Moist, buttery, and bursting with citrusy charm, this 7UP pound cake brings a nostalgic touch to the dessert table. Perfectly dense with a tender crumb, it’s an old-fashioned favorite.
The fizzy 7UP not only lightens the batter but enhances the lemon flavor, creating a cake that’s both simple and show-stopping. Ideal for gatherings, gifting, or a sweet moment just because.
Star Players in This 7UP Pound Cake Recipe
- Salted butter – The foundation of rich flavor and signature pound cake texture, butter brings moisture and depth to every bite.
- White sugar – Sweetens the cake while contributing to its golden, caramelized crust.
- Eggs – Provide structure, richness, and a velvety crumb. Room temperature eggs incorporate more easily for a smoother batter.
- All-purpose flour – Gives the cake its body and dense yet tender structure.
- Lemon zest – Brightens the cake with citrusy freshness, complementing the soda’s subtle tang.
- 7UP soda – The sparkling secret ingredient that adds moisture and lift while amplifying lemon-lime flavor.
How to Make This Classic 7UP Pound Cake
Start by creaming the butter and sugar together until it’s incredibly fluffy—this step sets the stage for a soft, airy texture. Add in the eggs one by one, then gradually mix in flour and lemon zest until just combined.
Fold in the 7UP to lighten the batter, then pour it into a well-greased Bundt pan. Bake low and slow until golden and a toothpick comes out clean. Once cooled, drizzle on a tangy lemon glaze for the perfect finishing touch.
Baking Tips & Sweet Twists
To ensure the fluffiest result, don’t rush the creaming step—12 to 13 minutes might seem long, but it’s essential for aerating the batter. Let the eggs and butter sit out until fully at room temperature for easier mixing and even baking.
For a fun variation, add a splash of vanilla extract or a dash of almond extract to the batter. If you love extra citrus, try a combo of lemon and lime zest, or mix a few drops of lemon extract into the glaze for an added zing.
This cake also pairs beautifully with fresh berries or whipped cream if you’re serving it as a spring or summer dessert.
Storing This Southern Classic
This cake keeps wonderfully at room temperature for several days when covered—no fridge needed. For longer storage, wrap the cake tightly and refrigerate for up to a week. To freeze, double-wrap slices or the whole cake in plastic and foil; it’ll stay fresh for up to three months. When ready to enjoy, let it thaw at room temperature or warm gently in the oven.
7UP Pound Cake
Ingredients
For the Cake
- ¾ cup 7UP soda
- 3 cups 360 grams all-purpose flour
- 5 large eggs at room temperature
- 2 tablespoons lemon zest from about 2 lemons
- ¾ lb. 3 sticks salted butter, softened to room temperature
- 3 cups white sugar
For the Glaze
- 1 tablespoon lemon juice plus more if needed
- ⅔ cup powdered sugar
Instructions
- Preheat the oven to 325°F. In a stand mixer bowl, beat together the butter and sugar on medium-high speed until the mixture becomes pale and fluffy, which should take around 12 to 13 minutes. Incorporate the eggs one by one, ensuring each is fully mixed before adding the next. Slowly blend in the flour along with the lemon zest, stirring only until the ingredients are uniformly combined. Gently fold in the 7UP soda to complete the batter.
- Transfer the batter into a thoroughly greased Bundt cake pan, spreading it evenly. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted in the center emerges clean. Allow the cake to rest in the pan for 15 to 20 minutes before inverting it onto a wire rack to cool entirely.
- To prepare the glaze, whisk the powdered sugar and lemon juice together until smooth. Adjust the consistency by adding lemon juice one teaspoon at a time if needed for a drizzle-friendly texture. Conversely, add a touch more powdered sugar if the glaze is overly runny. Drizzle over the fully cooled cake.
