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7 UP Cake Recipe (7UP Pound Cake Recipe!)

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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!

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WHAT IS 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.

Tips for How to Make 7Up Pound Cake Recipe

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 but very different from the easy pull together method of my Sock It To Me Cake.  Don’t skip this step.  Another recipe that benefits from this creaming is my Pineapple Coconut Cake. The results are a golden-brown, perfectly filled-out cake, no leavening necessary.

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:

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.

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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.
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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)!!**
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7 UP Cake Recipe (7UP Pound Cake Recipe)

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. 
4.4 from 53 votes
Print Pin Rate
Course: Dessert
Cuisine: Southern
Keyword: classic recipe, pound cake, southern
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12 slices
Calories: 584kcal
Author: Jocelyn Delk Adams of Grandbaby Cakes

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
US Customary - Metric

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

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.

Nutrition

Calories: 584kcal | Carbohydrates: 84g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 138mg | Sodium: 132mg | Potassium: 66mg | Sugar: 61g | Vitamin A: 820IU | Calcium: 23mg | Iron: 0.7mg

 

 

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Comments

  1. Renee says

    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!

    Reply

  2. MG says

    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

    Reply

  3. Joan Harvey says

    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.

    Reply

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