This irresistible 7 Up Pound Cake recipe makes a spectacular addition to any occasion. Serve it for a casual mid-afternoon treat, a special holiday dessert or as the sweet ending to a backyard patio party. It’s an anytime of year classic that’s always a winning choice.
Easy 7 Up Pound Cake Recipe
Using canned or bottled soda like 7Up has been used for baking and cooking in surprising ways for some time. You can also use it to make these light and fluffy 7Up Drop Biscuits or start your day with 7Up Biscuit Cinnamon Rolls. This easy 7Up Pie Crust Recipe can be used for sweet or savory pies. This pound cake using 7-Up is a fabulous way to enjoy a hint of lemon lime flavor. How to make 7 Up Pound Cake from scratch:
- Flour – Cake flour or all purpose flour sifted with salt.
- Sugar – Granulated Sugar.
- 7 Up – Room temperature full sugar classic 7 Up.
- Butter – Salted or unsalted butter.
- 1 tsp salt
- Eggs – 5 large eggs.
- Flavorings – Vanilla and lemon extracts. You can also add one teaspoon of lime.
- Glaze – Powdered sugar, room temperature 7 Up room temperature, lemon extract and vanilla extract.
How to Make the Best Homemade 7 Up Pound Cake
- Ingredients you’ll need to make this recipe for 7 Up Pound Cake: Butter, sugar, eggs, salt, cake flour or all purpose flour, 7 Up, vanilla extract and lemon extract. For the optional glaze you’ll need powdered sugar, 7 Up and lemon extract for flavor.
- Kitchen gadgets you’ll need: A stand mixer or a hand mixer, medium size mixing bowl, measuring cups and spoons, a standard size 10-12 cup bundt pan.
- There’s no baking powder or baking soda in this recipe. The eggs are the leavening.
- You can serve this bundt cake as is simply dusted with powdered sugar or with the optional glaze that features the same lemon lime flavor.
- If you’d like to bump up the lemon flavor, you can add one 3.4 ounce package of instant lemon pudding mix to the dry ingredients. You could also add 1 tablespoon of fresh lemon zest.
- You could opt to use Sprite in place of 7 Up.
- To make the simple glaze, mix together powdered sugar with enough 7 Up until it’s drizzle consistency adding a splash of lemon extract for a boost of flavor. Once smooth, drizzle it over the cooled cake.
- The images demonstrate a fun way to display and serve pound cake when entertaining. I like to cut the cake beforehand and arrange the slices on a cake pedestal. 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.
- You can then serve it with fresh berries such as strawberries, raspberries, blackberries or blueberries. You can also serve it with your favorite flavor of pie filling and lemon or lime curd and fresh whipped cream.
- You can use diet soda in this cake in the same amount. It won’t add to the sweetness but the carbonation will still give a lift to the texture of the cake.
- You can freeze 7 Up Pound cake for up to 2 months. When doing so, cool it completely then wrap in freezer safe plastic wrap.
- You can store 7 Up cake either chilled in the refrigerator for up to one week or on the counter for up to 5 days.
More Southern Pound Cakes Recipes to Make
Southern style pound cakes in most any flavor will freeze well making them perfect for make ahead baking. This delicious pound cake is sure to become a favorite with your family just as it has with mine. Try these fun ways to use 7 Up in other recipes:
- Lemon Lovers Pound Cake is a family recipe.
- Rich and sweet Brown Sugar Pound Cake.
- Banana Pudding Cream Cheese Pound Cake never lasts long.
- Million Dollar Pound Cake is a fan favorite.
- Fudgy Chocolate Sour Cream Pound Cake.
- Island inspired Pineapple Pound Cake.
- Pecan Praline Buttermilk Pound Cake is a stunner!
- Rhubarb Vanilla Pound Cake from Platter Talk.
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Helpful Kitchen Items:
7 Up Pound Cake
- 1 1/2 cups butter softened
- 3 cup granulated sugar
- 1 tsp salt
- 5 large eggs
- 3 cups cake flour
- 1/2 cup 7 Up room temperature
- 1 tsp vanilla
- 1 tsp lemon extract
- 1 cup powdered sugar
- 3 Tbsp 7 Up room temperature
- 1 tsp lemon extract
- 1 tsp vanilla extract
- Preheat oven to 325°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 on medium speed after each addition. Switch to the beater attachment.
- 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 and vanilla extracts. Stop and scrape the sides of the bowl periodically.
- Pour the batter into the bundt pan and spread evenly. Bounce on the counter a couple of times 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, vanilla and lemon extracts until smooth. Drizzle over the cake.