7UP Pound Cake
The fizz of the soda and zing of the lemon make this 7UP pound cake irresistible. The fizz creates a light texture, and the lemon/lime adds a new flavor dimension. Add a cup of coffee, and you’re good to go.
I recently tried this Southern classic for the first time. Soda drinks in a cake? Yep! So light, moist, and decadent, I just had to share the best recipe for using carbonated beverages.
7UP used to have lithium and was used medicinally. Didn’t Coca-Cola start as medicine, too? And don’t think you have to have 7UP because Sprite or simply lemon lime pound cake is just as good.
What Does 7UP Do For Pound Cake?
The fizz in 7UP helps the cake rise to higher standards than baking powder alone. In fact, cooks used to replace baking soda or baking powder with 7UP for a wonderfully light cake. It also adds the delightful lemony limony flavor unique to this type of soda. And the acidity complements the sweetness so well.
How to Make 7UP Pound Cake from Scratch
- Preheat the oven, grease a tube pan generously with cooking spray, and set aside.
- Cream butter and sugar on high in a stand mixer until it’s fluffy and starts looking white. (Photo 1)
- Eggs. Stir in the eggs, one at a time, beating the mixture well between each addition. (Photo 2)
- Mix the flour, baking powder, and salt into the batter.
- Add liquids. Follow with the 7UP and vanilla extract. Stir well until everything is thoroughly combined. Please DO NOT overmix. (Photo 3)
- Scrape the sides of the mixing bowl. (Photo 4)
- Pour the batter into the greased cake pan. Tap the pan on the work surface to eliminate large air bubbles. (Photo 5)
- Bake until a tester inserted into the center comes out clean (70 minutes or more). (Photo 6)
- Cool. Transfer to a wire rack and let it cool before slicing and serving with whipped cream and fresh strawberries if desired.
- Glaze – Combine confectioners’ sugar, lemon juice, and zest in a small bowl, and adjust with 7UP as needed for the right consistency.
- Serve. Drizzle it over the pound cake. Enjoy!
Flavor Twists
- Ginger ale makes a wonderful pound 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 make an excellent pound cake.
- If you want to reduce sugar in your diet, eliminate up to a cup without affecting it.
- Replace 8 ounces of the butter with cream cheese, and add a tablespoon of cream cheese to the glaze for extra decadence.
Tips and Tricks
- Have all your ingredients at room temperature for easier mixing and a smoother batter.
- Dry cake? Save the day with a simple syrup. Boil a ½ cup of water with a ½ cup of sugar until the sugar dissolves. Then pour it over the pound cake, let it soak in for about 10 minutes, and enjoy.
- Cut leftover cake into cubes and lightly toast them. Then, use them instead of the French bread in my favorite bread pudding. Reduce the sugar by half, so it doesn’t end up too sweet.
Make-Ahead and Storage
This 7UP pound cake is iconic in Southern hospitality. And it tastes even better the next day.
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.
Best Sides and Toppings for 7UP Pound Cake
Serving this pound cake with homemade whipped cream and fresh strawberries, cherries, or tropical fruit salad is incredibly delicious. And don’t forget about vanilla ice cream and a cup of coffee. 🍨 ☕️
More Easy Pound Cake Recipes
- Sour Cream Lemon Pound Cake
- The Best Southern Pound Cake
- Strawberry Pound Cake
- Peach Cobbler Pound Cake
Watch How to Make It
This blog post was originally published in May 2021 and has been updated with additional tips, new photos, and a video
7UP Pound Cake
Ingredients
Cake
- 1½ cups (340g) unsalted butter, softened
- 2½ cups (500g) sugar
- 5 large eggs at room temperature
- 3 cups (360g) all-purpose flour
- ½ teaspoon (2-3g) baking soda
- 1 teaspoon (4g) baking powder
- ½ teaspoon (3g) salt
- 1 cup (237ml) 7UP
- 1 tablespoon (15ml) vanilla extract
- 1 lime (zest and juice)
- 1 lemon (zest and juice)
Glaze
- 1½-2 cups (170-230g) confectioners' sugar
- 1 tablespoon (15ml) lemon juice (or lime juice)
- ½ teaspoon grated lemon zest (or lime zest)
- 1-2 tablespoons (15-30ml) 7UP
Instructions
Cake
- Preheat the oven to 300°F (150°C). Grease a tube pan generously with cooking spray and set aside.
- Cream the butter and sugar at high speed in a stand mixer until fluffy and starting to look white, 5-7 minutes.
- Stir in the eggs, one at a time, beating the mixture well between each addition.
- Mix the 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 overmix. Scrape down 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.
- 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.
Glaze
- Combine confectioners' sugar, lemon juice, and zest in a small bowl, and adjust with 7UP as needed.
- Drizzle the glaze over the finished cake.
Tips & Notes:
- Have all ingredients at room temperature. Cold butter doesn’t fluff well, and neither do cold eggs
- Beat the butter and sugar until good and fluffy. Once you add the flour, it’s too late. At that point, you need to be kind and gentle
- You can replace 2 eggs with 4 egg yolks and a teaspoon of baking powder for an even more decadent pound cake
- Try not to get any white pith when zesting the lime and lemon. 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 batter on it, it needs a little more time in the oven
- 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
I have been baking this cake for more than 30 yrs. I started using BP in this as a secret weapon. Your call will always rise high all the time without shrinking..
Thanks for sharing, Jeffrey!
I’ve never added baking powder or baking soda to my 7up pound cake, as the 7up is the rising agent. Does the addition of the baking powder and soda make for a higher rise?
It may, but I used the 7Up more for the flavor than the rise. If you’ve never used it and it turns out great, don’t mess with a good thing.
simply amazing…thanks
can i use substitute for eggs? i.e. applesauce or flaxeggs?
Hello Vidya! Yes, you can substitute 1/4 cup apple sauce for 1 egg. It will add moisture to the cake, though it can also make it dense. Enjoy!
Hi Imma,
A terrific recipe, however I added ginger ale since I didn’t have 7up on hand. Your step by step instructions were very helpful. I messed up at the very end by not allowing the cake to cool before removing from pan! 🙁
It broke up in crumbs, but I was able to salvage most. My hubby was so encouraging. I will make this delicious cake again for sure.
Hi Vang! Yes, ginger ale can be a good sub for 7Up, we just call it 7Up pound cake but really, any lemon-lime will do.
Don’t worry about messing up at the end, maybe you were just too excited? 😀 As long as it still tasted good, you did a great job. 🙂
lo intentare, me encanta se 7up
Thank you, Silvia! Let me know how this turns out for you 🙂 Remember, you can also make this with other sodas 🙂