King Arthur® Flour folks adapted this classic 50’s soda cake as “a rich, moist, yellow pound cake.” As with many ’50s recipes, this one is neither low-fat nor low-calorie; so, cut it in small pieces and serve with fresh fruit, e.g. strawberries, and you’ll feel a little more virtuous.
1 1/2 cups (3 sticks, 12 ounces) unsalted* butter, at room temperature
2 3/4 cups (21 1/4 ounces) granulated sugar
5 eggs, at room temperature
1 teaspoon salt*
2 tablespoons lemon extract or 1 to 1 1/2 teaspoons lemon oil**
3 cups (12 3/4 ounces) all-purpose flour, King Arthur® Unbleached or your own favorite
3/4 cup (6 1/4 ounces) 7up® or other lemon-lime or citrus-flavored carbonated beverage
*If you use salted butter, add only 1/4 teaspoon salt.
**I prefer lemon extract but if you have the oil and wish to use it, 1 teaspoon oil will yield a mildly flavored cake, 1 1/2 teaspoons a cake which is bitingly lemon-flavored. Compromise: 1 1/4 teaspoons.
1. Preheat oven to 325° F
2. In a large mixing bowl, cream together the butter and sugar, at low speed till just-combined, then at high speed, for 10 minutes. Add the eggs one at a time, beating well after each addition. It should take about 3 minutes to beat in the eggs. Then beat for an additional 10 minutes. Don’t skimp on the beating time; it’s crucial to achieving lovely, lemony, high-rising cake Stir in the salt and lemon extract or lemon oil.
3. Gently fold in the flour alternately with the 7up® at low speed. Mix at high speed for 10 seconds at the end, just to make sure everything’s thoroughly combined. Spoon the mixture into a lightly greased 12-cup bundt-style pan, tube pan, or angel-food pan.
4. Bake the cake in a preheated 325° F. oven for 1 1/4 to 1 1/2 hours; a cake tester inserted into the center should come out clean. Let the cake cool for 10 minutes in the pan before turning it out onto a rack to cool completely.
Yield: 20 small servings, or 10 to 12 regular, very rich pieces of cake.
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