7UP Pound Cake

Square side shot of a sliced 7up pound cake on a green plate.

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5 from 32 votes

This old fashioned 7up cake is a simple Southern dessert that's perfect for just about any occasion!

Course Dessert

Cuisine American, Southern

Keyword 7 up cake recipe, 7 up pound cake, 7UP Cake, 7UP Pound Cake

Prep Time 25

Cook Time 1 15

Cooling Time 2

Total Time 3 40

Servings slices

Calories 408.6kcal

Author Blair Lonergan

Equipment

Bundt cake pan (I love the ones from Nordic Ware)
stand mixer (I use my trusty KitchenAid mixer)

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 butter and sugar until light and fluffy (about 12-13 minutes). Add eggs, one at a time, beating after each one. Gradually add flour and lemon zest, mixing just until everything is combined. Fold in 7-Up.
Pour batter into a well-greased Bundt cake pan.
Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for about 15-20 minutes, and then remove to a wire rack to cool completely.
Once the cake is cool, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Add extra lemon juice (1 teaspoon at a time), just until the glaze is thin enough to drizzle over the cake. If the glaze is too thin, add a little bit of powdered sugar until it reaches the desired consistency. Drizzle the glaze over the cake.

Video

Notes

The 7UP cake will stay fresh when covered at room temperature for 4-5 days -- it does not need to be refrigerated. To extend the life of your cake, wrap it tightly and store it in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Nutrition