This post may contain affiliate links.
7Up Pound Cake It is a moist and dense cake made with 7Up. This classic lemon cake is made from scratch, and it only takes a few minutes of hands-on time to prepare this amazing cake.
7UP Pound Cake is an old-fashioned lemon pound cake. Pound cake is a little different from other cakes because it is moist and dense rather than light and fluffy.
This cake has a touch of lemon/lime flavor from the soda, and gets an extra burst of citrus flavor from fresh lemon juice and lemon zest in the cake and in the frosting.
Pound cakes are a great option when you want to make the cake a little in advance as they taste best once they have had a chance to sit for a bit. No matter what time you enjoy it, it’s hard to beat this 7UP Pound Cake!
Ingredient notes and substitutions
- Obesity: I use salted butter. If you want to use unsalted butter, add 3/4 teaspoon of salt to the flour.
- lemonade: It is important to use fresh lemon juice because bottled lemon juice can have a bad taste.
- All-purpose flour: Make sure you measure the flour correctly. To do this, weigh, stir, or sift the flour to break it up. Lightly spoon into a measuring cup and level. Too much flour can give you a dry, heavy or doughy cake.
- 7-Up Soda: A similar soda, such as Sprite, will also work in this recipe.
How to Make a 7UP Pound Cake
Here you will find step-by-step photos showing how to prepare this recipe. The full recipe, including instructions, is shown below.
Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10-inch skillet. Set aside.
Step 2: In a large bowl, beat the butter and sugar until light and fluffy, 5-7 minutes at medium speed.
Step 3: Add eggs, one at a time, beating well after each addition.
Step 4: Mix in lemon juice and vanilla.
Step 5: Add the flour alternately with 7-Up, and mix until completely combined.
Step 6: Transfer mixture to prepared pan.
Step 7: Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Check the cake for 30-35 minutes. If the cake starts to brown too quickly, cover it with aluminum foil.
Step 8: Cool in the pan for 15 minutes.
Step 9: Remove to a wire rack to cool completely.
Step 10: To make the frosting, mix the powdered sugar, lemon juice, lemon zest, and enough 7-Up to make a thick, but drizzle-able frosting.
Step 11: Drizzle icing over cooled cake.
Recipe tips!
- Grease the pan: I like to use either a homemade pan release tool or floured baking spray to generously grease a bundt pan. Generously greasing the pan will help the cake come out easily.
- Room temperature ingredients: The reason the butter needs to be softened (to about 70 degrees F) and the eggs need to be at room temperature is because the ingredients won’t combine properly if they’re cold. If you use cold butter and cold eggs, you’ll end up with a batter with chunks of butter in it instead of a good batter.
- Baking time: Oven times and temperatures vary widely. I give a range of baking times because of these differences.
- Glaze thickness: To make the coating thinner, add more lemon juice or 7-Up. To make the glaze thicker, add more powdered sugar.
How to freeze
To freeze cake or cake slices, wrap them tightly in plastic wrap and store them in a freezer-safe container. The cake will last for at least a month and up to 3 months when stored properly in the refrigerator.
storage
Store any leftover pound cake in an airtight container at room temperature. The cake can keep for up to 4 days when stored properly at room temperature.
More pound cake recipes!
If you try my 7UP Pound Cake Recipe, don’t forget to rate the recipe and leave me a comment below. I love hearing from people who have made my recipes!
You can Subscribe To receive the latest recipe newsletters or Follow me On Facebook, Instagram and Pinterest for more delicious food.
7Up Pound Cake
7Up Pound Cake is a moist and dense lemon/lime cake.
Prevent the screen from turning dark
ingredients
directions
-
Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10-inch skillet. Set aside.
-
In a large bowl, beat the butter and sugar until light and fluffy, 5-7 minutes at medium speed.
-
Add eggs, one at a time, beating well after each addition.
-
Mix in lemon juice and vanilla.
-
Add the flour alternately with 7-Up, and mix until completely combined.
-
Transfer mixture to prepared pan.
-
Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Check the cake for about 30-35 minutes. If the cake starts to brown too quickly, cover it with aluminum foil.
-
Cool in the pan for 15 minutes.
-
Remove to a wire rack to cool completely.
-
To make the frosting, mix the powdered sugar, lemon juice, lemon zest and enough 7-Up to make a thick but pourable frosting.
-
Drizzle icing over cooled cake.
Notes
- Obesity: I use salted butter. If you want to use unsalted butter, add 3/4 teaspoon of salt to the flour.
- lemonade: It is important to use fresh lemon juice because bottled lemon juice can have a bad taste.
- All-purpose flour: Make sure you measure the flour correctly. To do this, weigh, stir, or sift the flour to break it down. Lightly spoon into a measuring cup and level. Too much flour can give you a dry, heavy or doughy cake.
- 7-Up Soda: A similar soda, such as Sprite, will also work in this recipe.
- Nutritional values are estimates.
feeding
Submission: 1service | Calories: 428Kcal | Carbohydrates: 62g | protein: 4g | fat: 19g | Saturated fat: 11g | Polyunsaturated fats: 1g | Monounsaturated fats: 5g | Trans fats: 1g | Cholesterol: 97mg | Sodium: 159mg | Potassium: 53mg | Fiber: 1g | sugar: 44g | Vitamin A: 607IU | Vitamin C: 1mg | Calcium: 17mg | iron: 1mg
Reader interactions
Love this recipe?
Share your thoughts below and let's chat! Be sure to connect with me on your favorite social media platform below and show me what you made!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
2024-11-05 22:26:00
