Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add flour, lemon extract, and 7-UP; mix well.
Pour into greased angel food (or bundt) pan. Bake at 325 degrees F for 1 hour and 15 minutes or until done. Let stand for at least 10 minutes before removing from cake pan. Sprinkle with confectioners' sugar.
For my first time everybody love it and I put my banana rum sauces over it.
pastry chef September 9, 2010 REVIEW:
I bake cakes for a living and this cake is waaaaaaaaay to sweet you need to cut the sugar in half and use cake flour instead of regular, with regular flour it's a very heavy cake, i'm not saying anything about moisture because that was good. and it could use an extra tsp. lemon extract. Don't forget to FOLD in the 7-up instead of beat!
Megdog July 15, 2008 REVIEW:
This cake turned out very well. I paired it with cut up strawberries and it was a big hit. I made it in a loaf pan and cut it into slices.
Cookie November 21, 2007 REVIEW:
I have made this cake for 2 years in a row and it is unbelievable. As a southern cook pound cake is a sacred thing. This recipe only needs the addition of an extra stick of butter for you to have that authenic pound cake you desire. Good Luck!
Guest Foodie February 6, 2007 COMMENT: do you use cake flour or regular
Cake Lady November 12, 2006 REVIEW:
I bake a lot of cakes, particularly Pound Cakes and sell them as my part-time business. Some weeks I bake more than 50 cakes so I'm always looking for easy scratch cakes. I found this cake very easy to prepare with very good taste & texture.