour a 10-inch tube pan.





Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.





In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.





Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.





While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.


end recipeDo anyone have a recipe for a good 7-up pound cake? I also need a recipe for a lemon icing.?
7-UP Chocolate Chip Pound Cake:





1录 hours 5 min prep


10-12 servings





1 1/2 cups softened butter


3 cups sugar


2 teaspoons vanilla


5 eggs


1 3/4 cups all-purpose flour


1/2 cup cocoa


3/4 cup 7-Up soda


1 cup semi-sweet chocolate chips





1. Cream butter with an electric mixer.


2. Add sugar and vanilla; beat until light and fluffy.


3. Add eggs, one at a time, beating well after each addition.


4. Stir in flour and cocoa, blending thoroughly.


5. Stir in 7UP.


6. Fold in chocolate chips.


7. Spoon into a well greased 10-inch tube pan.


8. Bake at 350 for 1 hour.


9. Cool in pan on a wire rack for 10 minutes.


10. Remove from pan, cool completely.
Classic 7 UP Pound Cake





1 cup butter, softened


1/2 cup shortening


3 cups sugar


1 teaspoon vanilla extract


1/2 teaspoon almond extract


5 eggs, at room temperature


3 cups all-purpose flour


1/2 teaspoon salt


1 cup 7 UP


For the Glaze:


1/4 cup 7 UP


1/2 cup sugar


Preheat oven to 300掳F. Grease and flour a 10-inch tube pan.





Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.





In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.





Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.





While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.








Lemon Glaze:





1/2 cup water


1/2 cup sugar


1/3 cup lemon juice


2 teaspoons vanilla extract





For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Let cool.





7 MINUTE LEMON ICING


Serves 8.





Ingredients


鈥?2 large egg whites


鈥?1-陆 cups granulated sugar


鈥?3 Tbsp. cold water


鈥?2 Tbsp. fresh lemon juice


鈥?2 Tbsp. light corn syrup


1 tsp. vanilla extract (optional)


鈥?1 tsp. lemon zest, grated








Directions


Combine all ingredients, except vanilla and lemon zest, in the top of a double boiler or bowl.





Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer.





Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed.


Increase speed to high and beat another 3 minutes.





Remove top of double boiler.





Add vanilla and lemon zest.


Beat 1 minute on high speed until mixture holds stiff peaks and is satiny.





7-Up Cake





3/4 lb butter, softened


3 cups sugar


5 eggs


3 cups flour


2 tablespoons lemon extract


3/4 cup 7-Up soda





LEMON GLAZE


2/3 cup powdered sugar


1 tablespoon lemon juice





Cream butter and sugar together for 20 minutes.


Add eggs, 1 at a time, beating after each addition.


Add flour and lemon extract.


Fold in 7-Up.


Pour into well-greased 12-cup Bundt pan or tube pan.


Bake at 325 degrees for 1 to 1 1/4 hours.


Make Lemon Glaze- mix powdered sugar and lemon juice together.


When cake is cooled, dribble with Lemon Glaze.





Strawberry 7 up Cake





CAKE


1 (18 ounce) box strawberry cake mix (Duncan Hines is best!)


3 eggs


1/4 cup cooking oil (not olive oil)


1/4 cup water


1 cup carbonated lemon-lime beverage, drink (7-Up is best)


TOPPING


1 (3 ounce) box strawberry Jell-O gelatin dessert


3/4 cup boiling water


2-3 tablespoons sugar (or to taste)


3/4 cup cold water


3-4 cups fresh sliced strawberries (or one 1-pound package frozen strawberries, drained very well)


Cool Whip Topping, thawed





Set oven to 350 degrees.


Grease a 13 x 9-inch baking pan.


Mix ALL cake ingredients together in a bowl; beat well until smooth (about 3 minutes).


Transfer cake batter to a prepared baking pan.


Bake for 30-35 minutes, or until cake tests done.


Cool, and invert (turn over) cake onto a tray large enough to hold the cake.


To make the topping: Dissolve the jello powder completely in boiling water, with the sugar, then add in the COLD water; mix well.


Poke holes all over cake with a straw.


Drizzle the jello over entire top of cake.


Place the strawberries slices evenly over and covering all the cake.


Refrigerate cake for 2 or more hours.


Just before serving, top cake with Cool Whip topping.





7-UP Chocolate Chip Pound Cake





1 1/2 cups softened butter


3 cups sugar


2 teaspoons vanilla


5 eggs


1 3/4 cups all-purpose flour


1/2 cup cocoa


3/4 cup 7-Up soda


1 cup semi-sweet chocolate chips





Cream butter with an electric mixer.


Add sugar and vanilla; beat until light and fluffy.


Add eggs, one at a time, beating well after each addition.


Stir in flour and cocoa, blending thoroughly.


Stir in 7UP.


Fold in chocolate chips.


Spoon into a well greased 10-inch tube pan.


Bake at 350 for 1 hour.


Cool in pan on a wire rack for 10 minutes.


Remove from pan, cool completely.








I hope this was helpful,Take Care!!! :)
7-UP POUND CAKE


http://www.bigoven.com/2011_7-UpPoundCak鈥?/a>





http://www.bigoven.com/15584_7-UpSodaPou鈥?/a>





Lemon icing


INGREDIENTS


1/2 cup butter


2 tablespoons lemon juice


1/2 teaspoon vanilla extract


3 cups confectioners' sugar


DIRECTIONS


Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.
Seven-Up鈩?Pound Cake





INGREDIENTS


1 cup butter


1/2 cup shortening


2 cups white sugar


4 eggs


3 cups all-purpose flour


1 teaspoon vanilla extract


1 teaspoon lemon extract


7 fluid ounces lemon-lime flavored carbonated beverage


DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.


In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated.


Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.


--------------------------------------鈥?br>




Lemon Icing





INGREDIENTS


1/2 cup butter


2 tablespoons lemon juice


1/2 teaspoon vanilla extract


3 cups confectioners' sugar


DIRECTIONS


Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.
7-UP Pound Cake


* 2 sticks margarine


* 1/2 cup vegetable shortening


* 3 cups sugar


* 5 eggs


* 1 teaspoon lemon extract


* 3 cups all-purpose flour


* 1 (7-ounce) bottle 7-UP





PREPARATION:


Preheat oven to 300 degrees F. Grease and flour tube or Bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract; add flour and 7-Up alternately, beating after each addition.Bake for 1 1/2 hours, or until cake tests done.
Light and Easy Lemon Icing





1 (6 oz.) can frozen lemonade concentrate, thawed


1 can sweetened condensed milk


8 oz. container of frozen whipped topping, thawed


3 drops yellow food coloring (optional)





Combine lemonade concentrate and condensed milk in a medium size bowl. Fold in whipped topping and food coloring. Spread on cooled cake. Store cake in refrigerator.