7-UP Pound Cake

Preheat your oven to 350° F.

Zest and juice your lemons and limes.

Add Sugar and room temperature butter to a stand mixer or a bowl.

Cream together your sugar and butter on high speed until it starts to become light and fluffy. Once it is light and fluffy and appears white, add in 1 tsp. Of lemon and lime zest. This should take 5 minutes.

Mix for another 30 seconds until incorporated.

Scrape the edges of your bowl. And start to add in eggs one at a time. Mix for 45 seconds in between each egg addition.

Add in your vanilla.

Once your eggs are incorporated into the creamed butter sugar mixture. In a separate bowl, sift together dry ingredients like flour and baking soda. (I suggest sifting two times)

Add your salt after you've sifted your baking soda and flour.

In a small bowl, add sour cream, seven up and two tablespoons of lemon lime juice. Gently whisk together. Trying not to dissolve all bubbles.

Alternate by 3rds, adding dry and wet ingredients into the creamed butter sugar mixture.

You should be mixing on a low speed so that you don't over mix your batter.

Once everything is incorporated. Set aside.

Add your batter to a greased bundt pan. Do not fill all the way to the top. Leave about 1 in of rise space.

Place in the oven on the middle rack for 1 hour and 5 minutes or until a toothpick comes out clean.

Let your cake rest for 15 minutes on a wire rack before you flip it over to remove it from the pan.

Mix together ingredients of the glaze. Adding more seven up will make it thinner, adding less will keep it thick.

Drizzle your glaze onto a completely cooled cake. And dress with lemons and limes!

Enjoy!