This 7 Up pound cake recipe takes traditional pound cake to the next level with a moist cake full of lime and lemony flavor topped with a luscious and smooth sweet lemon glaze. It’s the perfect pound cake.
Pound cakes are typically a fairly easy style of cake to make, but using the soda in this one eliminates any guesswork with leavening agents like baking powder or baking soda. Then, the simple glaze comes together so quickly.
If you’re looking for a delicious dessert that’s full of bright and subtly tangy flavor, this 7 Up cake should go on your bucket baking list!
Common Questions about 7 Up Pound Cake
What does 7 Up do in a cake?
7 Up helps the cake to rise which makes it a great substitute for any traditional leavening agent like baking powder or baking soda.
Why did my 7-Up cake fall?
If the moisture level isn’t just right, a cake can be dry or the center of the cake can sink. Be sure to be precise in your measurements to get a moist pound cake that rises just right.
Can you substitute Sprite for 7 Up?
Any lemon lime carbonated beverage like Sprite, Sierra Mist, or Starry should be a solid substitute if you don’t have 7 Up on hand.
Refrigerator: Wrap the cake tightly in plastic wrap or aluminum foil, or place individual slices in an airtight container, and store in the refrigerator for up to 1 week.
Freezer: Place the cake in a freezer-safe bag or container and store for up to 3 months in the freezer.
- Fully cream the butter and sugar so that air bubbles are able to form in the butter. This makes the cake lighter and fluffier.
- Avoid overmixing the batter so that the cake is not overly dense or dry. If you do wind up with a dry cake, try brushing a little bit of simple syrup over it.
- Be sure to let the cake cool completely before pouring on the sweet glaze.
Be sure to bring eggs and butter to room temperature before preparing the batter.
- Unsalted butter
- Granulated sugar
- Large eggs
- Lemon juice
- Vanilla extract
- All-purpose flour
- 7-Up soda or any lemon-lime soda
- Confectioner’s sugar
- 7-Up soda or any lemon-lime soda
- Lemon juice
Kitchen Supplies You’ll Need
- Bundt cake pan
- Stand mixer with a paddle attachment (or electric hand mixer).
- Cooling rack
- Large mixing bowl
How to Make 7 Up Pound Cake
Pound cakes are already a pretty easy treat to make but this lime and lemon pound cake is super simple.
- Beat butter and sugar in the large bowl of a stand mixer (or use an electric mixer). Use a rubber spatula to repeatedly scrape the sides of the bowl to incorporate completely.
- Continue to mix while gradually adding the eggs and continuing to scrape the sides and bottom of the bowl.
- Pour in the lemon juice and vanilla and blend until completely combined.
- Lower the speed and add the flour and soda, alternating between the two.
- Pour the cake batter into the prepared bundt pan with flour and oil.
- Place in the preheated oven and bake until the cake is golden brown and passes the toothpick test.
- All the cake to cool briefly before inverting it onto the wire rack to cool to room temperature.
- Add powdered sugar, soda, and lemon juice to a bowl and whisk until silky smooth.
- Pour the glaze over the cooled cake.
- Place on a serving plate or wrap to store.
What to Serve With 7 Up Pound Cake
You can serve anything with this delicious cake that you might typically serve with dessert.
- Ice cream – A big scoop of vanilla ice cream (or your favorite flavor) pairs perfectly with pound cake. You can also try sherbet or sorbet.
- Fruit – Fresh berries, oranges, and cherries all complement the citrusy flavors of this cake.
- Warm drinks – Brew a bold cup of coffee or steep some tea to wash down this dessert.
- Whipped cream – Top the cake with a dollop of homemade whipped cream.
Why You Should Make 7-Up Cake
If you’re a fan of pound cake, you’re going to love this citrusy version.
- Easy – This pound cake couldn’t be any more simple to make.
- Crowd-pleaser – Whether it’s a casual gathering, a holiday or for special occasions, this flavorful cake is sure to be a big hit.
- Versatile – This cake can be served at brunch or for dessert.
More Bundt Cake Recipes
- Chocolate Peppermint Bundt Cake
- Lemon Blueberry Swirl Bundt Cake
- Vanilla Bundt Cake
- Red Velvet Bundt Cake with Kahlua Ganache
- Banana Coconut Bundt Cake
- 4th of July Cake
- Apple Cider Donut Cake
- Instant Pot Almond Pound Cake
- Bourbon Cake
- St. Patrick’s Day Cake
- Pumpkin Bundt Cake
Variations and Add-ins
Pound cake is the best kind of cake to dress up with different variations to make it your own.
- Fruit – Add dried fruit to the batter for a sweet addition.
- Extract – Change up the extract by using almond extract or fruit flavors like lemon extract.
- Flour – Use your favorite flour alternative.
- Zest – Sprinkle lemon zest or lime zest over the top of the cake for more citrusy flavor.
If you love this easy 7-Up Pound Cake recipe, you’re going to love these other cake recipes too. Please click each link below to find the easy, printable recipe!
Other Easy Cakes
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7 Up Pound Cake
- 1 ½ cups butter (3 sticks) unsalted – room temperature
- 3 cups granulated sugar
- 5 eggs room temperature
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 3 cups 7-Up soda or any lemon-lime soda
- 1 ½ cups confectioner’s sugar
- 2 tablespoons 7-Up soda or any lemon-lime soda
- 1 tablespoon lemon juice
- Preheat the oven to 350°.
- Prepare a 12-cup bundt pan by greasing it WELL with butter and dusting it flour.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter and sugar together until fluffy, about six minutes. Scrape down the sides as needed.
- Add the eggs, one at a time, beating well between each addition and scraping down the sides as needed.
- Next, add the lemon juice and vanilla to the batter. Blend until mixed.
- Add the flour 1 cup at a time, alternating with the soda. Scrape down the sides as needed.
- Transfer the batter to the prepared pan, spreading evenly.
- Bake for 65 to 75 minutes or until a toothpick inserted into the cake returns clean.
- Cool the cake in the pan on a wire rack for 10 minutes before flipping the cake out of the pan onto a serving plate. Allow the cake to cool completely on the wire rack.
- Whisk together the confectioner’s sugar, soda, and lemon juice until smooth.
- Pour the glaze over the cake.
- Slice the cake and serve.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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