7 Up Cake
Bundt cakes are classics and this lemon infused beauty is an incredibly moist, delicate and flavourful version. It is the kind of cake that is easy to put together and will disappear fast!
To make cake flour at home, replace 2 tbsp in every 1 cup of all-purpose flour with cornflour/cornstarch, then sieve together.
Generously grease a 12 cup bundt pan well and then dust it with flour. Preheat the oven at 160 C.
Ensure ALL your ingredients are at room temperature. Sieve the flour with the salt and baking powder and set aside.
Beat the sugar and butter together for a minimum of 10 minutes. The longer you cream these two ingredients together, the lighter your cake will be. Next, add the eggs one at a time, beating well after each addition. If the batter appears to curdle, add 1 tbsp of flour with each egg. Then add the vanilla, lemon juice and lemon zest. Mix well.
Next add the flour in three instalments, alternating with the 7 Up. Start with a third of the flour, then half the 7 Up, then another third of the flour, followed by the remaining 7 Up and finishing up with the last of the flour. Make sure not to overmix the batter, just beat until everything is well incorporated.
Pour the batter into the prepared bundt pan and level off the surface. Bake for 45-60 minutes or until a skewer inserted into the centre comes out clean.
Remove the pan and allow the cake to slightly cool in the pan (for about 5 minutes) before turning the cake out on a rack to cool completely.
In the meantime, prepare the glaze by mixing the icing sugar with 7 up or milk. If you want a thick glaze, use more icing sugar and less liquid. I prefer a very small amount of glaze, but you can easily double the recipe for a thicker coating. Drizzle the glaze over the cooled cake.
Serve with a glass of milk or cup of tea.