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

5 from 1 vote

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.

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 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.

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