Before my kids officially kicked off their summer break, I wanted to do something a little special to celebrate their hard work throughout the school year. With final exams wrapped up and backpacks tossed into closets, our house was buzzing with a mixture of relief and excitement. As I watched them unwind, laughing over board games and planning their summer adventures, I knew a sweet treat was in order.
I wandered into the kitchen, thinking about something festive but not too complicated. My eyes landed on a bottle of 7 Up sitting on the counter — leftover from a barbecue the week before — and suddenly, I had my answer. A 7 Up Pound Cake, bright and buttery with a whisper of citrus, felt like the perfect way to mark the occasion.
As the scent of sugar and lemon filled the kitchen, the kids kept sneaking peeks into the oven, asking if the cake was done yet. By the time it cooled and the glaze dripped lazily down the sides, we were practically circling the kitchen like hungry sharks. That first bite — tender, rich, and just sweet enough — was pure happiness on a plate. It turned an ordinary afternoon into a little family celebration that none of us will soon forget.
Short Description
A buttery, tender pound cake with a bright citrus twist, 7 Up Pound Cake is a classic dessert perfect for any celebration or simple family treat. Moist, dense, and topped with a sweet glaze, it’s a timeless crowd-pleaser.
Key Ingredients
For the Cake:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup 7 Up soda
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons 7 Up soda
- 1 teaspoon lemon juice (optional)
Tools Needed
- Bundt or tube pan
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Whisk
- Cooling rack
Cooking Instructions
Step 1: Prepare the Batter
Preheat your oven to 325°F (163°C). Grease and flour a Bundt or tube pan generously to ensure an easy release after baking. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This will take about 3–5 minutes using an electric mixer on medium speed.
Add the eggs one at a time, beating well after each addition to fully incorporate and keep the batter smooth. In a separate bowl, sift together the flour and salt. Gradually add the dry ingredients to the butter mixture, alternating with the 7 Up soda. Begin and end with the dry ingredients to maintain structure.
Stir in the vanilla and lemon extracts until just combined — don’t overmix.
Step 2: Bake the Cake
Pour the batter evenly into the prepared pan. Use a spatula to smooth the surface and remove any air pockets. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
Step 3: Make the Glaze
In a small bowl, whisk together the powdered sugar, 7 Up soda, and optional lemon juice until smooth and slightly thick but pourable. If the glaze is too thick, add a little more soda, one teaspoon at a time.
Step 4: Finish the Cake
Once the cake is completely cooled, drizzle the glaze generously over the top, letting it run naturally down the sides for a beautiful finish.
Step 5: Serve and Enjoy
Slice into thick, tender pieces and serve. Each bite should feel like a sweet burst of sunshine!
Why You’ll Love This Recipe
Bright Citrus Flavor: The 7 Up and lemon extract add a light, fresh zing.
Moist and Tender Texture: Thanks to the butter and soda, the crumb stays soft and lush.
Simple Ingredients: Pantry staples create something truly special.
Perfect for Any Occasion: Great for holidays, birthdays, or a just-because treat.
Crowd-Pleasing: Everyone, from kids to adults, loves a good pound cake!
Mistakes to Avoid & Solutions
1. Overmixing the Batter:
Overmixing can lead to a dense, tough cake. Mix until ingredients are just combined.
2. Skipping the Grease and Flour Step:
The cake will stick badly if you don’t properly prepare the pan. Grease thoroughly and dust with flour.
3. Baking at Too High a Temperature:
Higher temperatures can dry out the cake. Stick to 325°F (163°C) for that moist interior.
4. Removing the Cake Too Early:
If the cake doesn’t cool enough before removing from the pan, it may break. Wait at least 10 minutes.
5. Making the Glaze Too Thin:
Add the soda slowly when making the glaze to maintain a pourable, but not runny, consistency.
Serving and Pairing Suggestions
– Serve slices with a dollop of whipped cream and fresh berries.
– Pair with a glass of lemonade or a light, sparkling wine for a refreshing treat.
– Perfect for brunch spreads, afternoon teas, or dessert buffets.
– Add a scoop of vanilla ice cream on the side for extra indulgence.
Storage and Reheating Tips
Storage: Keep the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: If needed, store in the fridge for up to 5 days, but allow it to come to room temperature before serving for the best texture.
Freezing: Wrap slices individually in plastic wrap and foil, then freeze for up to 2 months.
Reheating: Warm a slice in the microwave for 10–15 seconds to refresh its softness without drying it out.
FAQs
1. Can I substitute another soda for 7 Up?
Yes, Sprite or any lemon-lime soda will work similarly, but 7 Up is classic for this cake.
2. How can I tell when the cake is done baking?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
3. Do I have to use lemon extract?
Lemon extract enhances the citrus flavor, but you can leave it out for a milder taste.
4. My cake cracked on top. Is that normal?
Yes, pound cakes often crack. It’s a sign of the dense batter expanding properly in the oven.
5. Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day after the flavors have settled.
Tips & Tricks
– Make sure the butter is properly softened for easier creaming.
– Use room temperature eggs to ensure even mixing.
– Don’t rush the baking — slow and steady at 325°F ensures a moist cake.
– Sift the powdered sugar before making the glaze for a smoother finish.
– Allow the cake to cool completely before glazing to prevent it from melting off.
Recipe Variations
1. Lemon-Lime Pound Cake:
Swap the 7 Up for Sprite and add extra lemon zest to the batter for a bolder citrus punch.
2. Vanilla Bean Pound Cake:
Use only vanilla extract and add 1 scraped vanilla bean for an intense, fragrant vanilla flavor.
3. Berry-Topped Pound Cake:
Fold 1 cup of fresh blueberries or raspberries into the batter before baking. Dust with extra powdered sugar after glazing.
4. Chocolate Glazed Pound Cake:
Drizzle with a chocolate ganache instead of the 7 Up glaze for a richer dessert experience.
5. Coconut Pound Cake:
Add 1/2 cup of shredded coconut to the batter and replace 7 Up with coconut soda for a tropical twist.
Final Thoughts
There’s a quiet joy in baking a cake that fills the house with warmth, laughter, and the clinking of forks against plates. This 7 Up Pound Cake captured that feeling perfectly — simple ingredients transformed into a beautiful treat that celebrated the end of a long school year and the beginning of a new season.
I can still picture the smiles on my kids’ faces as they reached for seconds, savoring each buttery, citrusy bite. Moments like these remind me that sometimes, the best memories are made not through grand gestures, but through a simple cake shared around the table. If you’re looking for something to brighten up your day or bring people together, this pound cake is a beautiful place to start.
7 Up Pound Cake
Ingredients
For the Cake:
- 1 1/2 cups 3 sticks unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup 7 Up soda
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
For the Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons 7 Up soda
- 1 teaspoon lemon juice optional
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a Bundt or tube pan generously to ensure an easy release after baking.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This will take about 3–5 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, beating well after each addition to fully incorporate and keep the batter smooth.
- In a separate bowl, sift together the flour and salt. Gradually add the dry ingredients to the butter mixture, alternating with the 7 Up soda. Begin and end with the dry ingredients to maintain structure. Stir in the vanilla and lemon extracts until just combined — don’t overmix.
- Pour the batter evenly into the prepared pan. Use a spatula to smooth the surface and remove any air pockets.
- Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, 7 Up soda, and optional lemon juice until smooth and slightly thick but pourable. If the glaze is too thick, add a little more soda, one teaspoon at a time.
- Once the cake is completely cooled, drizzle the glaze generously over the top, letting it run naturally down the sides for a beautiful finish.
- Slice into thick, tender pieces and serve. Each bite should feel like a sweet burst of sunshine!
