For Easter, I was in charge of dessert and was debating about what to make until I discovered we had a tiny can of Sierra Mist (like Sprite) pop in our garage.
Literally, it was a mini-can at only 7 oz. I have no idea where it came from or who left it there.
I took this as a sign from the baking gods and went with it.
A few weeks ago, I had found this absolutely divine looking citrus pound cake from The Pioneer Woman (here).
It just so happens to involve one cup of 7-up (or Sprite or Sierra Mist).
So I just had to make it.
The only thing I altered was I added an orange to the mix. I don’t think you can have zested lemon and lime and then omit orange.
Also – I WANT HER BUNDT PAN. It is a Nordic Ware Jubille Bundt pan and… I have dreams about this pan.
And finally, if you have a KITCHENAID MIXER (this is the one I have)- this will make this recipe oh-so-easy. I relied heavily on mine.
For the cake-
3 sticks of butter
3 cups sugar
5 whole eggs
3 cups flour
1 cup 7-up (I used Sierra Mist)
1/2 tsp. salt
1 Tbl. Lemon, Lime, Orange zest (that is one of each)
For the Glaze-
2 cups powdered sugar, sifted
1/4 tsp salt
1 Tbl. (of each) of lemon, lime, orange zest — dried for at least 30 mins.
1 Tbl. (of each) lemon, lime, orange juice
1 Tbl. water (might need to add more)
1. Preheat oven to 325 degrees.
2. Zest all you lime, lemon, orange. Doing this ahead of time saves you a lot of time. Be sure to save the juice for the glaze.
3. Bust out that mixer and make sure you fit it with the paddle attachment (not a whisk). Cream together the butter and sugar. Add the eggs one at a time, mixing throughout the entire process. Add the flour and salt, one cup at a time, mixing. I did all of this with a medium to medium-low speed.
4. Then on LOW (put it on low or else you will make a mess), slowly add the 7-Up until combined. Add your 1 Tbl. of each zested fruit. Mix well.
5. Spray your bundt pan generously with nonstick baking spray. Add large spoonfuls of batter into the pan until it is evenly filled. Smooth out the surface.
6. Bake for 1 hour 10 minutes to 1 hour 15 minutes. Remove pan from oven and let it cool for 15 minutes.
7. Carefully turn it out onto a cake pan and cool.
1. Combine all glaze ingredients in a bowl, whisk until thick but pourable. Use a spoon to drizzle it all over the cake. Let it set, then serve it up!
2. You can use extra zest to sprinkle on top and even cut some fruit pieces to decorate the bottom.
What is your favorite Spring dessert to make?