This Moist and Easy 7 Up Cake combines the zesty essence of lemon and lime with the refreshing fizz of 7 Up soda. This cake is moist and rich, while carbonation from the 7 Up ensures a light and airy texture. Topped with a lemon-lime glaze, this 7 Up pound cake is a unique treat!
Soda is probably not the first thing you think of when you think of cake ingredients. But when I heard of 7 Up cake I was intrigued. As a trained pastry chef, we never put soda in cake so I was curious what the ingredient does in cakes.
Basically the carbonation inside 7 Up as well as the amount of creaming time and eggs (we’re using 5 here!) create enough air to allow the cake to rise without the use of leavening agents like baking soda or baking powder. It also gives a sweet, lemon lime tang to the cake!
I’m gonna be totally honest – I made this cake because my husband brought one home from a store one day and I was INSULTED. I mean this is literally my job, I went to a year of pastry school and have been running this blog for 6 years so yeah, not cool.
I was mainly annoyed because whenever I ask him what I can make him he just shrugs his shoulders, so to know that he wanted this and brought it home, brought out the competitiveness in me. So I set out to make an even better one than he brought home.
MY (lol) 7 up pound cake is super moist and fluffy and has a tangy lemon lime flavor from the 7 up soda and some additional flavor from lemon extract. It is made in a bundt pan and topped with a glaze made from some more 7 up and powdered sugar. It is an elevated version of my 5 star rated vanilla bundt cake recipe.
If bundt cakes are your thing then you should definitely also try this lemon blueberry bundt cake, or this lemon bundt cake that is one of my top recipes! Make sure to read how to get a bundt cake out of a pan to prevent any cracks or breaking.
I tested this recipe a couple times to make sure it was right. I literally shoved a glorious slice of this cake in my husbands face and he declared (with reluctancy because he thought I was being ridiculous) that it was better than the one he brought home.
Damn right it is!
WHY YOU SHOULD MAKE THIS RECIPE
- This is a large bundt cake and is perfect to feed a crowd at a bbq or potluck!
- You only need one of those mini 7 oz 7 up soda cans to make the whole recipe including the glaze.
- The cake is super moist and very fluffy.
- It’s easy for beginners!
- Unsalted Butter – Adds richness, moisture, and flavor to the pound cake, while the unsalted variety allows better control of the overall salt content.
- White Sugar – The main sweetening agent in the pound cake, white sugar adds sweetness and helps create a tender texture by contributing to the structure and moisture of the cake.
- Lemon and Lime Zest – Adds bright citrus flavor to the pound cake!
- Lemon Extract – Adding a teaspoon of lemon extract intensifies the lemon flavor in the cake.
- Eggs – Serve as a binding agent in the pound cake, providing structure and moisture. The proteins in eggs also contribute to the cake’s overall texture.
- 7 Up – This not only adds a unique twist to the pound cake but also helps create a light and airy texture. The carbonation in the soda assists in generating air pockets, resulting in a moist and fluffy crumb. Use only 7 up, no other soda, it won’t be the same because the carbonation levels are different.
- Kosher Salt – Enhances the overall flavor of the pound cake, balancing the sweetness and enhancing the other ingredients taste.
- Cake Flour – Using cake flour instead of all-purpose flour creates a lighter crumb in the pound cake.
For the glaze:
- Powdered Sugar – Forms the base of the glaze, providing sweetness and creating a smooth texture when combined with the other ingredients.
- 7 Up – Incorporating 7 Up into the glaze not only adds a subtle hint of the soda’s flavor but also helps create the perfect consistency.
- Cream – Helps create a creamy and rich texture, providing a velvety coating for the pound cake.
- Lemon/Lime Zest (optional) – Including a small amount of lemon or lime zest in the glaze adds a burst of citrus aroma and flavor, enhancing the overall taste.
HOW TO MAKE 7 UP Pound CAKE
Before baking: Bring your refrigerated ingredients to room temperature before mixing the batter. Learn how to soften butter quickly if its cold. And read how to get a bundt cake out of a pan to make sure it comes out easily.
Prepare for baking: Preheat the oven to 325° F. Heavily spray a 10-cup bundt pan with flour-coated baking spray. This is important! The cake has a lot of sugar in it and you want to make sure it doesn’t stick to the pan.
Cream butter and sugar: In the bowl of a stand mixer, add the unsalted butter, white sugar, lemon, and lime zest. Make sure to zest the citrus over the sugar instead of in a different bowl to retain all the flavor. Using the paddle attachment, cream the mixture for 4 minutes on medium speed until pale yellow and fluffy. Scrape down the bowl and add in the lemon extract.
Add wet ingredients: With the mixer on low speed, add the five eggs one at a time, then mix on medium speed for another minute until it is all incorporated. Scrape down the sides of the bowl as needed.
Add the soda: With the mixer on low speed, slowly pour in the ¾ cup 7 Up. Mix until just combined. The batter will look curdled, and that’s ok!
Add dry ingredients: Stop the mixer and add in the kosher salt and cake flour. Mix on low- medium speed until just combined- do not over mix, or it will deflate the carbonation!!
Bake and cool: Pour the cake batter into the prepared cake pan. Bake the cake for 1 hour and 10 minutes or until the cake is golden brown and pulled away from the edges. Cool the cake in the bundt pan for 20-25 minutes but no longer. Flip the cake out onto a wire cooling rack and let it cool completely before glazing.
Assemble the glaze: While the cake is cooling, combine the powdered sugar, 7 Up, cream, and citrus zest. Whisk until smooth. Drizzle over the cooled cake once the glaze is set, slice, and enjoy!
TIPS FOR RECIPE SUCCESS
- You only need one mini 7 oz can of 7 Up for the whole pound cake recipe including the glaze.
- Make sure the refrigerated ingredients are at room temperature for easy mixing.
- Zest the citrus on top of the sugar. This technique allows the sugar to capture all the flavorful oils released from the zest, maximizing the citrus essence in the pound cake.
- A lot of recipes add the 7 UP as the last ingredient. However, this created a more curdled batter and could be easily overmixed. Instead, add the flour last and only mix until incorporated- this will smooth out the batter. Make sure not to over-mix so you don’t deflate the carbonation!
- Use a bundt pan with a capacity of at least 10 cups to accommodate the batter properly. To prevent the pound cake from sticking, generously spray the pan with flour-coated baking spray, ensuring all nooks and crannies are covered.
- Let the cake cool completely on the wire rack before adding the glaze to prevent the glaze from melting and becoming too runny.
STORAGE AND FREEZING
Storing: To store this pound cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3-4 days.
Freezing: Wrap the cooled cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2-3 months. When ready to thaw and serve, transfer the wrapped cake to the refrigerator and let it thaw overnight before serving.
Can I use regular flour to make this cake?
For this recipe, it’s best to use cake flour as it creates a much lighter crumb allowing the carbonation from the soda to create a light and airy texture without the use of a leavening agent.
Can I use other lemon-lime soda to make this cake, such as Sprite?
I don’t recommend trying this with Sprite or other lemon-lime soda, as 7 UP has more carbonation than the others.
Can I skip the glaze?
The glaze adds a sweet and tangy touch to the pound cake, but it is optional. If you prefer a simpler and less sweet cake, you can omit the glaze altogether. The pound cake will still be delicious and flavorful on its own!
MORE BUNDT CAKE RECIPES
Moist and Easy 7 UP Pound Cake
- 1 ½ cups unsalted butter softened
- 3 cups white sugar 600g
- 1/2 tsp lemon zest
- 1/2 tsp lime zest
- 1 tsp lemon extract
- 5 eggs large
- ¾ cup 7 up
- ½ tsp kosher salt
- 3 cups cake flour 354 g
For the glaze:
- 1 1/4 cup powdered sugar
- 1 tsp 7 Up
- 1-2 tbsp cream
- ¼ tsp Lemon/Lime zest optional
- Preheat the oven to 325° F and make sure your refrigerated ingredients are at room temperature.
- In the bowl of a stand mixer add the 1 ½ cups unsalted butter, 3 cups white sugar, lemon, and lime zest. Make sure to zest the citrus over the sugar instead of in a different bowl to retain all the flavor.
- Using the paddle attachment, cream the mixture for 4 minutes on medium speed until pale yellow and fluffy. Scrape down the bowl and add in the 1 tsp lemon extract.
- With the mixer on low speed, add the 5 eggs one at a time, then mix on medium speed for another minute until it is all incorporated. Scrape down the sides of the bowl as needed.
- Again with the mixer on low speed, slowly pour in the ¾ cup 7 Up. Mix until just combined. The batter will look curdled and that’s ok!
- Stop the mixer and add in the 1 tsp kosher salt and 3 cups flour. Mix on low- medium speed until just combined- do not overmix or it will deflate the carbonation!!
- Heavily spray a 10 cup bundt pan with flour coated baking spray and pour the batter in evenly. This is important! The cake has a lot of sugar and you dont want it to stick to the pan. Read How to get a bundt cake out of a pan for tips.
- Bake the cake for 1 hour and 10 minutes or until the cake is golden brown and pulled away from the edges.
- Cool the cake in the bundt pan for 20-25 minutes but no longer. Flip the cake out onto a wire cooling rack and let cool completely.
Prepare the glaze:
- In a small bowl combine the 1 ¼ cup powdered sugar, 1 tsp 7 up, 1-2 tbsp cream, and lemon or lime zest if using. Whisk until smooth and drizzle all over the cooled cake.