7-Up Pound Cake

Golden, rich, and undeniably nostalgic, 7-Up Pound Cake is a Southern classic that brings sunshine to any dessert table. With a velvety crumb and a subtle citrus zing, this cake is loved for its melt-in-your-mouth texture and signature lemon glaze that cascades beautifully over every ridge of the bundt. The 7-Up soda isn’t just a quirky twist—it’s the secret to this cake’s irresistibly light yet buttery consistency.

Perfect for family gatherings, church potlucks, or an indulgent weekend bake, this cake stands the test of time in flavor and style. Each slice bursts with lemon-lime brightness, balanced by the richness of real butter and the soft sweetness of sugar. Whether you serve it plain or with a dollop of whipped cream and berries, this cake turns any ordinary moment into something truly special.

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Ingredients for this 7-Up Pound Cake

• 3 sticks (1½ cups) unsalted butter, room temperature
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 2 teaspoons pure lemon extract
• ¾ cup 7-Up soda (not diet)
• Optional: Zest of 1 lemon (for extra zing)

For the glaze:

• 1 cup powdered sugar
• 2–3 tablespoons freshly squeezed lemon juice (or milk for a creamier glaze)

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Step 1: Cream the Butter and Sugar

Begin by preheating your oven to 325°F (163°C). Generously grease and flour a bundt cake pan, ensuring every crevice is coated to prevent sticking. In a large mixing bowl, beat the softened butter using an electric mixer until creamy and pale—about 3 to 5 minutes. Gradually add in the granulated sugar, continuing to beat until the mixture is fluffy and light in color. This step is crucial for creating that signature tender crumb.

Step 2: Add the Eggs One at a Time

Crack in the eggs one at a time, beating well after each addition. This ensures the eggs fully incorporate and maintain the batter’s smooth texture. Scrape down the sides of the bowl as needed to make sure everything blends evenly.

Step 3: Mix in Flour and Lemon Extract

With your mixer on low speed, slowly add the flour, one cup at a time. Be careful not to overmix. Once the flour is just combined, pour in the lemon extract. If you’re using lemon zest, fold it in at this stage for a fragrant citrus lift.

Step 4: Pour in the 7-Up

Add the 7-Up soda and gently mix until just incorporated. The carbonation gives the cake its lift and light texture, so don’t overmix—it should look smooth and slightly airy.

Step 5: Bake the Cake

Pour the batter evenly into the prepared bundt pan. Tap the pan lightly on the counter to release any air bubbles. Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.

Step 6: Glaze and Serve

In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable. Once the cake is fully cooled, drizzle the glaze generously over the top. Let it set for a few minutes before slicing and serving.

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Storage Instructions

To keep your 7-Up Pound Cake fresh and moist, store it in an airtight container at room temperature for up to 4 days. If you want it to last longer, refrigerate it for up to 1 week—just be sure to wrap it tightly in plastic wrap or foil to prevent it from drying out.

For freezing, slice the cake and wrap each piece individually in plastic wrap, then place them in a zip-top freezer bag. The cake will maintain its flavor and texture for up to 3 months in the freezer. Thaw slices at room temperature or warm them gently in the microwave for a few seconds to revive that fresh-from-the-oven taste.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 480
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 115mg
• Sodium: 110mg
• Total Carbohydrates: 62g
• Sugars: 42g
• Protein: 5g

Note: Nutrition values may vary slightly based on specific ingredients used.

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Frequently Asked Questions

What does 7-Up do in the cake?

The carbonation in 7-Up helps create a lighter texture and adds a subtle lemon-lime flavor that enhances the overall richness of the cake.

Can I use a different soda?

While 7-Up is traditional, other citrus sodas like Sprite or Sierra Mist can be used. Avoid dark sodas, as they alter the flavor and color.

Why is my cake dry?

Overbaking is the most common cause. Make sure to check your cake at the 70-minute mark, and only bake until a toothpick comes out clean.

Can I add icing instead of glaze?

Yes! A thicker lemon icing or even a cream cheese frosting works beautifully if you prefer something richer.

Is it okay to use margarine instead of butter?

Butter is highly recommended for its flavor and texture. Margarine may make the cake taste flat or affect the crumb.

Can I make this cake ahead of time?

Absolutely. In fact, it tastes even better the next day once the flavors have had time to settle.

Can I bake it in a loaf pan or square pan?

You can, but baking time will vary. Keep a close eye and test with a toothpick for doneness.

How do I prevent the cake from sticking to the bundt pan?

Use a generous coating of butter and flour, or a baking spray with flour included. Make sure the pan is fully covered, especially in the crevices.

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