If there is a cake I grew up on, it would have to be 7 up pound cake. They inspired these dainty strawberry 7 up pound cakelettes. It is my mom’s favorite cake to bake (and eat), and it was actually the first cake I ever learned how to make.
- 3 sticks butter at room temperature
- 3 cups granulated sugar
- 5 large eggs
- 3 cups sifted cake flour
- 1/3 cup 7 up or any lemon lime soda
- 2 tablespoons lemon extract
- 32 ounces fresh strawberries, sliced 2 cartons
- 1/2 cup sugar
- 2/3 cup water
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch
- Preheat oven to 325°F. Spray two mini bundt cake pan (that make 12 total mini bundts) or one bundt pan.
- To make the strawberry glaze, add sliced strawberries, sugar, water and lemon juice to a small pot and bring to a boil.
- After the strawberries begin boiling, lower the heat and cook for another 8-10 minutes while stirring occasionally.
- Remove the berries from heat and pour the berry liquid through a strainer into a bowl getting out as much berry juice as possible.
- Pour the berry liquid back into the small pot and whisk in cornstarch.
- Return the heat to high and continue whisking until the mixture thickens which takes only a few minutes.
- Remove glaze from heat, and pour into separate bowl to cool.
- While strawberry glaze cools, make the cake batter.
- Combine butter and sugar in electric mixer bowl. Beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Slowly add flour in increments to mixture but be careful not to overbeat at this point.
- Add in 7 UP and lemon extract and mix until just combined.
- Pour 1/3 of cake batter into prepared mini bundt pan or large bundt pan and then add half of strawberry glaze to top of cake batter, add another 1/3 of cake batter, pour the rest of the strawberry glaze on top of the cake batter, then finally pour remaining cake batter to pan and bake for 25-35 minutes for mini bundts or 1 hour and 10-20 minutes in large bundt pan.
- Cool in pan on a wire rack for 10 minutes, then remove from bundt pans and allow to cool.
To cut time, feel free to substitute a store-bought glaze found in your produce section
Tip: This cake tastes great with either a light dusting of confectioner's sugar or you can make a quick glaze by stirring together some 7 UP, confectioner's sugar and a tablespoon of strawberry glaze until its pourable. Spoon over the cake and Enjoy!
If there is a cake I grew up on, it would have to be 7 up pound cake. They inspired these dainty strawberry 7 up pound cakelettes. It is my mom’s favorite cake to bake (and eat), and it was actually the first cake I ever learned how to make. I remember how proud I was when I was finally able to bake the cake by myself around the age of 13. I would eventually make 100s of this same cake.
This cake means a great deal to me and my history. This cake inspired me to bake and it taught me how beautiful, giving and patient my mother is. This cake showed me so much about who the women in my family truly are. My mother, aunts and grandmothers are loving, forgiving and committed to their families. They bake cakes for more than just dessert at Sunday dinner. They bake cakes to give love. I love that these strawberry 7 up pound cakelettes give me a little taste of my heritage every single time I have one.
My mother means the world to me. To me, she is my mommy, my best friend and my biggest support system. I could never return all of the beautiful things she has given me in life, including life itself.
So here is a big Happy Mother’s Day to my dear mother who I strive to be like everyday. I also wish all of you mothers a very Happy Mother’s Day.
If you want more pound cake recipes, click HERE