Be the first to 
This lemon-lime pound cake made with 7-Up® soda was popular in the 60's and 70's. It's updated here with the addition of plumped dried mixed fruit and a delicious colorful lime glaze.
Prep Time: 45 minutes
Cook Time: 1 hour
Ingredients:
- 1 can (12 ounces) 7-Up® or lemon-lime carbonated soda (divided use)
- 1 cup mixed dried fruit (blueberries, strawberries, cranberries, cherries - see Note)
- 1-1/2 cups (3 sticks) butter, at room temperature
- 2 cups sugar
- 4 eggs
- 3 cups flour
- 2 Tbsp lemon extract
- Glaze:
- 1 cup confectioner's sugar
- 1 tsp lime juice
- 1 tsp grated lime zest
- 1 to 2 Tbsp heavy cream or milk
Preparation:
Preheat oven to 325 F. Grease and flour a bundt or angel food cake pan.
Cut any large pieces of dried fruit so all pieces are of uniform size. Measure 3/4 cup of the lemon-lime soda and set aside. Pour remaining soda over dried fruit and let sit to plump for 30 minutes. Drain fruit and pat dry with paper towels.
Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition.
Measure the flour into a bowl. Add the dried fruit and toss to coat. (This will help keep the fruit suspended in the cake rather than sinking to the bottom.) Sift out the dried fruit and set aside. Add the flour, lemon extract, and reserved 3/4 cup 7-Up® to the creamed butter and sugar. Mix well. Fold in the floured dried fruit.
Pour into prepared cake pan. Bake for 1 hour or until center tests done with a toothpick. Let cool to room temperature.
To Make Glaze:
Combine confectioner's sugar, lime juice, grated zest, and just enough cream or milk to make a glaze that can be drizzled. Pour into a small plastic sandwich bag. Cut off one corner of the bag and use as a pastry bag to drizzle the glaze over the top of the cake. (Optional alternative: Sift confectioner's sugar over the cake instead of the glaze.)
Note: Most markets carry packages of mixed dried fruits. If you wish, use just one type of dried fruit, such as all dried cherries. You may also substitute lemon for the lime juice and zest, but lime works better with the soda and also gives more color to the finished cake.
Yield: 12 to 16 servings, depending on cut slice size
Cut any large pieces of dried fruit so all pieces are of uniform size. Measure 3/4 cup of the lemon-lime soda and set aside. Pour remaining soda over dried fruit and let sit to plump for 30 minutes. Drain fruit and pat dry with paper towels.
Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition.
Measure the flour into a bowl. Add the dried fruit and toss to coat. (This will help keep the fruit suspended in the cake rather than sinking to the bottom.) Sift out the dried fruit and set aside. Add the flour, lemon extract, and reserved 3/4 cup 7-Up® to the creamed butter and sugar. Mix well. Fold in the floured dried fruit.
Pour into prepared cake pan. Bake for 1 hour or until center tests done with a toothpick. Let cool to room temperature.
To Make Glaze:
Combine confectioner's sugar, lime juice, grated zest, and just enough cream or milk to make a glaze that can be drizzled. Pour into a small plastic sandwich bag. Cut off one corner of the bag and use as a pastry bag to drizzle the glaze over the top of the cake. (Optional alternative: Sift confectioner's sugar over the cake instead of the glaze.)
Note: Most markets carry packages of mixed dried fruits. If you wish, use just one type of dried fruit, such as all dried cherries. You may also substitute lemon for the lime juice and zest, but lime works better with the soda and also gives more color to the finished cake.
Yield: 12 to 16 servings, depending on cut slice size
