Kitchen

Easy 7UP Pound Cake Recipe

A deliciously simple, classic 7UP Cake tastes like a lemon pound cake with tons of old fashioned charm! This moist, tender cake is made from scratch in a bundt pan and drizzled with a homemade lemon glaze.

Want even more lemon-y cake ideas? Try this Lemon Chiffon Cake or this Lemon Bundt Cake!

Close up of cake slices next to a 7UP bundt cake on a plate.

Easy 7Up Bundt Cake Recipe

There’s bundt cake – and then there’s 7UP bundt cake! This is a classic Southern dessert that’s stood the test of time. I don’t know who’s idea it was to use 7UP soda in a pound cake, but boy am I eternally grateful.

This bundt cake is moist and soft on the inside, and crisp and golden on the outside. The soda gives it a slight hint of lemon flavor that takes the crumb over the top! Finish everything off with a 7UP lemon glaze, and you have yourself a cake you can serve at just about any and all occasions. 

What Does 7 Up Do In Baking?

7UP acts as an alternative leavening agent to baking soda or baking powder. The carbonation helps the cake rise, while the 7UP itself serves as the liquid in the batter. I mean, would you just look at that fine crumb and texture?!

Close up of cake slices next to a 7UP bundt cake on a plate.

Recipe Ingredients

This recipe comes together easily with only a few common ingredients, for the cake as well as the icing:

For the Cake

  • Butter: I use unsalted butter, and take it out of the fridge about half hour before I start, to let it come to room temperature.
  • Sugar: Regular granulated white sugar. 
  • Eggs: Brought to room temperature.
  • Lemon: You’ll need freshly squeezed lemon juice, and not bottled, as well as lemon zest.
  • Vanilla Extract: For best results, I like to use pure vanilla extract (and not the synthetic kind). 
  • Cake Flour: My flour of choice for pound cakes. Cake flour is finer than all-purpose and the resulting cake texture is lighter, fluffier, and more tender.
  • 7UP Soda: Traditional 7UP has a particularly high level of carbonation that some home bakers swear by. You can try another similar lemon-lime flavored soda, such as Sprite, Mountain Dew, or even Ginger Ale! I do recommend your soda is straight out of the refrigerator. Allow it to come to room temperature, so it doesn’t effect the temperature of the batter!
  • Salt

For the Icing

You will notice in the images I iced the “bottom” of the cake instead of the top! Actually it’s the top in the bundt pan, but traditionally you flip the cake out of the pan and leave the smooth side exposed. In the case of this cake I left the rough side up, and poured my icing on so it would really get in all the nooks and crannies! If you prefer a smooth finish, leave the cake as it is when you turn it out of the pan, but I really love the rustic way the icing gets in all the edges. Plus, more icing!!

  • Powdered Sugar: Also known as confectioner’s sugar. The foundation for a sweet and smooth icing.
  • Lemon: Fresh lemon juice, as well as additional lemon zest.
  • Milk: Alternatively, you can use 7UP instead.
7UP cake batter in a mixing bowl.

How to Make 7UP Cake

Grease the Pan: Grease a 10-inch bundt pan liberally with baking spray. This cake tends to be stickier than other cakes due to its high sugar content, so I highly recommend using baking spray instead of regular non-stick spray. You can also use butter or shortening followed by a dusting of flour. Either way, make sure your pan is properly greased so that you don’t lose the top half of the cake when inverting later on!

Make the Cake Batter: Cream together the butter and sugar. Add in the eggs, followed by the lemon juice and zest, vanilla and salt, mixing until everything is combined. Gradually add in the flour, alternating with the 7UP. Mix the batter until just combined.

Bake: Pour the batter into your prepared bundt pan. Bake the cake in a preheated oven until a toothpick inserted into the center of the cake comes out clean.

Invert: Leave the cake to cool in the pan for about 20 minutes before you invert it. Turn the cake out onto a wire rack (or cake plate) to finish cooling completely. BUT like I did in the pictures, I flipped the cake back over to pour on the icing. I loved the nooks and crannies the baked top of the cake gave, and thought it would be the perfect vessel to hold that sweet glaze!

Ice: Once the cake is cool, whisk together the icing ingredients. Drizzle the icing over the cake and give it a few minutes to set before slicing and serving.

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