Recipe for a 7 Up Pound Cake

This recipe for a 7 Up pound cake is the kind of old-fashioned Southern dessert that fills your kitchen with the scent of butter, sugar, and fresh citrus zest. It bakes into a golden, tender crumb with a delicate lemon-lime sparkle from the soda. Every slice feels rich, nostalgic, and perfectly balanced.

Here is exactly how to make a moist, fluffy 7 Up pound cake from scratch.

The Story & Intro

There’s something deeply comforting about a bundt cake cooling on the counter. My grandmother used to say you could tell how good a cake was just by the way it sounded when you tapped the crust soft, steady, full. This recipe for a 7 Up pound cake was her “company cake.” It showed up at Sunday dinners, church gatherings, and spring birthdays without fail.

The fizz of 7 Up always felt like a small secret. She would pour it gently into the batter, and I’d watch the bubbles disappear into the creamy mixture of butter and sugar. That little bit of soda made the cake impossibly tender, almost velvety, with a subtle citrus brightness that never overpowered the richness.

Now, every time I bake it, the scent of lemon zest and warm vanilla carries me straight back to that farmhouse kitchen. And just like she did, I serve it simply with a thin glaze and maybe a little extra zest scattered across the top for color.

If you love classic comfort desserts, you might also adore our deeply indulgent gooey brownie pie or the bright citrus flavor in our lemon crumb bars. But today, we’re keeping things beautifully traditional.

What Is a 7 Up Pound Cake?

A 7 Up pound cake is a buttery bundt-style cake that uses lemon-lime soda in the batter to create a lighter texture and subtle citrus flavor. Traditional pound cakes relied on equal parts butter, sugar, eggs, and flour. This variation keeps the richness but adds soda for lift and moisture.

Why 7 Up Works So Well

The carbonation in 7 Up introduces tiny air bubbles into the batter. Those bubbles expand in the oven, helping create a softer crumb without sacrificing density. Meanwhile, the soda’s lemon-lime notes enhance the extracts and zest in the recipe.

The result is a cake that feels both rich and refreshing. It’s sturdy enough to slice cleanly yet tender enough to melt in your mouth.

If you enjoy citrus-forward desserts, you’ll also appreciate the tangy twist in our blueberry cream cheese loaf, which balances sweetness with bright fruit flavor.

Why You’ll Love This Recipe for a 7 Up Pound Cake

This cake stands out for several reasons:

• Ultra Moist Texture: Thanks to butter, shortening, heavy cream, and soda.
• Balanced Sweetness: The sugar blends perfectly with citrus zest.
• Beautiful Bundt Shape: Ideal for gatherings and holidays.
• Simple Ingredients: Nothing complicated, just pantry staples.
• Make-Ahead Friendly: It tastes even better the next day.

And if you enjoy classic desserts with bold presentation, our red velvet strawberry cheesecake offers another stunning centerpiece for your dessert table.

How to Make a Recipe for a 7 Up Pound Cake

Quick Overview

This cake begins with creamed butter and shortening for structure and flavor. Sugar is whipped for several minutes to incorporate air. Eggs are added one at a time, followed by extracts and zest. Finally, flour alternates with 7 Up and cream to create a fluffy batter. It bakes low and slow at 325°F for a golden crust and tender interior.

Ingredients

Cake

• 3 cups all-purpose flour, sifted
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ½ cup butter-flavored shortening
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 teaspoon lime extract (optional)
• Zest of 1 lemon
• Zest of 1 lime
• 1 cup 7 Up soda (room temperature)
• ¼ cup heavy whipping cream (room temperature)

7 Up Glaze

• 1 cup powdered sugar
• 2 tablespoons 7 Up
• ⅛ teaspoon vanilla extract (optional)
• ⅛ teaspoon lemon extract (optional)
• ⅛ teaspoon lime extract (optional)
• Generous pinch of salt

Optional garnish: lemon zest and lime zest

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat oven to 325°F. Generously grease and lightly flour a 12-cup bundt pan. Take your time here proper greasing prevents sticking.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together sifted flour and salt. Set aside.

Step 3: Cream Butter and Shortening

In another bowl, cream the softened butter and shortening together until smooth and fluffy. This step builds the foundation for a tender crumb.

Step 4: Add Sugar Slowly

Add granulated sugar and mix for a full 3 minutes on low to medium speed. This incorporates air and helps create a lighter texture.

Step 5: Add Eggs

Mix in eggs one at a time, blending well after each addition. Scrape down the bowl to ensure even mixing.

Step 6: Add Extracts and Zest

Stir in vanilla, lemon, and lime extracts. Fold in fresh lemon and lime zest for vibrant citrus flavor.

Step 7: Alternate Wet and Dry

Add flour mixture in batches, alternating with 7 Up soda and heavy cream. Begin and end with flour. Mix just until fluffy and combined.

Step 8: Bake

Spoon batter evenly into prepared bundt pan. Bake for 1 hour and 10–15 minutes. Check at the 1-hour mark. A toothpick inserted should come out clean.

Step 9: Cool

Let cake rest in pan for 10 minutes until warm to the touch. Invert onto cooling rack and cool completely.

Make the 7 Up Glaze

In a bowl, whisk together powdered sugar, 7 Up, extracts, and salt. Adjust consistency as needed. Drizzle over cooled cake. Garnish with citrus zest.

If you enjoy layered flavor combinations, you may also love the indulgent layers in our cinnamon roll apple lasagna, which pairs warm spice with creamy sweetness beautifully.

Expert Baking Tips

Use Room Temperature Ingredients

Room temperature eggs and cream blend more evenly, preventing dense texture.

Don’t Rush the Sugar Creaming

Three full minutes matter. It adds air and ensures tenderness.

Avoid Overmixing

Once flour is added, mix gently to avoid toughness.

Grease Every Corner

Bundt pans have curves coat every detail thoroughly.

Variations

Lemon-Only Version

Skip lime extract and zest. Increase lemon zest slightly for a brighter profile.

Citrus Burst

Add extra lemon and lime zest to amplify freshness.

Berry Topping

Serve with fresh strawberries or blueberries for contrast.

For more fruity inspiration, try our blueberry cream cheese loaf.

Storage & Serving

Room Temperature

Store covered for up to 3 days.

Refrigerator

Keeps well for 5–6 days. Bring to room temperature before serving.

Freezing

Wrap tightly and freeze up to 3 months.

Serve slices with coffee, tea, or fresh fruit.

FAQs

This recipe for a 7 Up pound cake proves that simple ingredients can create extraordinary comfort. It’s rich but not heavy, bright but not sharp, and beautifully suited for any season. From the tender crumb to the citrus glaze, every bite feels thoughtful and nostalgic.

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The Cooking Twins Recipe

Recipe for a 7 Up Pound Cake

By Emma & Ella

A buttery, citrus-kissed 7 Up pound cake with lemon-lime zest, a fluffy crumb, and a simple 7 Up glaze that sets with a light shine.

Print RecipeCook Mode

Prep Time

20 min

Cook Time

75 min

Total Time

95 min

Servings

12 slices

Category

Baked Desserts

Cuisine

American

Method

Oven

Diet

Vegetarian

Ingredients

Cake 3 cups all-purpose flour, sifted 1/2 teaspoon salt 1 cup unsalted butter, softened 1/2 cup butter-flavored shortening 3 cups granulated sugar 5 large eggs, room temperature 1 teaspoon vanilla extract 1 teaspoon lemon extract 1 teaspoon lime extract (optional) Zest of 1 lemon Zest of 1 lime 1 cup 7 Up soda, room temperature 1/4 cup heavy whipping cream, room temperature   7 Up Glaze 1 cup powdered sugar 2 tablespoons 7 Up 1/8 teaspoon vanilla extract (optional) 1/8 teaspoon lemon extract (optional) 1/8 teaspoon lime extract (optional) Generous pinch of salt   Optional Garnish Lemon zest Lime zest

Instructions

1. Prep Pan: Preheat oven to 325°F. Generously grease and lightly flour a 12-cup bundt pan.
2. Mix Dry: Whisk sifted flour and salt until combined; set aside.
3. Cream Fats: Cream butter and shortening until smooth and whipped.
4. Whip Sugar: Add sugar and mix for 3 minutes on low to low-medium speed.
5. Add Eggs: Mix in eggs one at a time, mixing well after each egg.
6. Flavor: Stir in vanilla, lemon extract, and optional lime extract; fold in lemon and lime zest.
7. Build Batter: Alternate adding dry mixture with 7 Up and heavy cream, mixing until batter looks fluffy and smooth.
8. Bake: Spoon batter into pan. Bake 1 hour 10–15 minutes, checking after 1 hour, until a toothpick comes out clean.
9. Cool: Rest cake in pan about 10 minutes, then invert onto a rack and cool completely.
10. Glaze: Whisk glaze ingredients until smooth, drizzle over cooled cake, and finish with zest if desired.

Notes

For best texture, use room-temperature eggs, cream, and 7 Up. Let the cake cool fully before glazing so the glaze sets neatly.

Serving size

1 slice

Calories

520

Protein

6g

Carbohydrates

72g

Fat

24g

Fiber

1g

Sugar

46g

Sodium

170mg

Saturated fat

13g

Unsaturated fat

10g

Trans fat

0g

Cholesterol

120mg