My mom was never an avid baker, but she always made me and my brothers 7UP cake for our birthdays, maybe it was the economy of it, knowing that we would happily drink the rest of the seven up, or perhaps it was the ease of the recipe. No matter the reason we loved this cake, with its pink icing (for the boys too!).
*Fresh, not flat, 7UP is essential for the best texture and rise.
**If you prefer a less lip-puckering icing, substitute the lemon juice for milk
- 400g (2 cups) granulated sugar
- 4 large eggs, room temperature
- 95ml (⅓ cup + 1 tablespoon) fresh 7UP, room temperature
- ¾ tablespoon grated lemon zest
- 1 ½ lemon tablespoons juice
- ¾ tablespoon grated lime
- 1 ½ tablespoon lime juice
- ½ teaspoon salt
- 225g (1 cup) unsalted butter (or margarine), melted and cooled slightly
- 325g (2 ¾ ) cups all-purpose flour
Strawberry Glaze:
- 2 cups) icing (confectioners’) sugar
- 1 tablespoon strawberry jam
- 2 tablespoon lemon juice (or milk)
Cake:
Heat oven to 150℃ (300℉). Grease and flour or line with baking paper a 9X13 inch baking tin.
In a large mixing bowl using a wire whisk; mix together the sugar, eggs, 7UP, lemon zest and juice, lime zest and juice, mix until smooth. Slowly pour in butter (or margarine) and mix until well incorporated.
Add the salt to the mixture, then add flour in three additions, whisking until combined.
Spread batter in prepared pan. Gently tap the pan on the counter. Bake until a toothpick inserted in the center comes out clean, 60 to 75 minutes. Cool cake in pan for 10 minutes, then turn out onto a wire rack set inside a rimmed baking sheet to cool completely, about 2 hours.
Glaze:
Whisk confectioners’ sugar, strawberry jam, and lemon juice (or milk) in a bowl until smooth. Pour glaze over cooled cake. Let the glaze set for 10 minutes. Serve. (Cake can be wrapped in plastic and held at room temperature for 3 days.)
