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Y’all, my Mama’s homemade 7-Up Cake Recipe is nothing short of a Southern classic – we’re talking decadently moist cake that’s kissed with that hint of citrus soda goodness! You haven’t truly experienced 7-Up Pound Cake until you’ve had it THIS way, trust me. It’s the kind of recipe that’ll have you feeling all the feels – nostalgia, happiness, and that warm, fuzzy feeling of home.
Table of Contents
What Is 7 UP Cake?
It’s a pound cake with 7 UP that has been in my family for decades. Served at a soul food or Southern dinner, this cake is perfection on your table.
It was actually the very first cake I ever learned to bake, which I suspect is not only because it is my mother’s absolute favorite cake but also because it was not intimidating. It introduced me to the baking world, and I haven’t looked back.
The cake itself is so easy to make and results into a wonderful cake that even a nine-year-old girl can master it!
The Heart & Soul Of 7 Up Pound Cake
Cuisine Inspiration: Southern
Cooking Method: Baked
Dietary Info: Contains gluten, dairy, and eggs.
Key Flavor: Citrus-infused, Sweet
Skill Level: Beginner
Sweet Spots
- Perfect for beginner bakers!You may even get bitten by the baking bug like I did.
- A classic and decadent treatcomplemented by the subtle flavor of citrus soda. 7 Up Pound Cake tastes like a bright lemon cake.
- Melt in your mouth delicious!It has a crunchy crust with a moist inner texture making this cake simply irresistible.
- For many occasions: Perfect for anything from a family gathering, picnic, tea party, shower party, or even a birthday.
Ingredients to make 7 Up Pound Cake
What makes this pound cake recipe unique is that it doesn’t have a leavening agent. Really it doesn’t need one because a significantly longer creaming process adds more air to the batter, giving it the lift it needs.
Let’s take a look at the key ingredients you will need to make the best pound cake recipe with 7 UP. The full list and quantities are in the recipe card at the end of the page.
- Classic 7 up soda:The key ingredient in this unique pound cake recipe! The 7 up soda plays many parts in this recipe, offering lemon lime flavor, liquid, and acting as a leavening agent eliminating the need for baking soda or baking powder.
- Unsalted Butter:This cake has a large amount of butter which is what creates the perfect richness.
- Eggs:The yolks add moisture and moistness but also the whites are more drying and add stability to the cake.
- Cake flour:Baking cakes from scratch withcake flourgives the cake a texture that’s soft, tender, and melt in your mouth good.Cake flour creates less gluten, making the cake less tough after baking.
- Lemon extract:Gives the cake an additional boost of lemon flavor!
For the Glaze:
- Confectioner’s Sugar: This fine sugar creates a smooth, easily spreadable glaze. It dissolves quickly, providing a sweet base without any graininess.
- 7-Up Soda: Adds a unique, light, and citrusy flavor to the glaze, complementing the cake’s similar flavors.
- Lemon Extract: Intensifies the citrus flavor in the glaze, pairing with the subtle lemon-lime taste of the 7-Up, and enhancing the overall flavor of the cake.
Top Tip: Make sure your butter is at room temperature before creaming the cake batter!
How To Make A 7 UP Pound Cake
Making a great 7 UP cake isn’t difficult. I actually think this cake is great for any level cook, even beginners. Walk through the main steps with photos to see what goes into making this recipe. Check the recipe card at the end of the post for detailed instructions.
- Add the butter to a mixing bowland beat for two minutes on high speed.
- Slowly add the sugarand salt and continue beating on high speed for an additional seven minutes until the ingredients are very pale yellow and fluffy.
- Next, add the eggs, one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
- Turn your mixer down to its lowest speed, add half the flour into batter and beat until combined. Add the second half and mix together. Be careful not to overbeat.
- Scrape down the sides of the bowl,add the 7Up and lemon extract, and mix only until combined.
- Pour the cake batterinto a prepared bundt pan, and bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool your 7UP pound cake in a panon a wire rack for 10 minutes, then invert the cake on a serving plate.
- Mix together the glazeand pour over the cake and allow to harden.
Tips for making the best 7 Up Cake Recipe
- Use cake flour.It really makes a difference to the texture of your baked cake. If you don’t have any on hand, you can easily make your own cake flour for baking.
- Room Temperature Ingredients: Allow your butterto soften and refrigerated ingredients to come to room temperature. Ingredients with the same temperature will mix more easily. This also prevents overmixing. This includes using room temperature soda.
- Spray the bundt panwell with baking spray so that the cake easily comes out of the pan. Try my Homemade Cake Release to make easy work of this.
- Don’t over mix the cake batterafter the flour is added as your cake may come out tough or dense.
Popular substitutions & additions
- Soda Variations: Of course, 7 Up is highly recommended, if necessary, you can use another lemon-lime soda to substitute like Sprite or Starry.
- More Citrus Flavor: In addition to lemon lime soda and lemon extract, add a burst of freshness by using fresh lemon zest. Add it either to the cake batter or the glaze.
- Cake Flour: For that soft and tender crumb I love using cake flour, however using all purpose flour is popular option as well. Simply replace 1:1 cake flour to AP flour. Making your own cake flour only takes a few extra steps, but worth it if you want to experience this pound cake as I do.
What to serve with 7 Up Cake
- Mango Citrus Fruit Punch Recipe
- Pineapple Whip
- Lemon Curd
- Lemonade Sorbet
How to store 7 Up Pound Cake
Store your 7 UP pound cake in a well-sealed container or wrapped well at room temperature for up to three to five days.
How long will 7 Up Pound Cake last in the fridge?
When stored properly a fresh 7 up pound cake can last for up to a 5 to 7 days in the fridge. Cold storage can dry out baked good so wrapping your cake well in plastic wrap is important to retain mositure.
Can I freeze 7 Up Cake?
To store it for longer, wrap it well in plastic and aluminum foil, and store in the freezer for up to one month. When ready to serve, thaw it in the fridge or at room temperature before serving. You can also portion into indiviudal pieces before wrapping.
Frequently asked questions
Can I use another lemon soda in this 7 Up cake recipe?
My mother has always been adamant about using the original 7 UP and nothing else. She says you can really taste the difference. While I have used other lemon-lime soda brands ranging from Sprite to Sierra Mist, I try my best to follow my mother’s advice.
What kind of pan do you use for a pound cake?
A round bundt or fluted pan is the most common type of pan used for making a pound cake though some recipes will use a loaf pan for a rectangular-shaped cake. For making a pound cake, I think the cake presents best when using a fluted bundt cake pan.
How do I keep my pound cake from sticking to the pan?
Use a non-stick baking spray or shortening to coat the inside of the Bundt pan. Make sure to cover every nook and cranny of the pan. Then sprinkle it lightly with flour before adding your cake batter. Inverting a slightly cooled cake over a wire rack allows gravity to help remove it from the pan without breaking. If it seems to be a bit resistant, allow it some time to keep cooling.
More Delicious Cake Recipes
If you want love this recipe, I think you’ll also love these!
- Hummingbird Cake
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- Chocolate Pound Cake
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- Lemon Pound Cake
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- 35 Pound Cake Recipes
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7 UP Cake Recipe (7 UP Pound Cake Recipe)
My Mama’s recipe for 7 UP Cake from scratch is a classic, decadent and moist cake complemented by the subtle flavor of citrus soda.
4.58 from 80 votes
Print Pin Rate
Course: Dessert
Cuisine: Southern
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings: 12 slices
Calories: 584kcal
Author: Jocelyn Delk Adams
Equipment
Ingredients
For the Cake:
- 1 ½ cups unsalted butter room temperature
- 3 cups granulated sugar
- ½ teaspoon salt
- 5 large eggs room temperature
- 3 cups sifted cake flour
- 1/2 cup 7-Up soda
- 2 teaspoons pure lemon extract
For the Glaze:
- 1 cup confectioner’s sugar
- 3 tablespoons 7-Up soda
- 1/2 teaspoon pure lemon extract
US Customary – Metric
Instructions
For the Cake:
Start by preheating your oven to 315°F then liberally spray a bundt pan with non-stick baking spray.
In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and salt beat on high speed for an additional seven minutes until very pale yellow and fluffy.
Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments. Be careful not to overbeat.
Lastly, pour in 7 Up and lemon extract, scrape down sides and mix until just combined and turn off mixer.
Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate.
For the Glaze:
In a small bowl, whisk together confectioner’s sugar, 7 Up, and lemon extract until it’s pourable. Spoon over the cake and allow to harden.
Video
Notes
My mother has always been adamant about using the original 7UP and nothing else. She says you can really taste the difference. While I have used other lemon-lime soda brands ranging from Sprite to Sierra Mist, I try my best to follow my mother’s advice.
Use cake flour. It really makes a difference to the texture of your baked cake. If you don’t have any on hand, you can easily make your own cake flour for baking.
Allow your butter to soften at room temperature so it beats up more easily.
Spray the bundt pan well so that the cake easily comes out of the pan.
Don’t over mix the cake batter after the flour is added as your cake may come out tough.
Nutrition
Calories: 584kcal | Carbohydrates: 84g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 138mg | Sodium: 132mg | Potassium: 66mg | Sugar: 61g | Vitamin A: 820IU | Calcium: 23mg | Iron: 0.7mg
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This recipe was originally published May 2018. It has been republished with new content and photos.
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