7 Up Cake Recipe (7Up 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.
7 UP CAKE
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 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 could master.
7UP POUND CAKE: THE PERFECT CAKE FOR BAKING BEGINNERS
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 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
*Did you make this recipe? Please give it a star rating and leave comments below!*
**Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!**
7 UP Cake Recipe (7UP Pound Cake Recipe)
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
7 Up Cake Recipe (7Up 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.
Course: Dessert
Cuisine: Southern
Keyword: classic recipe, pound cake, southern
Servings: 12 slices
Calories: 584 kcal
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.
Recipe Video
Nutrition Facts
7 UP Cake Recipe (7UP Pound Cake Recipe)
Amount Per Serving
Calories 584 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 138mg 46%
Sodium 132mg 6%
Potassium 66mg 2%
Total Carbohydrates 84g 28%
Sugars 61g
Protein 6g 12%
Vitamin A 16.4%
Calcium 2.3%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Michelle says
January 20, 2019 at 11:18 am7up cake is the first from scratch cake I ever made as well and I did get the baking bug from that point on. I can’t wait to try your recipe to see if it tastes like the one I make.
Thanks for all of your great recipes!
Latoya says
October 14, 2018 at 1:23 pmcould you use sprite instead
Jocelyn (Grandbaby Cakes) says
October 18, 2018 at 6:40 amYes it will taste slightly different but you certainly can.
Kendra says
October 6, 2018 at 11:21 am7 Up Cake was one of my first cakes that I learned to bake, too! My grandma was a caterer and she was known for her amazing food and her awesome wedding cakes (she was always in the new paper). So, cooking and baking started very young for my mother and me. We (you and I) just learned the recipe a little different but mostly all the same ingredients. I’m known in the family to bring “The 7 Up Cake” every holiday now. Everyone claims they can’t bake it like me. Family favorite…LOL! I love reading your recipes by the way. They remind me of my childhood!
Jocelyn (Grandbaby Cakes) says
October 8, 2018 at 7:37 pmOMG that’s such an awesome story Kendra! I can totally relate. Thank you so much for sharing the love.
Flora Ball says
October 3, 2018 at 11:04 amHi, What type of cake flour did you us? I’m a Swans Down lady myself.
Jocelyn (Grandbaby Cakes) says
October 8, 2018 at 7:38 pmYes I love Swans Down as well!!
Kathy says
September 11, 2018 at 10:57 amYou suggest to scald the pan??
What is the process and how often do you need to do it?
Thank you
Jocelyn (Grandbaby Cakes) says
September 12, 2018 at 11:14 amHi Kathy, Basically you place your pan under super hot water for a while to really help with the release of the cake.
Francis says
August 22, 2018 at 2:37 pmThis 7up cake is amazing! The video really helped me!!
Brenda Marshall says
June 25, 2018 at 9:00 amHi Jocelyn… I have been following you for almost a year and have tried many. I have not been disappointed. I purchased one of the swirl bundt pans but I have not used it. Do you have any secrets on how to get a perfect cake from that pan?
Jocelyn (Grandbaby Cakes) says
June 25, 2018 at 9:04 amYes with those new pans you have to do very little work. They are awesome for coming out super clean. I would just scald it one good time and then use a non stick baking spray before baking the cake. It always comes out super clean for me that way.
Brenda Marshall says
July 3, 2018 at 7:03 pmThank you…I will try it this weekend.
Linda Greer says
June 23, 2018 at 7:50 amI love making your pound cake recipes for my husband. I also make and take to my coworkers. They are so delicious. I love the way you take the time to really explain the ingredients. I wait patiently to see what’s next. Thank you so much.
Jocelyn (Grandbaby Cakes) says
June 25, 2018 at 9:03 amHooray thank you so so much!
Rosie says
December 25, 2015 at 1:33 pmThe cake was so good. Made it 3 times so far.
Jocelyn (Grandbaby Cakes) says
December 30, 2015 at 12:06 pmWonderful!!
Paula says
September 8, 2015 at 10:09 amI love pound cake and am anxious to try your recipe. Just wondering why there is no baking powder or baking soda required.
Jocelyn (Grandbaby Cakes) says
September 8, 2015 at 11:50 amHi Paula, the cake fills out on its own due to a longer creaming period.
Gee says
June 23, 2015 at 6:09 amBefore 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
Jocelyn (Grandbaby Cakes) says
June 23, 2015 at 6:10 pmYes that would be totally fine!
M says
January 22, 2015 at 9:11 amI 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.
Jocelyn (Grandbaby Cakes) says
January 22, 2015 at 10:51 amThank 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!!
Danii says
January 1, 2015 at 7:38 pmJust made this cake with the glazes, I have to say it came out great!!!
Jocelyn (Grandbaby Cakes) says
January 2, 2015 at 9:40 amHooray Dani! I’m so happy for you. Happy New Year!!
Lisa Langston says
April 18, 2014 at 8:01 pmYou are the cutest thing, I love your blog, I just recently found it and am so glad I did! Your smile makes me smile!
Jocelyn (Grandbaby Cakes) says
June 5, 2014 at 2:37 amThank you so much Lisa!!
muscle building says
February 13, 2014 at 3:10 amExcellent blog post. I certainly appreciate this site.
Thanks!
Jocelyn (Grandbaby Cakes) says
February 13, 2014 at 3:30 amThanks so much!
juclucy says
March 4, 2013 at 3:46 pmI am following you on Google +