7 Up Cake Recipe (7UP Pound Cake Recipe)
My Mama’s vintage 7 UP Cake recipe from scratch is a classic, decadent and moist cake complemented by the subtle flavor of citrus soda. So irresistible.
This is a 7 up cake recipe (or 7up pound cake recipe if you wish) 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 an unintimidating induction into the baking world, with results that even a nine-year-old girl could master.
If you are a beginner baker, this is an excellent recipe to start your journey with. You may even get bitten by the baking bug like I did. Mama’s 7UP Pound Cake recipe is a classic and decadent treat complemented by the subtle flavor of citrus soda. The juxtaposition of the crunchy crust to the moist inner texture makes this cake simply irresistible. It melts as soon as you taste it.
7Up Pound Cake Recipe Notes
This 7 Up Cake recipe doesn’t have a leavening agent, but it doesn’t need one. A significantly longer creaming process adds more air to the batter, giving it the lift it needs. It is similar to the creaming process of my Ultimate Lemon Pound Cake. Don’t skip this step. The results are a golden-brown, perfectly filled-out cake, no leavening necessary.
Should I use 7UP or other soda in 7 Up Cake Recipe?
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.
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, click HERE
7 UP Cake Recipe (7UP Pound Cake Recipe)
Prep time
Cook time
Total time
7UP Pound Cake Recipe - My Mama’s vintage 7UP Cake recipe from scratch is a classic, decadent and moist cake complemented by the subtle flavor of citrus soda. So irresistible.
Author: Jocelyn Delk Adams of Grandbaby Cakes
Recipe type: Dessert
Serves: 1 pound cake
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
- ½ cup 7-Up soda
- 2 teaspoons pure lemon extract
- For the Glaze
- 1 cup confectioner’s sugar
- 3 tablespoons 7-Up soda
- ½ 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.
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Excellent blog post. I certainly appreciate this site.
Thanks!
Thanks so much!
You are the cutest thing, I love your blog, I just recently found it and am so glad I did! Your smile makes me smile!
Thank you so much Lisa!!
Just made this cake with the glazes, I have to say it came out great!!!
Hooray Dani! I’m so happy for you. Happy New Year!!
I just read about you on yahoo and printed the 7 up Pound Cake recipe which I’m anxious to try. I love how you got started and how you’re continuing. Congratulations!
I’ve seen other cake recipes that caution about overbeating. What’s the rule?
Thank you, and I’m looking forward to making this cake.
Thank you so much M! Actually when a cake is overbeaten it becomes tough and no one wants a tough cake. We want our cakes to be light. So once you add in the flour, the gluten can overactivate. I sometimes slowly hand whisk in the flour to make sure I don’t overactivate the gluten. Just turn your mixer to low and stop as soon as the flour has incorporated. No need to overdo it. Thank you so much and let me know how the cake turns out!!
Before I try this recipe, I would like to know if margarine could be substituted for the butter. I look forward to your response. Thanks….
Gee
Yes that would be totally fine!
I love pound cake and am anxious to try your recipe. Just wondering why there is no baking powder or baking soda required.
Hi Paula, the cake fills out on its own due to a longer creaming period.
The cake was so good. Made it 3 times so far.
Wonderful!!