Lemon Blueberry 7UP Pound Cake
This Lemon Blueberry 7UP Pound Cake is packed with bright lemony flavor...and it's a great dessert for warm Spring days!
Servings: 16 slices
Calories: 439kcal
Ingredients
For the Pound Cake
- 1¼ cups unsalted butter, room temperature
- 2½ cups sugar
- 1 Tbsp lemon zest
- 5 large eggs room temperature
- ¼ tsp salt
- 3¼ cups all-purpose flour
- 1 cup 7UP
- 2 cups fresh blueberries tossed with 1 Tbsp of flour
For the Lemon Glaze
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 3 Tbsp milk
- 1 Tbsp lemon juice
- {for garnish} 1 Tbsp lemon zest
Instructions
For the Pound Cake
- Preheat oven to 325°F.
- Lightly grease a standard bundt pan; set pan aside.
- Using an electric mixer, add butter, sugar and lemon zest; mix on medium speed until light and fluffy (~3-4 minutes).
- Add eggs one at a time, mixing on low after each addition.
- Add salt and flour 1 cup at a time, mixing on low after each addition.
- Add 7UP and mix on low speed until a smooth batter forms (~1-2 minutes).
- In a separate bowl, toss the blueberries with 1 Tbsp of flour. Fold the blueberries into the cake batter by hand.
- Pour batter into a greased bundt pan. Bake at 325°F for 90-100 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake cool in pan for 15 minutes and then invert onto a wire rack until completely cool.
For the Lemon Glaze
- Using a small mixing bowl, whisk together all glaze ingredients except for lemon zest.
- Spoon glaze on top of the pound cake and then sprinkle lemon zest on top before the glaze sets.
Nutrition
Calories: 439kcal | Carbohydrates: 70g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 62mg | Potassium: 72mg | Fiber: 1g | Sugar: 50g | Vitamin A: 532IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg
