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7UP Pound Cake with Lemons

7UP Pound Cake

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. I just have to share the recipe.
Course Dessert
Cuisine American
Keyword baking, cakes, dessert, Pound Cake, summer dessert
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 people
Calories 1151kcal
Author Imma



  • cups (340 g) unsalted butter softened
  • 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.


  • 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.


Calories: 1151kcal | Carbohydrates: 189g | Protein: 13g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 278mg | Potassium: 238mg | Fiber: 3g | Sugar: 118g | Vitamin A: 1264IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 5mg