Buffy asks: I want to bake a 7-up cake but it comes out dense and/or heavy, yuk! This recipe doesn’t call for baking power or baking soda!. So could I use 1 tsp baking powder ?
Baking S.O.S. says: Interesting challenge!
I have never baked a 7-Up cake before, so I wasn’t sure what ingredients it calls for. I did a quick Google search and landed on the squidoo website that contains a variety of 7-Up cake recipes. Only one recipe calls for baking powder. The rest of the recipes seem to be some variation on a pound cake, which does not contain any leavening.
So here is my recommendation: If you want to follow the pound cake-style recipes, you will need to use the “Creaming Method” of mixing to incorporate air into the cake batter. The air that you whip into the batter as you mix it will be the only thing that makes the cake rise. (As the batter heats up in the oven, the air bubbles expand, pushing the cake batter up.) Keep in mind that pound cakes are more dense and heavy than traditional cake batters, so it sounds like that is to be expected with this type of recipe.
To use the Creaming Method: Place room-temperature butter and sugar in the bowl of a stand mixer. (If you don’t have a stand mixer, use a hand-held electric mixer.) Beat on medium speed for 8-10 minutes. It sounds like a long time, but the longer the butter & sugar mix, the more air you incorporate. This will ultimately produce a better batter.