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
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.
- 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 Dessert Recipes Using 7 Up 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:
- These 7Up 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 vanilla
- 1 teaspoon lemon extract
- 1 cup powdered sugar
- 3 tablespoon 7 Up room temperature
- 1 teaspoon lemon extract
- 1 teaspoon 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.
The recipe states to add lemon and vanilla extract in the mix but I don’t see vanilla except for the glaze
There's both vanilla and lemon in the cake batter and glaze. You could use only lemon or only vanilla, if that's your preference.
This cake is AMAZING! I have made it about 4 times now and it always comes out perfect. It is my go to recipe. Thank you!
My family absolutely loves this cake & I am not just talking about my immediate family. Cake is requested for holiday’s, Birthdays, baby showers, anniversaries, church gatherings just to name a few. Sometimes I have to make (2) in one day. One for home & one for where we r going. I am going to try the lemon sour cream pound cake.
How wonderful, I'm so happy you're enjoying it!
all time favorite recipe
Melissa, sorry I misspelled fell what did I do wrong
Hi Susan, a couple of things that can effect how a cake bakes cakes is, not thoroughly beating the batter or under-baking the cake. I'm sorry, you had a an issue with this cake. Cube it and turn it into a trifle!
Melissa I have made this 7-UP pound cake twice today and it feel both times. I followed the receipe exact no luck for me . It was delicious but could not serve to anyone. Thanks
This cake should not fall, always test the center with a toothpick before removing from the oven.
Thanks so much!
Hi Melissa, Your lemon lovers is one of my signature cakes with YOUR Name on it 😃.
Can ginger ale be substituted for the 7 up in this cake?
Do You have a triple layer coconut layer cake recipe?
You can use ginger ale in a pinch. I have several coconut cake recipes in the Recipe Index.
Is there a difference if I use AP flour instead of cake flour?
The texture will be slightly different but, still delicious, no problem.
I'm wondering can you substitute lemon extract for vanilla extract my husband does t like lemon
Sure, but this is a lemon-lime cake.
Made today For my mothers birthday. The cake was delish! Moist and had great lemon flavor. Followed recipe except added less 7-up to the icing, I like a thicker icing. I also chose to bake at 300 for 90 minutes. Perfect! Will make again. Thanks for posting.
Wonderful, I'm so happy you enjoyed this!
Could you make this as cupcakes? If so what would you back them at?
This recipe can be adapted. Check at 20-25 minutes with a toothpick and adjust from there.
Cake is a little too sweet. Need to reduce the sugar by 1/2 cup
Tried this recipe today and my family absolutely LOVED it. Thank you so much for sharing your recipe.
I am trying this recipe today. So excited!!!
Happy baking, this cake is a wonderful choice.
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.
Thanks, I used a bundt pan.
My youngest and I like to make a lemon cake. Thanks for the giveaway.
I love baking with my kids too. My pleasure!
Need to try this cake, thank you for the giveaway.
My pleasure, best wishes!
Love this cake !!!
I do too Rita!
Jocelyn (Grandbaby cakes)
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.
Jocelyn you are the sweetest! I'm so glad our paths crossed you are such a special friend. Huge congrats on your success!
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.
Hi Janet, I love that too. It adds such a nice lift and flavor to this delicious cake. Thanks so much for visiting!