Active Time

　　20 minutes

　　Total Time

　　1 hour and 30 minutes

　　Adding soda pop to cake is inspiring—the taste is intense, and the carbonation acts as a leavener, which is why you omit the baking soda and baking powder in this recipe. This old-fashioned Southern cake graces tables at potlucks and church picnics and is common as the finish to a family barbecue dinner.

　　

Ingredients

Serves 8

　　

For the cake

Nonstick cooking spray

　　3 cups (360 g) cake flour, plus more for the pan

　　1½ cups (3 sticks or 339 g) butter, at room temperature

　　2¾ cups (550 g) granulated sugar

　　5 large eggs, at room temperature

　　Grated zest of 1 lime

　　Juice of 1 lime

　　1½ tsp. vanilla extract

　　¾ cup (180 ml) 7UP at room temperature

　　

For the glaze

2 cups (224 g)confectioners’ sugar

　　¼ cup (60 ml) milk, at room temperature

　　1 Tbsp. (15 ml) fresh lemon juice

　　

To make the cake

Step 1

Preheat the oven to 325°F. Coat a 10-inch Bundt pan with cooking spray and dust it with flour, knocking out the excess.

　　

Step 2

In a large bowl, combine the butter and granulated sugar. Using an electric mixer, beat for about 5 minutes until very fluffy.

　　

Step 3

One at a time, add the eggs, beating well after each addition, and stopping to scrape down the sides of the bowl with a spatula after each, until very smooth.

　　

Step 4

Add the lime zest, lime juice, and vanilla and beat to combine.

　　

Step 5

Add the flour in five additions, alternating with the 7UP, beginning and ending with the flour, and beating until well combined. Pour the batter into the prepared Bundt pan.

　　

Step 6

Bake for about 1 hour until a toothpick inserted into the center of the cake comes out clean.

　　

Step 7

Let the cake cool for 10 minutes, then invert it onto a serving plate.

　　

To make the glaze

Step 8

In a medium bowl, whisk the confectioners’ sugar, milk, and lemon juice until very smooth. Drizzle the glaze over the cooled 7UP cake and serve.

　　Images and text Horn Barbecue by Matt Horn; photography by Andrew Thomas Lee. © 2022 Quarto Publishing Group USA Inc. Buy the full book from Harvard Common Press or Amazon.