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!
Course Dessert
Cuisine American
Keyword 7Up Pound Cake
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 16servings
Calories 468kcal
Author Michelle
Ingredients
1½cupsbutterroom temp
3cupssugar
1tablespoonlemon extract
1teaspoonvanilla
5eggs
3cupsall-purpose flour
½teaspoonsalt
¾cup7Up
Lemon Glaze
2cupspowdered sugar
2tablespoonslemon juice
2tablespoons7Up
½teaspoonvanilla
Instructions
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.
Video
Notes
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.
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.