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.
Watch the video for this recipe!
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 ---> Praline Caramel Apples, Southern Caramel Cake, Snickerdoodle Pound Cake, Brown Sugar Pound Cake, Five Flavor Pound Cake, Cookie Butter Pound Cake, Caramel Apple Cake, Buttermilk Pound Cake, Sour Cream Pound Cake, Condensed Milk Pound Cake, Mile High Pound Cake, Kentucky Butter Pound Cake, Sock it to Me Pound Cake, and Apple Cider Donut Cake.
- 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 with a hand mixer.
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.
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 invert it (remove it) out of 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
- 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.
**Shop my Amazon store to get cooking items used in our recipes!**
*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*
- 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 with a hand mixer.
- 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.
- 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 invert it (remove it) out of 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.