How To Make 7 Up Cake

This old fashioned 7UP Pound Cake recipe is a simple Southern dessert that's perfect for simply nearly any occasion. The smooth, buttery pound cake is made from scratch with just a hint of lemon. Relish the glazed block on its own, or pair it with fresh fruit and a dollop of whipped cream!

Close front shot of lemon pound cake on a plate with a bite on a fork

How to Make 7UP Pound Cake | 1-Infinitesimal Video

7UP Block Recipe

Every dwelling cook should have a delicious and like shooting fish in a barrel get-to block recipe that she can always plow to when hosting a party or attention a potluck. This 7UP Pound Cake is a archetype favorite -- with a well-baked exterior and a soft, buttery crumb that'due south dense (but not dry or crumbly)! The hugger-mugger ingredient is the 7UP soda!

vii-Upwards block tastes like a archetype lemon pound cake. You'll finish the moist cake with a sweet-tart lemon glaze to really emphasize the flavor!

What does 7UP do for cake?

In this particular recipe, the 7UP soda serves a few different purposes. It acts as a leavening amanuensis (instead of blistering soda, for case) to help the cake rising, it adds a hint of lemon-lime season, and it serves as the liquid for the batter.

Pound Cakes Versus Regular Cakes

Unlike traditional American layer cakes or canvass cakes, pound cakes have adumbo,rich texture and a crisp chaff. Made with simple ingredients like butter, flour, carbohydrate and eggs, pound cakes are big, heavy cakes that don't rise as much as other cakes. Pound cakes are traditionallyprepared in Bundt pans or tube pans, but tin can also be baked inloaf pans. They're actually a blazon of quick breadstuff, since the term "quick staff of life" refers to any dough or batter that's leavened without yeast. In this case, nosotros utilise the carbonated 7-upward soda to help the concoction rise a picayune bit. While a uncomplicateddusting of powdered carbohydrate is a classic finish, some versions likewise include a glaze on top.

Slice of 7UP Pound Cake on a serving spatula

The Secret to a Moist Pound Block

Here are a few important tips to ensure a moist 7UP pound cake every time!

Room temperature ingredients: starting with room temperature ingredients makes it easier to cream the butter, sugar and eggs. This ensures maximum volume and lift for your cake.
Existent butter: always apply real butter (not margarine or other substitutes) for the proper fat content and texture.
Store at room temperature: wrapped tightly, the pound block will stay fresh at room temperature for 4-five days. It actually gets better as information technology sits! While refrigerating the cake volition extend its shelf life, this tin as well alter the texture of the block.

Ingredients for 7 Upwardly Cake

This is just a quick overview of the simple ingredients that you'll demand for an easy 7up cake recipe from scratch (without shortening). As always, specific measurements and consummate cooking instructions are included in the printable recipe box at the lesser of the mail.

Butter: use salted butter for flavor. Make sure that you requite information technology time to soften at room temperature and so that it mixes smoothly with the sugar.
Sugar: for merely the right amount of sugariness.
Eggs: requite the block structure.
All-purpose flour: the base of the cake batter.
Lemon zest: for that archetype lemon flavour. Be careful that you only scrape off the very outer layer of the lemon skin. The white pith underneath has a bitter taste, and then avert that!
7UP soda: the secret ingredient that makes this case low-cal, tender, and flavorful!
Powdered carbohydrate and lemon juice: for the glaze on top.

How to Make 7UP Pound Cake from Scratch

No affair your blistering experience, you lot can pull off this easy pound cake recipe!

Cream together the butter and sugar in a stand mixer or with an electrical mixer until lite and fluffy. This tin accept anywhere from about 12 minutes or up to xx minutes, so just be patient, and scrape the sides of the bowl occasionally.
Add the eggs (ane at a time), and so gradually add the flour and lemon zest.
Fold in the 7-up soda and pour the batter into the prepared pan.

7UP soda in a glass measuring cup for pound cake

What temp should you lot bake a pound block?

Bake the cake in a 325°F oven for about 70-eighty minutes, or until a toothpick inserted in the center of the cake comes out clean. Once the cake cools completely on a wire rack, you can transfer information technology to a serving plate and finish information technology off with a sugariness lemon glaze!

Close up shot of glazed 7UP pound cake on a plate

How to Make 7UP Pound Cake Glaze

Some 7 up cake recipes include the 7UP soda in the glaze also. I adopt a very bones lemon coat, which is just a combination of powdered carbohydrate and lemon juice. You lot can start with 1 tablespoon of lemon juice and and so add more than to thin the coat as necessary. The coat should be thin plenty to drizzle over the cake, only not too runny. To thicken the coat, add more powdered sugar. You really can't screw information technology upwardly!

What to Serve with 7 Up Cake

This cake is absolutely delicious served plain, so there'due south really no need to fuss with much more. That said, yous tin can make information technology even fancier with some fresh berries on the side and a dollop of whipped foam! Y'all tin can never go wrong with a scoop of vanilla water ice cream, either...

Slice of 7-Up pound cake on a blue and white plate with whipped cream

Storage

The 7UP block willstay fresh when covered at room temperature foriv-5 days -- it doesnot need to be refrigerated. To extend the life of your block, wrap information technology tightly and store it in therefrigerator for upward to 1 week or in the freezer for upward to 3 months.
How to Store Pound Block:For the fridge or countertop, you can just wrap the block tightly with plastic wrap. For the freezer, I recommend a layer of plastic wrap, followed past some other layer of aluminum foil to prevent freezer burn.
The cake is best when prepared i day in advance.The flavors come together and it gets more moist as it rests!

Recipe Variations

For even more than flavor, add vanilla and lemon extracts. If you use well-nigh 1 teaspoon or upward to 2 teaspoons of lemon extract, you can omit the lemon zest. About 1 tablespoon of vanilla extract adds warmth.
According to this Southern Living article, you should not effort to substitute Sprite or other lemon-lime soda for the 7UP. The 7UP has a higher level of carbonation than Sprite, which helps the cake rise beautifully! That said, some readers accept successfully substituted with other beverages.
Can I make a Bundt cake in a regular pan? Yes. If yous don't have a Bundt pan or a tube pan, you can typically use 2 loaf pans. The volume of batter should likewise fit in either two nine-inch round block pans or in one nine 10 xiii-inch pan. I haven't tested this item recipe in anything other than a Bundt cake pan, though, and so attempt it at your ain chance.

Tips for the All-time 7UP Pound Cake Recipe

When zesting the lemons, you only want to scrape off the very outer skin. This is where all of the essential oils and flavor can be found. Y'all do not want to scrape off the white pith, which has a biting taste.
Make sure that you spray your Bundt pan really well with cooking spray, or grease with butter and sprinkle with flour. This volition prevent the cake from sticking to the pan.
Properly measure the flour.Weigh the flour on a kitchen scale or spoon the flour into the cup and lightly level with the directly edge of a knife. Packing the measuring loving cup besides tightly and using too much flour will issue in a dry cake.
Make sure that all of your ingredients are at room temperatureand then that they blend together smoothly.
Cream the butter and sugar until the mixture is light and fluffy, about 12-13 minutes. Whipping this air into the batter volition aid the cake rise during baking.
Don't exit the cake in the pan for too long after baking -- nearly 10-15 minutes is plenty. Later on that, condensation will first to grade and the wet will negatively impact the crust.

Two slices of 7up pound cake on plates with forks

More Pound Cake Recipes to Attempt

Vanilla Pound Cake with Caramel Icing
Peach Pound Block
Sour Cream Pound Block
Chocolate Pound Cake

7UP Pound Cake

This old fashioned 7UP Pound Cake recipe is a simple Southern dessert that'south perfect for just most whatever occasion!

Course Dessert

Cuisine American, Southern

Keyword 7 upward cake recipe, 7UP Cake, 7UP Pound Block, Lemon Pound Cake

Prep Time 25 minutes

Cook Time one hour 15 minutes

Cooling Time 2 hours

Total Time 3 hours 40 minutes

Servings 16 slices

Calories 408.6 kcal

Block:

¾ lb. (3 sticks) salted butter, at room temperature
3 cups white carbohydrate
5 eggs, at room temperature
3 cups (360 grams) all-purpose flour
2 tablespoons lemon zest (from about ii lemons)
¾ loving cup 7UP soda

Glaze:

⅔ cup powdered saccharide
1 tablespoon lemon juice (or more, as necessary)

Preheat oven to 325°F.
In the basin of a stand mixer, foam together butter and sugar until calorie-free and fluffy (about 12-13 minutes). Add eggs, one at a time, beating after each one. Gradually add flour and lemon zest, mixing just until everything is combined. Fold in 7-Up.
Pour concoction into a well-greased Bundt cake pan.
Broil for 70-fourscore minutes (or until a toothpick inserted in the center comes out make clean). Cool in the pan for about 15-20 minutes, and so remove to a wire rack to cool completely.
Once the cake is cool, prepare the glaze by whisking together the powdered carbohydrate and lemon juice until smooth. Add extra lemon juice (1 teaspoon at a time), just until the coat is thin enough to drizzle over the cake. If the glaze is as well sparse, add a little bit of powdered carbohydrate until it reaches the desired consistency. Drizzle glaze over cake.

When zesting the lemons, you merely desire to scrape off the very outer skin. This is where all of the essential oils and flavour tin can be constitute. Y'all do not want to scrape off the white pith, which has a biting taste.
Make sure that yous spray your Bundt pan really well with cooking spray, or grease with butter and sprinkle with flour. This will prevent the cake from sticking to the pan.
Properly measure out the flour.Weigh the flour on a kitchen scale or spoon the flour into the cup and lightly level with the straight edge of a knife. Packing the measuring cup too tightly and using too much flour will issue in a dry out block.
Brand certain that all of your ingredients are at room temperatureso that they blend together smoothly.
Cream the butter and sugar until the mixture is calorie-free and fluffy, near 12-13 minutes. Whipping this air into the batter will help the block rise during baking.
Don't exit the cake in the pan for too long afterward baking -- about 10-fifteen minutes is plenty. Subsequently that, condensation will kickoff to course and the wet will negatively impact the chaff.