tube pan

Old fashioned, best ever, 7 Up Pound Cake recipe! You&#x27;ll love this classic cake with it&#x27;s perfect texture!

7 Up Pound Cake

unsalted butter, softened

sugar

tsp kosher salt

eggs

cake flour

lemon lime 7 Up

Preheat oven to 315 F. (yes, it's a...

Preheat oven to 315 F. (yes, it's a lower temperature than normal). Prepare a large bundt cake, or tube pan with nonstick baking spray, set aside.

In a large mixing bowl, attached to a...

In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, beat the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 5-7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy.

Add in the eggs, one at a time,...

Add in the eggs, one at a time, beating well after each addition.

Slowly add in flour, being careful not to...

Slowly add in flour, being careful not to over beat (turn the mixer down to low at this time). Pour in 7 Up and mix just until combined.

Pour batter into prepared pan and bake for...

Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely. ENJOY!

https://mediavine-res.cloudinary.com/video/upload/pvvvhllmjf4tljtumfcq.mp4

Old fashioned, best ever, 7 Up Pound Cake recipe! You’ll love this classic cake with it’s perfect texture!

This sourdough starter discard cake is an Italian treat that's made in minutes. Intensely lemony, a little sweet, and ultra-tender, it's perfect any time.

Sourdough Starter Discard Cake Ciambella

neutral-flavored oil,

all-purpose flour (Cairnspring Mills Edison All-Purpose Flour)

baking powder (1 ½ teaspoon)

fine sea salt (½ teaspoon)

lemon

granulated sugar (I

(3 large) eggs,

whole milk

limoncello (2 tablespoons; see Note)

ripe sourdough starter (100% hydration) discard (see Note)

vanilla extract (1 ½ teaspoons)

Powdered sugar, for topping (optional)

Preheat the oven with a rack in the middle to 350°F (180°C). Grease a 9-inch ring mold pan with neutral oil.

In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest.

In a separate large bowl, whisk together the sugar and eggs until the sugar dissolves and the mixture turns slightly bubbly, 2 minutes. Add the oil, milk, limoncello, sourdough starter, and vanilla. Whisk vigorously until everything is combined and the mixture becomes frothy. Add the flour mixture and stir with a rubber spatula until just combined (avoid overmixing). Pour the batter into the prepared pan. Place the pan on a sheet pan.

Bake until a knife inserted into the cake comes out clean, 40 to 45 minutes. Remove the pan from the oven and let cool for 10 minutes. Use an offset spatula or knife to gently release the edges of the cake from the pan, turn the cake out onto a wire rack, and let cool. Once completely cool, dust the top with powdered sugar (if desired). The cake will keep well for several days on the kitchen counter, covered.

https://www.youtube.com/watch?v=Q51c435KSRk

🍰 Get the full recipe:
https://www.theperfectloaf.com/sourdough-starter-discard-cake-ciambella/

My recipe for an easy and classic Italian cake called ciambella. In my version, I add some of my sourdough starter discard from my daily feedings. Using starter discard in this cake avoids wasting starter but also brings flavor and tenderness. This cake is flexible and can be made with lemons and limoncello, as seen in the video, or sambuca, orange, poppyseed, and more.
Happy baking!

🫙 EQUIPMENT
9.5" tube pan (an 8" pan will work, too! Affiliate):
https://amzn.to/3QAgaz9
All my favorite baking tools: 
https://www.theperfectloaf.com/my-bak...

INGREDIENTS:
● 177g neutral-flavored oil, such as canola or a very mild olive oil, plus more for greasing
● 423g all-purpose flour
● 7g baking powder (1 ½ teaspoon)
● 3g fine sea salt (½ teaspoon)
● Zest of 1 large lemon
● 232g granulated sugar (I like to use superfine sugar)
● 171g (3 large) eggs, at room temperature
● 211g whole milk
● 28g limoncello (2 tablespoons; see Note)
● 100g ripe sourdough starter (100% hydration) discard (see Note)
● 7g vanilla extract (1 ½ teaspoons)
● Powdered sugar, for topping (optional)

🎥 CHAPTERS
00:00 Intro
01:57 Prepare the tube pan
02:42 Mix
03:05 Mix wet ingredients
04:10 Mix dry ingredients into wet
04:38 Pour batter into pan
05:00 Bake
05:23 Cooling
06:17 Taste

#baking #sourdough #cake

Top 2 tube pan recipes from across the web

The most viewed tube pan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

7 Up Pound Cake

Sourdough Starter Discard Cake Ciam...

Top 2 tube pan recipes from across the web

The most viewed tube pan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

7 Up Pound Cake

Sourdough Starter Discard Cake Ciam...

The most viewed tube pan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine