7UP Pound Cake is a moist, dense pound cake that’s made with 7UP. This classic lemon lime pound cake is made from scratch, and it takes just a few minutes of hands-on time to whip up this show-stopping cake.
7UP pound cake is an old-fashioned lemon lime cake. Pound cakes are a bit different than other cakes because they’re moist and dense rather than light and fluffy.
This cake has a hint of lemon/lime flavor from the soda, and it gets an extra bump of citrus flavor from the fresh lemon juice and lemon zest in the cake and in the icing.
Pound cakes are a great choice when you want to make the cake a bit ahead as they taste even better once they’ve had a chance to sit for a bit. No matter when you enjoy it, this 7UP pound cake is hard to beat!
Ingredient notes and substitutions
- Butter: I use salted butter. If you’d like to use unsalted butter, add 3/4 teaspoon salt with the flour.
- Lemon juice: It’s important to use fresh lemon juice because bottled lemon juice can have an off taste.
- All-purpose flour: Be sure to properly measure your flour. To do so, either weigh the flour or stir or sift the flour to break it up. Lightly spoon into the measuring cup and level. Too much flour can give you a dry, heavy, or doughy cake.
- 7UP soda: A similar soda, like Sprite, will also work in this recipe.
How to make 7UP pound cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat oven to 350°F. Grease and flour a 10-inch bundt pan. Set aside.
Step 2: In a large bowl, cream butter and sugar until light and fluffy, about 5-7 minutes on medium speed.
Step 3: Add eggs, 1 at a time, beating well after each addition.
Step 4: Mix in lemon juice and vanilla.
Step 5: Add flour alternately with 7UP, mixing in until just combined.
Step 6: Transfer batter to prepared pan.
Step 7: Bake for about 60-75 minutes, or until a toothpick inserted in the center comes out clean. Check the cake around 30-35 minutes. If the cake starts to brown too quickly, tent it with aluminum foil.
Step 8: Cool in the pan for 15 minutes.
Step 9: Remove to a wire rack to cool completely.
Step 10: For the icing, mix the powdered sugar, lemon juice, lemon zest, and enough 7UP to make a thick but drizzle-able icing.
Step 11: Drizzle the icing over the cooled cake.
Recipe Tips!
- Greasing the pan: I like to use either homemade pan release or a baking spray with flour in it to generously grease the bundt pan. Generously greasing the pan will help the cake come out easily.
- Room temperature ingredients: The reason that the butter should be softened (to about 70F) and the eggs should be at room temperature is because the ingredients will not incorporate properly if they’re cold. If you use cold butter and cold eggs, you’ll end up with batter with chunks of butter in it instead of nicely combined batter.
- Baking time: Oven times and temperatures vary widely. I give a range of baking times because of these variations.
- Glaze thickness: To make the glaze thinner, add more lemon juice or 7 Up. To make the glaze thicker, add more powdered sugar.
How to freeze
To freeze the cake or slices of cake, wrap well in plastic wrap and then store in a freeze-safe container. The cake will last for at least 1 month and up to 3 months when properly stored in the freezer.
Storage
Store any leftover pound cake in an airtight container at room temperature. The cake will keep for up 4 days when properly stored at room temperature.
More pound cake recipes!
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7UP Pound Cake
Equipment
- Bundt Pan
Ingredients
Cake
- 1½ cups salted butter softened
- 2 ½ cups granulated sugar
- 5 large eggs at room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups sifted all-purpose flour properly measured
- 3/4 cup 7UP soda
Icing
- 1½ cups powdered sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon grated lemon zest
- 1-2 tablespoons 7UP soda
Instructions
- Preheat oven to 350°F. Grease and flour a 10-inch bundt pan. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 5-7 minutes on medium speed.
- Add eggs, 1 at a time, beating well after each addition.
- Mix in lemon juice and vanilla.
- Add flour alternately with 7UP, mixing in until just combined.
- Transfer batter to prepared pan.
- Bake for about 60-75 minutes, or until a toothpick inserted in the center comes out clean. Check the cake around 30-35 minutes. If the cake starts to brown too quickly, tent it with aluminum foil.
- Cool in the pan for 15 minutes.
- Remove to a wire rack to cool completely.
- For the icing, mix the powdered sugar, lemon juice, lemon zest, and enough 7UP to make a thick but pourable icing.
- Drizzle the icing over the cooled cake.
Notes
- Butter: I use salted butter. If you’d like to use unsalted butter, add 3/4 teaspoon salt with the flour.
- Lemon juice: It’s important to use fresh lemon juice because bottled lemon juice can have an off taste.
- All-purpose flour: Be sure to properly measure your flour. To do so, either weigh the flour or stir or sift the flour to break it up. Lightly spoon into the measuring cup and level. Too much flour can give you a dry, heavy, or doughy cake.
- 7UP soda: A similar soda, like Sprite, will also work in this recipe.
- Nutrition values are estimates.
Nutrition
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