7UP Pound Cake

5 from 32 votes

This old-fashioned 7UP pound cake is a simple Southern dessert with a buttery, moist crumb and a bright lemon glaze. It comes together from scratch with everyday ingredients and suits just about any occasion.

Course Dessert

Cuisine American, Southern

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

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.

Video

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