- 3 weeks ago
Looking for the BEST poundcake recipe ever? 🍋🥤 You have to try my 7Up Mile-High Poundcake with Sour Cream and Powdered Sugar! This cake is light, fluffy, and feeds 20+ people — perfect for any family gathering or holiday celebration. If you love pound cakes, you’re going to want to grab my full collection of pound cake eBooks here: 👉 https://jaffrywardjr.gumroad.com – packed with dozens of my best Southern-inspired recipes!
This recipe is special because instead of granulated sugar, I use powdered sugar (plus a little granulated) to create a soft, melt-in-your-mouth crumb that rises sky-high. Paired with sour cream for moisture and 7Up for citrus flavor + lift, this poundcake is unlike anything you’ve had before. If you’ve been searching for a moist, rich, and tall 7Up cake recipe — THIS is the one.
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🍰 7Up Mile-High Sour Cream Poundcake Recipe
Ingredients
• 1 lb (4 sticks / 454 g) unsalted butter, room temperature
• 3 ½ cups (420 g) powdered sugar, sifted if lumpy
• 1 ½ cups (300 g) granulated sugar
• 1 cup (240 g) sour cream, room temperature
• 1 tablespoon (15 ml) vanilla extract
• 1 tablespoon (15 ml) lemon extract
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (
This recipe is special because instead of granulated sugar, I use powdered sugar (plus a little granulated) to create a soft, melt-in-your-mouth crumb that rises sky-high. Paired with sour cream for moisture and 7Up for citrus flavor + lift, this poundcake is unlike anything you’ve had before. If you’ve been searching for a moist, rich, and tall 7Up cake recipe — THIS is the one.
⸻
🍰 7Up Mile-High Sour Cream Poundcake Recipe
Ingredients
• 1 lb (4 sticks / 454 g) unsalted butter, room temperature
• 3 ½ cups (420 g) powdered sugar, sifted if lumpy
• 1 ½ cups (300 g) granulated sugar
• 1 cup (240 g) sour cream, room temperature
• 1 tablespoon (15 ml) vanilla extract
• 1 tablespoon (15 ml) lemon extract
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (
Category
🛠️
LifestyleTranscript
00:00here's how you make my luscious seven up mile high pound cake this is filled with sour cream
00:06and we're going to be using a new method that i saw on facebook where you use powdered sugar
00:10and replace some sugar i'm going to use a half and half mix in this video and i'm going to
00:14show
00:14you exactly what you need to do to make this pound cake this pound cake was super luscious
00:20it was moist it was it had that seven up lemony flavor and when you cut this pound cake like
00:26this
00:26you can get 20 slices of jumbo pound cake look how big these slices are this can feed a family
00:33of
00:33four a family of five a whole office if need be including birthday parties and more so go ahead
00:39and like this video because i know you're going to enjoy this content and also get my ultimate pound
00:43cake recipe ebook bundle the link will be in my bio where you can get more pound cake recipes just
00:48like
00:49this let's get into the video so to make this pound cake i'm going to start with about one and
00:53a half
00:53cups of granulated sugar i am going to be using powdered sugar in this as well but before we do
00:58that i'm going to cream the regular sugar in our butter together until it's white and fluffy and
01:04you can see me adding about four sticks of butter in here and you're just going to turn your mixer
01:08on
01:09high speed and let that cream up for about four to five minutes the reason why i didn't add the
01:13powdered sugar in there as well is because powdered sugar is very fine so we don't have to cream that
01:19together so now i'm just going to uh sift my powdered sugar now with domino's powder sure you don't have
01:25to uh sift it if you don't want to you really can whisk it but i thought you know you
01:30know i just want
01:31to make sure that this is fine as possible this is my first time making this pound cake with this
01:35method
01:35and i'm using half and half because you know um i saw in the post that they use all powdered
01:42sugar and
01:43i know that they can make a you know a dry cake sometime so i just wanted to use half
01:48of
01:48granulated sugar and then half a powdered sugar and kind of test it out so this test did obviously
01:54work so you know that's why i'm giving you guys this recipe but yeah i did one and a half
01:59cups of
01:59granulated sugar and then i did about three and a half cups of powdered sugar in the original recipe
02:05that i saw on facebook she used seven cups of powdered sugar and i know powdered sugar is a little
02:10bit
02:10more sweet than uh granulated sugar so i just didn't want to do that i didn't want no over the
02:15overly sweet pound cake but yeah feel free to test it if you want to do something like that
02:20but that's not what i'm doing in this video so the reason why this went viral on facebook is because
02:24powdered sugar has cornstarch in it and it's very very very fine sugar so it dissolves better into your
02:31batter which can make your cake a lot more fluffy but i'm also going to add a little bit of
02:36sour cream
02:37to make this you know a lot more moist and you know have that you know that creamy fatness that
02:44pound cakes should have and sour cream does that so i want to add sour cream to this recipe as
02:48well
02:49so that's why i wanted to create this recipe but anyway you're going to add in your powdered sugar
02:54to your butter and granulated sugar mixer and you're just going to mix this for about two to three
03:00minutes like i said this is powdered sugar doesn't take long to dissolve into the batter it's already super
03:05super fine and with that added corn starch you're going to see it kind of thicken up a little bit
03:09and i'm just going to beat it till it becomes more aerated i do want to make a pound cake
03:14with all
03:14powdered sugar and if that's something you guys want to see put it in the comment section below
03:18but anyway we're going to add in eight eggs that's it that is a lot of eggs but eggs prices
03:23have gone
03:24down so you know this is exactly what the recipe calls for but we're going to put eight eggs in
03:30here
03:30all of my ingredients are room temperature if i'm not ready to see it the full recipe will be in
03:35the
03:35description below but we're going to add in the eggs one at a time i have my mixer on low
03:39speed
03:39and this is what you want to do when you add it in your eggs if you guys don't know
03:43that egg whites
03:45trap air and if you add too much air into your cake batter sometimes your pound cake can rise and
03:51then
03:51when you cool it'll collapse that's why you kind of see some people who have a cake that has like
03:56the
03:57middle collapsed in and that's because you added too much air into your egg whites and when it cooled
04:02it just collapsed in the middle so you don't want that with your pound cake or any of your
04:06pound cakes that you're making so that's why it's super important that you add in your eggs one at a
04:10time and you don't go more than a low speed on your mixer but if you're enjoying this video so
04:15far
04:15make sure you give this video a thumbs up and also hit that share button and share it on social
04:19media
04:20so other people can make this cake as well spread the love around i know this is a new style
04:25of pound cake but
04:26i think this would be great for the holiday season or any type of party or something like that that
04:31you have to serve a lot of people so once all of my eggs are added in i'm going to
04:35turn the mixer off
04:36i'm going to pull the spatula up and you want to make sure that you get all of that batter
04:41off of
04:42your spatula and around the size of your bowl and make sure it's mixed in and it's well combined
04:47like i said this is going to be a little thicker because of the cornstarch is added to it from
04:51the
04:51powdered sugar so yeah make sure everything is well combined now i'm going to take my seven
04:56up this is about a half cup of seven up and i'm going to add my asterix to that it's
05:00going to be
05:01vanilla and then it's going to be lemon asterix and my seven up is room temperature i forgot to add
05:06that
05:06but you know you're going to add that and you're going to mix that together and if you see the
05:10scale
05:10in my video just know that i weigh all of my ingredients so that's why you've been seeing it i
05:14don't go by cups i go by the metric system so if you're somewhere like the uk you will be
05:19able to
05:20use this recipe because the grams will be in the description below so i'm just going to sift in my
05:25white lily all-purpose flour um i wanted to use cake flour in this but i feel like you know
05:30since
05:30we added the cornstarch you know if you don't have if you don't have cake flour at the house
05:34they tell you to mix white flour i mean all-purpose flour and cornstarch and that'll make cake uh
05:39flour so i didn't feel like i needed to add cake flour onto this and it's already going to be
05:44soft
05:44and fluffy and all of that but i did sift it one time you don't i don't think you need
05:49to sift it
05:49twice but just sift it one time and uh this is about four and a half cups of all-purpose
05:55flour
05:55this is like i said a big cake but whatever bowl that you're putting your cake batter in you want
05:59to make sure it's big enough because this is a lot of cake batter so trust me you want to
06:03have a big
06:04bowl to put all this stuff in so now i'm going to add about a teaspoon of baking powder and
06:08a teaspoon
06:09of salt that's all that's important to balance out that sweetness and i'm going to whisk that together
06:14to make sure all of that salt and baking powder spreads through the flour evenly and you know you just
06:19want to do this to get all those lumps out of there if you have lumps in there mine didn't
06:22have that
06:23because we did sift oh and i also forgot to add the sour cream to the seven up and asterisks
06:29so that's
06:30what i'm doing now but you want to do that at the beginning um it didn't make a difference but
06:34i just
06:34did forget about that but you want to kind of add that in there it's going to kind of liquefy
06:38with the
06:39seven up and it's going to make it easier to combine when we alternate between flour and the seven
06:44up and sour cream mix we're going to serve that until everything is well combined and you see no
06:49more big chunks of sour cream and we're going to put our mixer on low speed and we're going to
06:54add
06:54in our flour salt and baking powder mix you want to start and end with flour and you know i'm
07:00doing
07:00three scoops at a time with this big spoon and then i want to pour in some of that liquefied
07:06sour cream
07:07seven up and asterisk and then i'm going to do three scoops again now you want to alternate with this
07:13to make sure everything is being coated and well combined you don't want to over mix this
07:18so like i said keep this on low speed and just ahead it one at a time nobody likes those
07:24gluten
07:24streaks in your cake when your cake cools so you know you see those gluten streaks in your cake they're
07:29like little wet spots no one likes it in their cake and that the way to prevent that is to
07:34not add
07:34too much gluten to this pound cake and i know a lot of people they mix on either two or
07:39three just
07:40because they want to get the pound cake done and what they don't understand when they're adding in
07:44those that flour is creating what's called gluten and the more gluten that you add the more bready
07:50your pound cake is going to taste and also those gluten streaks so just take your time you don't
07:55want to rush you to made it this far with this pound cake recipe and you want to make sure
07:59this
07:59pound cake turns out right now if you want more of a crust on your pound cake or you want
08:03it to be
08:04extra have that extra crunchy top then i suggest you try my seven up uh cream cheese pound cake
08:09recipe that'll be in the link below in my ultimate pound cake bundle along with 50 other pound cake
08:15recipes but that's in southern pound case one if you guys want that one but yeah that pound cake recipe
08:20is a classic and it's one of the greatest of all time in my opinion but this seven amount how
08:24pound cake
08:25is really good as well because it's going to feed a lot of people and yeah you guys will be
08:29happy with
08:29this so you just see me adding in the last bit of this flour and then i'm going to turn
08:33off my mixer
08:34and i'm just going to get the rest of of the pound cake batter with my spatula so i'm going
08:38to combine
08:39it with my spatula um and this just ensures that i do not over mix my pound cake batter so
08:44you kind
08:44of see me going around the edges and i'm putting this in my square pound cake pan that i got
08:49from old
08:49country kitchen and i'm just going to spray it down with some pan baking spray now you can use some
08:54cake goop i think i was out so that's why i ended up using the spray and as you can
08:58see it did come out
08:59clean this is my first time using this pan i'm going to be using this pan a lot more and
09:04probably
09:04since it was my first time it didn't have any stickies but you know as you continue to use your
09:08pan you know it's going to have some stickies but since this was my first time i was excited to
09:13use it
09:13but i am heavily coating this with some pam yeah you definitely want to do it like this because like
09:18i
09:18said having a pound cake stick is one of the worst feelings that i've had in my life so yeah
09:23this is my
09:24spray of choice i know a lot of you guys like baker's joy i do not know why i have
09:28always had a pound
09:29cake stick when i use any type of pan with baker's joy baker's joy is just not the best spray
09:33for me
09:33but anyway you're going to add in your pound cake batter and you want to kind of mix it well
09:38thoroughly
09:38once you get to the bottom just make sure everything is nice and combined and then i'm going to add
09:43this
09:43and i'm going to shake this a little bit and this is going in a preheated oven on 325 for
09:48about an hour
09:49and 20 minutes do not shake your cake into an hour into your bake but yeah once it comes out
09:54the oven
09:54it's going to look like this excuse the shirt i didn't have my oven miss and i did not know
09:59where
09:59they were but i let this cool for about 10 minutes and then i'm going to take it out and
10:03as you can
10:04see it looks clean so i'm just going to take another cake board and i'm going to flip it over
10:08this is a 12
10:09inch square cake board by the way so you definitely want to use that size but just for so you
10:15guys can
10:15see the length i put my spatula beside it and as you can see this pound cake is really really
10:19tall
10:20it looked nice and now all i'm going to do is add in my seven up glaze to the cake
10:25and this is more
10:26like a heavy donut glaze i'm going to spread it out a little bit at the end so you guys
10:30can see it
10:30but you know it is super super super glassy once it cools it's going to look really really good but
10:37i'm just going to spread it out with my spatula so you can see some of the cake in there
10:40as well
10:41it's not as thick as you know some people like their glaze it's just like in the middle it's
10:46pourable it reminds me of a thicker crispy cream glaze and as you can see it looks really really
10:51really nice on this cake any anytime you put this on a table or if you take this to work
10:57or any party
10:57this is going to be a showstopper i promise you guys and you're going to get a lot of slices
11:02to
11:02this so i'm just cutting these slices medium lengthwise because this cake is so so so tall you
11:08know people are going to be getting a lot of cake for a small slice so yeah i'm just cutting
11:13it into
11:14about that type of length and width these are how those cake slices are going to look
11:18yeah so if you guys enjoyed this video give this a thumbs up
11:21also my pecan cake ebook will be in the bio and i'll talk to you later
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