Mini Lemon 7Up Pound Cakes with Strawberry Swirl

Yields: 12 Mini Cakes | Level: Easy | Total Time: 2 hours

Pound cake:
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 3 cups granulated sugar
- 2 tablespoons lemon zest
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoons lemon extract
- 2 teaspoons lemon juice
- 3 cups all purpose flour
- 1 cup 7Up
- 6 tablespoons strawberry perserves

Lemon Glaze:
- 1 cup powdered sugar, shifted
- 3-5 teaspoons lemon juice

Pound Cake:
1. Preheat oven to 350°F. Grease mini bundt pan with cooking spray or oil well.
2. In a large bowl with an electric mixer attachment, beat butter on medium speed for 5 minutes.
3. Beat in sugar and lemon zest until light and fluffy.
4. Add the eggs, one at a time, beating after each addition.
5. Add vanilla, lemon extract, and lemon juice. Combined well.
6. Alternate between the flour and 7Up in three additions, mixing in between each addition, starting and ending with the flour.
7. Transfer batter into bundt pan.
8. Swirl in about 1 tablespoon of strawberry preserves in each bundt cake.*
9. Bake for 45-60 minutes, or until toothpick inserted in the middle comes out clean.
10. Let cakes cool in pan for 20-30 minutes before inverting into a cooling rack to cool completely.
Lemon Glaze:
11. In a small bowl, whisk together powdered sugar and 3 teaspoons of lemon juice. Add more lemon juice to reach your desired consistency.
12. Drizzle over the tops of each cake.

- Make sure the strawberry preserve swirl doesn't touch the edge or bottom of pan. As it will make it harder to remove.
- You can bake these into Texas or Jumbo size muffin pans to get mini cakes. If using a mini bundt pan, it's important for it to grease REALLY well and let the cakes cool in pan so you can flip the cakes over without ruining it.