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!
I've finally gotten around to making this cake for you all! I hope everyone is well and has been enjoying their summer.
This is another one of those old-time favorites that my grandmother has always cooked.
Unfortunately, I don't have any special stories to tell you about me and my grandmother baking together. I did more eating than baking with her lol.
You see my grandmother liked to get up early in the morning and cook. I am not an early riser so by the time I got up the food was already done.
My grandmother has those old-school curtains in her bedrooms and they block out all of the light so I could easily sleep until at least 10 o'clock. Well, nevertheless the cooking bug has hit!
So let me tell you about this 7 Up cake...
You can't tell by the pictures, but this cake has a light drizzle. The cake lacked luster in the picture so I added powdered sugar. I actually enjoyed the addition of the powdered sugar.
I think it made the cake that much more fun to eat. As far as the drizzle goes you can add as much or as little as you want.
I added half and once that hardened I poured the rest of it over the cake and then transferred the cake to another plate so it wouldn't sit in the extra drizzle.
But let me tell you, 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.
Ingredients needed:
- All-purpose flour- sifted
- Granulated sugar
- Large eggs
- Unsalted butter
- 7 Up
- Lemon extract
- Vegetable oil
To make the glaze:
- Powdered sugar
- Lemon extract
- 7 Up
- Bakers Joy Cooking Spray
Steps to make the pound cake:
Preheat oven to 325 degrees. Spray a 10-inch 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 until the yolk is dissolved. Add flour one cup at a time. Ensure to stir in flour on the sides of the bowl.
Add 7 Up and mix in with a spoon. Add lemon extract and vegetable oil. Stir in with a large spoon. Pour mixture evenly into bundt pan.
Bake for 65 to 75 minutes or until brown. Allow the cake to rest for 20 minutes, then invert it onto a cake dish or plate.
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.
As you all may have noticed, this cake and the sour cream pound cake recipe are lightly colored on the inside. Some may be used to pound cakes being a little more yellow.
Well, guess what, the secret to getting that yellow color is food coloring. I don't find it necessary so I don't add food coloring to my cakes.
As long as they are brown and fully cooked, I'm good! I hope you all enjoy this recipe.
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Ingredients
- 3 c all-purpose flour- sifted
- 3 c granulated sugar
- 5 large eggs- room temperature
- 2 sticks 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
- Preheat oven to 325 degrees.
- Spray 10-inch 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 until the yolk is dissolved.
- Add flour one cup at a time. Ensure to stir in flour on the sides of the bowl.
- Add 7 Up and mix in with a spoon.
- Add lemon extract and vegetable oil. Stir in with a large spoon.
- Pour mixture evenly into bundt pan.
- Bake for 65 to 75 minutes or until brown.
- Allow the cake to rest for 20 minutes, then invert it onto a cake dish or plate.
- 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.
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.