I was recently introduced to the deliciousness of 7UP Pound Cake. It is a classic, and I understand why. OMG, was it good! I LOVE pound cake, but this one outdoes them all. This pound cake is so light and moist. I’m honestly not that much into soda, but I just had to share the best recipe ever for using carbonated beverages.
The fizz of the 7UP and zing of the lemon makes this pound cake irresistible. The fizz creates a light and fluffy texture, and the lemon/lime adds a new flavor dimension. That with a cup of coffee, and you are good to go.
7UP used to have lithium and was considered medicinal. Didn’t Coca-Cola start as medicine, too? I don’t have a problem using 7Up as medicine😉. And don’t think you have to have 7UP. Sprite Pound Cake, or simply Lemon Lime Pound Cake, is just as good.
What Does 7UP Do For a Cake?
Like all sodas, 7Up is carbonated. The fizz helps the cake rise to higher standards than baking powder alone. In fact, cooks used to replace the baking soda or baking powder with 7UP. This creates a wonderfully light cake. It also adds the delightful lemony limony flavor unique to 7UP and the acidity that compliments the sweetness so well.
What Goes in the Perfect 7UP Pound Cake
- Unsalted butter – A super versatile ingredient that gives your whole dish a moist and flavorful sensation
- Sugar – Common table sugar you can easily find in any grocery store
- Large eggs – Eggs provide fat, bind the flour allowing for more moisture, and help leavening.
- All-purpose flour – This pantry must-have isn’t just for baking. It’s also great for many savory dishes.
- Baking soda and powder-leavening agents that give the needed lift to cakes and pastries
- Salt – A basic ingredient that intensifies all other flavors. It’s also used for preserving, brining, or simply as a light garnish.
- 7UP – A lemon-lime soda that is available at almost any store or gas station.
- Vanilla extract adds a creamy richness to desserts. Homemade Vanilla Extract is even better.
- Lime and lemon (zest and juice) – Give your dish a refreshing zing with bits of lime or lemon zest!
- Confectioners’ sugar – finely ground sugar that adds smooth sweetness to frostings and whipped cream. Also called frosting sugar, it’s more expensive than granulated sugar. I save money by running granulated sugar in the blender until it’s finely ground.
Can I replace 7UP with Sprite (or any other soda)?
While most people say that you should always use 7UP because it has more carbonation, I don’t. Don’t feel you have to miss out on this incredible cake just because you have Sprite or Sierra Mist instead of 7UP. Even if you have generic lemon-lime soda, don’t sweat it. My suggestion is to increase the baking soda by a ¼ teaspoon to give it the extra lift.
- All-purpose flour – This is a good opportunity to use cake flour for a light, melt-in-your-mouth cake. Replace each cup of all-purpose flour with 1⅛ cup of cake flour.
- 7UP – A substitute that you may not have thought of that would be awesome is ginger ale. Lemon and ginger are great friends, and they would be a delicious combination in this cake. Or how about cherry 7UP? Yum!!! Actually, just about any carbonated beverage would do. Orange Fanta, Dr. Pepper (almond and vanilla sound good), cream soda, or pineapple would all make an excellent pound cake.
- Sugar – if you’re trying to reduce the amount of sugar in your diet, or you simply like desserts that aren’t as sweet, you can eliminate up to 1 cup of sugar with no worries.
Best Sides and Toppings for 7UP Pound Cake
As always, I love to serve this pound cake with my Homemade Whipped Cream. You can also add fresh strawberries, cherries, or a Tropical Fruit Salad. And don’t forget about vanilla ice cream and a cup of coffee. 🍨 ☕️
Can I Fix Dry Pound Cake?
Heaven forbid your cake turns out to be dry. If you follow the instructions, that shouldn’t happen. However, life is never certain, and neither is pound cake. You can save the day, and the cake, with simple syrup. Just boil a ½ cup of water with a ½ of sugar until the sugar dissolves. You can take advantage of the opportunity to add a little flavor with vanilla or lemon extract. Then just pour it over the pound cake and let it soak in for about 10 minutes, and enjoy.
Another option is to cut it into cubes, lightly toast them, and use them to replace the French bread in my favorite Bread Pudding (reduce the sugar by half, so it doesn’t end up too sweet).
You can store pound cake at room temperature for up to 3 days, though I seriously doubt it will be around that long. It will last a week in the fridge in an airtight container and 3 months in the freezer.
More Easy Pound Cake Recipes
- Sour Cream Lemon Pound Cake
- The Best Southern Pound Cake
- Strawberry Pound Cake
- Peach Cobbler Pound Cake
How to Make 7UP Pound Cake from Scratch?
- Preparations. Preheat the oven and grease a tube pan generously with cooking spray and set aside.
- Cream the butter and sugar. At high speed in a stand mixer, cream the butter and sugar until it’s fluffy and starts to look white. (Photos 1-2)
- Start beating the mixture. Stir in the eggs, a little at a time, beating the mixture well between each addition. (Photos 3-4)
- Mix in the flour, baking powder, and salt into the batter.
Pour the batter & bake
- Add the liquids. Follow with the 7UP and vanilla extract. Stir well until everything is fully combined. DO NOT over mix. (Photos 5)
- Scrape the sides of the mixing bowl.
- Pour the batter into the greased cake pan. Tap the pan on the work surface to eliminate any large air bubbles. (Photo 6)
- Bake until a tester inserted into the center comes out clean (70 minutes or more). (Photo 7)
- Transfer to a wire rack and let it cool before slice and serve with whipped cream and fresh strawberries if desire. (Photo 8)
- Mix the glaze – In a small pan, combine confectioners sugar, lemon juice, and zest, and adjust with 7UP as needed.
- Drizzle it over the pound cake. Enjoy!
Watch How to Make it
7UP Pound Cake
- 1½ cups (340 g) unsalted butter softened
- 2½ cups (300 g) sugar
- 5 large eggs room temperature
- 3 cups (360 g) all-purpose flour
- ½ teaspoon (2.4 g) baking soda
- 1 teaspoon (4 g) baking powder
- ½ teaspoon salt
- 1 cup (237 ml) 7UP
- 1 tablespoon vanilla extract
- 1 lime zest and juice
- 1 lemon zest and juice
- 1½-2 cups (187.5-250 g) confectioners' sugar
- 1 tablespoon (14.78 ml) lemon or lime juice
- ½ teaspoon grated lemon or lime zest
- 1-2 tablespoons (14.78-29.56 g) 7UP
- Preheat the oven to 300°F/150°C. Grease a tube pan generously with cooking spray and set aside.
- Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white, about 5-7 minutes.
- Stir in the eggs, a little at a time, beating the mixture well between each addition.
- Mix flour, baking soda, baking powder, and salt into the batter.
- Follow with the 7UP, vanilla extract, lime zest and juice, and lemon zest and juice. Stir well until everything is fully combined. DO NOT over mix. Scrape down the sides of the mixing bowl.
- Pour the batter into a greased cake pan. Tap the pan on the work surface to eliminate any large air bubbles.
- Bake at 300°F/150°C until a tester inserted into the center comes out clean (70 minutes or more).
- Transfer to a wire rack and let it cool before slicing. Serve with whipped cream and fresh strawberries if desired.
- In a small pan, combine confectioners sugar, lemon juice, zest, and adjust with 7UP as needed.
- Drizzle glaze over the finished cake.
Tips & Notes:
- Have all ingredients at room temperature. Cold butter does do not fluff well, and cold eggs don’t, either.
- Beat the butter and sugar until it’s good and fluffy. Once you add the flour, it’s too late. At that point, you need to kind and gentle.
- You can replace 2 eggs with 4 egg yolks and a teaspoon of baking powder for an even richer pound cake.
- When zesting the lime and lemon, try not to get any of the white pith. You don’t want bitterness in your cake.
- To test for doneness, insert a knife, fork, or toothpick (whatever you have on hand), and if it comes out clean, it’s done. If it has a little bit of batter on it, it needs a few more minutes.
- No tube or bundt pan? No problem. Pour the batter evenly between two loaf pans or 9-inch cake pans and start checking for doneness at around an hour.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.