The Ultimate 7UP Pound Cake Recipe: A Classic Southern Dessert Made Easy

Have you ever wondered how a simple can of soda could transform an ordinary pound cake into an extraordinarily moist, tender dessert that melts in your mouth? The magic happens when you combine the fizzy sweetness of 7UP with rich butter and flour to create a 7up pound cake recipe that has been passed down through generations. Making this homemade 7up cake with lemon at home isn't just about saving money—it's about creating a dessert that brings nostalgia, comfort, and celebration to your table. This classic Southern treat delivers superior flavor and texture compared to store-bought alternatives, and once you master this foolproof recipe, you'll never settle for boxed mixes again.

Ingredients List

    • 3 cups all-purpose flour
    • 3 cups granulated sugar
    • 1½ cups (3 sticks) unsalted butter, softened to room temperature
    • 5 large eggs, room temperature
    • ¾ cup 7UP soda (regular, not diet), room temperature
    • 2 teaspoons pure vanilla extract
    • 1 teaspoon lemon extract
    • ½ teaspoon salt

For the Lemon Glaze:

    • 2 cups powdered sugar
    • 3–4 tablespoons fresh lemon juice
    • 1 tablespoon lemon zest
    • Optional: 1 tablespoon 7UP for extra sweetness

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 75 minutes

Total time: 95 minutes (plus cooling time)

This timeline makes the cake perfect for weekend baking or preparing a day ahead for special occasions. The hands-on work is minimal, allowing you to multitask while it bakes.

Step-by-Step Instructions

Step 1: Prepare Your Equipment Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch tube pan or bundt pan, making sure to coat every crevice. This prevents sticking and ensures a beautiful presentation.

Step 2: Cream Butter and Sugar In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium-high speed for 5–7 minutes. The mixture should become pale, fluffy, and almost doubled in volume. This crucial step incorporates air for a lighter texture.

Step 3: Add Eggs Gradually Add eggs one at a time, beating well after each addition. Wait until each egg is fully incorporated before adding the next. This prevents the batter from breaking and ensures even distribution.

Step 4: Combine Dry and Wet Ingredients In a separate bowl, whisk together the flour and salt. Alternately add the flour mixture and 7UP to the butter mixture, beginning and ending with flour. Use three additions of flour and two of 7UP. Mix on low speed just until combined—overmixing develops gluten and creates a tough cake.

Step 5: Add Extracts and Pour Gently fold in the vanilla and lemon extracts. Pour the batter into your prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.

Step 6: Bake to Perfection Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown. Don't open the oven door before 60 minutes to prevent sinking. Remember, this 7up pound cake recipe requires patience for perfect results.

Step 7: Cool and Glaze Let the cake cool in the pan for 15 minutes, then invert onto a wire rack. Allow it to cool completely before glazing. Whisk together powdered sugar, lemon juice, and zest until smooth, then drizzle over the cooled cake. The citrus notes enhance this homemade 7up cake with lemon beautifully.

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 5g
    • Carbohydrates: 68g
    • Fat: 22g
    • Fiber: 1g
    • Vitamin C: 4% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Flavor Variations: Substitute lime or orange soda for different citrus profiles. Add poppy seeds or almond extract for unique twists.

Dietary Swaps: For a lighter version, use reduced-fat butter and replace one cup of sugar with a sugar substitute designed for baking. Gluten-free all-purpose flour works well with a 1:1 substitution.

Moisture Hack: Brush the warm cake with additional 7UP mixed with a tablespoon of sugar before glazing for extra moisture.

Pan Options: This recipe works in two 9×5-inch loaf pans (reduce baking time to 50–60 minutes) or as cupcakes (18–22 minutes).

Make-Ahead: Bake the cake up to two days ahead; wait to glaze until serving day for the freshest appearance.

Common Mistakes to Avoid

Using Cold Ingredients: Room temperature ingredients blend smoothly. Cold eggs and butter create lumpy batter that bakes unevenly.

Overmixing the Batter: Mix just until ingredients disappear. Overmixing develops too much gluten, resulting in a dense, tough cake instead of tender crumb.

Opening the Oven Too Early: Resist peeking before 60 minutes. Temperature fluctuations cause the cake to sink in the middle.

Skipping the Greasing Step: Even non-stick pans need thorough greasing and flouring. A stuck cake is heartbreaking after all that work.

Using Diet Soda: Regular 7UP contains sugar that contributes to browning and structure. Diet versions won't produce the same results.

Storage / Leftovers Tips

Store your finished 7up pound cake recipe at room temperature, covered tightly with plastic wrap or in an airtight container, for up to 4 days. The cake actually improves after 24 hours as flavors meld and moisture distributes evenly.

For longer storage, wrap unglazed cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing and serving. The homemade 7up cake with lemon freezes exceptionally well due to its high butter and sugar content.

Refrigeration isn't recommended unless your kitchen is very warm, as it dries out the cake. If you must refrigerate, bring slices to room temperature before eating for the best flavor and texture. Individual slices can be wrapped and frozen separately for quick single servings whenever a craving strikes.