A Pound Cake cake that's as high as the clouds and as refreshing as a cool sip of soda, this Mile High 7 Up Pound Cake is the perfect treat!
This recipe incorporates the subtle zest and effervescence of 7 Up, making it light, fluffy, and full of flavor. With a tender crumb, a golden crust, and just the right amount of sweetness, it’s a showstopper for any occasion. Whether you're baking for a special event or just treating yourself, this cake is sure to rise to the occasion—literally!
Pound Cake recipes ---> Mile High Cream Cheese Pound Cake, Mile High Sour Cream Pound Cake, Dark Chocolate Mile High Pound Cake, Pina Colada Pound Cake, Pineapple Pound Cake, German Chocolate Pound Cake, Sour Cream Cream Cheese Pound Cake, Sour Cream Pound Cake, Cream Cheese Pound Cake
Ingredients needed to make the Pound cake:
- All Purpose Flour
- Granulated Sugar
- Unsalted Butter - room temperature
- Large Eggs - room temperature
- 7 Up - room temperature
- Baking Powder
- Salt
- Lemon emulsion or extract
- Vanilla extract
Ingredients needed for the glaze:
- 7 Up - room temperature
- Powdered sugar
- Vanilla extract
- Lemon emulsion or extract
(Note: The full ingredient list is provided in the recipe card below.)
Steps to make the Pound Cake:
Preheat your oven to 325 degrees. Using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar. Mix on medium speed until creamy (approximately five minutes).
Add the lemon and vanilla extracts. Then add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Combine the flour, baking powder, and salt. Mix in the flour 1 c at a time, on low speed, until combined.
Lastly, mix the 7 Up into the batter. Spray an 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
Bake for about an hour and 30 minutes (or longer if needed). The cake is done once an inserted toothpick comes out clean. Remove the cake from the oven and allow it to cool for about 20 minutes before removing it from the pan.
Allow the cake to continue to cool completely before adding the glaze.
Steps to make the Pound Cake Glaze:
Add the powdered sugar to a bowl. Then add in your extracts. Using a hand or stand mixer, slowly add in the 7 UP until combined. Then pour the glaze on your pound cake as desired.
Helpful Guides for Beginners:
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
- How to prepare Pound Cake ingredients
- How to Make a Pound Cake for Beginners
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Sifter
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently Asked Questions:
Store the cake in an airtight container for up to five days. The cake can also be frozen for up to three months.
The cake will serve 15+ people depending on the size of the slices that are cut.
You sure can! See this post for the details: https://whipitlikebutter.com/how-to-freeze-a-pound-cake/
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 4 c Granulated Sugar
- 2 c Unsalted Butter - room temperature
- 10 Large Eggs - room temperature
- 1 - 1 ¼ c 7 Up - room temperature
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoon Lemon emulsion or extract
- 2 teaspoon Vanilla extract
- Glaze Ingredients:
- 3 ½ c Powdered sugar
- ¼ - ½ c 7 Up - room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon emulsion or extract
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar. Mix on medium speed until light and fluffy (approximately five minutes).
- Add the lemon and vanilla extracts.
- Then add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Combine the flour, baking powder, and salt. Mix in the flour 1 c at a time, on low speed, until combined.
- Lastly, mix the 7 Up into the batter.
- Spray an 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake for about an hour and 30 minutes (or longer if needed). The cake is done once an inserted toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for about 20 minutes before removing it from the pan. Allow the cake to continue to cool completely before adding the glaze.
- Glaze instructions:
- Add the powdered sugar to a bowl. Then add in your extracts.
- Using a hand or stand mixer, slowly add in the 7 UP until combined. Then pour the glaze on your pound cake as desired.
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