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
I agree with Joan, I have the Nordic Bundt pan and it is not a 10 cups pan. A beginner would be very upset having batter left over. If possible could you please adjust the recipe for the smaller Bundt pan such as the Nordic? Also, does the 7up have to be flat?
Thank you very much for your wonderful recipes!
I made this cake for a church function. It got glowing reviews. Thank you. I added lemon zest and a dash or two of vanilla extract. Can I use butter flavored Crisco instead of butter?
Blessings and be well.
M
I’ve made a variation on this recipe for years. The problem is that several of my decorative Nordic cake pans are smaller than 10-cup capacity. I make the cake in a Christmas tree Bundt-type pan every Christmas-time and always have left-over batter (two cups?) that I use to make one smaller cake. I would love to see the recipe reduced for the smaller pans or even a formula for doing so. The last, pre-pandemic Christmas, I think I made the cake five times by request. This year, I’ll try this recipe, which looks richer that my traditional one, but I’d really like not to have the extra batter.
Would lemon zest work instead of lemon extract?
Can this be baked in loaf pans? If so, is two enough? Bake fo how long?
Has anyone tried making this with gluten free cake flour? Would love try but we are a celiac household.
Delicious cake and very moist