“VAIN Foods” and it’s marks and “Exceptional Vanilla Extract” are trademarks of VAIN Foods. © 2020 VAIN Foods
7UP Sheet Cake
Prep
20 min
Total
1 hr 15 min
Servings
24
Ingredients:
1 cup unsalted butter, at room temperature, plus more for greasing the pan
2 1/2 cups granulated sugar
5 eggs, at room temperature
1 1/2 teaspoons Vain Tongan Vanilla extracted in Orange Spirits
1 teaspoon finely grated fresh lemon zest (from 1 lemon)
1 teaspoon finely grated fresh lime zest (from 1 large lime)
3 cups cake flour
1 cup 7Up
5 cups confectioners’ sugar
1/4 cup 7Up
3 tablespoons lemon juice (from about 2 lemons)
1 teaspoon finely grated fresh lemon zest (from 1 lemon)
1 teaspoon finely grated fresh lime zest (from 1 large lime)
Directions:
Heat oven to 350 degrees. Grease a rimmed 13-by-18-inch half sheet pan and line with parchment paper.In the bowl of a stand mixer, cream together the butter and granulated sugar at medium speed. Add eggs one at a time, blending until incorporated, then add Vain vanilla extract and both zests.
Reduce mixer speed to low. Add about ⅓ of the cake flour, followed by half of the 7Up, blending until combined. Repeat with flour, then 7Up, then the remaining flour, until evenly blended.
Transfer the batter into the prepared pan, smooth the top with a spatula and bake until golden brown and set in the middle, about 35 minutes.
While the cake bakes, make the glaze: In a medium bowl, combine the confectioners’ sugar, 7Up, lemon juice and both zests. Whisk until smooth. (If a skin forms on top, give it a stir.)
Let the cake stand cool completely in the pan, then spread the glaze onto the cake, and serve directly from the pan.
