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
This 7 Up pound cake recipe is from my 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.
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 and lemon extract. For the optional glaze you'll need powdered sugar, 7 Up and lemon extract for flavor.
- You can serve this cake as is dusted with powdered sugar or with the optional glaze.
- 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.
Other Southern Recipes Using 7 Up to Add 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:
- These7Up Drop Biscuits are light and fluffy.
- Start your day with 7Up Biscuit Cinnamon Rolls.
- Flaky 7Up Pie Crust Recipe can be used for sweet or savory pies.
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Helpful Kitchen Items:
7 Up Pound Cake
- 1 ½ cups butter softened
- 3 cup granulated sugar
- 1 teaspoon salt
- 5 large eggs
- 3 cups cake flour
- ½ cup 7 Up room temperature
- 1 teaspoon lemon extract
- 1 cup powdered sugar
- 3 tablespoon 7 Up room temperature
- 1 teaspoon lemon 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 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 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.