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
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 in the 7UP and lemon extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
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.
If you like Mama’s 7Up Pound Cake, try these cakes next:
- Double Chocolate Coconut Cream Filled Bundt Cake
- Banana Chocolate Chip Bundt Cake
- Lemon Ricotta Pound Cake
- Maple Chiffon Cake
- Brown Sugar Pound Cake
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.
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7Up Cake
Ingredients
CAKE
- 1 ½ cups 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
- 1 cup confectioners’ sugar
- 3 tablespoons 7UP soda
- ½ teaspoon lemon extract
Instructions
CAKE
- Preheat oven to 315° F. Prepare a 10-cup Bundt pan with the nonstick method of your choice.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the sugar and the salt. Cream together for an additional 7 minutes, until very pale yellow and fluffy.
- Add the eggs 1 at a time, combining well after each addition an scraping down the bottom and sides of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat.
- Pour in the 7UP and lemon extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and bake for 75 -85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate.
- Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.
GLAZE
- In a small bowl, whisk together all the ingredients until the mixture is pourable.
- When the cake is completely cool, spoon the glaze over the cake and allow it to harden.
- Serve at room temperature.
Nutrition
This post was originally published September 30, 2016. It has been updated in format and with pictures on November 3, 2023.
Jocelyn Delk Adams is the creator of the blog Grandbaby Cakes. Not only is she a fantastic blogger and recipe creator, but she’s also becoming a television celebrity as well. You may have seen her on the Today show, Rachel Ray, and various shows on the Food Network.
I had the pleasure of meeting Jocelyn in person a few years ago. So incredibly vivacious and funny, and always emanating joy and happiness, it’s no wonder this beautiful and very gifted woman is a natural in front of the camera.
She’s also one of the sweetest people you’d ever want to meet. I hope that someday you have the opportunity to do so for she’ll leave you with a very warm and happy fuzzy feeling. She’s just that kind of girl.
Her cookbook, Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories is not only full of her incredible recipes, but it also contains treasured family photos, childhood stories, and loving memories.
These memories include time spent in the kitchen with those who profoundly influenced her – her Big Mama (her grandmother), mother and aunt.
With such a vast selection of cake recipes to choose from, you won’t be at a loss when you’re looking to make one. They are all perfect for a family party, neighborhood potluck, church event or weeknight dessert.
From cover to cover, she’s got everything – pound cakes, layer cakes, sheet cakes, cupcakes, celebration cakes, even seasonal and holiday cakes. Each recipe also includes a beautiful picture taken by Jocelyn herself.
This book is clearly a family treasure for Jocelyn, but I also know that it will become one for every family who owns it. It’s just that kind of book – one to be read cover to cover with recipes that will be made over and over again by generations to come.
Comments & Reviews
Grew up with is – it’s delicious! And I listen to Jeanne Robertson’s comedy bit about it every time – she is hilarious.
Hello….
My oven does not have 315 degree. What temperature can I do?
Beth, I would recommend baking it at 325°F for 60 – 70 minutes, but check to make sure that the cake is dry by placing a toothpick into the center. Also, if the cake should start to brown too quickly, place a piece of tin foil over the pan.
Baked. One at 325 and it was done in 50 minutes. Golden brown and toothpick comes out clean.
Can’t wait to bake this 7up cake
Wonderful site. Lots of useful info here. I’m sending it to several pals ans additionally sharing in delicious. And obviously, thanks to your sweat!
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I will be making this 7-up Cake, looks delicious. Question: can I use fresh lemon juice in place of lemon extract? If yes, would it be 1 tablespoon of fresh lemon juice in the cake? Thank You!
Cynthia, using the lemon extract will definitely give you a more concentrated lemon flavor whereas just using lemon juice won’t, so that’s why it’s use. You can make it with the tablespoon of lemon juice, it just won’t be as strong.
It sounds delicious. I am going to make it for my guest his weekend, July 8th.
Thanks, Josie! I hope everyone enjoys it and would love to hear your feedback when you have a moment!
I made the 7 up pound cake I don’t understand why it was hard on top .
Jeanette, I’m sorry to hear that. It’s possible that your oven temperature is a bit higher than the 315°F, the temperature should be set to in the recipe. I have the same problem with my oven so have to use an oven thermometer and adjust temperatures and cooking times accordingly. Also, the batter could have been over mixed making the cake more dense. Did the glaze help to soften it?
I have made this cake several times and it is a favorite of my family including the kiddos. I shared the recipe with a cousin but she said her cake was not as good as mines. Definitely a go to. The taste reminds me of my grandmother’s cake. We absolutely love it.
LaTonya, that is so wonderful to hear, thank you!! I love that it brings back memories of your grandmother, too. That makes my heart happy. Thank you so much for the review and comment. ❤️
You didn’t add the 7 up or state when to add it into the mix. Sorry
Mary, it says to add the 7up to the cake batter in step 5 of the recipe card instructions. And then for the glaze, it says to add all ingredients together to make it.
At the top of the post, there’s a ‘Jump to Recipe’ button which will take you all the way down to the recipe card that you can print out. It will save you the trouble of scrolling.