Easy 7 Up Pound Cake

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This 7UP pound cake with sour cream is soft, moist, and buttery with a sweet 7UP glaze over the top. It is my go-to bundt cake for special dinners.

Prep Time20

Bake Time1 10

Total Time1 30

Course: Dessert

Cuisine: American, Southern

Servings: slices

Calories: 574kcal

Author: Jennifer Fishkind

Ingredients

Cake

2 ¾ cup sugar
1 ½ cup butter room temperature
4 eggs
2 egg yolks
¼ cup sour cream
2 tablespoons milk
1 ½ teaspoon lemon extract
¾ teaspoon salt
2 ¾ cup flour
1 cup 7 UP

Glaze

1 cup powdered sugar
2 tablespoons 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.
2 ¾ cup sugar, 1 ½ cup butter, 4 eggs , ¼ cup sour cream, 2 tablespoons milk, 1 ½ teaspoon lemon extract, ¾ teaspoon salt, 2 ¾ cup flour, 1 cup 7 UP, 2 egg yolks
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.
1 cup powdered sugar, 2 tablespoons 7 Up

Notes

Storage:

Keep the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Tips:

Bring the butter, eggs, sour cream, and milk to room temperature before you start so the batter blends smoothly and bakes up lighter.
Stop mixing as soon as the flour and 7 UP are combined. Overmixing after the flour goes in makes the cake rubbery or crumbly.
Cool the cake completely before glazing so the 7 UP glaze sets on top instead of soaking in. If the glaze is too thin, whisk in more powdered sugar; too thick, add 7 UP one teaspoon at a time.

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