| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Prep: | 45 min |
| Inactive: | 2 hr |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 cups unsalted butter, at room temperature
- 3 cups sugar
- 5 eggs, separated
- 3 cups all-purpose flour
- 3/4 cup lemon lime soda
- 3 teaspoons lemon juice
Instructions
- Preheat the oven to 325 degrees F.
- Grease a 10-inch tube pan and dust with flour.
- In a standing mixer fitted with the paddle attachment, cream the butter until fluffy. Slowly add 2 cups of the sugar and mix until just incorporated. Raise the speed to high and mix until light and fluffy. Add the egg yolks, 1 at a time, until incorporated.
- Reduce the mixer¿s speed to low. Alternately add the flour and soda until a smooth batter is formed. Transfer the batter to a large bowl.
- Clean the bowl of the mixer and place the egg whites inside. Using the whisk attachment, whip the egg whites until foamy. Add the lemon juice and beat until soft peaks are formed. Add the remaining sugar and beat until stiff peaks are formed.
- Working in 3 batches, using a rubber spatula, fold the egg whites into the batter.
- Pour the batter into the pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour. Allow to cool completely about 2 hours, then unmold and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 832 |
| Total Fat | 38 g |
| Saturated Fat | 23 g |
| Carbohydrates | 118 g |
| Dietary Fiber | 1 g |
| Sugar | 81 g |
| Protein | 9 g |
| Cholesterol | 191 mg |
| Sodium | 51 mg |
Reviews
Turned out delicious and everyone always requests it. I like a strong lemon flavor so I add lemon extract and a lemon glaze. It’s my go to pound cake.
I made this for Christmas, first time I’ve made a pound cake. It turned out sooo good. Everyone loved it. Can’t wait to eat again
Best 7-up cake ever….I think it’s because the egg whites are folded in at the end. This is about the only pound cake I cook since the episode aired. Also, I use this cake for my trifle/punch bowl cakes.
I used ginger ale instead of lemon line soda and 1/2 tsp of ground ginger. I als used only 2 cups of sugar and juice of 2 small lemons. Although good, it could have used more lemon and more giner. I thought it was a little too dense, Probably could use either less flour or more eggs, maybe 3 more eggs and 1/3 cup less flour. Baking time was more than recommended. Good basic recipe.
Very moist and delicious. One of the best pound cakes I’ve made. I added extra lemon juice and added about 1 Tbs. lemon rind. I would cut the sugar by one cup (or a bit less). The top got this very crusty top and it’s not a good looking type of cake but delicious. This would be great served with berries and whipped cream or in a trifle dessert. It also serves more like 10 to 12 people.
Made this cake about 2 months ago and really loved it. Some one made it and brought it to church and it did not meet the quality if this cake. I am going in my kitchen now and make this cake now. I will cut the sugar down to 2 cups or less for it is too sweet.
I followed the directions but the cake never rose. No baking soda was mentioned in the recipe so I didn’t use it. Just took it out of the oven and I’m disappointed. I had hoped to serve it on Christmas day.
After more than one hour and ten minutes, this cake is not even close to done. Is the 325 temperature correct? I have increased the temperature to 350 and will continue to bake til it’s done, then see how it tastes.
As a first time pound cake baker, at fist this seemed like a culinary science project. However, the sweet lemon-lime aroma that filled my kitchen laboratory would have made you think that Betty Crocker herself had written the formula! It tasted as delicious as it smelled! I would recommend this receipe to anyone!
i saw the recipe online and realized that i had all that was asked for and when i had to switch bowls i thought oh my am i gong to have enough room in the pan afte it rises but it turned out to be a success and my kids loved it with ice cream thanx foodnet work that cake was so simple and delicious to make it was off the hook.