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! You have never had 7 UP Pound Cake quite like this! If you love citrus flavors and delicious cakes, definitely try my Lemon Pound Cake recipe, my Lemon Cupcakes and my Key Lime Pie!
WHAT IS 7 UP CAKE?
7UP POUND CAKE: THE PERFECT CAKE FOR BAKING BEGINNERS
Tips for How to Make 7Up Pound Cake Recipe
Amazing 7 Up Cake Ingredients
Beyond the 7 up being the most important ingredient in this recipe, here are the other ingredients that are key:
- Butter
- 5 Large Eggs
- Cake Flour (You can make your own by clicking this link)
This cake has a large amount of butter. It is needed to create the perfect richness in this cake. Tip: Make sure your butter is at room temperature before creaming the cake batter!
This cake has a large amount of eggs as well. The yolks add moisture and moistness but also the whites are more drying and add stability to the cake.
Lastly, I used cake flour for this cake because I wanted the texture to be soft, tender and melt in your mouth good. Cake flour creates less gluten making it less tough once baked.
Should I use 7UP or other soda in 7 Up Cake Recipe?
This original recipe can also be found in my cookbook Grandbaby Cakes! You can find it for purchase HERE!
If you want more pound cake recipes like my sour cream pound cake recipe or my lemon pound cake recipe or even my amazing chocolate pound cake or cream cheese pound cake, click HERE
7 UP Cake Recipe (7UP Pound Cake Recipe)
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
Instructions
For the Cake:
- Start by preheating your oven to 315°F then liberally spray a 10-cup 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
Nutrition
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My children’s great grandmother used to make cakes for decades and 7up pound cake was her speciality! I have pieces of her recipe but it was hard to get her to give the recipe because she was a dump cook ( never measured but food always tasted the same ) and Never kd any recipes written down. she has since passed on and it’s been YEARS since I’ve tasted a cake remotely close to hers… until I happened upon Grandbabycakes! This recipe was super easy to follow and the cake turned out just like Big Mamas! If I could give more than 5 stars, I would! Great flavor all around , very easy to follow. The whole house LOVED it and so did I. Bought back special memories 🙂
I’ve made your 7up cake using my heritage cake pan like yours in the photo.
Both times, the cake stuck in the pan.
What form of cake pan release do you use/recommend?
I might add, both times the cake was delicious!
Thank you, I love your recipes.
I’ve seen in her videos that she uses Pam Baking spray. It’s what I use and it works. There’s flour in the Pam spray.
I made this cake to celebrate the end of the school year and the start of summer. It was delicious! My son and I made it together. The recipe was easy to follow, but still felt sophisticated. I also enjoyed that it did not require any unusual ingredients. I’m so glad that I could make of one of your family’s recipes. Thank you for sharing!
This is a really good recipe. I am not at all a baker and this recipe was easy to follow and the cake was delicious! I used a hand mixer which got a little messy but it worked. The cake was very moist inside and crunchy outside. My family loved it!
Wow! I just made this recipe and simply love it! It brought back so many memories of my mother and I in the kitchen baking. My very first cake was the 1-2-3-4 cake LOL, and the second cake was the 7-Up cake. It is moist and fluffy. Thank you so much for the recipes as well as the demonstration of how to prepare your recipes. Love the cookbook, (smile)
I love that you have made this recipe available, it is my go to anytime I crave a pound cake. On another note I am delighted with all of the recipes in your cookbook.
Thanks for sharing your recipes. I am about to make the Ultimate Lemon Pound Cake and then I saw the 7 Up Cake. I was wondering if I could add the instant lemon pounding cake to the 7 up cake to make it more lemony (if that is a word)?
Yes but honestly I wouldn’t because it would alter the taste. This cake is really about the flavor the 7 up brings it which is incredible. Make it without the first time so you can see the difference.