Recipe: Lemon 7Up Bundt Cake

Welcome to Quince Cottage!
As you may already know, we like to mix it up a little. While the majority of our posts are decor-related/DIYs, occasionally we share a favorite recipe. Which brings us to this cake, which Rhiann first enjoyed quite a few years ago at a work party. Credit goes to "Karen", and honestly we don't know where Karen got the recipe. At any rate, it's a keeper! The crust gets almost crunchy like a cookie, while the inside is moist and tender. Plus, the lovely lemon flavor. It's all good!
Now that it's feeling spring-like down here in the South, a lemony dessert seems like just the thing. So, wouldn't you know, the one ingredient Rhiann forgot to buy was the lemon extract! She only realized this after getting all the other ingredients out of the fridge and pantry. Good thing there's a grocery store about five minutes away. And on a positive note, that gave the soda time to come to room temperature, so all's well that ends well, right?

© Rhiann Wynn-Nolet

Ingredients:

8 oz. whipped butter
1/2 C Crisco shortening
8 oz. 7Up (room temperature)
5 eggs
1 tsp vanilla
1 tsp lemon extract
3 C flour
3 C sugar

Optional Glaze Ingredients:

1 stick butter
1 small package cream cheese
1 tsp vanilla
3/4 C confectioner's sugar
(Combine butter and cream cheese. Add vanilla and mix in. Add confectioner's sugar, 1/4 C at a time).

Directions:

1. Combine first 6 ingredients, in order (add eggs one at a time). We used a stand mixer with the whip attachment and if we'd had a splash guard, we would have used it. Don't worry if it seems like the soda and the butter/Crisco combo will never become "one". Once you add the eggs, things start to improve (but still look pretty funky).
2. Mix sugar and flour together and then add to wet mixture in batches. Once the batter is smooth, it's ready to pour in the pan.
3. Grease a bundt pan. We used cooking spray and it didn't work 100%, so greasing might be better.
4. Cook at 300 degrees F for one hour (put cake in when the oven is cold). Raise oven temperature to 350 degrees F and cook 15 more minutes.
5. Allow to cool 15 minutes and then remove from pan.
6. Allow to cool thoroughly before glazing if you do the glaze. We sprinkled confectioner's sugar instead, which did a fairly decent job of camouflaging the spots where the cake didn't unmold perfectly.

Here's what the cake looked like when first removed from the oven.

© Rhiann Wynn-Nolet

Here are a few more pix...

© Rhiann Wynn-Nolet

© Rhiann Wynn-Nolet

Would you like a slice?

© Rhiann Wynn-Nolet

We enjoyed just as much the next night! By the way, that stiped table treatment was an earlier DIY, if you want a closer look, see it here.

© Rhiann Wynn-Nolet

Isn't that rose pretty? Our rose bushes just started blooming a week or so ago.

© Rhiann Wynn-Nolet

Now it's time for a cute terrier pic!

Buster © Rhiann Wynn-Nolet

Don't forget about #MagpieMonday on IG. Follow us here to learn more.

© Rhiann Wynn-Nolet

© Rhiann Wynn-Nolet

Quince Cottage Style is #agrarianchic - a mix of old and new, rustic and opulent.

Our goal is to make our new subdivision house look inviting, beautiful, 

and as though it wasn't born yesterday!