You know there are some people you meet and you wonder ‘how have I gone this long in my life without knowing you before now?’ Jocelyn of Grandbaby Cakes is one of those people. I honestly don’t even remember how we became friends. I think it started in an online blogger group and wasn’t until months and months later that we actually got to meet in person… just last weekend in Chicago [she was every bit as darling as I knew she would be]. You may remember my Instagram Post of when I got my copy of Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories. So much excitement and love for my girl on her major accomplishment! While she didn’t ask me to write a review, there was nothing I wanted more to do ESPECIALLY to celebrate today: National Bundt Cake Day! Once you get the low down & dirty dish on this pound cake you will know EXACTLY why this is the perfect way to celebrate today (and any other day for that matter).
I grew up with pound cake around the holidays. My own Mom’s Pound Cake recipe is a family recipe passed down from at least my grandmother and grandfather, so as soon as I saw Jocelyn’s recipe I couldn’t wait to make it. Being miles and miles apart from family is hard (see: Mom’s Kitchen & My Visit To South Carolina for all the deets on my family back east) and making this was a way that I felt closer to home, without actually being closer to home. In fact, one year my mom made full on pound cakes for neighbor gifts at Christmastime. Do you KNOW how amazing that gift is? Like dead serious amazing. The neighbors went WILD! As I was making Jocelyn’s Mama’s 7-UP Pound Cake memories flooded back to me. I followed all of her tips to the letter. Respect the creaming process. Because there isn’t a leavening agent it’s necessary. Also, 7-Up is crucial. Don’t skimp with other lemon-lime sodas, it just won’t be as good.
While you can use any bundt pan for this cake, I used this Jubilee Bundt Pan that made the most GORGEOUS mold! #amiright?? Let us talk about how amazing this particular pound cake is. First of all, as this is baking.. you MAY very well lose your mind at how delicious this smells. For 75-85 minutes you will want to attack the oven in hopes to just get in there and take a bath in the batter. Dramatic much? Just you wait. You make this and leave me a comment telling me I’m not ‘on fleek’ in that description. Then there’s the waiting for it to cool. Suggestion: leave the house. Run an errand. Go for a stroll. The patience in letting this cool completely (which for me I left it on a baking rack for two hours and it removed from the mold with perfection). THEN once its cooled, glazed, and dusted with powdered sugar if you want to take it to the next level – you THEN can slice into that baby and be transported to the most magical place. This pound cake is heavenly. Took this took a party and the guests went wild! It was pretty much summed up as: melt in your mouth. Trust. Then make this and tell me what you think!
Fantastic job Jocelyn! Great recipes, great cookbook, great stories of family and tradition. Definitely hands down one of my favorite cookbooks. If you’re looking for something to get the baker in your life, I HIGHLY recommend Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories.
Items used in this post:
Mama's 7-Up Pound Cake
- 1 1/2 c. 3 sticks unsalted butter, room temperature
- 3 c. of granulated sugar
- 1 tsp. salt
- 5 large eggs room temperature
- 3 c.sifted cake flour
- 1/2 c. 7UP soda room temperature
- 1 tbsp. lemon extract
- 1 c. confectioners' sugar
- 3 tbsp. 7UP soda
- 1/2 tsp. lemon extract
For the cake
Preheat your oven to 315°F. Prepare a 10-cup Bundt pan with the nonstick method of your choice (I used vegetable shortening and flour).
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed.Slowly add the sugar and salt. Cream together for an additional 7 minutes until very pale yellow and fluffy.
Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to over beat. Pour in the 7UP and lemon extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it doesn't dry out.
For the glaze
In a small bowl, whisk together all the ingredients until the mixture is pourable. When the cake is completely cool, spoon the glaze over the cake and allow it to harden. Serve at room temperature.
Adapted from Jocelyn Delk Adams
But wait! There’s more! Check out my friends that also have wonderful Bundt cake recipes for you to help celebrate National Bundt Cake Day!
*NEW* recipes from Celebrating Food Bloggers:
Coconut Pecan Cheesecake Bundt Cake – Ashlee Marie
Pumpkin Bundt Cake with Caramel Glaze – Butter With A Side of Bread
Cranberry Orange Bundt Cake with White Chocolate Glaze – Jamie Cooks It Up!
Cream of Coconut Bundt Cake – Creations by Kara
Mama’s 7-Up Pound Cake – Tried and Tasty
Applesauce Spice Cake – Real Mom Kitchen
More Bundt Cakes from Celebrating Food Bloggers:
Chocolate Peanut Butter Bundt Cake – Like Mother Like Daughter
Lemon Buttermilk Bundt Cake – Butter With A Side of Bread
Caramel Apple Cream Cheese Bundt Cake – Jamie Cooks It Up
White Chocolate Raspberry Bundt Cake Recipe – Creations by Kara
Cranberry Pudding Cake – Real Mom Kitchen
Chocolate Pumpkin Spice Bundt Cake – Like Mother Like Daughter
Glazed Strawberry Bundt Cake – Butter With A Side of Bread
Double Chocolate Bundt Cake with Homemade Hot Fudge – Jamie Cooks It Up
Pumpkin Cake w/Cinnamon Cream Cheese Frosting – Creations by Kara
Mountain Dew Cake – Real Mom Kitchen
Triple Berry Lemon Bundt Cake – Like Mother Like Daughter
Raspberry Buttermilk Bundt Cake – Butter With A Side of Bread
Snickerdoodle Bundt Cake – Jamie Cooks It Up
Dumb question, I am a baker but only have all purpose and bread flour what to Do?
I made the cake, wanted to post pic, came out perfect and delicious!
Hi Cheryl, I’m so happy to hear that the pound cake came out perfect and delicious for you!
It’s my family’s go to cake for 3 generations. I’m teaching my sons how to make it. I am also going to make 3 for my cousin’s business and hopefully I can get a few clients baking these delicious cakes for holidays.
Don’t you just love it when a recipe is good enough to last from generation to generation!? I wish you much success in baking these cakes for your clients!
This cake is seriously gorgeous! I love that it is such a simple recipe for such an impressive result. Pinning this!
Meghan, thank you SO much! It was to DIE for – I hope you’ll make it sometime, I certainly loved it!
What a lovely looking cake! I absolutely adore that bundt cake mold design. I love how the powdered sugar looks dusted over it! I must have it!
Thank you so much, I LOVE that mold as well – it’s beautiful!
Def making this soon! (The “Glaze” and “Cake” headings are out of order.)
Thank you for letting me know – I hope you love it as much as I did!
this has got to be the loveliest bundt cake ever! I need that pan! and it sounds great, love Jocelyn!
Love this cake and love Jocelyn’s book!
Thanks Karly! Love that you stopped by to check it out :)
Oh, this looks like my grandmother’s cake <3 the best ever!
Isn’t it beautiful?! Loved this recipe!