Old Fashioned 7 Up Pound Cake with a Lemon-Lime Glaze is a pound cake made with 7 Up, drizzled with a lemon-lime glaze, and dusted with powdered sugar.
Indulge in a slice of heaven with this delicious 7-Up Pound Cake recipe! Moist, tender, and bursting with lemon-lime flavor, this classic dessert is a crowd-pleaser. The drizzle that coated the bottom of the cake was everything. This cake was so addicting that I had to give half of it away and really had to limit myself to one slice a day. So let's get into it, so I can show you how its done!
More recipes ---> Southern Caramel Cake, Snickerdoodle Pound Cake, Brown Sugar Pound Cake, Five Flavor Pound Cake, Cookie Butter Pound Cake
Ingredients needed:
- All-purpose flour- sifted
- Granulated sugar
- Large eggs
- Unsalted butter
- 7 Up
- Lemon extract
- Vegetable oil
To make the glaze:
(Note: The full ingredient list is provided in the recipe card below.)
Steps to make the pound cake:
Preheat your oven to 325 degrees. Spray a 10 cup bundt pan with Baker's joy baking spray or grease with shortening and dust with flour. In a large bowl, cream butter and sugar together until light and fluffy (approximately 5 minutes).
Add your eggs one at a time, mixing well between each addition. Add the flour one cup at a time.
Add the 7 Up, lemon extract and vegetable oil and mix. Pour the batter evenly into your bundt pan prepped with baking spray or similar.
Bake the cake for 65 to 75 minutes or until golden brown. The cake is done once a toothpick inserted into the middle of the cake comes out clean. Allow the cake to rest for 20 minutes, then remove it from the pan.
To make the glaze:
In a bowl, add the powdered sugar, 7 Up, and lemon extract and whisk together.
Spoon glaze over the cake. Allow the glaze to harden and then dust with powdered sugar before serving.
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 a 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:
Absolutely! Neither are necessary but are great additions to the cake.
Store the cake in an airtight container for up to 5 days.
Yes. I recommend freezing the cake for no more than three months for the best flavor. Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.
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Ingredients
- To make the Pound Cake:
- 3 c all-purpose flour- sifted
- 3 c granulated sugar
- 5 large eggs- room temperature
- 1 c unsalted butter- room temperature
- ½ c 7 Up
- 1 ½ tablespoon lemon extract
- 1 tbsp vegetable oil
- To make the glaze:
- 2 c powdered sugar
- 1 ½ tsps lemon extract
- 6 tbsps 7 Up
- Bakers Joy Cooking Spray
Instructions
- To make the pound cake:
- Preheat your oven to 325 degrees.
- Spray 10 cup bundt pan with Baker's joy baking spray or grease with shortening and dust with flour.
- In a large bowl, cream butter and sugar together until light and fluffy (approximately 5 minutes).
- Add eggs one at a time, mixing well between each addition.
- Add the flour one cup at a time.
- Add the 7 Up, lemon extract and vegetable oil and mix.
- Pour the batter evenly into the bundt pan prepped with baking spray or similar.
- Bake the cake for 65 to 75 minutes or until golden brown. The cake is done once a toothpick inserted into the middle of the cake comes out clean. Allow the cake to rest for 20 minutes, then remove it from the pan.
- To make the glaze:
- In a bowl, add powdered sugar, 7 Up, and lemon extract and whisk together.
- Spoon glaze over the cake. Allow the glaze to harden and then dust with powdered sugar before serving.
Danette West says
Will it change the cake if you use Sprite instead of 7 Up?
Ashley Frederick says
You can use Sprite if you like. It will be fine.
Prissy says
Is that one Tablespoon of lemon extract and one Tablespoon of vegetable oil?
Ashley Frederick says
To make the Pound Cake:
3 c all-purpose flour- sifted
3 c granulated sugar
5 large eggs- room temperature
1 c unsalted butter- room temperature
1/2 c 7 Up
1 1/2 tbsp lemon extract
1 tbsp vegetable oil
To make the glaze:
2 c powdered sugar
1 1/2 tsps lemon extract
6 tbsps 7 Up
Monique says
Can you swap cake flour with the AP flour?
Ashley Frederick says
Yes you can!
Keya says
Does the 7up need to be flat?
Ashley Frederick says
No it doesn't love.
PATRICIA Dooley says
Do you have a recipe for a pound cake using confectionery sugar instead of regular sugar
I use to gave a recipe for it but over the years and 3 moves, I have lost it.
Thanks, Pat Dooley
Ashley Frederick says
Hello Patricia! I'm sorry I do not.
janna says
I'm not familiar with 7 up cake but I do love a good bundt cake, my mom would always bake them when I was growing up
Ashley says
I hope you get a chance to try it. They are like no other!
stacycalderone says
This looks wonderful! Can't wait to try it!!
Ashley says
Thank you! I hope you enjoy it!
Coffee, Chaos and Christ says
That looks amazing! Can't wait to try it.
Ashley says
Thanks so much! I hope you love it!
Leighann Penn says
This looks so good!
Ashley says
Thank you!
reber1082 says
Omg that looks delicious I’m so trying this!!
Ashley says
Thank you! Enjoy!
MamabearblogUK says
I can’t wait to try this recipe! I might make it as a surprise for my Husband! Thanks so much for sharing.
Ashley says
I really hope you all enjoy it! Thank you!
Lily says
This sounds delicious! Quick question: I don't have a bundt pan, obviously it wouldn't be as pretty, but would it work in a loaf pan?
Ashley says
Thank you! I'm sure a loaf pan would work as well. Depending on the size of the pan, you may have a little extra "batter" left, but you can always pour that into a smaller pan.