This old-fashioned 7UP pound cake is a simple Southern dessert with a tender, buttery crumb and a bright lemon-lime flavor. The soda does the heavy lifting, helping the cake rise while keeping every slice moist. A quick lemon glaze finishes it off, and it’s right at home at potlucks, holidays, or for an afternoon snack!
More Southern Pound Cakes:
Before You Get Started
A few small things make the difference between a good pound cake and a great one. Keep these in mind before you start mixing:
- Cream the butter and sugar fully. Beat until pale and fluffy, about 12 to 15 minutes. This is what gives the cake its rise and moist crumb, so don’t rush it.
- Bring everything to room temperature. Cold butter and eggs won’t blend smoothly, which leads to a dense, uneven bake.
- Get it out of the pan on time. Cool for 15 to 20 minutes, then turn it out. Leaving it longer traps condensation and softens the crust.
How to Make 7UP Pound Cake
The 7UP is the star here. It stands in for baking powder to help the cake rise, adds a soft lemon-lime note, and thins the batter to the right consistency. Use real butter for the best flavor and texture, and you’re set. Full measurements are in the recipe card below, but here’s the walkthrough:
Step 1: Prep the Pan
Spray your Bundt pan really well with baking spray, or grease it with butter and dust with flour, coating every nook and cranny. This is your insurance against a cake that sticks.
Step 2: Cream the Butter and Sugar
Cream the butter and sugar in a stand mixer or with an electric mixer until light and fluffy. This takes anywhere from 12 to 20 minutes, so be patient and scrape the sides of the bowl now and then. Whipping air into the batter is what helps the cake rise.
Want a stronger lemon flavor? Add 1 to 2 teaspoons of lemon extract (skip the zest if you do), plus about a tablespoon of vanilla for warmth.
Step 3: Add the Eggs, Flour, and Zest
Add the eggs one at a time, beating after each. Then gradually add the flour and lemon zest, mixing just until combined so you don’t overwork the batter.
Step 4: Fold in the 7UP
Gently fold in the 7UP and pour the batter into the prepared pan.
Step 5: Bake
Bake in a 325°F oven for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean. Then cool completely.
Step 6: Glaze and Serve
For the glaze, whisk together powdered sugar and lemon juice until smooth. Start with 1 tablespoon of lemon juice and add more, a teaspoon at a time, until it’s thin enough to drizzle but not runny.
Glaze Too Thin? Add a little more powdered sugar. Drizzle over the cooled cake.
This cake is delicious plain, so there’s no need to fuss. That said, a few fresh berries and a dollop of whipped cream or a scoop of vanilla ice cream make it feel extra special.
Love a good Bundt?
My Lemon Bundt Cake is a from-a-mix shortcut for busy days, and my grandmother’s Rum Cake is another festive option worth baking.
Thank you Blair! The cake turned out great! Just enough lemon flavor, nice and moist. My husband is loving it!
– Sandy
Storage
Store: Keep the cake covered at room temperature for 4 to 5 days. It does not need to be refrigerated. To extend its life, wrap it tightly and refrigerate for up to 1 week.
Freeze: Wrap in a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn, then freeze for up to 3 months.
Make ahead: This cake is actually best made 1 day in advance. The flavors settle and it gets even more moist as it rests.
Frequently Asked Questions
Can I use Sprite instead of 7UP?
It’s best to stick with 7UP. According to Southern Living, 7UP has a higher level of carbonation than Sprite or Sierra Mist, and that extra fizz is what helps the cake rise so well.
Some readers have swapped in other lemon-lime sodas with success, so you can experiment, just know the rise may not be quite as tall.
Can I make this without a Bundt pan?
Yes. If you don’t have a Bundt or tube pan, the batter should fit in two loaf pans, two 9-inch round cake pans, or one 9×13-inch pan. Keep an eye on the bake time, since it will change with the pan, and pull the cake when a toothpick comes out clean.
Can I add nuts or fruit to the batter?
You can. Readers have folded in chopped pecans or a handful of fresh berries with good results. Toss fruit in a little flour first so it doesn’t sink, and keep add-ins to about a cup so the batter still bakes through evenly.
More Pound Cakes to Try
- Chocolate Pound Cake
- Sour Cream Pound Cake
- Southern Blueberry Pound Cake
- Lemon Cream Cheese Pound Cake
- Almond Pound Cake
I make this cake all the time. My family ask for it at all events. I use 2tbs lemon extract and no lemon zest along with 7up. I’ve used Sprite also.
– Jill
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
7UP Pound Cake
Equipment
Ingredients
FOR THE CAKE
- ¾ lb. (3 sticks) salted butter, at room temperature
- 3 cups white sugar
- 5 large eggs, at room temperature
- 3 cups (360 grams) all-purpose flour
- 2 tablespoons lemon zest (from about 2 lemons)
- ¾ cup 7UP soda
FOR THE GLAZE
- ⅔ cup powdered sugar
- 1 tablespoon lemon juice, or more, as necessary
Instructions
- Preheat oven to 325°F. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 12 to 15 minutes. Add the eggs one at a time, beating after each. Gradually add the flour and lemon zest, mixing just until combined. Fold in the 7UP.
- Pour the batter into a well-greased Bundt cake pan.
- Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 to 20 minutes, then turn out onto a wire rack to cool completely.
- Once the cake is cool, whisk together the powdered sugar and lemon juice until smooth. Add extra lemon juice a teaspoon at a time until the glaze is thin enough to drizzle. If it gets too thin, whisk in a little more powdered sugar. Drizzle over the cake.
Notes
- Room temperature matters. Cold butter and eggs won’t cream smoothly and can leave you with a dense cake.
- Cream thoroughly. A full 12 to 15 minutes of beating the butter and sugar is what gives this cake its rise and moist texture.
- Don’t overbake. Start checking at 70 minutes with a toothpick; every oven runs a little differently.
- Sprite swap. 7UP is recommended for the best rise thanks to its higher carbonation, though some readers use other lemon-lime sodas.
- Storage. Keep covered at room temperature for 4 to 5 days, refrigerate up to 1 week, or freeze up to 3 months. The cake is even better made a day ahead.
Nutrition
Originally published in March, 2020, this post was updated in August, 2026.
You didn’t add any Baking Powder? If you add Lemon Juice or any acid such as Orange Juice,White Vinegar to Baking Powder it will make a cake rise. The Acid will interact with the Baking Powder.Also if you add some sour cream I like using Daisy or Mayo either Miracle Whip or Kraft I don’t like using Hellman’s it will make it moist 1/4 Cup. I haven’t made this yet but it looks good but looks a little dry.
Hi, Tara! You don’t need any baking powder. The 7UP helps the cake rise. The cake has a classic pound cake texture — dense, but not dry. Hope you’ll give it a try! 🙂
All I have is Sprite. Can I put some baking powder in it and get away with using the Sprite
Hi, Catherine! Absolutely! You shouldn’t need much baking powder at all, since pound cake is a really dense cake. I would try about 1/4 teaspoon or 1/2 teaspoon at the most. Hope you enjoy!
Hey i want to know how much backing powder do I need for this recipe I am using swans down cake flour for my 7up pound cake
Catherine I have made this cake numerous times.you can use sprite if that’s all you have,and the cake will turn out just fine.i don’t use lemon zest, maybe I’ll try it next time. I use pure lemon extract. You don’t need baking powder or baking soda.just what the recipe calls for.I have also used,Pepsi,pineapple crush,and coke using this recipe. Just have to change whatever extract you want to use. They turned out perfect. I’m a baker, and I love to experiment. Hope this helps. Good luck to you
Excellent! Thanks, Deborah!
Looks good! I’m baking it now
Awesome! Enjoy, Dee!
This cake is one of my favorite cakes I was always baking but being ill I lost interest but I no have a care giver to help me I am so happy I am back to baking this is a great recipe.
We’re sorry you fell ill but are happy to hear you’re baking again and are honored you chose our recipe! Enjoy.
Cake is delicious i don’t very much anymore but i am making this cake today it’s my favorite
I hope that you enjoy it, Merdis!
OMG Amazing cake I made this for my birthday, super moist, tender & delicious. The only difference is I used Diet Coke & Raisins & I added Rum & Rum Extract. So it was a Rum, Raisin & Coke Pound Cake. I didn’t have 7up on hand. My sister whom is pregnant I made another batch as though 1 wasn’t enough leaving the Rum out. Tysvm best Pound cake ever & super easy to put together & make.
Thanks for taking the time to leave a note, Tara! I’m so glad to hear that it was a success — and your version sounds delicious too! 🙂
I have 7 up. But it is flat is it okay to use or should I a dd baking powder or baking soda to the recipe?
It probably wouldn’t hurt to add the Baking Powder if it was me yes I would do that 1 teaspoon Double Acting or 2 teaspoons regular Baking Powder. Also if you add Lemon Juice 1 Tablespoon it will interact with the Baking Powder to make it light & fluffy. I do this alot with baking muffins,cakes biscuits. Any type of acid like Vinegar either white,apple cider etc.As for another acid Orange Juice,Lime. I hope this helps or just get a new 7up that isn’t flat & you can use any kind of soda that you like,such as Diet or regular Ginger Ale, Diet or Regular Coke even Root Beer. I recently made Corona Beer bread so delicious. I also made tacos with Corona Beer or any beer you like,instead of water. I took 1 pound Ground Chicken got it crumbly & well done in skillet,then sprinkled on the taco seasoning & added 1/4 Cup Beer then Mild taco sauce 1/4 Cup then when I turned the heat off so it had the taste a little of the beer some more about 1/4 Cup.REALLY DELICIOUS.
Totally agree — thanks, Tara!
I would use it, but also add the baking powder with lemon juice like Tara suggests. Enjoy! 🙂
I want to use this in mini bundt pans. What would the time and temperature adjustments.
Thank you!
Hi, Katrina! I haven’t actually tested the mini bundt pans myself, so my suggestion will merely be an estimate based on other mini bundt cake recipes. You’ll have to keep an eye on it to make sure that it’s not over-cooked or under-baked. 🙂
I would try 20-25 minutes in a 350 degree F oven. Enjoy!
Can I fold blueberries into the batter,without it changing the texture?
Hi, Carol! I haven’t tried it myself, but I think that should work fine. You might want to toss the blueberries with a very small amount of flour before adding them to the batter. This will help the berries stay suspended in the cake, rather than sinking to the bottom. Let me know if you give it a try!
Tara you sound just like me,I use Pepsi or whatever soda I have on hand.change up the extract, and cake turns out perfect everytime.i love using the rum flavor extract
I’m so glad to hear that! 🙂
First off thank you. You’re no doubt a life saver. This was easy to follow. I did use lemon extract instead and added the vanilla and it is sooo good and moist. I can cook but I can’t bake to save my life. This was foolproof and a family favourite. Thank you.
So glad that it was a hit, Nikki!
The Cake Came out Beautiful and Soft!!!!! I Loved the Recipe!!!;
Awesome! Thanks, Carla! 🙂
Do you need to have your soda at room temperature?
Hi, Arlene! It’s best if you don’t chill the soda before adding it to the cake batter, since room temperature ingredients blend together more easily and smoothly. You don’t want a really cold liquid to firm up the eggs and butter.
The carbonation of the 7 up will make the cake rise beautifully. I have made 7 up cakes for years without any problems. A very moist pound cake
I added 1/4t of baking powder.
I love this recipe. I use it for other recipes that go well with the lemon flavors. I have no problem with dryness. I use 7up. The option to bake without the milk is a plus for those who have a low tolerance for dairy.
Thank you!
I baked the 7up Cake for my family’s Easter Desert. My husband could not wait and tried a slice. He loved it. The cake is moist and very light. Delicious!!!
Yay! I’m so glad to hear that, Sharron! Hope you have a wonderful holiday. 🙂
Hello,
I tried this recipe for the 7up cake and I don’t know what happened. It did not turn out at all, it would not bake. The butter separated and just sat on top of the mix. After letting it cook for 2 hours, i took it out of the oven and it was like caramel. I am not even sure if I can get it out of the pan. The only thing i can think of , is that i used diet 7up.
Do you have any thoughts on what happened?
I really want to try it again!
Thanks!
Hi, Kay! I honestly have no idea — I’ve never had that happen with any pound cake recipe. I can’t image that the diet soda would have made that much difference. Baking is an exact science, so it makes me wonder if you accidentally mis-measured one of the ingredients? For instance, not enough flour, not enough eggs, too much butter, or the butter wasn’t at room temperature? It just doesn’t make sense to me that you would have a caramel-like mixture after 2 hours in the oven, so I’m just trying to troubleshoot. Sorry I can’t be more helpful since I wasn’t there in the kitchen with you at the time. 🙁
Ok I gave it another try today using regular 7up and it turned out perfect ! So yummy! My family loved it
Oh, good! Thanks for the update, Kay! So glad that it worked. 🙂
Do you think using cake flour and baking sugar would make a better cake?
The cake flour has a lighter crumb, so yes — it can yield a lighter cake. I like to use all-purpose flour when it works in recipes, since I know that cake flour can be hard to find in some places. Either will work, but go with the cake flour if you’ve got it!
I don’t bake with baking sugar, so I can’t say how that would change the texture of the cake either way. Let me know if you give it a shot!
Recipe for 7up pound cake with drizzle 7up and Karo scratch boil the 7up and Karo syrup pour over the cack while it’s still warm and you swan down cake flour I lost my recipe can you find it please
Back track & write down exactly what you did. I made this & it turned out great it was super moist & delicious. I’ve made this many times. Here’s my comment OMG Amazing cake I made this for my birthday, super moist, tender & delicious. The only difference is I used Diet Coke & Raisins & I added Rum & Rum Extract. So it was a Rum, Raisin & Coke Pound Cake. I didn’t have 7up on hand. My sister whom is pregnant I made another batch as though 1 wasn’t enough leaving the Rum out. Tysvm best Pound cake ever & super easy to put together & make.
Thanks, Tara! I’m so happy to hear that you’ve made the cake multiple times and that it always works out. The rum raisin and coke version sounds amazing!
Tara this recipe sounds so good, want to make..question about the 7-up, should it be cold or room temperature
Hi, Patsy! Room temperature is great!
Great recipe! I didn’t have the 7-up, so I used Ginger Ale. The cake turned out great. So from what I gather it doesn’t really make a difference what kind of soda you use. The only difference is it wouldn’t have the lemon flavor.
Excellent! Thanks, Renee!
Can you use cake flour instead of AP flour?
Hi, Anita — yes, I think that should work fine. 🙂
Hello,
I’m baking this cake as I’m typing. I did not have lemons so I used lemon juice, not sure if I used too much or not enough. Will it turn out ok without the lemon zest?
Thanks!
Hi, Sandy! The cake will probably be great — it just won’t have as strong of a lemon flavor, since most of the flavor is in the essential oils from the zest. Hope you enjoy!
Thank you Blair! The cake turned out great! Just enough lemon flavor, nice and moist. My husband is loving it!
I’m so glad to hear that, Sandy! Thank you for letting me know!
In addition to my earlier comment, I took this to my nephew and his family’s house for Thanksgiving and the kids and everyone just loved it! I will make this again, thank you!
That’s wonderful! Thanks, Saundra!
Hello.
I have been making a version of this cake but the only difference is that I alternate when mixing in the flour and 7up. Could that be the reason it is coming out a little dry? I also bake it at 350. I will try 325. Please lmk any other reasons why the cake may be dry.
Hi, Diane! It’s hard for me to know why the cake might be dry. You could be baking it for too long, you could be over-mixing the batter, or there might be something else that I’m just not thinking of. Also, it’s important to remember that a pound is supposed to be much more dense with more of a crumbly texture than a regular cake. It’s not going to be light and fluffy like a layer cake because of the nature of a pound cake.
Thanks so much for the quick response. I am very careful about not over mixing when I add the flour so I’m probably beating the sugar and butter too long or baking it a bit too long. If at first I don’t succeed, try try again! Thanks again. 🙂
Good luck, Diane! 🙂
Hi, I was wondering if you could tell me why my glaze didn’t get hard, it stayed soft & sticky. What did I do wrong?
Hi, Teresa! I’m not sure! It often takes a couple of hours to harden, but if you waited that long and it was still too soft, I honestly don’t know why that would be. Did you put it on really thick? Sorry I can’t be more helpful!
Hi Blair,
My mom used to make this recipe all the time. This was my first attempt at the 7up cake since she passed. I seem to be having the same problem she did many years ago! I baked the cake for 75 minutes but it still has a layer of wetness throughout the cake. Did I bake it long enough? It taste good but has a layer that’s thick and wet! What should I do?
Hi, Shay! That’s strange. I haven’t ever had a cake with the wet layer like that, but I imagine it just needs to bake longer. I’ve had quick breads that are still wet in the middle when they’re underbaked, so I bet that’s what you’re experiencing with the pound cake. Merry Christmas!
I make this cake all the time. My family ask for it at all events. I use 2tbs lemon extract and no lemon zest along with 7up. I’ve used Sprite also.
Great! Thanks, Jill!
Hi Looks like a great recipe- I am thinking of using with a group of kids and was wondering if this would bake okay in an 8″ loaf pan or two? I would line it with parchment. DO you think it would hold up to a drizzle of lemon syrup while warm? Thanks for posting the recipe I will def try it!
Yes, it should work well in two loaf pans. And yes — a drizzle of lemon syrup would be delicious!! Have fun, Cindy!
Thanks!
Does this cake freeze well?
Yes, ma’am! 🙂
I made the cake it is delicious, velvety and super easy. I’ll do this one again!
Thank you, Joyce!
Is this my Aunt Joyce from South Carolina? I am making this recipe today. I have made several years ago. Delicious. Have a great Sunday.
Michelle
I use this recipe often with variations of fruits and toppings. It really is simple and delicious.
Thank you! So glad that you like it!
Best pound cake ever i added 2tsp lemon flavor always come out perfect.
Thank you, Lou Ann!
Thank you thank you I had it right I just want to make sure it was correct thank you for
Made this for Christmas and everyone loved it! They said it was the best 7up cake they ever had!!!
Yay! Thanks for letting me know, Dia!
My 7up pound cake. Turned out pretty and very good ty
Awesome! Thank you, Rebecca!
Don’t use a Nordic Ware crown bundt pan. The batter will rise above the edge and form an ugly lip around it. If you want to use it, you will have to use 1 or 2 cups less of the batter and bake a cupcake or two. Otherwise the recipe was easy and delicious.
Good tip, Lacey! Yes, you’ll want to use a Bundt pan with a 12-cup capacity for the best results. Glad that you enjoyed it!
Perfect! I received so many compliments on this cake. Thank you!
Thank you, Kimberly! We’re so glad it was a hit!
Is this my Aunt Joyce from South Carolina? I am making this recipe today. I have made several years ago. Delicious. Have a great Sunday.
Michelle
I’m so glad that you enjoy the cake, Michelle. Have a wonderful week!
After a slight stroke l could not get my recipe together, l love this one, thanks
We’re sorry to hear that, Varnelle but are so glad you enjoyed this recipe! Thank you for trying it out!
Hello I so love how you give so many tips from preparing to storing your cske.truly a person that loves to bake . Thank you
Thank you! I hope that you enjoy the cake!