Name: 7Up Cake
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Ingredients: 1 1/2 cups unsalted butter (room temperature); 3 cups granulated sugar; 1 teaspoon salt; 5 large eggs (room temperature); 3 cups sifted cake flour; 1/2 cup 7UP soda (room temperature); 1 tablespoon lemon extract; 1 cup confectioners’ sugar; 3 tablespoons 7UP soda; 1/2 teaspoon lemon extract

With a tender crumb and a crunchy glazed crust on the outside, this incredible lemon-lime 7Up Pound Cake is sure to impress your guests! Whip up this easy dessert to enjoy tonight, or serve it at your next party. I promise everyone’s going to want this sweet and simple cake recipe!

I’m excited to share this recipe with you from my friend Jocelyn, creator of the site, Grandbaby Cakes, and author of Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories. This old-fashioned Southern recipe is the very first cake she learned how to make as a 9-year-old girl!

Her Mama’s 7 Up Pound Cake has a perfectly crunchy crust with a great lemon-lime glaze and is very moist inside. Surprisingly, it doesn’t need a leavening agent because it gets its height from the long and beautiful creaming process. How I wish there was still a piece of it left!

SAVE THIS EASY POUND CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

What is Pound Cake?

Pound cake gets its name from the fact that a typical recipe is made with a pound each of butter, flour, sugar, and eggs. It tastes like a classic vanilla cake with an even richer flavor, and it is nearly foolproof to make!

This 7-up cake adds a dash of citrus flavor both to the cake and the sugary glaze. I think you’ll love the lemon-lime twist in this moist pound cake!

Ingredients for 7Up Cake

You can make this delicious pound cake with just a handful of simple ingredients! Here’s what you need:

1 ½ cups (3 sticks) of unsalted butter, room temperature
3 cups granulated sugar
1 teaspoon salt
5 large eggs, room temperature
3 cups sifted cake flour
½ cup 7Up soda, room temperature
1 tablespoon lemon extract

Glaze ingredients for cake made with 7UP.

For the Glaze

1 cup powdered sugar (or confectioners’ sugar)
3 tablespoons 7Up soda
½ teaspoon lemon extract

How to Make 7Up Pound Cake from Scratch

Don’t be nervous to try a Bundt cake! The key to a successful Bundt cake every time is properly greasing the pan. Generously grease a 10-cup Bundt pan with nonstick cooking spray, or grease and flour the pan.

Preheat the oven to 315 degrees F. While it heats, beat the butter in the bowl of a stand mixer fitted with the paddle attachment for 2 minutes on high speed. Slowly add the sugar and salt, then cream together for an additional 7 minutes, until the butter mixture is pale yellow and fluffy.

Add the eggs 1 at a time, mixing after each addition and scraping down the sides of the bowl as necessary.

Turn the mixer down to its lowest speed and slowly add in the flour in 2 batches. Mix until just combined—you don’t want to overmix it!

Pour the cake batter into the prepared Bundt pan and bake for 75-85 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool in the pan on a wire rack for 10 minutes. Then gently loosen the cake from the pan and invert it onto a serving plate.

Let the cake cool to room temperature. Lightly cover the cake with foil or plastic wrap so it doesn’t dry out.

Prepare the Glaze

In a small bowl, whisk together all the ingredients until smooth. When the cake is completely cool, spoon the glaze over the entire cooled cake and allow it to harden.

Serve the 7up Pound Cake at room temperature with whipped cream or fresh fruit and enjoy!

Recipe Variations

If you don’t have 7Up (or don’t like it!), you can use any lemon-lime soda. They all taste slightly different, but you shouldn’t notice a difference in the taste of the cake. However, 7Up’s carbonation level helps the cake rise so high in this recipe, so stick with it if you can!
If you like a thicker glaze, use more confectioners’ sugar.
Add in some lemon zest for extra citrus flavor!
If you don’t have a Bundt pan, you can make this cake in 2 loaf pans or in a regular tube pan.

The Key to a Moist Pound Cake

If you want to make sure your pound cake turns out perfectly, room temperature ingredients are the key! They blend together smoothly and ensure maximum volume for your cake!
Use real butter, not margarine for this recipe. The fat content matters when making a cake!
Consider baking this cake a day in advance! This gives time for the flavors to come together and it actually gets more moist as it rests!

Can I use all-purpose flour instead of cake flour?

Yes, you can. However, cake flour will give you the soft, tender crumb you want in this cake. But if you only have all-purpose flour, you’ll still have a very similar cake with just a slight difference in texture.

You can also make your own cake flour substitute by following these easy instructions!

How do I store leftover 7Up Pound Cake?

This pound cake recipe does not need to be refrigerated! Simply keep it covered at room temperature for up to 4-5 days. I love using a cake keeper just for this purpose!

To extend the life of your cake, wrap it tightly or place it in an airtight container and store it in the fridge for up to 1 week.

Can you freeze 7Up Cake?

Yes, you can freeze this delicious cake! Wrap it tightly in a layer of plastic wrap, then a layer of aluminum foil. Store it in the freezer for up to 3 months.

To thaw, just let it come to room temperature on the counter.

A citrus pound cake with a soft inside, crunchy outside and lemon-lime glaze.

If you like Mama’s 7Up Pound Cake, try these cakes next:

Reprinted with express permission from Jocelyn Delk Adams, author of Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories. Copyright 2015 Surrey Books, an imprint of Agate Publishing. ISBN# 1-57284-173-7.

7Up Cake