Vintage Confections

Cake

7 UP Cake Recipe

Rich, moist, and filled with the ultimate lemon lime combo, this old fashioned 7 UP Cake Recipe is the perfect dessert to welcome citrus season!!

7 UP cake with lemon glaze on cake plate on gray surface

And just like that, the holidays are over. Which can leave you either two ways. Sad, yearning for the simpler days of endless egg nog, cookies, and Christmas movies. Or hopeful for the new year ahead. For me, I choose to focus on the latter. Because with the new year comes citrus season and there is nothing better than that tart, zesty lemon lime flavor. Case in point, this 7 UP cake recipe. Its the perfect cake for the start of the new year. Sweet, buttery, and filled with yep, you guessed it 7 UP. I know, it sounds a little strange. But please believe me when I say one bite will have you devouring your first slice and happily reaching for your second.

What is 7 UP pound cake?

This 7 UP cake recipe is an old fashioned Southern favorite. It also happens to be one of the first pound cakes I ever learned to make. 7 up cake is essentially a lemon cake. Its decadent and rich from the ample amount of butter and sugar in the batter. That lemon lime combo is taken to the extreme with the addition of lemon juice and lemon zest. You get that crusty exterior, which I could eat all day. And that famous dense (not dry), moist, tight crumb that pound cakes are known for.

Ingredients Needed

  • Unsalted Butter – This is a butter cake all the way!! The butter not only provides the fat but gives us that richness we know and love.
  • Eggs – Eggs not only provide moisture in our cake but also add stability.
  • Lemon juice / Lemon zest – I like using both lemon juice and lemon zest in this recipe. When zesting your lemons, make sure to only zest until you see a hint of white. If not, you will end up with the bitter white pith in your cake. And trust me, you don’t want that!!
  • 7 UP – The star of the show!! Make sure you use an unopened bottle of 7 UP. If not, you run the risk of your soda being flat which would ultimately lead to not enough carbonation or rise to your cake. Also, I have never used any other brand when it comes to this cake, only 7 UP. Because I am not sure you would have the same results, I would not recommend switching out the soda with any other brand.
sliced lemons and limes on a plate on gray surface

Tips for making a moist 7 UP cake

  1. Make sure your ingredients are at room temperature. This includes the butter and the eggs. In order to make sure our ingredients come together and create a harmonious emulsion they need to be at room temperature. If your ingredients are not at room temperature, your batter will begin to curdle. If you forget to take out your eggs ahead of time, no worries. Just put them in a bowl of warm water for 15 minutes before adding them to your butter.
  2. Cream your butter!! Just when you think you are done, cream again. You want your batter to be pale, almost white in color. It is imperative to cream your butter for at least 6-7 minutes to add air to the batter. The more air in your batter, the better your cake rises.
  3. Sift your flour. I know, sifting flour is a pain but trust me its worth it. Sifting aerates the flour and makes it lighter resulting in a lighter, fluffier cake!!
  4. Make sure you scrape your bowl. In order to ensure every morsel of butter is mixed properly it is important to scrape your bowl several times during mixing. I like to scrape my bowl while creaming the butter, after adding the eggs, and at the end after the addition of all the ingredients. Not only does this make sure there is nothing left at this bottom on the bowl but also ensure you don’t get those unsightly holes in your cake.

What does soda do to cake?

So I know you may be reading the ingredient list and thinking to yourself, “hey, where’s the leavening agent?” Well I am here to tell you that his cake does not need one!! Why? because the 7 UP is a triple threat: it serves as the leavening agent, the liquid for the cake, and it amps up that lemon lime flavor combo. The carbonation from the soda creates that foam and fizz to help the cake rise.

Using soda as an ingredient in the South is nothing new. Baking with soda originates all the way back to the Great Depression. Due to the lack of baking staples and rationing, cooks had to look for alternative ways to sweeten and leaven their baked goods. Think of 7 UP taking the role of buttermilk in baked goods. The acidity helps to tenderize the strands of gluten creating a softer crumb and also helps the cake to rise.

overhead view of uncut 7 UP cake on gray surface

Lemon Glaze

This glaze is fairly simple. I like to not only utilize the 7 UP in the cake batter but also in the glaze to ensure you get that lemon lime flavor in every bite. To make sure my powered sugar is clump free, I like to sift it first before adding any other ingredients. Depending on how thick or thin you want your glaze, you might want to add more or less of the 7 UP to achieve the consistency you love. If you prefer a lemon glaze only, feel free to omit the 7 UP and increase the amount of lemon juice until you reach your desired consistency.

uncut 7 UP pound cake with glass bowl filled with lemon glaze on gray surface

Cake serving options

This cake already has an amazing glaze, but if you wish, you could fore go the glaze all together and this cake would still taste amazing.

You could also serve this cake with a dusting of powered sugar, a dollop of whipped cream and fresh fruit, or alongside a scoop of vanilla ice cream. The options are endless and all delicious. However my favorite will always be that amazing glaze.

How to store the cake

This cake will stay fresh for up to 4 days at room temperature. Store cake in a air tight container or wrap cake tightly in plastic wrap and store in the refrigerator for up to one week. You could also wrap your cake in plastic wrap and store in the freezer for up to three months.

Get a head start on citrus season and make this cake!! Epically moist, rich, and with a tart glaze to match, this 7 UP cake recipe is the perfect Southern comfort.

Craving some more soda loving cakes? Don’t forget to check out my Old Fashioned Coca Cola Cake!!

slices of 7 UP cake on gray surface
slice of 7 UP pound cake on cake plate on gray surface
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0 from 0 votes

7up Cake Recipe

Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: southern
Keyword: bundt cake, citrus, lemon, old fashioned recipes, pound cake, pound cake recipes
Servings: 16 slices
Calories: 511kcal
Author: Lauren

Ingredients

  • 1 1/2 cup unsalted butter 3 sticks, room temperature
  • 3 cups granulated sugar
  • 5 eggs large, room temperature
  • 3 cups flour sifted
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon kosher salt
  • 1 cup 7 UP

Lemon Glaze

  • 2 cups powdered sugar sifted
  • 1 teaspoon lemon juice
  • 3 tablespoons 7 UP
  • 1/4 teaspoon vanilla extract

Instructions

For the cake

  • Preheat oven to 325 degrees. Generously spray a bundt pan with baking spray with flour, set aside.
  • In a medium size bowl, sift together flour and kosher salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat for 2-3 minutes. Slowly add sugar to butter and mix until light and fluffy. About 6-7 minutes.
  • Add eggs, one at a time, and beat well after each addition.
  • Turn mixer to lowest speed and add flour to butter mixture in three additions. Mix each addition until just combined, scraping down the sides as necessary. Be careful not to overmix.
  • Lastly, add lemon juice, lemon zest, vanilla extract, and 7 UP. Mix until just combined, scraping down the sides as needed.
  • Pour batter into prepared bundt pan and bake for 1 hour to and 1 hour and 10 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Let cake cool in budnt pan on wire rack for 10 minutes. Invert and remove from pan. Let cake cool completely on a wire rack.

For the glaze

  • In a medium bowl, sift powdered sugar. Add lemon juice, 7 UP, and vanilla extract and whisk until combined. Pour glaze over cooled cake.

Nutrition

Serving: 1slice | Calories: 511kcal | Carbohydrates: 83.7g | Protein: 4.6g | Fat: 19.1g | Saturated Fat: 11.5g | Cholesterol: 104mg | Sodium: 244mg | Potassium: 54mg | Sugar: 65g | Calcium: 17mg | Iron: 1mg

Cake

Classic Gingerbread Cake

Sweet molasses and warming spices come together to create the ultimate holiday Classic Gingerbread Cake!!

sliced pieces of classic gingerbread cake in baking pan

It’s Christmas time which only means one thing. Well two things. One, we are stuffing our faces with cookies on repeat. And two, this classic gingerbread cake is warming not only our bellies but our souls. Its comfort in cake form. Something we all need a little extra of right now. I feel like if Christmas had a scent, gingerbread would be it. The spices entangle the senses and surround you like a warm hug. And lets not forget about the star of the show, molasses. Its sweet, its smoky, and oh so perfect for creating the most epic holiday cake.

Gingerbread is a pretty big deal in our house. My Aunt Clara was famous for her gingerbread. Everyone raved about how moist, epically spiced, and just how plain good it was. So naturally, I had to try my hand at her recipe. And let me tell you, it did not disappoint. One bite, and I could see what all the hype was about. Every morsel was perfection with the right amount of ginger to sweetness There’s something about a vintage recipe. You can taste the love and the thought in each bite.

sliced classic gingerbread cake in baking pan on a grey surface

Tips for baking soft Classic Gingerbread Cake

  • Granulated Sugar – Before settling on granulated sugar, I first tried using light brown sugar. My thought was that the flavor of the brown sugar would marry beautifully with molasses and spices. Although it was a good combo, I found that brown sugar did not impart the sweetness I was looking for so I decided to go with granulated instead.
  • Molasses – There are many different types of molasses, each of which has a distinct flavor. I used Grandma’s unsulphured molasses in this recipe. We will get in a little more detail about different types of molasses below!!
  • Spices – Cinnamon, nutmeg, and cloves are the standard spices when baking your standard gingerbread. Aunt Clara used a teaspoon of each in her recipe, but I find that clove can be very overpowering when used in a large amount. I cut back and used 1/2 teaspoon instead. I also increased the ground ginger from 1 teaspoon to 1 1/2 teaspoon to get more of that ginger flavor.
  • Hot water – When making the batter for this gingerbread cake, you will notice that it is very thick. Hot water is used to help thin the batter. It also helps loosen the strands of gluten in the flour ensuring a lighter textured gingerbread.

Types of molasses

  • Unsulphured vs Sulphured Molasses – Unsulphured molasses is made from the juice of sun-ripened sugar cane. The sugar cane is cut, crushed, and the juices are extracted. The extracted juices are boiled down creating a rich, thick syrup. During this first boiling process, only a small amount of sugar is extracted resulting in the dark liquid that is molasses!! Sulphured molasses is made from sugar cane that has not yet matured. Because of this, it is treated with the preservative sulphur dioxide during the sugar extraction process. This second boil makes sulphured molasses darker in color, less sweet, and it has a more pronounced and slightly chemical flavor.
  • Dark or Robust Molasses – Dark molasses results from the second boiling of sugar cane.  It is less sweet, thicker and darker in color than light molasses. 
  • Blackstrap Molasses – Blackstrap molasses results from the final boiling of molasses. Blackstrap molasses is the darkest and thickest of the three. It is less sweet and has an almost bitter flavor. It is also the healthiest because it retains its vitamins and minerals!! Blackstrap molasses is better utilized in savory dishes.

Choosing the right molasses can be daunting. But unsulphured molasses is usually the way to go in most baking recipes.

sliced classic gingerbread cake in baking pan with glass of milk on a grey surface

How to make Classic Gingerbread Cake

  1. In a medium size bowl, sift together flour, baking soda, spices and salt. Set aside.
  2. In a large bowl, cream butter and sugar until smooth.
  3. Add egg and molasses and mix until combined.
  4. Add flour mixture to wet mixture in three batches and mix to combine. To ensure the flour is incorporated, I find it easiest to mix first with with a handheld mixer then finish with a spatula. Because the batter is thick, adding the flour in batches will ensure the flour is fully incorporated.
  5. Once the flour is combined, slowly add hot water and mix until smooth. Batter will be very thin.
  6. Pour into prepared 9 x 13 pan and bake!!
sliced gingerbread cake on parchment paper

How to store

This gingerbread cake is the ultimate Christmas cake so don’t be surprised if you don’t have any leftovers. However if you do, it is best stored in an air tight container at room temperature for up to four days or in the refrigerator for up to a week. You can also wrap it in plastic wrap and freeze in plastic bags until you are ready to enjoy!! Make sure you allow your cake to cool until it is room temperature before freezing. When you are ready to enjoy, thaw your cake in the refrigerator or at room temperature. I suggest microwaving for at least ten seconds after its thawed because gingerbread is always at its best when its warm.

How to serve

There are so many ways you can serve gingerbread. This is a choose your own adventure kind of cake!! You can serve it with whipped cream, vanilla ice cream, a dollop of mascarpone, or get a little crazy and frost it with a little buttercream. Many vintage recipes also call for a little lemon glaze on top. My favorite way to eat gingerbread however will always be plain, or with a sprinkle of powdered sugar. I like to taste the spices and molasses without anything getting in my way.

Also a must, eating it right after it slight cools. Nothing can compare to a warm, fluffy soft slice of gingerbread straight from the oven. I’m getting excited just thinking about it. So do yourself and your family a favor this Christmas and make this gingerbread cake. I promise it will taste like Christmas with every bite!!

sliced gingerbread on parchment paper
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0 from 0 votes

Classic Gingerbread Cake

Sweet molasses and warming spices come together to create this ultimate holiday Classic Gingerbread Cake!!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Christmas baking, gingerbread, gingerbread recipe, holiday baking, molasses
Servings: 15
Calories: 249kcal
Author: Lauren

Equipment

  • 9 X 13 cake pan

Ingredients

  • 1/2 cup unsalted butter 1 stick
  • 1 cup molasses unsulphured
  • 1 large egg beaten
  • 1 cup hot water
  • 1 cup granulated sugar
  • 2 1/2 cups flour sifted
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

Instructions

  • Pre heat oven to 350 degrees farenheit. Grease a 9 x 13 pan with cooking spray and line with parchment paper.
  • In a large bowl, cream together granulated sugar and butter until light and fluffy
  • Add slightly beaten egg and molasses, mix well until combined.
  • In a medium size bowl, sift together flour, baking soda, salt, and spices.
  • Add dry ingredients to wet mixture in three batches. Stir to combine with spatula, batter will be thick.
  • Slowly add hot water to batter and stir and until smooth. Batter will be very thin.
  • Pour batter into prepared pan and bake until 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • Allow cake to cool slightly in pan on wire rack. Slice into sqaures and serve warm with whipped cream, powdered sugar, or vanilla ice cream. Or eat it plain!!

Notes

Did you make this recipe?
Be sure to tag @vintage_confections on Instagram!!

Nutrition

Serving: 1slice | Calories: 249kcal | Carbohydrates: 45.9g | Protein: 2.7g | Fat: 6.7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 261mg | Fiber: 0.7g | Sugar: 25.6g | Calcium: 54mg | Iron: 2mg

Looking for more holiday bakes? Be sure to check out my Chocolate Chip Toffee Cookies!!

Cookies

Chocolate Chip Toffee Cookies

Melty chocolate pools, buttery rich toffee, and crunchy toasted pecans, these Chocolate Chip Toffee Cookies are your ULTIMATE go to for the holiday cookie season!!

close up of chocolate chip toffee cookies

It is officially cookie season and I couldn’t be more excited!! Nothing makes me happier than baking up batches of cookies and sharing them with friends and family. These Chocolate Chip Toffee Cookies are definitely the gift that keeps on giving. I should note that there aren’t any chips but rather chunks of chopped chocolate that form those melty pools is wish I could live in. But what makes this cookie even more special is the chunks of rich toffee. If chocolate and toffee aren’t a match made in heaven, I don’t know what is. Mix it all together with toasty pecans and you have reached cookie HEAVEN!!

stack of cookies on two white plates on a grey surface

Ingredients for Chocolate Chip Toffee Cookies

  • Unsalted Butter – The butter in this cookie is slightly melted. Melting the butter will give you a chewier cookie. Now you don’t want to cook the butter. We are just slightly melting it. There should be some chunks of butter left. If you cook the butter for too long, you will start to loose the moisture. If you loose your butter moisture, the cookies will be dry instead of nice and chewy. You also want to make sure you allow your butter to cool and return to room temperature after melting. If not, the hot butter will melt your sugars resulting in a greasy cookie.
  • Light brown / Granulated sugar – Light brown sugar not only ensures we get a moist, chewy cookie every time, it also gives the cookie a richer flavor. Granulated sugar however, gives us those crunchy edges we love.
  • Chocolate – Ok so you know my love for a good chopped chocolate bar. I used a semi-sweet chocolate bar in this recipe and chopped it into medium sized chunks. You can also use a bag (12 oz) of semi-sweet chocolate chips. If you prefer milk chocolate or bittersweet chocolate, they can also be substituted. My favorite brands are Ghirardelli and Guittard.
  • Pecans – I know you’re saying toasted pecans?! WHY?? But let me tell you, the toasted pecans not only help bring out the nutty flavor of the actual pecan, but it also enhances the flavor of any baked good.
  • Toffee – Oh rich buttery toffee!! Toffee is the perfect accompaniant to chocolate. If you want to make your own, please do!! I however, used the next best thing. A Heath Bar. You still get that rich buttery/chocolate combo that takes this cookie to the next level.
chocolate chip toffee cookies on parchment paper

How to make Toffee Cookies

  1. Melt the butter. You can either melt your butter in the microwave or on the stove. I melted my butter in the microwave in 10 second increments. Make sure you check your butter each time before heating again. Remember, you only want your butter slightly melted not all the way. If you do happen to melt it all the way, you can still use it. Just make sure you allow it to cool and come back to room temperature.
  2. Chop chocolate bar into medium size chunks, set aside.
  3. In a large bowl, whisk together flour, salt, and baking soda. Set aside.
  4. Add sugars. Once butter has cooled, add melted butter to both sugars and whisk to combine.
  5. Add eggs and vanilla extract, whisking to combine.
  6. Lastly, add in flour and with a spatula, mix until just combined. Once combined, add the toffee and toasted pecans. Then its time for the best part, rolling them into balls and baking!!
Chocolate chip toffee cookies on baking sheet with glasses of milk

Tips for making Chocolate Chip Toffee Cookies

  • I know we all know this one, but always be sure to correctly measure your flour. Spoon your flour into your measuring cup and remove excess flour with the back of a butter knife. If you add too much flour, your cookie will be cake-y and dry.
  • Because we did melt the butter, you will need to chill these cookies in the refrigerator for one hour up to overnight. If you leave your cookies in the refrigerator to rest over night, you will have to add extra baking time. While testing this recipe, when dough was left overnight, the cookies baked for 14 minutes vs 1 hour, the cookies baked for only 11 minutes.
  • A slightly under baked cookie always tastes the best to me. I always like to roll my cookie balls taller rather than wider. This creates that gooey center and crisp edge. Also, to ensure all of my cookie balls are uniform, I use a scale to make sure each cookie is the same weight of 1.7 ounces.
  • To mix or not to mix. Of course if you are not a nut fan, feel free to omit the pecans. Or if you prefer another nut such as walnuts, you can definitely substitute them. Or, you can go a step further and top them with sea salt.

So if you’re like me and you:

a. want a chewy on the inside crunchy on the outside

b. buttery

c. sweet

chocolate chip cookie that is next level, make this cookie!! I promise you, you won’t be disappointed.

Wanting more cookie goodness?! Be sure to check out The Best Ever Cowboy Cookies!!

chocolate chip toffee cookie broken in half on parchment paper
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0 from 0 votes

Chocolate Chip Toffee Cookies

Melty chocolate pools, buttery and rich toffee, and crunchy toasted pecans make this your go to ULTIMATE cookie for the holidays!!
Prep Time20 mins
Cook Time11 mins
chill time1 hr
Total Time31 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip, cookies, toffee
Servings: 30 cookies
Calories: 248kcal
Author: Lauren

Equipment

  • 2 baking sheets

Ingredients

  • 1 cup unsalted butter 2 sticks, slightly melted
  • 1 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 3/4 cup toasted pecans roughly chopped
  • 2 4 oz Heath Bars or 1 1/2 cups, chopped
  • 1 cup semi-sweet chocolate bar, chopped into large chunks plus 1/2 cup to place on top of cookie if desired

Instructions

  • In a large heat proof bowl, place two sticks of butter and partially melt. Butter should be halfway or 80% melted and have visible chunks. Let butter cool to room temperature before adding sugars.
  • Chop chocolate, set aside.
  • In a large bowl, mix together flour, baking soda, and salt. Set aside.
  • Pour room temperature melted butter into large bowl with both sugars and whisk until combined.
  • Add eggs one at a time to butter mixture and mix until combined. Add and stir in vanilla.
  • Add dry ingredients to butter mixture and mix with a spatula until just combined. Once blended, add chopped chocolate, toasted peans, and chopped toffee bars.
  • Cover bowl with plastic wrap and chill for up to 1 hour or overnight.
  • Pre heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  • Scoop dough into balls (about 2 ½ tablespoons). If you have a food scale, dough should equal 1.7 ounces. Place 6 balls of dough onto the lined baking sheet, about two inches apart. Press 1/2 cup of chocolate chunks into dough if desired.
  • Bake one sheet at a time for 10 – 14 minutes. If choose to chill your dough overnight, cookies may take up to 14 minutes to bake due to the dough being colder. I found that when I only chilled my dough for an hour, cookies took 11 minutes to bake. Cookies are better when they are slightly underbaked.  They should be slightly brown around the edges and slightly cracked and gooey in the middle.
  • Remove from the oven and let cookies sit on baking sheet for 3-5 minutes before transferring cookies to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to five days.

Notes

Did you make this recipe?
Be sure to tag @vintage_confections!!

Nutrition

Serving: 1cookie | Calories: 248kcal | Carbohydrates: 31.7g | Protein: 2.9g | Fat: 12.3g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 122mg | Potassium: 100mg | Fiber: 1.1g | Sugar: 20.5g | Calcium: 47mg | Iron: 1mg

Cookies

The Best Ever Cowboy Cookies

Soft, chewy, and filled to the brim with oats, chocolate, pecans, and shredded coconut, these legendary Cowboy Cookies are the ULTIMATE comfort food!!

cookies in rectangle container on grey surface

I’ve never met a cookie I didn’t like. These Cowboy Cookies are no exception. This cookie has been on repeat in my house and for good reason. How could you not love a cookie that has oatmeal, chocolate, shredded coconut and toasted pecans?! Now I have to admit, I am not the biggest coconut lover. But after tasting these cookies, it became apparent that the coconut is what made the cookies so special. Combined with oatmeal, coconut gives these cookies an amazing texture. Put that together with melty chocolate pools and toasty pecans and you have cookie perfection.

Cowboy Cookie, A History

Cowboy Cookies have been around for ages and there are many stories of how they came to be. But they really rose to fame when they debuted in a Family Circle magazine courtesy of Laura Bush. During the 2000 Presidential election, Laura Bush’s cowboy cookie went head to head with Tipper Gore’s gingersnap cookie. Family Circle had each of the candidates wives submit a recipe and readers were asked to vote which one was their favorite. The Cowboy Cookie won by a landslide and became an instant favorite.

Of course my all knowing grandmother was the first person to tell me about this cookie and its history. After hearing all of the delicious ingredients, only one thing came to mind….I had to recreate my own version.

chopped chocolate on cutting board

Cowboy Cookie Ingredients

  • Light brown sugar – I love using brown sugar in cookies!! Brown sugar not only gives baked goods a rich, depth of flavor, it also adds moisture.
  • Oatmeal – Old fashioned rolled oats not quick oats are the go to in this recipe. Using quick oats will result in a different cookie texture.
  • Shredded coconut – I used sweetened coconut, but if your prefer unsweetened coconut, you can definitely use that as well. Shredded coconut is also preferred over coconut flakes or desiccated coconut.
  • Chocolate – Nothing compares to a bar of chocolate!! I used a semi-sweet chocolate bar and chopped it into medium sized chunks. You can also use a bag (12 oz) of semi-sweet chocolate chips. If milk chocolate or bittersweet chocolate are more your jam, they can easily be substituted. My favorite brands are Ghirardelli and Guittard.
  • Pecans – No you don’t have to toast your pecans, but you would be so much cooler if you did. A good rule of thumb is to toast your pecans first before chopping them. This ensures the small pieces of chopped pecans do not burn. You can bake them in the oven at 350 for ten minutes and finish prepping your other ingredients as they cool before giving them a rough chop.

What I love most about this recipe is its simplicity. They are totally customizable and taste AMAZING regardless of the add-ins. My favorites so far have been toffee, peanuts, walnuts, a sprinkle of sea salt (if you’re craving that sweet/salty combo), the options are endless. Or if you want to get rid of the nuts all together, you can. You do you and make it your own, no judgement here.

Cookie dough in a silver mixing bowl on a gray surface
Balls of cookie dough on a wax paper

Tips for making the best Cowboy Cookies

  1. You’re hungry, you need that chewy goodness in your life right now, believe me I get it. No one likes going through the motions of creating a cookie dough only to let it chill in the fridge for an hour. But believe me when I tell you, you must. Chilling the dough prevents the cookies from spreading too much and helps the flavors to develop.
  2. It is important to measure your flour accurately and have your cold ingredients at room temperature. Using too much flour will change the texture of the cookies making them dense. Fluff your flour with a fork first before spooning it into your measuring cup. Use the back of a butterknife to then level off the excess flour.
  3. Don’t over-mix!! Over mixing will result in a dense cookie as well. Mix your dough until all the ingredients are just combined. It is important to mention that the dough will be thick.
  4. When scooping the cookie dough, I like to use a 2 1/2 scoop. If you have a scale, you can also weigh your dough!! The dough should equal approximately 1.7 ounces.
  5. I love a slightly under baked cookie. These cookies will take anywhere between 9 to 11 minutes to bake. Mine were done at 11 minutes. One thing to look out for when checking for cookie doneness is if they look slightly gooey in the center. Don’t worry, you want them to look that way. After removing them from the oven, they will harden as they cool.
  6. My best tip is to reserve a little chopped chocolate and add a small chunk of chocolate on top of your cookie dough before placing them in the oven. This creates those melty pools we all know and love.
  7. If you are not ready to bake your cookies, form dough into balls and place them on a baking sheet.  Freeze until the dough is solid then place balls into a freezer friendly container until ready to use. Add 2 to 3 minutes baking time.
Baked cowboy cookies on brown parchment paper

What do Cowboy Cookies Taste Like

This cookie tastes like a glorified oatmeal cookie but oh in all the best ways!! With one bite, you are transported. The chewy, oatmeal gives way to the gooey chocolate pools who create a literal chocolate pond in your mouth.  The warmth of the cinnamon combined with the crunch of the toasted pecans imparts a earthy, nutty flavor.  And for the grand finale, the shredded coconut intertwines with the oatmeal resulting in a chewy explosion. Are you drooling yet? I know I am!!

stacked cowboy cookies sitting on top of cake pan

How to store

These cookies should be stored in a airtight container for up to five days for maximum freshness. If you only need to bake a small amount, bake what you need then freeze the rest. You can freeze the dough for up to 3 months. This cookie dough can also be made a day in advanced and stored in the fridge. Just make sure the dough is covered tightly with plastic wrap until you are ready to bake.

hand holding two halves of a cowboy cookies
cookies in rectangle container on grey surface
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5 from 1 vote

The Best Ever Cowboy Cookies

Soft, chewy, and filled to the brim with oats, chocolate, pecans, and shredded coconut, these legendary Cowboy Cookies are the ULTIMATE comfort food!!
Prep Time15 mins
Cook Time11 mins
Course: Dessert
Cuisine: American
Keyword: cookies, cowboy cookies, fall, oatmeal
Servings: 30 cookies
Calories: 186kcal
Author: Lauren

Equipment

  • Stand Mixer

Ingredients

  • 1 cup unsalted butter room temperture (2 sticks)
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 eggs large
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 cups old fashioned rolled oats
  • 2 teaspoons pure vanilla extract
  • 2 cups semi-sweet chocolate, chopped into large chunks (12 ounces), plus 1/2 cup to place on top of cookie if desired
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup pecans, toasted and roughly chopped

Instructions

  • In a medium bowl, shift together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed until light and fluffy.
  • Reduce speed to low and add eggs and vanilla, beat until well combined.  About 1-2 minutes.
  • Add flour and mix until mostly combined.  Some flour streaks in dough are ok.
  • Add oatmeal, shredded coconut, toasted pecans, and 2 cups of the chopped chocolate.  Mix on low until just combined being careful not to overmix dough. Overmixing the dough will result in dense cookies. Dough will be thick.
  • Cover with plastic wrap and refrigerate for 1 hour to overnight
  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Scoop dough into balls (about 2 ½ tablespoons). If you have a food scale, dough should equal 1.7 ounces. Place 6 balls of dough onto the lined baking sheet, about two inches apart. Press 1/2 cup of chocolate chips into dough if desired.
  • Bake one sheet at a time for 9-12 minutes until the edges are golden brown (mine were done at 11 minutes).  Cookies are better when they are slightly underbaked.  They should look slightly gooey in the center and will harden as they cool.
  • Remove from the oven and let cookies sit on baking sheet for 3-5 minutes before transferring cookies to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days.

Notes

Did you make this recipe? 
Be sure to tag vintage_confections!!
 

Nutrition

Serving: 1cookie | Calories: 186kcal | Carbohydrates: 22.4g | Protein: 2.5g | Fat: 10.2g | Cholesterol: 27mg | Fiber: 1.4g | Sugar: 11.7g

Cake

Pumpkin Spice Bundt Cake with Maple Glaze

Bring on the fall flavors with this Pumpkin Spice Bundt Cake with Maple Glaze!! Filled with warming spices, a cinnamon pecan streusel, and topped with the most decadent maple glaze, this cozy bundt is sure to become your new fall classic!!

Thanks to my sponsor, Rodelle, for supplying the free product to help me write this post today! This post contains affiliate links. This means I may earn a commission should you choose to make a purchase using my link. It’s okay – I love and use all of these products, and you will too!

close up of slice of Pumpkin Spice Bundt Cake with Maple Glaze on wax paper

It’s fall which only means one thing. We are knee deep in all things pumpkin and spice. Personally I wouldn’t have it any other way. Fall baking is where I shine. I live for the spice and decadence that fall desserts bring. This pumpkin spice bundt cake with the most delicious maple glaze is the ULTIMATE little indulgence we need this time of year. And I think I can say that after this year, we all can agree we could use a little extra indulgence.

Pumpkin Spice Bundt Cake without glaze and bottle of Rodelle pumpkin spice extract on grey surface

Why Pumpkin Spice?

Pumpkin bundt cakes are nothing new. Silky smooth pumpkin puree and warming fall spices were made for each other. This pumpkin bundt goes the extra mile with the addition of a rich ripple of cinnamon pecan streusel and an extra indulgent maple glaze. Not only is this pumpkin spice bundt a fall dream come true, it is epically moist and perfectly spiced.

It is no secret that the magical flavor of pumpkin spice is the epitome of fall baking. But add Rodelle Pumpkin Spice Extract to the mix and you have the ultimate flavor explosion. Not only does it contain a splash of their signature pure vanilla extract (which I am totally obsessed with), cinnamon, nutmeg, cloves, ginger, and pumpkin seed oil are also combined resulting in a rich blend of pure fall decadence.

Using high quality ingredients in everything I bake is always at the utmost importance. Rodelle has always been my go to choice because of their commitment to quality. Not only are their products unmatched in flavor, but they are passionate about creating a line of ingredients to transport your culinary adventures to new heights. Rodelle has also created a vertically integrated supply chain in which they work directly with vanilla farmers in their quest to create quality ingredients you know and trust. It brings me great joy to work with a company who shares my passion in creating delectable fall recipes using quality ingredients like this one!!

close up side view of Pumpkin Spice Bundt Cake with Maple Glaze on wax paper

How to achieve a moist, tender crumb

You guys know my love for bundt cakes. They are easy to make and the flavor options are endless. Just check out my Vanilla Buttermilk Pound Cake and Southern Lemon Pound Cake!! They are the ultimate comfort dessert. Plus they have that elegant natural beauty from whatever pan they are baked in. And this pumpkin spice bundt cake is no exception.

The most important component of a bundt cake is a moist and tender crumb. This cake has help from not only the pumpkin puree in the batter but also sour cream. The fat in sour cream helps contribute to the moistness and richness of a cake every time. I know a lot of recipes use oil or water but I feel the richness that butter and sour cream provide in this cake are unparalleled. Now when it comes to the pumpkin puree, I was lucky enough to find it stocked at my local grocery store. Farmer’s Market Pumpkin Puree by far has to be my favorite pumpkin puree. I have tried other brands and I feel like none of them have come close to the texture or flavor.

Trust me when I say that sour cream and pumpkin puree is the combo you need. It made this cake so moist that I was able to leave it out UNCOVERED and it did not dry out!! True story.

Also, it is important to add that whenever you are making a bundt cake, it is imperative not to over mix. My rule of thumb is after adding flour, mix until no streaks of flour are seen. I often taste test the batter to make sure the flour is incorporated. If you still have a slight flour taste, mix the batter for an additional 10 to 20 seconds. If you find that your ingredients aren’t fully mixed at the bottom of your bowl, I find it good practice to take a spatula and mix the the batter for about ten strokes.

slices of pumpkin spice bundt cake on wax paper

How to make the best pumpkin spice bundt cake

hand holding bottle of Rodelle Pumpkin Spice Extract over bowl of batter on grey surface

Even though this cake is made using a stand mixer, it is super quick to whip up. Just follow these simple instructions:

  1. Preheat oven to 350 degrees
  2. Grease a 10 cup bundt pan with baking spray, set aside.
  3. In a small bowl, combine brown sugar, toasted pecans, and 1 teaspoon of ground cinnamon with a fork. Set aside.
  4. Sift together your dry ingredients, set aside. Now we can’t forget about the star of the show, the pumpkin spice. I wanted to complement the flavors of the pumpkin spice extract to ensure you get a mouthful of spice in every bite!! 1/4 of nutmeg, ginger, and clove are added to elevate the extract and make the flavors sing. To ensure the spices are evenly dispersed, they are sifted together with the flour.
  5. Mix together the butter and sugar, then the eggs one at a time.
  6. Stir in sour cream, pumpkin puree, and Rodelle Pumpkin Spice Extract.
  7. Gradually add flour mixture to butter mixture in three additions and mix until just combined.
  8. Pour half of the pumpkin spice batter into prepared pan. Sprinkle evenly with cinnamon pecan streusel. Spoon remaining batter evenly over streusel.
  9. Bake for 50 to 55 minutes until a cake tester inserted into center of cake mostly comes out clean. Mine was done in 55 minutes.
  10. Let the cake cool completely before topping with maple glaze.

Cinnamon Pecan Streusel

This cinnamon pecan streusel may be simple to make but it delivers a WOW factor in the flavor department. 1/2 cup of firmly packed light brown sugar, toasted pecans, and a teaspoon of ground cinnamon and boom, you’ve officially arrived in flavor town!! If you don’t have pecans, walnuts would make an excellent addition. This streusel is the happy little surprise in the middle of this cake

Maple Glaze

OK so recap: we’ve got a moist, delicious pumpkin bundt, addicting cinnamon pecan streusel, and last but not least the most indulgent maple glaze. When testing this cake, I first tried it with a rum glaze. But after tasting it, I felt that the rum took over the flavor of the cake significantly. I really wanted to showcase the rich flavors of the pumpkin and spice and felt that the rum was trying way to hard to run the show. The addition of the maple glaze however was a complete game changer. It wasn’t too sweet or too overpowering. It elevated the pumpkin and spice and added a richness that was just unparalleled. Literally could eat this glaze by the spoonful.

How to store Pumpkin Spice Bundt Cake with Maple Glaze

Well as I mentioned before, this cake literally stayed moist for hours uncovered on the kitchen counter. But to keep this cake super moist, it is best stored in an airtight container or wrapped in plastic wrap at room temperature for 7 days. Or if you prefer, you can wrap the cake tightly in plastic wrap and store in the freezer for up to three months. You can also prepare this cake a day in advanced and glaze when ready. If you can wait that long.

Its fall y’all!! The holidays are just around the corner. Let this cake give you the comfort you deserve. Sharing is as always optional, but I hope you do. This cake is too good not to share!!

close up side view of Pumpkin Spice Bundt Cake with Maple Glaze on wax paper
half of pumpkin spice bundt cake on wax paper on grey surface
close up of slice of Pumpkin Spice Bundt Cake with Maple Glaze on wax paper
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Pumpkin Spice Bundt Cake with Maple Glaze

Bring on the fall flavors with this Pumpkin Spice Bundt Cake with Maple Glaze!! Filled with warming spices, a cinnamon pecan streusel, and topped with the most decadent maple glaze, this cozy bundt is sure to become your new fall classic!!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: bundt cake, fall, pumpkin spice, streusel
Servings: 16 people
Calories: 436kcal
Author: Lauren

Equipment

  • Bundt pan
  • Stand Mixer

Ingredients

For the Cinnamon Pecan Streusel

  • 1/2 cup light brown sugar firmly packed
  • 1/2 cup chopped pecans toasted
  • 1 teaspoon ground cinnamon

For the cake

  • 1 cup unsalted butter (2 sticks) room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups sour cream
  • 1 cup pumpkin puree
  • 1 1/2 teaspoon Rodelle Pumpkin Spice Extract
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

For the Maple Glaze

  • 2 cups powdered sugar sifted
  • 1/4 cup Grade A maple syrup
  • 1 teaspoon pure vanilla extract
  • 3-4 tablespoons heavy whipping cream

Instructions

  • Preheat oven to 350 degrees. Grease 12-cup bundt pan with baking spray with flour
  • In a small bowl, combine brown sugar, toasted pecans, and 1 teaspoon of ground cinnamon with a fork until combined. Set aside.
  • In a large bowl, sift together flour, baking soda, kosher salt, spices, set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. About five minutes.
  • Beat in eggs, one at a time, beating well after each addition.
  • Stir in sour cream, pumpkin puree, and pumpkin spice extract.
  • Gradually add flour mixture to butter mixture in three additions and mix until just combined. Do not overmix.
  • Pour half of the pumpkin spice batter into prepared pan. Sprinkle evenly with brown sugar mixture. Spoon remaning batter evenly over streusel. Bake for 50 to 55 minutes or until a a cake tester inserted into center of cake mostly comes out clean.
  • Allow cake to cool in pan for 10 mintues on wire rack. Invert and remove from pan. Let cake cool completely on a wire rack.
  • While cake cools, make the maple glaze. In a medium size bowl, combine sifted powdered sugar, maple syrup, vanilla, and heavy whipping cream. Whisk until smooth and pour glaze over cooled cake.

Notes

Did you make this recipe?
Be sure to tag @vintage_confections on Instagram!!

Nutrition

Serving: 16g | Calories: 436kcal | Carbohydrates: 68.2g | Protein: 3.5g | Fat: 17.8g | Cholesterol: 45mg | Sugar: 47.7g

Cake

Sour Cream Coffee Cake with Spiced Streusel

Celebrate the beginning of fall with this sour cream coffee cake with spiced streusel!! Buttery, rich cake combined with the warmth of a cinnamon and nutmeg streusel, this coffee cake is sure to make your fall mornings extra cozy.

Sour cream coffee cake on wire rack

Fall is here and I couldn’t be more excited. It is my favorite time of year. Hot summer days give way to cool cozy nights. Well as cool as you can get in Texas. Leaves change, spices come to life, and the world is made new. And most importantly, its my birthday!! I can’t think of any other way than to welcome this time of year with the warm, comforting goodness that is coffee cake.

An ode to coffee cake

To me, coffee cake is like your favorite warm sweater. You can always count on it to keep you cozy and never let you down. Sure you can have coffee cake any time of the year. But there’s something about a warm slice of coffee cake, a huge cup of coffee, fluffy socks, and an equally comfy blanket to match during those cool fall days.

The rich, lustrous cake. The crunch sound the streusel makes when you take a bite. I can only describe it as a flavor explosion of decadence and spice.

When I was in middle school, my mom would have to be at work very early in the morning. She would drop me off at my friend Jennifer’s house and her mom would take me to school. I would arrive in wee hours in the morning with my blue cup filled to the brim with Honey Nut Cheerios, sit in the living room and watch Charlie Brown until everyone woke up.

It was at Jennifer’s house that I was given my first proper introduction to coffee cake. Now this wasn’t homemade coffee cake, it was Sara Lee. But boy was it magical. The rich, buttery cake melted in my mouth. The spicy streusel made my taste buds dance with glee. I was hooked. So much so that I had my mom buying coffee cake from the grocery store every week and we would eat it every Saturday morning for breakfast. With bacon. Always with bacon.

Flash forward to today, I was determined to create a coffee cake that rivaled the one of my youth,. It had to be rich, it had to be buttery, but most importantly the streusel had to knock everyone’s socks off.

What is coffee cake

Coffee cake is thought to have originally come from Germany. American coffee cake is sweet and has the texture of pound cake, whereas German coffee cake resembles more of a sweet bread. Unlike its German counterpart, American coffee cake is usually laced with a cinnamon sugar layer and a crunchy streusel on top. There isn’t any actual coffee in coffee cake. It is actually called coffee cake due to it being the perfect accompaniment to coffee!!

cut sour cream coffee cake on wire rack and parchment paper

How to make the perfect sour cream coffee cake

There’s not much standing in between you, a handful of ingredients, and the perfect coffee cake!!

  • Sour Cream – The star of the show….besides the streusel. Sour cream ensures that this coffee cake will have a moist, tender crumb.
  • Baking soda/Baking powder – So we get that good rise!!
  • Sifted flour- Sifting the flour beforehand guarantees that it is clump free. It also helps aerate the flour.
  • Eggs – For added moisture
  • Butter – For that melt in your mouth, buttery richness.
  • Granulated sugar – To make our cake nice and sweet!!
  • Vanilla Extract – Because no cake is complete without a little extra flavor.

It is important to note that after preparing, your batter will be very thick. I found it best to spray the 8×8 inch pan with baking spray before lining it with parchment paper. This will help your parchment to stay in place as you smooth your batter with an offset spatula.

Also, do not over mix!! Mix batter in a stand mixer until you no longer see any streaks of flour then stop.

Spiced Streusel

Streusel is like the holy grail of coffee cake. I know I can’t be the only who purposefully eats all the streusel before eating the actual cake. I tried many different ratios before settling on what I believe is the perfect streusel. 3/4 cup flour, a mixture of not only brown sugar but granulated sugar as well, cold butter, and the warm aroma of cinnamon and nutmeg. All are combined together to create the perfect streusel to go alongside this golden, buttery perfection.

white bowl filled with streusel on grey surface

How to serve sour cream coffee cake with spiced streusel

Would it be bad for be to say one slice for each hand, plate or napkin optional? Honestly there is no wrong way to eat coffee cake. Eat for breakfast as the morning light makes its way across your kitchen floor. Eat it for an afternoon snack, or as dessert when you know you can’t possibly fit anything else in your stomach but you can’t say no to cake. Either way you enjoy it, just know there is no wrong way to eat cake. The only wrong way is not eating it at all.

How to store Sour Cream Coffee Cake

This coffee cake is super moist so be sure to store it in an airtight container. Or you can also wrap it in plastic wrap. Sour Cream Coffee Cake will stay fresh for 7 days at room temperature. I love to heat mine up for a couple of seconds in the microwave before devouring.

sliced coffee cake on wire rack and grey surface
Sour cream coffee cake on grey surface
sliced coffee cake on wire rack on grey surface
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Sour Cream Coffee Cake with Spiced Streusel

Celebrate the beginning of fall with this sour cream coffee cake with spiced streusel!! Buttery, rich cake combined with the warmth of a cinnamon and nutmeg streusel, this coffee cake is sure to make your fall mornings extra cozy.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr 45 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, cinnamon, coffee cake, fall, streusel
Servings: 16 people
Calories: 279kcal
Author: Lauren

Equipment

  • 8×8 inch square baking pan

Ingredients

  • 1 cup sour cream
  • 1/2 cup unsalted butter, room temperature 1 stick
  • 2 large eggs well beaten
  • 1 cup granulated sugar
  • 1 3/4 cup all purpose flour sifted
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract

Spiced Streusel

  • 3/4 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 6 tablespoons cold butter cubed
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees F.
  • Grease a 8×8 inch square baking pan with baking spray and line with parchment paper. Set aside
  • In a small bowl, combine sour cream and baking soda. It will double in size
  • For the streusel, sift together flour, both sugars, spices, and salt. Cut cold butter into small cubes and add to flour mixture. Using a pastry blender, cut butter into flour mixture until it forms a crumble. If you do not have a pastry blender, you can pinch the flour and butter together with your fingers until it forms a crumble. Place in refrigerator until ready to use.
  • For the cake, sift together flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Add eggs one at a time and beat well. Add vanilla.
  • Reduce speed to low and add flour mixture in three additions, alternating with sour cream. Begin and end with flour mixture. Batter will be very thick.
  • Spoon half of the batter in prepared baking pan and smooth with offset spatula. Lightly tap pan on counter to reduce air bubbles. Sprinkle half of the spiced streusel on top of batter. Cover streusel with remaining batter. Sprinkle with the remainder of the spiced streusel.
  • Bake for 45-50 minutes until cake is golden, springs back to touch, and toothpick inserted in the center comes out clean. A few crumbs is ok. Start testing for doneness at 45 minutes to prevent overbaking. Remove from oven and allow cake to cool on wire rack for ten minutes. Using the parchment over hang, lift cake from pan and let cool on wire rack for 45 minutes to an hour. Slice into 16 pieces and serve warm or at room temperature.

Notes

Did you make this recipe?
Be sure to tag vintage confections on Instagram!!

Nutrition

Serving: 16g | Calories: 279kcal | Carbohydrates: 36.2g | Protein: 3.4g | Fat: 13.9g | Saturated Fat: 8.5g | Cholesterol: 56mg | Sodium: 278mg | Sugar: 20.7g

Cake

Southern Lemon Pound Cake

Tart, zesty lemon combines with rich tangy buttermilk to create the ultimate Southern Lemon Pound Cake. The perfect cake to celebrate the end summer!!

cut cake on gray surface

We have reached the precipice. That weird time where summer is winding down and the cozy fall vibes are slowly starting to take over. This is always my favorite time of year. Lazy afternoons evolving to balmy summer nights filled with BBQs, family get togethers, and water gun fights. The hot Texas sun relentless, showing no mercy barreling down on you until you give up in defeat. Hot, sweaty, but oh so happy defeat.

In my family, these bright, sunny days are always filled with love, laughter, and most importantly, cake. And not just any cake, lemon pound cake. For me, this cake always marks the end of summer. A final farewell and thank you for all of the happiness and fervor that summer brings. A subtle nod that gently says its ok to let go and let the comfort of fall take over. Summer is not summer without this cake.

What makes this Lemon Pound Cake Special

Cut pound cake on cake plate surrounded by slices of cake on gray surface

First of all, lemon is a special ingredient all on its on. Its diversity in the kitchen can wield it to be either sweet or savory. But oh does a sweet pound cake do it justice. The tart, moist crumb will transport any lemon lover into a state of bliss. An ample amount of not only lemon juice but also lemon zest, takes this cake to another level and ensures that you get that lemony goodness in every bite. Now I must say that this recipe does get a little fussy when it comes down to the mixing. But worry not!! I am here to break down the process to ensure that you get a perfect lemon cake every time.

Lemon pound cake with cake slice and fork

How to make the perfect Southern Lemon Pound Cake

First, lets take take a look at our ingredients.

  • Butter – Provides the fat we need for a rich and moist cake.
  • Granulated sugar – Sugar not only provides sweetness and moisture for our cake, but will also create bubbles of air in the butter when mixed for the proper length of time. These air bubbles help to leaven the cake batter.
  • Eggs – So this is where our recipe gets a little fussy. The eggs are separated prior to adding them into the cake. The egg yolks are blended with the butter and sugar mixture while the egg whites are beaten to a stiff peak and folded into the batter prior to being added to the cake pan. The eggs whites are whipped until they form an egg white foam. Because the foam contains a lot of air, it helps to lighten and leaven our pound cake.
  • Lemon Juice and Lemon Zest – The star of the show!! I like to use both lemon juice and lemon zest to make sure the flavor of the lemon really shines. The addition of lemon zest adds a stronger citrus flavor than just the lemon juice on its own. When zesting your lemons, be sure to avoid the white flesh. If not, you will end up with bitter rinds in your cake.
  • Buttermilk – Ok if you know me, then you know that this should not come as a surprise. I use buttermilk in most of my pound cake recipes. The addition of buttermilk will help ensure a moist crumb. Also, the tanginess of the buttermilk and tartness of the lemon make it a match made in heaven. As always, I recommend whole buttermilk for this recipe.
  • Flour – To equally distribute all of your ingredients, sift your dry ingredients together to prevent any clumps.
  • Baking Soda – Due to the addition of the eggs whites to help leaven our cake, only baking soda is needed ensure a chemical reaction with the buttermilk

For more tips on how to create the perfect pound cake, be sure to check out my Vanilla Buttermilk Pound Cake post!!

Whole pound cake with lemon glaze on gray surface

Lemon Glaze

Just like the lemon pound cake, this lemon glaze is just as zesty and tart. Not to mention such an ease to make. All you need is powdered sugar, lemon juice, butter, and some light cream. Light cream is a lighter version of heavy whipping cream. It contains about 20 percent of fat and ensures a rich and creamy glaze. If you cannot find light cream, you can always substitute milk. After whisking all of your ingredients together, the only thing left to do is pour that creamy goodness on top of your cooled cake and try not to eat it while doing it!!

How to serve Southern Lemon Pound Cake

Since this cake is already rocking that tart tangy glaze, you are covered. But if you are feeling extra fancy, you can always add some sliced strawberries to your slice to really make this cake even more delicious. Pound cakes are always better the next day after they are baked and the flavors have had time to really set in. Feel free to make this cake in advanced and glaze right before serving.

There’s no better way to celebrate the end of summer and the beginning of fall than with this cake. Enjoy that last late night BBQ and then sit back and savor the last bit of sunshine with the perfect end of summer dessert. We made it friends!!

Slice of cake on white place on gray surface
cut lemon pound cake on gray surface
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Southern Lemon Pound Cake

Tart, zesty lemon combines with rich tangy buttermilk to create the ultimate Southern Lemon Pound Cake. The perfect cake to celebrate the end summer!!
Prep Time20 mins
Cook Time1 hr
Resting time10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: lemon, pound cake
Servings: 12
Calories: 574kcal
Author: Lauren

Equipment

  • Tube Pan

Ingredients

  • 1 cup unsalted butter softened
  • 3 cups granulated sugar
  • 6 eggs separated
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest

Lemon Glaze

  • 2 cups powdered sugar sifted
  • 2 tbsp softened butter
  • 2 tbsp lemon juice
  • 3-5 tbsp light cream

Instructions

  • Preheat oven to 350 degrees F. Generously spray a 10-inch tube pan with baking spray with flour.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and granulated sugar at medium speed for 5 minutes until light and fluffy, stopping to scape down the sides of the bowl.
  • Add egg yolks, one at a time, mixing well between each addition
  • Add lemon extract and lemon zest, mix to combine
  • In a large bowl, sift together flour, baking soda and salt.
  • Add flour mixture alternatively with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  • In a separate bowl, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites into batter. Pour batter into prepared greased 10-inch tube pan.
  • Bake for 1 hour to an 1 hour and 10 minutes. Or until cake tester comes out clean and cake bounces back when lightly pressed. Let cake cool in pan on wire rack for 10 minutes. Invert and remove from pan. Let cake cool completely on a wire rack.

Lemon Glaze

  • In a large bowl, sift powdered sugar. Add softened butter, lemon juice, light cream and whisk to combine. Depending how thick you want your glaze, you can add anywhere from 3 to 5 tablespoons of light cream. I used 5 tbsp of light cream in this glaze. The more cream you add, the thicker your glaze will be. Pour glaze over cool cake.

Notes

Did  you make this recipe? 
Tag @vintage_confections on Instagram!!

Nutrition

Calories: 574kcal

Cake

Old fashioned Coca Cola Cake recipe

This classic Old fashioned Coca Cola cake pays homage to Southern tradition. Rich, moist, and decadent with a fudgy frosting to match. This chocolate cake is surely what chocolate dreams are made of!!

Old fashioned Coca Cola cake sheet cake with chocolate frosting and pecans on parchment paper

When I look back at traditional Southern recipes, it is plain to see that Southerners were not afraid to spice things up in the kitchen. Unconventional ingredients were added to recipes all the time and this Old fashioned Coca Cola cake is no exception.

What makes this cake so special? its easy to put together, its fudgy with an equally fudgy icing to match, its beyond moist, and most importantly? It has COKE and MARSHMALLOWS!! I mean seriously, what’s not to love. It is the perfect backyard BBQ, dig in while its hot, I just need a slice of chocolate kind of cake. It will always leave you wanting more.

What is Coca Cola Cake?

So you may be thinking what the heck is coke doing in a cake? Coca Cola cake originated in the South in the 1950s and quickly became the go to dessert for every celebration. It is unclear as to who created the recipe but that has not stopped it from becoming a Southern tradition. Coca Cola cake is a slight adaptation of the Texas Sheet Cake, another Southern classic. This cake utilizes Coke not only in the cake but the frosting!! Many people also associate this cake with Cracker Barrel who revived the cake’s popularity by putting it on their menu in the 90’s. Their recipe differs from the original but I like to stick to tradition.

There a many different versions of this cake floating around on the internet. Some use marshmallows, some don’t. Some use box mix….please don’t. My version takes a nod from the traditional recipe which was passed down to me from my grandmother.

Slices of chocolate sheet cut into squares on parchment paper

What does Coca Cola Cake taste like

So I know you have doubts, may be even a little hesitant to try it. But I am here to tell you that this is seriously one of the BEST tasting chocolate cakes around. It DOES NOT taste like Coke at all I promise you. The addition of the Coke helps add moisture and airiness to the cake. It also helps enhance the flavor of the chocolate. And don’t worry, it does not make the cake too sweet. Biting into this cake is like biting into a sticky chocolate cloud. The moist cake paired with the smooth, fudge like frosting is a match made in chocolate heaven.

Ingredients

  • Cocoa Powder – What is a chocolate cake without cocoa powder?! I like to use unsweetened Dutch processed cocoa powder in this recipe. It is used in both the cake and the frosting. I recommend purchasing a high quality cocoa powder that will guarantee you a rich, intense chocolate flavor. Rodelle Gourmet Baking Cocoa is my go to!!
  • Buttermilk – You guys know my love for buttermilk and all of its amazing advantages. It will help moisture and leaven the cake.
  • Coca-Cola – The star of the show!! We have already established that Cola will help add moisture and airiness to the cake. The dark, molasses like properties help give this cake a deep rich flavor. And the addition of caffeine in the Cola also helps to enhance the flavor of the chocolate. Before anyone asks, no you may not use Diet Coke in this recipe.
  • Miniature Marshmallows – The dark horse. So some recipes omit marshmallows altogether. The traditional recipe calls for marshmallows so that’s what we are going to do.
  • Baking Soda – Helps leaven our cake and ensures a good rise.
  • Butter – Many other recipes use oil or butter and oil. I feel that the use of butter only still ensures a moist, rich cake.

The Coke, cocoa, and butter cook on the stove at medium heat until it reaches a boil. It is then added to the flour/marshmallow mixture.

Old fashioned Coca Cola cake batter in a cake pan lined with parchment paper on a white surface

Fudge Frosting

This fudge like frosting is beyond this world and is almost as famous as the cake!! I can seriously eat it by the spoonful. This is not your typical make ahead frosting. I suggest you make this frosting 15 minutes after your cake comes out of the oven. If made too early, your frosting will set in the bowl and you will not be able to pour it. Like the coke/butter/cocoa mixture made for the cake, this frosting is also made on the stove and then added to sifted powdered sugar and vanilla.

After making the frosting, it is then poured on to the warm cake. If using nuts, this is when you want to add them. The frosting will set as it cools. I like to let the cake cool down to room temperature completely in the pan before serving to really allow the frosting to set. Although, some like to serve this cake warm. By letting the frosting set, you also ensure it stays in place when removing the cake from the pan. The frosting may crack a little, but that adds to its charm.

Chocolate frosting being poured on Old fashioned Coca Cola cake

How to serve

Old fashioned Coca Cola cake is typically served with pecans but if you are anything like my son, you hate that idea and do not want nuts anywhere near your cake lol. If this sounds like you, a sprinkle of sea salt is always a good idea. Or you can just leave it plain with no toppings and just add a huge scoop of vanilla ice cream. I don’t think any one could argue with that.

Storing

This cake does not need to be refrigerated and is best left in an air tight container. If you do manage any leftovers, this cake can be wrapped up in freezer friendly container for up to two months.

Next time you’re at the grocery store, pick up a liter of coke, go home, and make this cake!! Share it, don’t share it, I won’t judge. All I know is that once you bite into that fluffy moist crumb and that fudge frosting over takes your tastebuds, you will never be the same.

Slices of sheet cake on parchment paper
Slice of chocolate sheet cake with pecans on parchment paper
chocolate sheet cake with chocolate frosting on parchment paper
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0 from 0 votes

Old fashioned Coca Cola Cake recipe

This classic Old fashioned Coca Cola cake pays homage to Southern tradition. Rich, moist, and decadent with a fudgy frosting to match. This chocolate cake is surely what chocolate dreams are made of!!
Prep Time15 mins
Cook Time35 mins
Resting time30 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American, southern
Keyword: chocolate, easy chocolate sheet cake receipe, old fashioned receipes, sheet cake
Servings: 12
Calories: 600kcal
Author: Lauren

Equipment

  • 9 X 13 cake pan

Ingredients

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 1 1/2 cups minature marshmallows
  • 1 cup unsalted butter
  • 3 tbsp unsweetened cocoa powder
  • 1 cup Coca-Cola
  • 1/2 cup buttermilk
  • 1 tsp baking soda
  • 2 eggs beaten
  • 2 tsp vanilla extract

Old Fashioned Coca Cola Frosting

  • 1/2 cup butter
  • 3 tbsp unsweetened cocoa powder
  • 6 tbsp Coca-Cola
  • 1 box of powdered sugar
  • 2 tsp vanilla
  • 1 cup pecans toasted

Instructions

  • Preheat oven to 350 degrees
  • Line a 9 x 13 cake pan with parchment paper, set aside
  • Sift flour and granulated sugar together, stir in marshmallows and set aside
  • In a medium saucepan over medium heat, bring to a boil: butter, cocoa, and cola, stirring occasionally
  • Remove from heat and let cool for 5 minutes. Pour over dry mixture, whisk until combined
  • Whisk in buttermilk, baking soda, beaten eggs, and vanilla extract
  • Pour into 9 x 13 cake pan and bake at 350 degrees for 30 minutes. Or until cake tester comes out clean and cake bounces back when lightly pressed.
  • Remove from oven and let cool on wire rack in cake pan for 30 minutes before adding frosting

Old Fashioned Coca Cola Frosting

  • In large bowl, sift powdered sugar. Set aside
  • In a medium sauce pan, bring butter, cocoa, and cola to a boil. When smooth, remove from from heat and add to powdered sugar.
  • Add vanilla extract, whisk until smooth
  • Pour frosting over warm cake, top with tosted pecans if desired

Notes

Did you make this recipe? 
Tag @vintage_confections on Instagram!!

Nutrition

Calories: 600kcal

Cake

Vanilla Buttermilk Pound Cake

This classic Southern Vanilla Buttermilk Pound Cake is a summer tradition. Its rich, moist, buttery with the most tender crumb thanks to addition of tangy buttermilk. This elegant summertime staple will surely be the star of the show.

pound cake sliced in half on white surface

I don’t know about any one else, but pound cakes are my love language. There’s something magical about butter, sugar, flour, and eggs coming together to create a rich, buttery, decadent slice of heaven. Add a little buttermilk and you really have something special. This classic vanilla buttermilk pound cake is a Southern delicacy. Not a summer would go by without this cake gracing my family’s table. Often served with a huge scoop of vanilla ice cream because no other flavor will do. To really understand the beauty of this cake, one has to look at the wonder that is buttermilk.

What is buttermilk

Firstly, buttermilk is and always will be a staple in the Southern kitchen. This rich, tangy, thick liquid does it all!! Its versatility allows it to not only be used in sweet and savory dishes, but it also serves as a refreshing beverage. Traditionally, buttermilk was the liquid left behind after churning butter from cultured cream. The liquid was left to sit for a period of time to allow the cream and milk to separate. The result? the formation of cultures that develop naturally when cream is left at room temperature for a long period of time. Cultures allowed the buttermilk to be used for a longer period of time than milk.

Today, buttermilk is no longer the by-product of cultured cream. Instead, cultures are added to fresh pasteurized milk. Although the method of making buttermilk has changed, you can still rely on thick, creamy goodness that not only gives you the most tender cake, but also, has a multitude of benefits!!

Buttermilk Benefits:

  • Lasts long in the fridge, even after the best by date!!
  • Its good for you!! Probiotics and active cultures help improve gut health
  • Helps leaven baked goods
  • It’s packed with protein

Ingredients for Vanilla Buttermilk Pound Cake

  • ingredients for vanilla buttermilk pound cake on a gray surface

You only need nine ingredients!!

  • Butter – To give you that richness you know and love
  • Granulated sugar – Granulated sugar will help to sweeten your cake to perfection and also add moisture
  • Eggs – You only need four, make sure they are at room temperature
  • Vanilla extract – To provide that rich, classic vanilla flavor. I mean you can’t have a cake without pure vanilla extract!!
  • Buttermilk – Buttermilk is the star of this cake. Not only does it add moisture to ensure a tender crumb, but it also provides the most luxurious texture. I recommend whole buttermilk for this recipe
  • Flour – Make sure you sift all your dry ingredients together. You want to make sure you distribute all your dry ingredients and get rid of any of those clumps
  • Baking powder and baking soda – We use both baking powder and baking soda to help leaven this cake and ensure a good rise!!
  • Salt – We use salt to balance out the sweetness

Tips for making the BEST pound cake

I feel like I can wax poetic all day long about buttermilk but now its time to get down to what you’ve all been waiting for, the cake. We have already established that buttermilk will help give you the most tender crumb. But there are other factors that need to be followed to ensure you get that perfect slice every time.

  • Always make sure you start with room temperature ingredients!! This is the number one rule in baking period!!
  • Make sure you cream your butter and sugar for the appropriate amount of time. This allows air bubbles to be incorporated into the mixture which will help leaven your batter. Your butter should increase in volume and become pale.
  • Make sure you add your eggs one at a time and beat until they are incorporated.
  • When adding flour, mix only until combined. Meaning stop when you no longer see white streaks!! You don’t want to over mix your batter.
  • After incorporating the last batch of flour, I like to take a large spatula and do at least 5 strokes by hand to make sure everything is incorporated. You don’t want to see flour at the bottom of your mixing bowl!!
  • Generously grease your pan. You want your cake to slide out smoothly and not stick to the pan. I love this Nordic Ware Heavyweight Angel Food Cake Pan
  • After pouring your batter into your pan, drop it a few inches from the kitchen counter to get rid of any air bubbles and to distribute your batter evenly.
  • Only allow your cake to rest in the tube pan for 10 minutes. You don’t want it sticking to the pan. I mean I would eat it but still, you want that beautiful finish so you can show it off!!

How to serve Vanilla Buttermilk Pound Cake

First of all, there’s no wrong way to dress up this cake. Berries with whipped cream are always a good idea. My favorite will always and forever be ice cream. There’s nothing better than slightly melted ice cream and a huge piece of cake to soak it up!! Or you can always go old school and add a sprinkle of powdered sugar or a glaze. Either way you choose I guarantee it will be good!!

How to store

This cake is its best at room temperature in an air tight container for up to 5 days. Make sure to store in a cool location. Honestly, I don’t think it will last that long but if it does, you can always freeze it!! Just wrap tightly in plastic wrap then foil. Place in a freezer friendly bag for up to three months. Make sure to defrost before eating.

Summer is fleeting. So make this cake. Make it for yourself, make it for those you love!!

whole vanilla buttermilk pound cake with wax paper underneath on a white surface
Sliced vanilla buttermilk pound cake with crumbs on white surface
Slice of cake on a white plate
Print Recipe
4.5 from 8 votes

Vanilla Buttermilk Pound Cake

This classic Southern pound cake is a summer tradition. Rich, moist, buttery with the most tender crumb thanks to addition of tangy buttermilk. This elegant summertime staple will surely be the star of the show.
Prep Time20 mins
Cook Time1 hr
Resting Time10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: old fashioned recipes, pound cake, pound cake recipes
Servings: 12
Calories: 406kcal
Author: Lauren

Equipment

  • Stand Mixer

Ingredients

  • 1 Cup unsalted butter, softened 2 sticks
  • 2 Cups granulated sugar
  • 4 eggs large
  • 1 Cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 3 Cups sifted all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt

Instructions

To make the cake

  • Preheat oven to 350 degrees F. Generously spray a 10-inch tube pan with baking spray with flour.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and granulated sugar at medium speed for 5 minutes until light and fluffy, stopping to scape down the sides of the bowl.
  • Add eggs, one at a time, mixing well between each addition
  • Add vanilla extract
  • In a large bowl, sift together flour, baking powder, baking soda and salt. Sift again
  • Add flour mixture alternatively with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Be sure not to over mix!! Pour batter into prepared greased 10-inch tube pan.
  • Bake for 50 minutes to 1 hour. Or until cake tester comes out clean and cake bounces back when lightly pressed. Let cake cool in pan on wire rack for 10 minutes. Invert and remove from pan. Let cake cool completely on a wire rack. Garnish with confectioners’ sugar or glaze if desired.

Notes

Did you make this recipe?
Tag @vintage_confections on Instagram!!

Nutrition

Calories: 406kcal