7UP Cake Recipe

5 from 7 votes

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 Time20

Cook Time1 10

Total Time1 30

Course: Dessert

Cuisine: American

Servings: slices

Calories: 574kcal

Author: Jennifer Fishkind

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.

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.

Tips:

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.

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