Old-fashioned 7Up Pound Cake made the Southern way for a zingy lemon, light, and fluffy cake topped with a sweet lemon glaze. The best pound cake you’ll ever have!
7Up Pound Cake
Traditional pound cakes, while delicious, are very heavy. 7Up Pound Cake is one-of-a-kind because, even though it doesn’t have a leavening agent, it’s still a much lighter fluffier pound cake than most.
That’s because of the carbonation in the 7Up used to make it! Even the batter feels light and airy, unlike any other cake batter I’ve made!
7Up Pound Cake is packed with lemon flavor in a moist pound cake and topped with a sweet lemon glaze. Of course, it also features 7Up as an ingredient, giving it its name.
This is an old-fashioned Southern recipe, and that’s how you know it’s good! It’s also pretty easy to make, and doesn’t use weird specialty ingredients other than 7Up and lemons!
Do I Have to Use 7Up?
Yes and no. Technically, you can substitute Sprite or any generic brand lemon-lime soda without compromising the texture of the cake.
However, 7Up pound cake lovers insist that if you use anything other than 7Up, it won’t taste quite right. It has 7Up right in the name, after all.
What Toppings Can You Use?
The recipe below includes a lemon glaze topping. If you’d like to change it up or add some more sweetness or flavor, you can also try these options:
- Powdered sugar is a tried and true pound cake topping. It looks pretty and adds just a hint of sweetness.
- Whipped cream. I personally think you should top just about everything with this homemade whipped cream.
- Fresh fruit or berries will add a sweet and tangy flavor that lifts the sweet, soft cake to the next level.
- Fruit salad is another great option. This is my favorite fruit salad, and I love using it as a topping for pound cake or ice cream.
More Cake Recipes You’ll Love
- Chocolate Banana Cake – a moist sheet cake filled with bananas and chocolate.
- Chocolate Texas Sheet Cake – my favorite chocolate cake ever! The frosting is to-die-for!
- Best Funfetti Cupcakes – a moist, fluffy, rainbow, and vanilla cupcake recipe for the best you’ve ever had.
- Pull Apart Caramel Coffee Cake – extra gooey version of monkey bread that you can have for breakfast!
- Easy Pear Cake – super simple to make and equally as delicious!
7Up Pound Cake
- 1½ cups butter room temp
- 3 cups sugar
- 1 tablespoon lemon extract
- 1 teaspoon vanilla
- 5 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- ¾ cup 7Up
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons 7Up
- ½ teaspoon vanilla
- Preheat oven to 325°F. Butter a large (12 cup) bundt pan well.
- In a large mixing bowl, cream together butter and sugar.
- Add lemon and vanilla extract, and mix until combined.
- Add eggs and mix again.
- Add flour and salt, and mix until just combined. Lumps are okay.
- Add 7Up and mix for one minute.
- Pour batter into prepared bundt pan.
- Bake for about 60-70 minutes, until cooked through.
- Let cake stand in pan for 10 minutes after baking. Then turn cake over onto serving plate or platter, and remove from bundt pan. Allow to finish cooling completely.
- Glaze: In a medium mixing bowl, whisk together all glaze ingredients until smooth. Drizzle over cooled cake.
- Use room temperature ingredients. They mix together better and create a fluffier cake.
- This cake does not have a leavening agent. It’s not a typo. This recipe uses carbonation to create a lighter cake, and pound cakes in general are typically a denser cake.
- You need a large bundt pan, at least 12 cups. This is the one I have.
- Butter the bundt pan well. Like really, really well in all of the nooks and crannies. To ensure that it comes out smooth, you can also coat the inside with sugar.
- Flip the cake after 10 minutes! Set a timer. If the cake stays longer than that it will settle in and be difficult to get out.
- Skip the glaze and top with whipped cream or fresh fruit instead!
- Storage: Cover tightly and keep at room temperature for 3-5 days.
- Freezer Directions: After baking cake, allow to cool completely. Then wrap in plastic wrap and foil to freeze. Freeze for up to 3-6 months. Thaw at room temperature. Then cover in glaze.
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