This 7UP Pound Cake is perfectly light and moist, made easily from scratch and prepared in minutes. With a slight dense texture and crisp crust, a drizzle of glaze adds a gorgeous sweet 7UP taste at its top!
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This old-fashioned 7UP Pound Cake is an easy way to make a classic bundt cake from scratch, with a burst of lemon flavor throughout the light and airy batter. Velvety soft, moist, and drizzled with a sweet and smooth citrusy glaze on top, it is so simple to bake this Southern dessert that tastes delicious on its own but also pairs perfectly with fresh berries to complement its buttery richness.
Perfectly Easy 7UP Cake
This 7UP Cake is the easiest and best tasting classic pound cake recipe, beautifully baked in a bundt pan, and completely made from scratch using the most basic ingredients.
Conventional pound cakes are often too heavy and lack flavor, which is why I made a few tweaks to the traditional recipe to make mine moister and fluffier and to amplify its lemony taste.
The carbonation from the 7UP is the key to creating a light and airy batter and almost caramelizes the crust, adding a crisp outer texture to the soft, slightly dense (but not dry or crumbly) tender inside.
While some refer to the 7UP as a “secret ingredient,” it’s certainly no secret that the soda acts as a leavening agent for the lightened up texture and adds the sweet citrusy flavor (the name gives it away, right?).
What makes my pound cake a one-of-a-kind classic is that I include sour cream as an ingredient which adds moisture to keep my cake soft and luxurious. Topped with a drizzle of smooth 7UP glaze, this is the perfect pound cake and a must-make dessert for any occasion that calls for a sweet treat!
Why We Love This 7UP Pound Cake Recipe
- Quick and easy to prepare using simple ingredients.
- Light and fluffy pound cake that’s packed with lemon lime flavor.
- An old-fashioned favorite recipe with a tangy citrus twist.
- Soft and slightly dense interior with a crisp-like outer crust.
- Batter bakes into a beautiful bundt cake and tastes like the best sweet treat.
- Delicious dessert that makes the perfect party pound cake.
Ingredients
Cake
- 2¾ cup sugar
- 1½ cup unsalted butter
- 4 eggs
- 2 egg yolks
- ¼ cup sour cream
- 2 tbsp milk
- 1½ tsp lemon extract (you can use 2-3 tablespoons of lemon juice in place of the lemon extract, but you will want to reduce the other liquids in the recipe by that same amount to compensate for it.)
- ¾ tsp salt
- 2¾ cup all purpose flour
- 1 cup 7 UP
Glaze
- 1 cup confectioners sugar (powdered sugar)
- 2 tbsp 7 Up
Substitutions and Additions
- Flavor Factor: Instead of lemon extract, lime extract can be used for a more lime-flavored cake. The amount of extract used can also be split into part lemon extract and part lime extract. If you don’t have lemon or lime extract, you can use an equal part of lemon zest from a lemon. You can use vanilla extract, but you will not get that delicious lemon flavor.
- Substitute The Sour Cream: Plain yogurt or heavy whipping cream can be used instead of sour cream. Your cake will have a slight flavor difference but the texture will remain the same.
- Swap The Soda: While I do not recommend you replace the 7UP with another brand of soda, others feel you can use any clear lemon/lime soda variation like Sprite, Mello Yello, or Mountain Dew.
- Tasty Toppings: This recipe includes a 7 Up glaze topping. If you’d like to change it up or add more sweetness or flavor, you can also top your cake with powdered sugar, whipped cream, or fresh fruit or berries.
Recommended Tools
- Bundt pan
- Stand mixer with a paddle attachment
- Mixing bowls
- Measuring tools
- Rubber spatula
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Jump to RecipeHow to Make 7UP Cake
This 7UP Pound Cake is a quick and easy way to make an old-fashioned Southern-style dessert. The simple batter bakes in a bundt pan and the finished lemon-lime flavored cake is topped with a sweet 7UP glaze–it’s the perfect pound cake!
- Preheat the oven to 350 degrees. Grease and flour your bundt pan.
- Beat together the butter, sugar, eggs, sour cream, milk, lemon extract, and salt until fully incorporated.
Pro Tip: The mixture should appear lighter in color and fluffy. Be sure to scrape the sides of the bowl down with a rubber spatula intermittently. Make sure that all of your ingredients are at room temperature so that they blend together smoothly. It also ensures maximum volume and lift for your cake. - Add in the flour and stir only until the flour has been incorporated. Add the 7UP and mix until batter is smooth.
Pro-Tip: Do not overmix the cake batter once you have added the flour as this can cause the gluten to over develop, resulting in a crumbly or rubbery cake. - Pour the batter into the prepared pan and bake at 350 degrees Farenheit for 70 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs.
Pro Tip: The top of the cake will be cracked and a beautiful browned color but should not appear burnt. - Place the baked cake onto a cooling rack or hot pad and cool for 2 hours. Once completely cool, flip the pan over onto a cake stand or serving platter and gently tap the pan to release the cake. Pull the pan up off of the cake and let it finish cooling.
- To make the glaze, whisk together the powdered sugar and 7UP until smooth.
Pro-Tip: If the glaze is too thin, simply whisk in 1-2 Tbs powdered sugar until the desired texture has been achieved. If the glaze becomes too thick, whisk in 1 tsp 7UP at a time until the right texture has been achieved. - Drizzle the glaze over the cooled cake before serving. Enjoy!
Tips from Recipe Developer
- Make sure that all of your ingredients are at room temperature so that they blend together smoothly. It also ensures maximum volume and lift for your cake.
- Do not overmix the cake batter once you have added the flour as this can cause the gluten to over develop, resulting in a crumbly or rubbery cake.
- If the glaze is too thin, simply whisk in 1-2 Tbs powdered sugar until the desired texture has been achieved. If the glaze becomes too thick, whisk in 1 tsp 7UP at a time until the right texture has been achieved.
Storage Tips
- To Store: This cake may be stored in an airtight container at room temp for up to 3 days or in the refrigerator for up to 5 days.
- To Freeze: Wrap your cake tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.
Other Easy Cake Recipes
- Heaven On Earth Cake
- Red Velvet Poke Cake
- Peach Dump Cake
- No Bake Oreo Dessert Cake
- Death By Chocolate Poke Cake
- Cake Mix Hacks
- Strawberry Rhubarb Cake
- Rainbow Poke Cake
7UP Cake
Serves — 12
This 7UP Pound Cake is perfectly light and moist, made easily from scratch and prepared in minutes. With a slight dense texture and crisp crust, a drizzle of glaze adds a gorgeous sweet 7UP taste at its top!
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Ingredients
Cake
- 2¾ cup sugar
- 1½ cup butter room temperature
- 4 eggs
- 2 egg yolks
- ¼ cup sour cream
- 2 tbsp milk
- 1½ tsp lemon extract
- ¾ tsp salt
- 2¾ cup flour
- 1 cup 7 UP
Glaze
- 1 cup powdered sugar
- 2 tbsp 7 Up
Instructions
- Preheat the oven to 350 F. Grease and flour a bundt pan.
- Add the sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes. The mixture should appear lighter in color and fluffy.
- Add in the eggs, sour cream, milk, lemon extract and salt. Beat together, for 30 seconds or until fully incorporated. Be sure to scrape the sides of the bowl down with a rubber spatula intermittently. Add in the flour and stir only until the flour has been incorporated. Lastly, add in the 7 UP and mix to combine.
- Once the cake batter is smooth, pour it into the prepared bundt pan.
- Place the pan into the oven to bake for 70 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs. The top of the cake will be cracked and a beautiful browned color but should not appear burnt.
- Once the cake is baked, remove from the oven and place it onto a cooling rack or hot pad to cool. After the cake has cooled for 2 hours and the pan is cool enough to touch, flip the pan over onto a cake stand or serving platter.
- Gently tap the pan to release the cake. Pull the pan up off of the cake. Let the cake finish cooling completely.
- To make the glaze, whisk the powdered sugar and 7 UP in a medium sized bowl until smooth. Use a spoon to drizzle the glaze over the cooled cake before serving.
Jenn’s Notes
Storage:
- To Store: This cake may be stored in an airtight container at room temp for up to 3 days or in the refrigerator for up to 5 days.
- To Freeze: Wrap your cake tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.
- Make sure that all of your ingredients are at room temperature so that they blend together smoothly. It also ensures maximum volume and lift for your cake.
- Do not overmix the cake batter once you have added the flour as this can cause the gluten to over develop, resulting in a crumbly or rubbery cake.
- If the glaze is too thin, simply whisk in 1-2 Tbs powdered sugar until the desired texture has been achieved. If the glaze becomes too thick, whisk in 1 tsp 7UP at a time until the right texture has been achieved.
Nutrition Info
Calories: 574kcal | Carbohydrates: 80g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 379mg | Potassium: 72mg | Fiber: 1g | Sugar: 58g | Vitamin A: 865IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
I’m not a baker so I would love a recipe for 7-Up cake starting with a box mix. I know box mix is never going to be as good as scratch, but it’s the best I personally can hope for.
I believe if you use real butter with box cake mix it will taste like home made
Love your recipes, would be honored to be able to share more
Self-rising flour or all-purpose flour?
All purpose flour