- 53 minutes ago
A tall, moist 7 Up pound cake comes together with classic Southern technique, bright lemon-lime flavor, and a simple glaze that sets beautifully on top. This mile high pound cake is mixed step by step with room-temperature butter, sugar rubbed with lemon and lime zest, eggs added one at a time, and a buttermilk and 7Up batter that bakes up dense yet tender.
The recipe also includes a helpful baking trick for keeping the cake moist after it comes out of the oven, plus practical tips for using an angel food pan, checking doneness, and getting a clean release from the pan. Finished with a powdered sugar and 7Up glaze, this homemade dessert is a great fit for family gatherings, holiday baking, and anyone looking for a classic pound cake recipe with a citrus twist.
Perfect for viewers searching for 7 Up pound cake, Southern pound cake recipe, mile high pound cake, lemon lime pound cake, homemade dessert tutorial, and easy cake baking tips. Ideal for anyone who wants a moist pound cake recipe, classic Southern baking, and step-by-step pound cake instructions with strong search value for dessert lovers and home bakers.
The recipe also includes a helpful baking trick for keeping the cake moist after it comes out of the oven, plus practical tips for using an angel food pan, checking doneness, and getting a clean release from the pan. Finished with a powdered sugar and 7Up glaze, this homemade dessert is a great fit for family gatherings, holiday baking, and anyone looking for a classic pound cake recipe with a citrus twist.
Perfect for viewers searching for 7 Up pound cake, Southern pound cake recipe, mile high pound cake, lemon lime pound cake, homemade dessert tutorial, and easy cake baking tips. Ideal for anyone who wants a moist pound cake recipe, classic Southern baking, and step-by-step pound cake instructions with strong search value for dessert lovers and home bakers.
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00:00In this video I'm going to show you how to make the ultra delicious 7 up mile high pound cake.
00:05This pound cake is ultra tall, it is ultra delicious, it is super moist on the inside but yet still
00:12dense.
00:13This is a super easy cake to make and once you know the process I'm going to teach you the
00:17process step by step.
00:18Give you some of my favorite tips to make this cake ultra moist including ingredients including doing something at the
00:24end of the bake that's going to help your cake remain moist.
00:27By the end of this video you should have every tip and trick that you need to make the moistest
00:32pound cake on the planet.
00:33If you're new to my channel make sure you like and subscribe and comment any questions that you may have.
00:38Also if you want more pound cake recipes check out my southern pound cake ebooks that will be linked in
00:42the description below.
00:44Now without further ado let's jump into the video and I hope you guys enjoy this recipe.
00:48So here are the ingredients that you're going to need.
00:51First you're going to need some granulated sugar.
00:53You're going to need a lemon and a lime.
00:55You're going to get the zest from each lemon and lime and also the lemon and lime juice.
01:00You're also going to need four sticks of butter.
01:02These are eight eggs back here.
01:04You're going to get some buttermilk as well.
01:07This is a white lily all purpose flour.
01:09I do not suggest you use cake flour with this recipe just because we're going to be adding a lot
01:13of liquid.
01:14And you know all purpose flour has a higher protein content which means it can absorb that liquid that's going
01:20to come from the 7-Up soda and the lemon and lime.
01:23But if you guys do use cake flour I would just adjust my 7-Up just a little bit so
01:29that you won't have gluten spree in your pound cake.
01:32So you got white lily all purpose flour.
01:34This is about a 9% protein content which means it's going to be super soft.
01:38As well as your eggs if I haven't already said that.
01:40But these are all the ingredients.
01:42Oh and the 7-Up as well.
01:43Cannot forget the 7-Up.
01:44I don't know if you guys can see that back there.
01:46But these are all the ingredients that you're going to need.
01:47And so let's go ahead and get started mixing and making this cake.
01:51Before we get started we're going to go ahead and zest our lime and lemon.
01:55And I'm adjusting it in the sugar.
01:57Be careful not to get any of that white stuff on the lime.
02:02So I'm just kind of zesting this and just kind of making sure I don't get any of that white
02:07puffy stuff right there.
02:08This is the stuff you do not want.
02:10So I'm just kind of rotating the lemon.
02:12Not the lemon but the lime.
02:14And doing it as well.
02:16Just trying to make sure I get a good amount in there.
02:19I would say a tablespoon worth is fine.
02:22You don't have to go past a tablespoon.
02:24But of course the more zest that you have in here the more flavor the cake is going to be.
02:28So just keep that in mind.
02:31So I'm starting to get a little bit of the white skill.
02:35Not the white skill.
02:36The white skill being revealed.
02:37So I'm just going to kind of loosen up a little bit on this particular lemon.
02:43So I'm going to take this off and kind of get the rest of that on the back of there.
02:48Put that in there.
02:49And as you will see, if you leave this in here long enough, you're going to see the lemon and
02:55lime oil start to come out of the zest.
02:56And you're going to start to see that sugar will start to kind of dissolve as far as, you know,
03:04the liquid starting to come out of the oils.
03:05And so it will start to dissolve into the sugar.
03:08And you'll wonder, you'll be like, why does my sugar look like somebody to put some water in it?
03:15If you're leaving there long enough, that's going to be all the juice that's coming out of those zest that
03:20you put up the lemon and the lime in here.
03:22So just keep that in mind.
03:23There's nothing to worry about.
03:25You don't need to add more sugar.
03:27But usually it doesn't happen unless you leave it overnight.
03:31So that's something to keep in mind.
03:32But you see me just kind of assessing, trying to get as much lemon zest as I can and not
03:36get that white puffy stuff.
03:38It is super bitter and you do not want that in your cake.
03:42This could take, you know, a long time or a little time, depending on what type of, well, how soft
03:49your lemon is.
03:50This is kind of soft, so it's taking me quite a bit of time to kind of, you know, get
03:56the zest up off here.
03:57So just keep that in mind as well.
04:01So you're going to take some clean hands and you're just going to rub that lemon and lime zest into
04:06the sugar.
04:06And I'm going to place it to the side.
04:09I'm not going to, if I was doing this overnight, you will see more liquid in here.
04:14But, and you'll have a stronger lemon and lime flavor.
04:17But I'm not too worried about that today.
04:18But that is like a pro tip.
04:20Do this the night before.
04:21You will see the sugar kind of dissolve a little bit more.
04:24But I'm not worried about that in this particular cake because I'm just going to put this to the side.
04:28I'm going to go ahead and get the mixing in a second.
04:30So now I'm going to extract the juice.
04:32I got this thing that I got from Walmart.
04:34This is the lemon and lime juice extractor thingy.
04:37You just kind of massage it on top and the juice is falling.
04:40It also filters out all of that pulp and all of those seeds that we don't want.
04:45So I'm rubbing the lemon and the lime to kind of loosen up the juice.
04:48And I'm going to cut it.
04:49And we're going to get to squeezing this juice about this lemon and this lime.
04:54Also, let me make sure that I mentioned that if you want the four recipes to this cake,
04:59it's in my Southern Pound Cakes 4 e-book.
05:01That link will be in my bio as well as all of my other Pound Cakes e-books I have
05:06four in my Southern Pound Cakes series.
05:09So if you guys want to pick those up and you want different 7-Up Pound Cakes recipes like 7
05:15-Up Cream Cheese or 7-Up Sour Cream,
05:19I do have those in my book.
05:21So right now, if you don't have one of these, that's okay.
05:24You can use a juicer or something else.
05:26You just want to kind of filter out all those pulps and seeds.
05:30And that's what I'm doing right now.
05:32This is the first lime.
05:34Just, you see all that pulp on the side?
05:35You don't want that in your cake.
05:37So I'm doing the same thing with the other half of the lime.
05:41And, you know, this is going to take probably a good three or four, you know,
05:45a couple of minutes to get all of that juice out of these lemon and lime.
05:49So you can kind of see me doing this right here and, you know, getting that lemon out as well.
05:55So, like, if you guys are enjoying this content, make sure you guys like and subscribe
06:00and make sure that you share this with people who want to make Pound Cakes.
06:04I really, really appreciate all of the support I've got so far.
06:07So thank you guys for that as well.
06:09So this is about, this is a good amount of juice and, you know, this will go into our cake.
06:15So let me take this off and you can see the lemon and lime juice along with the 7-Up
06:19and along with the buttermilk is going to make this cake super fluffy and tender.
06:24So, yeah, I'm excited for this cake.
06:26So I got my all-purpose flour and I'm adding some salt and baking powder to the all-purpose flour.
06:31And I'm going to whisk this to get rid of the clumps in here.
06:35Now, you can sift this, but I just feel like this is just a lot easier for me to just
06:39kind of whisk this instead of sift.
06:41It's still doing the same thing for me.
06:45But if you guys, you know, want to know why I do this instead of sift, then it exactly does
06:49the same thing.
06:50So now that we got all the ingredients ready, let's start working on our Pound Cake.
06:54So the first thing I'm doing is spraying down a 14-cup angel food pan.
06:58And I'm spraying it down so that I can throw it in the freezer so the spray can adhere to
07:03the cake pan.
07:04I have had better luck with my case coming out correctly and not sticking to the pan when I use
07:09this method.
07:09So I'm just telling you guys that's the method that I'm using.
07:12And I also preheated my oven to 325.
07:14So now let's start working on the actual cake part.
07:17I got some lemon and lime sugar in my bowl.
07:19Now, if you're using a stand mixer, this is exactly how you want to set it up.
07:23But if you are using a hand mixer, you want to use a bigger bowl than a wider bowl.
07:27Because you're going to be mixing for a while longer than what I'm going to be mixing with the stand
07:32mixer.
07:33But I'm beating the sugar together for around 5-7 minutes.
07:36And you want to mix it until it becomes white and fluffy like you see here.
07:39Make sure you're scraping down your bowl in between time.
07:42And make sure that all of your ingredients like your butter and your eggs are room temperature.
07:47If your ingredients are not room temperature, your cake will not come out correct.
07:50So now I'm just adding eggs in one at a time.
07:53And, you know, you definitely want to do this the right way.
07:56And my mixer is on low speed, even though it looked like it's going fast.
07:59It's because I sped up the video a little bit.
08:01But I'm having this on low speed, which is the lowest speed that my mixer can go.
08:05And I'm just adding in the eggs in one at a time.
08:08Wait until I see the yolk disappear before adding in the next one.
08:11You do not want to rush through this method.
08:13Because if you mess this up, your cake can collapse once you take it out.
08:17And that's something that you do not want.
08:19By adding in all of these eggs one at a time is going to help our height of the cake.
08:23And it's going to help our cake kind of stabilize at that height.
08:26If you notice, a lot of people who bake pound cakes and they put a lot of eggs in there,
08:30sometimes the cake can last when it comes out the oven.
08:32So that's why it's important for us to mix this one at a time on low speed.
08:36Because if you do it this way, I promise it's going to come out right.
08:39So after I add in all of those eggs, I'm going to scrape down my bowl.
08:43And just make sure everything is incorporated and I don't see any yellow yolk.
08:46This is super important as well.
08:48Because once we go to the next ingredients, it's going to be hard for us to kind of fix this.
08:52So as you can see, the mix is looking homogenous.
08:55It's not separating, which is good.
08:57That's how you can tell your cake batter is going to be fine.
08:59So now I'm going to mix the buttermilk and the 7-Up together.
09:02And also I'm going to add the lemon and lime juice that you saw us, you know,
09:06juice at the beginning of the video.
09:08And you want to mix this really, really well before adding in your lemon and your vanilla extract.
09:13We're just adding in a tad bit of vanilla extract.
09:15It's going to bring out the lemon flavor.
09:17This is not a vanilla cake.
09:18So what I'm going to do now is alternate my flour mix with my buttermilk, lemon extract and lemon and
09:24lime juice.
09:25You're going to want to start and end with flour.
09:27And the reason why we started with flour is we want to coat that butter, sugar and eggs in something
09:32that can hold it before we add any liquid.
09:35If you add the liquid first, it's going to start to separate and that's going to be a problem when
09:39you bake it.
09:39So you see me alternating and I'm adding in a little bit of the flour at the time, maybe two
09:43or three scoops.
09:44And then I'm going in with the 7-Up buttermilk and lemon and lime juice and extract.
09:50I also forgot to mention that my mixer is on low speed.
09:53So this is on low speed as I'm adding these in here.
09:56This whole process should take around five minutes.
09:59You don't want to over mix this as well.
10:01You can stop this and do this manually with a spatula, but my mixer is pretty good at keeping a
10:07low speed and it's not, you know, it's not going overboard right now.
10:11So once I add in the last of the flour mix, I'm going to mix for about five more seconds
10:16before I turn the mixer off.
10:17And then whatever is not mixed into the actual cake batter, I'm going to use my spatula to just kind
10:23of go around the edges of the bowl and kind of incorporate that.
10:27Because, you know, you cannot over mix using your spatula, but you can definitely over mix if you use something
10:34mechanical like a stand mixer.
10:35Also, make sure you get all of the batter off of all your tools that you're using.
10:39You don't want none of that to be left over.
10:42You want all of that to go into your pan and make your delicious cake.
10:45So now I'm going to take out my pound cake pan and you can see the baking spray has completely
10:49stuck to the pan.
10:50It's like a cast iron skillet at this point, which means that, you know, once we start baking this in
10:55here, it's not going to stick.
10:56Which is what we want.
10:58So now I'm just adding in the pound cake batter evenly as I can.
11:01We're going to tap this around in a minute so it doesn't have to be perfect.
11:05But you kind of see me just rotating the pan around, adding in some pound cake batter on each side.
11:10Make sure you add all of the pound cake batter in the bowl.
11:13We're not trying to save any of this.
11:14And once we do that, I'm just shaking it around to make sure it's even.
11:17And I'm tapping it to get rid of the air bubbles.
11:20So I spent around like one or two minutes doing this.
11:22I kind of sped it up a little bit.
11:23But you definitely want to do this because, like I said, we want this cake to be tall.
11:27But it's still a pound cake.
11:28It's got to be dense.
11:29But it still has to be light and fluffy.
11:30So I baked this cake for an hour and 25 minutes on 325.
11:35And the toothpick came out clean.
11:36And I checked it on both sides.
11:37You want to make sure you do that.
11:39You're going to let it cool for at least 10 to 15 minutes before you try to remove it.
11:43But as you can see, this came out clean.
11:44And I'm just going to let this cool right here on the countertop so that we can ice our cake.
11:48So here's a pro tip.
11:50I wrapped my cake in saran wrap and I put it in the refrigerator overnight while it was still warm.
11:55This is called sweating the cake out.
11:56This is going to ensure that your cake remains moist.
11:59But now it's time to make the actual glaze that goes on here.
12:02Mine is simple.
12:03Just powdered sugar and some 7-Up.
12:05It's really, really that simple.
12:06I didn't add any butter or milk or any of that.
12:08But if you want to, you can.
12:10I do have a couple of lemon glazes in my pound cake e-books that you guys can, you know,
12:14kind of use and add the 7-Up to.
12:16And kind of make your own 7-Up glaze.
12:17But I'm just going to whisk it up until it becomes a pourable consistency.
12:21And as you can see right here, I'm really, really good with that.
12:24So I unwrapped my cake and I just poured the glaze on there.
12:27Now if you have abundant, you're going to have to do a lot more maneuvering with your glaze.
12:32But me, you just see I'm just trying to get an even coverage over all the cake.
12:36And then kind of letting the kind of free will drip down, you know, on the sides of the cake
12:40as well.
12:41When I stopped the video, I actually got the back of the cake because I really didn't get that part
12:45while I was filming.
12:46But once you glaze your cake, you're going to want to let it set for at least 10 to 20
12:49minutes to kind of let it harden.
12:51And then you're ready to cut into your cake.
12:53This 7-Up Mile High Pound cake was super moist, tender, and delicious.
12:58You cannot tell that I didn't use cake flour with this.
13:01But there you have it.
13:02That's how you make the cake.
13:03Make sure you like and subscribe for more videos.
13:05Peace out.
13:05Peace out.
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