What makes my mama’s 7 up cake so special is the subtle lemon lime flavor and the soft texture which is different from my lemon pound cake texture. Let me show you how just like my mother showed me how.
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7 Up Pound Cake Ingredient Tips
- Classic 7 up soda: My mama doesn’t believe in using any substitute for this cake. 7 up gives a mellow lemon lime flavor. You can also grab another lemon-lime soda like Sprite or Sierra Mist.
- Unsalted Butter: You can use salted butter. Just leave out the salt in the recipe.
- Granulated Sugar: This sweetens up our cake batter just right.
- Eggs: room temp.
- Cake flour: You can make your own cake flour with all-purpose flour and cornstarch. Make sure you sift it too!
- Lemon extract: You can also use lemon juice or lemon zest.
- Confectioner’s Sugar: If you ran out, you can make your own powdered sugar with a blender.
How To Make 7 Up Cake
Mix the Butter and Sugar
Step 1: Add the butter to a mixing bowl and beat for two minutes on high speed.
Step 2: Slowly add the sugar and salt and continue beating on high speed for an additional seven minutes until the ingredients are very pale yellow and fluffy.
Finish the Batter
Step 3: Next, add the eggs, one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
Step 4: Turn your mixer down to its lowest speed, add half the flour into batter and beat until combined. Add the second half and mix together. Be careful not to overbeat.
Step 5: Scrape down the sides of the bowl, add the 7Up and lemon extract, and mix only until combined.
Bake and Glaze
Step 6: Pour the cake batter into a 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.
Step 7: Cool your 7UP pound cake in a pan on a wire rack for 10 minutes, then invert the cake on a serving plate. Let the cake cool to room temp.
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Step 8: Mix together all ingredients for the glaze and pour over the cake and allow to harden.
7 UP Cake Recipe
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Equipment
Ingredients
For the Cake:
- 1 ½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 1 teaspoon kosher salt
- 5 large eggs room temperature
- 3 cups sifted cake flour
- 1/2 cup 7-Up soda room temperature
- 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 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
How to store 7 Up Pound Cake
Store your 7 Up pound cake recipe in a well-sealed cake container or wrapped well at room temp. This will keep the texture nice and soft, and it will last for up to 4 or 5 days this way.How long will 7 Up Pound Cake last in the fridge?
It can last in the fridge up to 7 days. Cold storage can dry out baked good so wrapping your cake well in plastic wrap is important to keep this baby nice and moist.Can I freeze 7 Up Cake?
To store it for longer, wrap it well in plastic then in foil, and store in the freezer. Label and it should last up to 3 months. When ready to serve, thaw it in the fridge or at room temperature before serving. You can also portion into individual slices before wrapping.Nutrition
Recipe Tips
- Use Cake Flour: I know you might want to skip this part because all-purpose flour is so easy to grab but it makes such a difference in the final texture of the cake.
- Cream the Full Amount of Time: Make sure you don’t skimp on the creaming period of the sugar and butter. It adds air into the batter so you don’t need leavening.
- Room Temperature Ingredients: Having your butter, eggs at the same temperature helps them mix easily.
- Grease the Bundt Pan: Either use a baking spray with flour so that the cake easily comes out of the pan or try my homemade cake release for extra insurance.
- Don’t over mix the cake batter: Once you add in the flour, take it easy since you have activated the gluten. We don’t want to overactive and make it tough or dense.
Recipe Help
My mother has always been adamant about using the original 7 UP 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.
A round bundt or fluted pan is the most common pan used for making a pound cake though some recipes will use a loaf pan for a rectangular-shaped cake. If you only have a loaf pan, halve the recipe or bake two loaves.
I love using my homemade cake release which combines oil, shortening and flour. I just brush it into my pans before adding the batter. You can also use a non-stick baking spray.
More Pound Cake Recipes
- Whipping Cream Pound Cake
- Chocolate Pound Cake
- Cream Cheese Pound Cake
- Lemon Pound Cake
- Key Lime Pound Cake
- 35 Pound Cake Recipes
This recipe was originally published May 2018. It has been republished with new content and photos.
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Just saw you on the Ben and Pickler Show making the 7-Up cake! Would it work with Diet 7-Up as well?
Yes but it won’t be the exact same flavor for sure. Thank you for tuning in!
Good morning! I want you to know I made your 7up cake for my 77 years old Godmother and Spiritualmother , today is her 77 birthday today, and I asked her what was her favor cake and she said 7up, but I used diet soda as well, because I can not have high fructose corn syrup in the regular 7ups have it in it, and my mom would want me to eat some with her, but the diet 7ups do not states having none, so I will see how the cake turns out! I know it’s smell good and I Know the smells of any foods will be delicious! So let me say again! Thank you so much for sharing another one of you amazing cakes recipes with the world and me as well! God bless
Jocelyn, I saw you make the 7up cake on Pickler and Ben. Sooo I thought I’m going to make it. WOW was it ever good. I had company for dinner that evening and It got rave reviews!! I plan to try other cakes you have made. Thank you, Cathy
7up 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!
I truly enjoyed your video. Unlike a lot of videos on U Tube you were prepared and precise. Good job.
could you use sprite instead
Yes it will taste slightly different but you certainly can.
7 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!
OMG that’s such an awesome story Kendra! I can totally relate. Thank you so much for sharing the love.
Hi, What type of cake flour did you us? I’m a Swans Down lady myself.
Yes I love Swans Down as well!!
You suggest to scald the pan??
What is the process and how often do you need to do it?
Thank you
Hi Kathy, Basically you place your pan under super hot water for a while to really help with the release of the cake.
I made this cake twice and maybe I’m not leaving it in the oven long enough but I check with tooth picks but it always takes the top off ! I grease my pan like always and This is the only cake that does this ! Taste great but not sure what I have done wrong twice lol
This 7up cake is amazing! The video really helped me!!
Hi 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?
Yes 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.
Thank you…I will try it this weekend.
I 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.
Hooray thank you so so much!