7 up Pound Cake – This 7 up pound cake recipe is from my sweet friend Jocelyn Delk’s brand new cookbook named after her popular blog “Grandbaby Cakes.” I met Jocelyn on my recent trip to visit with the folks at Martha White and White Lily in Nashville TN. I was immediately drawn to her vibrant personality and passion for baking. As I thumbed through the pages of her cookbook I understood the connection more clearly. Jocelyn’s book pays homage to the cook’s and bakers in here life who have inspired her love of baking. Her Southern family ties have heavily influenced her passion as well as her family members from all generations. In particular, her beloved Grandmother.
This delightful pound cake has never made it into the archives of my website until now and it’s Jocelyn’s Mom’s recipe. I absolutely love this cake and the versatility of serving options. You can serve it as is without glazing or with the 7 up glaze included in the recipe. I wanted to show you a fun way to serve cake when entertaining. I like to cut the cake beforehand and arrange it on a cake pedestal. You can then serve it with fresh berries or berry pie filling, lemon or lime curd and fresh whipped cream. I prefer this method as it prevents my guests from having to fumble with cutting their own piece and it’s such a pretty presentation.
Pound cakes in general freeze well making them perfect for making in advance. This delicious 7 up pound cake is sure to become a favorite with your family just as it has in my family. Pick up a copy of Jocelyn’s new book for more baking inspiration and read the sweet stories she tells about the time honored traditions she enjoys with her family as well. Before you leave enter to win a brand spanking new KitchenAid mixer and more. Details follow the recipe.
7 up Pound Cake
Ingredients
- For the cake:
- 1 1/2 cup butter softened
- 3 cup granulated sugar
- 1 tsp salt
- 5 large eggs
- 3 cup cake flour
- 1/2 cup 7 up room temperature
- 1 tsp lemon extract
- Glaze:
- 1 cup powdered sugar
- 3 Tbsp 7 up room temperature
- 1 tsp lemon extract
Instructions
- Preheat the oven to 315°F. Butter and flour a standard bundt pan. Set aside.
- In the bowl of a stand mixer fitted with the whisk, whip the softened butter for 2 minutes.
- Gradually add the granulated sugar and salt. After all has been added whip on high speed for 7 minutes.
- Add the eggs one at a time beating well after each addition.
- Gradually add the flour alternately with the 7 up. Mix on low speed until all of the flour has been added. Beat in the lemon extract. Stop and scrape the sides of the bowl periodically.
- Spread evenly into the bundt pan. Bounce on the counter a few rimes to settle and release air bubbles.
- Bake for 70-85 minutes until a toothpick inserted into the center comes back clean. Cool in the pan for 30 minutes then remove and place onto a cooling rack to cool completely.
- To make the glaze, mix together the powdered sugar, 7 up and lemon extract until smooth. Drizzle over the cake.
Notes
Melissa
Latest posts by Melissa (see all)
- Chocolate Peppermint Truffles - December 11, 2019
- Scalloped Potatoes Recipe - December 8, 2019
- Easy S’mores Candy Bark - December 6, 2019
Jocelyn (Grandbaby cakes) says
I absolutely love how you have sliced this for serving at a party. This is so sensational Melissa! I’m in love! Also it was such a highlight meeting you. You are such a beautiful person inside and definitely out. Thank you so much for being part of this.
Melissa says
Jocelyn you are the sweetest! I’m so glad our paths crossed you are such a special friend. Huge congrats on your success!
Janet says
I LOVE pound cakes and their versatility. It’s a “go to” dessert for me and I can’t wait to try this one with the
7 Up. I love baking something with a surprise ingredient that you don’t expect and telling people after what the ingredient was and seeing their reaction after they rave how delicious something was. How nice for you Melissa that you and Jocelyn were able to have met each other. Food makes the world go round and now we can all share this wonderful recipe. Thank you from Stoney Creek, Ontario, Canada.
Melissa says
Hi Janet, I love that too. It adds such a nice lift and flavor to this delicious cake. Thanks so much for visiting!
Rita says
Love this cake !!!
Melissa says
I do too Rita!
Ann Badder says
Need to try this cake, thank you for the giveaway.
Melissa says
My pleasure, best wishes!
Melissa Miller says
My youngest and I like to make a lemon cake. Thanks for the giveaway.
Melissa says
I love baking with my kids too. My pleasure!
april siggal says
My family’s favorite dessert recipe is my cream cheese pound cake!!! I was wonder what type of pan did you use for this cake? Looks delicious.
Melissa says
Thanks, I used a bundt pan.
Erika says
I am trying this recipe today. So excited!!!
Melissa says
Happy baking, this cake is a wonderful choice.
Kenlandra B. says
Tried this recipe today and my family absolutely LOVED it. Thank you so much for sharing your recipe.
Howard says
Cake is a little too sweet. Need to reduce the sugar by 1/2 cup
Stacie says
Could you make this as cupcakes? If so what would you back them at?
Melissa says
This recipe can be adapted. Check at 20-25 minutes with a toothpick and adjust from there.