7UP Pound Cake

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!

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.

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