Moist 7-UP pound cake with a tangy lemon glaze - a classic Southern dessert that's easy to make and perfect for any time you want a tender, citrus-kissed cake.

There's just something about a classic 7-UP pound cake that never goes out of style-but this version takes it to another level.

If you've ever wanted a pound cake that's soft, buttery, and stays moist for days, this is the one. The secret is the 7-UP, which adds just the right amount of moisture and a light citrus flavor that pairs perfectly with the rich, dense crumb.

Finished with a tangy lemon-lime glaze that soaks right into the cake, every bite is sweet, bright, and perfectly balanced. This is the kind of from-scratch pound cake that feels nostalgic, dependable, and guaranteed to be the first thing gone at the table.

Video Tutorial

WHAT MAKES THIS 7-UP POUND CAKE SPECIAL

Not all pound cakes are created equal-and this one stands out for a few key reasons:

Ultra-moist texture - The 7-Up helps create a soft, tender crumb that doesn't dry out

Perfect balance of flavor - The subtle lemon-lime from 7 Up paired with buttery richness makes this cake unforgettable.

Classic Southern feel - A tried-and-true recipe that never disappoints.

Stunning presentation - Bakes up golden with a gorgeous glaze for the perfect finishing touch.

Nostalgia - A true Southern classic that brings back memories for anyone who grew up with it. This recipe has always been a family favorite.

This is the kind of cake that looks impressive, but is simple enough to make any time.

WHY USE 7-UP IN POUND CAKE?

7-Up isn't just for flavor-it actually helps improve the texture of your cake.

The carbonation adds lightness, while the citrus enhances the overall flavor without overpowering the buttery richness. The result is a pound cake that's soft, moist, and slightly lighter than traditional versions.

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons

Key Ingredients & Tips

Oil and Butter - Use unsalted, room temperature butter for the best flavor and texture. Oil helps keep the crumb moist longer, while butter adds flavor.

Granulated sugar - Cream with butter for 5 minutes or until light and fluffy to create air pockets for a lighter crumb.

Eggs - Room temperature. Added one at a time for structure and richness.

All-purpose flour - Gives the cake its classic density. You can substitute cake flour for a lighter texture.

7 Up soda - The star ingredient! Adds subtle citrus flavor and moisture.

Lemon emulsion or extract - Enhance the citrus notes and give the cake a boost of bright, refreshing flavor.

🚨 COMMON MISTAKES TO AVOID

If your pound cake hasn't turned out quite right before, it's usually one of these:

Overmixing the batter - Can make the cake dense and tough.
Not creaming long enough - Leads to a heavy, uneven texture.
Baking at too high a temperature - Causes the outside to bake faster than the inside.
Removing the cake too early - Can result in a sunken or underbaked center.

Taking your time with each step makes all the difference.

🍰 HOW TO GET A PERFECT CAKE RELEASE

Nothing is worse than a cake sticking to the pan-here's how to avoid it:

Use a baking spray with flour or grease and flour thoroughly.
Make sure every crevice of the pan is coated.
Let the cake cool for 10 - 15 minutes before removing it from the oven.
Gently loosen the edges if needed before flipping.

This helps your cake release cleanly every time.

Classic 7-UP Pound Cake (Moist, Buttery & From Scratch)

Looking for a Classic 7-UP pound cake that's actually moist and soft? This from-scratch recipe is buttery, tender, and finished with a delicious lemon glaze.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: 7 up cake, pound cake

Prep Time: 15

Cook Time: 1 15

Servings: people

Calories: 488kcal

Author: Ashley Frederick

Ingredients

To make the Pound Cake:
3 c All-Purpose Flour
3 c Granulated sSugar
1 ½ c Salted butter - room temperature
5 large Eggs - room temperature
½ c 7 UP
1 ½ tablespoon Lemon emulsion or extract
2 tbsps Vegetable oil
To make the glaze:
1 c Powdered Sugar
¼ c Salted Butter - room temperature
⅓ c Condensed Milk
5 tbsps Lemon Juice - room temperature

US Customary - Metric

Instructions

To make the pound cake:
Preheat your oven to 325 degrees.
In a large bowl, cream butter and sugar together until light and fluffy (approximately 5 minutes).
Add the lemon extract or emulsion to the batter and mix until combined.
Add the vegetable oil to the batter and mix until combined.
Add eggs one at a time, mixing only until combined after each addition.
Add the flour one cup at a time.
Add the 7 UP to the batter and only mix until combined.
Spray 12 cup bundt pan with Baker's joy baking spray or grease with shortening and dust with flour.
Pour the batter evenly into the bundt pan and smooth the top of the batter.
Bake the cake for 1 hour 15 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 cool for 10 minutes before removing it from the pan.
To make the glaze:
In a bowl, add the powdered sugar, condensed milk, butter and combine. Slowly add in the lemon juice until your desired consistency is reached. Drizzle or pour the glaze on the cake as desired.
Once the glaze has set, serve and enjoy!

Video

Notes

⇢ Use room temperature ingredients - Butter, eggs, milk, and cream cheese should be at room temp so they blend smoothly without clumping. Set them out ahead of time.

⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.

⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.

⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.

⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.

⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.

Nutrition

Storage Instructions

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Frequently Asked Questions

Can I omit the glaze and powdered sugar for the cake?

Absolutely! This classic recipe serves great plain. Neither are necessary but are great additions to the cake.

Can I use Sprite instead of 7 Up?

Yes, you can substitute Sprite or another lemon-lime soda; however, the flavor will be different.

Can I substitute the All Purpose Flour with Cake Flour?

Yes! Cake flour makes the cake a little lighter and softer. Use the equivalent amount of cake flour.

How do I know when my cake is done?

The cake is done when the edges start pulling slightly away from the pan and a toothpick inserted in the center coming clean or with moist crumbs.

More Pound Cake recipes

Interested in baking this pound cake Mile High style? Bake my Mile High 7 Up Pound Cake recipe.

Looking for another 7 UP pound cake recipe? Try my Shirley Temple Pound Cake recipe made with cherry 7 UP.

For another classic pound cake recipe, try my Sour Cream Pound Cake recipe.