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

5 from 1 vote

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

This Classic 7-UP Pound Cake is buttery, moist, and full of bright lemon-lime flavor. Made completely from scratch with 7-UP soda and lemon flavoring, it's a Southern classic with a rich pound cake crumb and a sweet, tangy lemon glaze.

Prep Time15

Cook Time1 15

Course: Dessert

Cuisine: American

Keyword: 7 up cake, pound cake

Servings: people

Calories: 488kcal

Author: Ashley Frederick

Ingredients

To make the Pound Cake:
3 c All-Purpose Flour
3 c Granulated Sugar
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 for approximately 1 hour and 15 minutes. Begin checking the cake as it approaches the suggested baking time. The cake is done when it's golden brown, the edges begin pulling slightly away from the pan, and a toothpick or wooden skewer inserted into one of the thickest portions comes out clean or with a few moist crumbs.
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. Bring the butter, eggs, and 7-UP to room temperature before baking.

Cream the butter and sugar properly. Cream for approximately 5 minutes or until lighter and fluffy.

Add eggs one at a time. Mix only until each egg is combined before adding another.

Don't overmix. Once the butter and sugar are creamed, use a low mixer speed and mix only until combined.

Prepare the pan thoroughly. Coat the entire Bundt pan, including the center tube and decorative grooves.

Don't depend entirely on baking time. Every oven is different. Begin checking your cake as it approaches the recommended baking time.

Moist crumbs are okay. Your toothpick or wooden skewer can come out clean or with a few moist crumbs. Wet batter means the cake needs additional baking time.

Cool before glazing. Applying glaze to a warm cake can cause it to become thin and run off.

Nutrition