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

This 7-Up Pound Cake with Lemon-Lime Glaze is a true Southern classic - ultra-moist, buttery, and bursting with bright citrus flavor in every bite. The secret splash of 7-Up creates a tender crumb that stays soft for days, while the tangy glaze soaks into the cake for that perfect sweet-tart finish. This is the kind of from-scratch pound cake that feels nostalgic, dependable, and guaranteed to disappear fast once it's sliced.

Video Tutorial

Why You'll Love This Pound Cake

Old-fashioned flavor - The subtle lemon-lime from 7 Up paired with buttery richness makes this cake unforgettable.

Tried and true - This recipe has been tested and perfected for a moist, tender crumb every time.

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.

Flavor - The 7 Up add a great flavor to the pound cake, but the the addition of the extracts, gives the flavor an extra boost.

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

Image of Old Fashioned 7 Up Pound Cake with a Lemon-Lime Glaze- 7 Up pound cake - Kultural Kreations

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 & lime extracts - Boosts that bright, refreshing flavor.

Image of Old Fashioned 7 Up Pound Cake with a Lemon-Lime Glaze

7-Up Pound Cake with Lemon-Lime Glaze (Moist & Zesty)

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

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- 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

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 eggs one at a time, mixing until combined after each addition.
Add the flour one cup at a time.
Add the 7 Up, lemon extract and vegetable oil and mix.
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 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 set and then dust with powdered sugar before serving.

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! 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 out mostly clean.

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.