A slice of 7 Up Pound Cake is like a little bit of sunshine on your plate! This classic Southern dessert is known for its rich, buttery flavor and tender crumb, all thanks to a splash of 7 Up that gives the cake a subtle lemon-lime lift. It’s topped with a sweet lemon glaze that soaks into the cake, adding a bright, citrusy finish. Perfect for special occasions, Sunday suppers, or just because you’re in the mood for something sweet, this pound cake will have everyone coming back for seconds.
Why You’ll Love This 7 Up Pound Cake
- Moist and Dense: The 7 Up adds a touch of carbonation that creates a beautifully moist crumb while keeping that classic dense pound cake texture.
- Burst of Lemon Flavor: The lemon extract and soda give a light, refreshing citrus flavor, and the sweet-tart lemon glaze makes each bite even more irresistible.
- Crowd-Pleaser: This cake serves a crowd, making it great for parties, potlucks, or holiday gatherings.
- Simple Ingredients: Made with pantry staples, there’s no need for fancy ingredients.
Ingredients Notes
- Butter and Shortening: The combination of butter and shortening creates a rich flavor and moist texture. If you prefer, you can use all butter, but the shortening helps with the cake’s crumb.
- 7 Up or Lemon-Lime Soda: The carbonation in the soda helps give the cake a light lift, while the flavor adds a subtle lemony zing.
- Lemon Extract: This enhances the citrus flavor, making the cake extra fragrant. You can add a bit more if you love a stronger lemon flavor.
- Powdered Sugar and Lemon Juice (for the Glaze): This simple glaze is tangy and sweet, perfectly balancing the richness of the pound cake.
How to make 7 Up Pound Cake
- Prep the oven and pan: Preheat your oven to 325°F (160°C). Grease a bundt or tube pan lightly with shortening and dust it with flour, tapping out any excess. For a quicker option, you can spray the pan with non-stick cooking spray that contains flour. Set it aside.
- Cream the fats and sugar: In a large mixing bowl, use a stand mixer fitted with the paddle attachment or a hand mixer to beat 1 cup butter and ½ cup shortening on high speed until smooth and creamy, about 1–2 minutes. Add the 3 cups granulated sugar and continue mixing until light and fluffy.
- Add eggs and extracts: Reduce the mixer speed to medium. Add 5 large eggs, one at a time, mixing well after each addition. Then add ½ teaspoon vanilla extract and 1 teaspoon lemon extract, mixing until fully incorporated. Don’t forget to scrape down the sides of the bowl with a spatula to ensure everything is well combined.
- Incorporate flour and soda: With the mixer on low speed, gradually add the 3 cups all-purpose flour a little at a time. Then slowly pour in the ¾ cup 7 Up soda. Mix until just combined—be careful not to overmix.
- Bake the cake: Pour the batter into your prepared pan, spreading it evenly. Give the pan a gentle tap on the counter to eliminate any air bubbles. Bake in the preheated oven for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the cake: Carefully remove the cake from the oven and let it cool in the pan on a wire rack for about 10–15 minutes. Then, invert the cake onto a serving plate and let it cool completely.
- Prepare the glaze: While the cake is cooling, whisk together 1 ½ cups powdered sugar, 3 tablespoons lemon juice, and the zest of 1 lemon in a small bowl until smooth.
- Glaze the cake: Once the cake has cooled, use a toothpick to poke holes all over the top. This allows the glaze to seep into the cake, making it even more moist and flavorful. Drizzle the lemon glaze evenly over the cake.
- Serve and enjoy: Slice the cake into individual pieces and get ready to watch it disappear!
And THAT’S IT!
What to serve with 7 Up Pound Cake
This cake is perfect on its own, but if you’re feeling extra indulgent, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries on the side also make a delightful addition. Whether it’s for a family gathering, a potluck, or just because you fancy something sweet, this 7 Up Pound Cake is sure to impress.
Trust me, once you take a bite of this moist, lemony goodness, you’ll understand why this recipe is a keeper. It’s amazing how a simple can of soda can elevate a classic cake to new heights. Give it a try—you’ve got nothing to lose and a whole lot of deliciousness to gain! Happy baking!
Storage Options
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate: For longer storage, keep the cake in the refrigerator for up to 1 week. Let it come to room temperature before serving for the best flavor and texture.
- Freeze: Wrap the unglazed cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, then add the glaze before serving.
Variations and Substitutions
- Orange Twist: Swap out the lemon extract for orange extract and use orange zest in the glaze for a different citrus flavor.
- Butter Only: If you prefer a richer taste, you can use 1 1/2 cups of butter and omit the shortening. The cake may be a bit denser but still delicious.
- Dairy-Free Option: Substitute the butter and shortening with vegan alternatives like coconut oil or a plant-based butter for a dairy-free version.
- Extra Lemon Flavor: For an even stronger lemon flavor, add the zest of one lemon directly into the batter.
