7Up Cake
From The Country Cook I love me some cake! My children and I were playing a little game of this or that with dessert as the topic; cake was my go-to choice. The only thing that I occasionally chose over cake depending on what it is was pie or cobbler. On my 8th birthday, I asked my Grandma to make me a vanilla cake with hot pink frosting and pink sprinkles; she gave me two out of three of my requests, so I was happy about that. I never could eat much sweet stuff at once; my stomach gets all types of upset. Anyways, I had about three pieces of cake that day, plus the extra greasy pizza I had crammed down and then drunk the tasty bubbly liquid sugary drink we all know as pop. Long story short I went to lay down because I felt sick. I fell asleep and was shortly awakened by my shocking pink vanilla birthday cake making its return through my mouth and nose. That day I was traumatized; I vowed never to consume so many sweet things at one time again. This 7up cake is too good; it will make you second-guess your #healthyeating goals. Lol. I’m going to tell you right now; you can’t just have one piece. It’s bursting with bold and bright lemon flavor, it’s moist to boot (because in the words of my grandma “nobody likes a dry cake”), and the flavor is on point. The glaze is perfectly sweet with a hint of sourness from the lemon, creating a taste combination that is essential for this recipe. The original recipe is here. The only thing that I changed was the milk. The original recipe calls for one to two tablespoons of milk for the glaze; I used three tablespoons to get the glaze to a point where it was loose enough to drizzle it onto the cooled cake, but still stiff enough so that it wasn’t too thin. Summary
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Zelanda DowellHi! I'm Zelanda! I'm a wife, mother to 4 wonderful children, an author and personal chef. I love food! I love to cook it, write about it, read about it, talk about it, look at it, and most of all eat it :-). Join me in my foodie adventures and sign up for my newsletter at the top of this page! |