00:00This is a 7-Up Triple Cream Pound Cake made with cream cheese, sour cream, and heavy whipping cream.
00:06This pound cake is the dessert of the year in my opinion.
00:10I created this recipe just for you and for people who want to have something different for Easter.
00:15It is soft and fluffy and let's get into it how to make it.
00:18Here is what you're going to need for your 7-Up Triple Cream Pound Cake.
00:21I got some heavy whipping cream, some sour cream, going to go on with some cream cheese as well.
00:26All of these are room temperature, by the way. All dairy is room temperature.
00:30We got some salted butter. You can use unsalted butter.
00:33Just notice you will have to add salt to your flour mix.
00:36Then you have your large eggs. You got your sugar.
00:41With this sugar, I'm using pure cane sugar, so I wanted that to be known in this video.
00:46I got some all-purpose flour, some salt, of course, just to balance everything out.
00:51We got, of course, the 7-Up, which is the star of the show.
00:54Oh, and you also would need one lemon, and I'm going to be using it for some lemon zest when
00:59it comes to this pound cake recipe.
01:01First, I'm zesting some lemon into my sugar.
01:03This is a move that I've been doing for a while with my 7-Up Pound Cakes and lemon pound
01:07cakes in general.
01:09Putting this zest in your sugar actually helps the lemon zest release its lemon oil, which is going to flavor
01:17the cake a little bit more.
01:18That's why we do that, so you can just see me massaging it into the sugar.
01:22Now, I'm going to work on my dry ingredients.
01:24I just have some all-purpose flour here.
01:26I'm going to add some salt to that, and I'm going to add some baking powder.
01:28I am weighing all of my ingredients because I wanted to give you guys the accurate measurements for everything.
01:34You have this in cups, in teaspoon, and in grams for the people who like to use a scale.
01:40I'm mixing that together, and I'm going to place that to the side.
01:43Now, I'm going to work on my triple cream.
01:45I got my cream cheese, my sour cream going in.
01:48I also would like to note that the full recipe to this pound cake and the instructions in written format
01:53is going to be in my description of this video, and it'll be on my website.
01:59It's completely free, so you guys can learn exactly how to do this cake from start to finish if you're
02:04a person that likes written recipes.
02:05So, I'm going in with some heavy whipping cream on top of that sour cream and that cream cheese, and
02:11then we're going to go in with some 7-Up Soda.
02:13Now, like I said, I'm measuring everything in grams.
02:15I want this to be perfect for you guys, but that's just to ensure that every recipe that I create
02:20for you guys, you're able to recreate at home in the way that the recipe was intended to be made.
02:26So, now I'm going to add a little bit more lemon zest to the sour cream and the cream cheese
02:32and the heavy whipping cream and the 7-Up Soda just to kind of give it a burst of flavor.
02:36I'm doing that on each one of my ingredient lists, so I did that with my eggs.
02:41I added some lemon zest to my eggs as well, but then we're going to go in with some flavoring.
02:45I got some double vanilla.
02:47I'm just going to get a little bit of dash of that, not too much of a vanilla cake by
02:51any stretch of the imagination.
02:53I'm going to go in with some lemon extract as well, and, you know, just a little bit.
02:58You know, you got the 7-Up.
02:59You got the lemon zest.
03:00Your cake is going to be very lemon flavored.
03:03You can see me making a mess right here as I'm mixing everything together.
03:06You want everything to be well combined, so just take your time and whisk it.
03:11You know, I took a little bit of time just to kind of make sure all of the clumps were
03:13out.
03:14Everything was room temperature, but as you can see, it's still a little bit of those clumps of cream cheese,
03:18which happens from time to time.
03:20So, just take your whisk and try to, you know, get all of that out.
03:23All of this enrichment in soda is going to make the cake a little bit sticky, but no worries about
03:28that.
03:28I'm going to show you guys my method to getting my cake released every time.
03:31So, let's go ahead and start making the cake so you guys can know exactly what you need to do.
03:35So, the first thing I'm going to do is add some softened butter.
03:38This is room temperature, by the way, and I'm going to go in with that lemon sugar that we made
03:42earlier.
03:43I'm just going to put it on top of there, and what we're going to do is we're going to
03:46beat this on medium high speed for about 5 to 7 minutes.
03:50What you're looking for is for this to be white and fluffy.
03:53So, this is going to take a little bit.
03:55So, just have some patience.
03:56It's going to start stirring a little bit slow.
03:58It's going to start to kind of pick up speed as your mixer goes through the butter and begins the
04:04creaming process.
04:05Also, if you're enjoying this video so far, please give this video a thumbs up.
04:09I also share this on Pinterest and Facebook or whatever.
04:12Get the word out about this pound cake.
04:14I want everybody to try this recipe.
04:15But this is what you're looking for when it comes to creaming your butter and sugar together.
04:19You're looking for it to be white and fluffy.
04:21Try to get a little close-up so you guys can see that.
04:24But once it becomes white and fluffy, you're going to turn it down to low speed or the lowest setting
04:28on your mixer.
04:29And you're going to add in your room temperature eggs one at a time.
04:33You're going to make sure each egg is fully incorporated into the mix before you add in the next egg.
04:38So, as you can see, that first egg that we put in was fully incorporated.
04:42So, I'm going in with the second egg.
04:44And you want to continuously do this until you're out of all of your eggs.
04:48This is important because it is slowly introducing your cake batter, you know, into the egg.
04:53And it's emulsifying it as well.
04:55And you want to have your cake properly emulsified so that your cake can rise in the oven and it
05:01won't fall.
05:02So, now, once it's fully incorporated, all of the eggs are fully incorporated, I'm going to scrape down my bowl.
05:07And this is very, very important because sometimes those egg yolks or those, you know, egg whites can get stuck
05:14to the bottom.
05:14So, just kind of take your, you know, your spatula and kind of go around the bowl and, you know,
05:20kind of go under it just to make sure everything is well incorporated.
05:23When I do that, and now I'm sure that everything is emulsified, I'm going to put the mixer back on
05:29low speed.
05:30And I'm going to slowly add in our flour mix.
05:33Now, we're going to alternate this with our cream, extract, and 7-Up mix.
05:37But you want to always start and end with flour.
05:40My general rule of thumb when it comes to this is to add about a third of my flour mix
05:45and then add a third of my cream.
05:47And just kind of keep alternating until I'm done with both of them.
05:50And for me, there's about two or three ladle scoops of, you know, your flour mix and then kind of
05:57like a spoon fill or a spatula foam, spoon, excuse me, of our cream or buttermilk or whatever you're adding
06:03to your pound cake.
06:03In this case, we're adding our triple cream, some 7-Up.
06:06And so, we're just alternating between there.
06:08It is super important that you do not go over one speed because now that you've added flour to your
06:13cake batter, it creates gluten.
06:16And too much gluten can lead to a tough cake, a cake with gluten streaks in it.
06:21So, definitely keep it on low speed and definitely mix it one by one like I'm showing you right here.
06:26So, you're going to keep alternating and we're going to keep going with our cream mix, our flour mix.
06:32Like I said, I'm going with about a third at a time.
06:35And, you know, once you get to a point you want to stop and you want to scrape down your
06:39bowl, you just want to make sure everything is properly combined with your cake batter.
06:45Now, all I got is a little bit of that flour left and I'm just adding it all into, you
06:50know, their mixer or whatever.
06:52And once you do that, you want to stop your mixer immediately.
06:54Like I said, we do not want any gluten streaks whatsoever.
06:57And so, I'm stopping it and the rest of this that's not combined into the cake batter, excuse me, the
07:03flour and the sour cream or cream cheese or whatever.
07:06I'm manually using my hand and using a spatula to mix it all together until it's well combined.
07:12You can never overmix with your hands.
07:15Well, I don't want to say never, but to me, you can never overmix with your hand because your hands
07:19is like five to ten times slower than a mechanical mixer.
07:24So, definitely, if you're in doubt and you feel like you might be overmixing, you can just stop your mixer
07:29and grab a spatula and mix it by hand.
07:31So, once everything is well combined, you can put that to the side.
07:34Now, here comes the secret method to getting your cake to release because 7-Up Cake, for some reason, it
07:40is super sticky.
07:41I do not know why it's so sticky, but we're going to go on with some pan baking spray.
07:46And this time, I want to do something different.
07:48Instead of using flour to coat my pan, I usually do spray and flour.
07:52I'm going to add some granulated sugar.
07:54Now, at first, I thought this was a little bit crazy, but it creates a little crust on the outside
07:59of your cake that is very delicious, by the way.
08:02But it also helps your cake release because the sugars adhere to your cake and it helps it slide out.
08:09So, I've seen this before on a couple of videos on TikTok, but I've never tried it.
08:14And so, now we're going to try it today.
08:15But you want to use about 3-4 tablespoons of sugar and just put it to your cake pan and
08:22then just dust it out.
08:23And so, now I'm just adding my cake batter in here.
08:26Add it in as evenly as you can.
08:28We want to, you know, kind of use a spoon to make sure everything is even so you don't have
08:33any cake that's kind of wopsided to the side or anything like that.
08:37So, I'm just kind of taking a spoon and just going over it, you know, kind of spread it.
08:41And then we're also going to tap it around, get rid of the air bubbles as well before we put
08:45it in the oven.
08:45We're going to bake this on 315 for about an hour, 30 to an hour, 40 minutes.
08:50I want to make sure a toothpick comes out clean before you remove it.
08:53But as you guys can see, when I take it out the cake pan, it came out seamlessly and it
08:58didn't stick to any part of the pan, which is crazy because 7-a-pound cake, like I said, is
09:03notorious for sticking to any pan.
09:06I don't care how many times you grease and flour it, because of the soda and the, you know, the
09:10carbonation, it can make the cakes extra sticky.
09:14And I'm surprised that the whole cake came out clean.
09:16So, now I'm just going to add my simple glaze that go on top of this cake.
09:20The full recipe, like I said, will be in the link in the description below.
09:24So, just check that out.
09:25Click that link.
09:26You can download the recipe for free.
09:27And if you want more Southerner pound cake recipes for me, I have 5 e-books that have over 50
09:32pound cake recipes.
09:33So, check that out as well.
09:34Make sure you guys like and subscribe for more.
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