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7UP Pound Cake

My grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California
  • Total Time
    Prep: 25 min. Bake: 65 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1-1/2 cups butter, softened
  • 3 cups sugar
  • 5 large eggs, room temperature
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 cup 7UP soda
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon lemon or lime juice
  • 1 to 2 tablespoons 7UP soda
  • 1/2 teaspoon grated lemon or lime zest, optional

Directions

  • Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan.
  • In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition.
  • Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely.
  • For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.

7UP Pound Cake Tips

What does 7UP do for a cake?

7UP is used in place of traditional leaveners such as baking soda or baking powder. The carbonation helps the cake rise and gives it a lift. If you have any leftover 7UP, use it up in one of these other recipes that use lemon-lime soda.

Can I substitute Sprite (or any other soda) for 7UP?

Because 7UP has a higher level of carbonation than Sprite, we suggest you always use 7UP in this pound cake recipe. It will give you the best and most desired results.

How do you keep this cake moist?

The beauty of this 7UP cake is its moist and flavorful texture. To keep it extra moist, a simple syrup is key. You can make simple syrup by boiling equal parts water and sugar until the sugar dissolves. Then, brush the syrup onto the warm cake with a pastry brush after removing the cake from the pan. The warm cake will absorb the syrup, keeping it moist.
Nutrition Facts
1 slice: 457 calories, 19g fat (11g saturated fat), 104mg cholesterol, 177mg sodium, 69g carbohydrate (50g sugars, 1g fiber), 5g protein.

Reviews

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Average Rating:
  • Joyce
    Oct 3, 2020

    Hello, I wanted to know if it's 1.5 sticks butters or 3 sticks butter.

  • Cathy
    Sep 14, 2020

    My first attempt at trying this cake. I only used 2.5 cups of sugar, but followed the rest of the ingredients. The cake came out light, fluffy and delicious. I will not be buying another 7up cake.

  • K
    Sep 7, 2020

    I've made this cake with the grand kids till they know how to make it themselves with little supervision. We have tried every different soda that comes to mind. Dr. Pepper, and Orange Fanta rate high. When using another soda i eliminate the lemon and add a tad bit more of vanilla. Never a complaint and the cake last no more than a few days. Thanks. Oh before i forget. The original recipe is a classic. Thanks.

  • Kim
    Sep 3, 2020

    I made this cake my husband. Says it taste like his Grandmas very good

  • Grand Paige
    Aug 13, 2020

    I'm familiar with this cake but this time I'm substituting Mountain Dew for the 7-Up for our young friend who's just off the ventilator from COVID - Mountain Dew is his favorite and I'm sure this will be his favorite cake!

  • Sam
    Aug 8, 2020

    This 7Up pound cake came out excellent I will definitely be using it again. The texture and quality was superb!!!

  • Kaylar1
    Jul 29, 2020

    Marsha, Marsha, Marsha! This is the most delicious cake! Made it exactly by the recipe and it was so smooth. Thank you - I'll definitely be making this cake again and again!

  • michelle
    Jul 28, 2020

    The best cake I have ever made

  • Terry
    Jul 27, 2020

    I have Sprite on hand... can this soda be used instead?

  • fhquilting
    Jul 26, 2020

    As a new bride, I have been baking this wonderful cake since 1961! It is still one of my top 3 pound cakes. However, the original recipe did not call for lemon juice...just vanilla. It is important to cream the sugar and butter to fluffiness. It is so good slathered with whipped cream.