Munchie has been such a help in my January attempt to purge, purge, purge our home of excess stuff. I don’t care for that word much, but that’s what much of it feels like–stuff. And who needs all that? It weighs me down. I’ve already got 15 pesky pounds to shed to get back to my regular self (just go away already), I don’t need the weight of the stuff leaning on me as well.
Yesterday Munchie opened up a toy cupboard downstairs and filled a brown paper Trader Joe’s bag in about 5 minutes. Her donations. She also filled a bag for recycling and trash. So proud. She’s an expert at decluttering. I’m taking lessons from her.
The garage is starting to look presentable and I do feel lighter now. I’m going to be ruthless when I declutter my closet in a few days. Hold me to that. eek.
Enough with the pats on the back, on to this 7•Up cake. It’s a retro cake you may have seen or tasted before. The flavor is mild with the texture of pound cake. You could add a bit of lemon extract for more intense lemon flavor, but I prefer the natural flavoring of fresh lemon juice. And yes, it’s perfect for tea time or with your afternoon coffee. Enjoy! ♥
- •2 and ¾ cups sugar
- •1 and ½ cups of butter (3 sticks)
- •5 eggs
- •3 cups cake flour
- •2 tsp. vanilla
- •2 Tbsp. freshly squeezed lemon juice ( I use Meyer lemons)
- •2 tsp. lemon zest
- •3/4 cup 7•Up or other lemon-lime soda of your choice
- Preheat oven to 325°. Spray a Bundt pan with Baker's Joy very well (or grease well). Don't skip this step--this cake will stick otherwise. Set aside. Cream sugar and butter in the bowl of a stand mixer (or you can use a hand mixer if you prefer). Add the eggs, one at a time, and mix well. Add cake flour and the vanilla, lemon juice, and zest. Mix well. Fold 7-Up into the mixture with a spoon (or spoonula). Pour into prepared pan and bake for 60-70 minutes or until a toothpick inserted in center comes out clean and the cake is a lovely golden color. Let cool completely and invert onto cake stand. Drizzle with glaze if you like or sift powdered sugar on top.
- Glaze: 1 cup powdered sugar, 2-3 Tbsp. milk, 2 to 3 Tbsp. lemon juice. Mix all ingredients together in a small bowl, adjusting milk and lemon juice to taste. I use Meyer lemons so I use 3 Tbsp. of lemon juice. Drizzle over cake.