7 up Pound Cake

7 up Pound Cake

Servings 16
Author Melissa Sperka


  • 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


  • 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.


If preferred this cake can be baked at 300°F for 90 minutes. Check the cake after 1 hour and cover with aluminum foil to prevent over browning, if needed.