“Old fashioned 7-Up pound cake recipe made from scratch the southern way! Velvety soft, moist and finished off with a classic 7-up glaze!”
My grandma Barb’s homemade 7-up pound cake is THE TRUTH. But mine…is better! *drops mic* Love you grandma but this 7-up pound cake is out of this world good!
It still packs in all the flavor of a good old fashioned 7-up poundcake but the texture is incredible thanks to one of my favorite pound cake ingredients, heavy whipping cream!!
I don’t think my grandmother has discovered the magic of heavy whipping cream in pound cake yet. She made 7-up pound cake ALL.THE.TIME. when I was growing up.
Like seriously y’all there really was a 7-up pound cake made every doggone week! We ate it plain most of the time but occasionally it was drizzled with a glaze or we’d top it with fresh strawberries and cool whip.
This year was actually my first time ever making a homemade 7-up pound cake. I don’t know what took me so long.
The sweet, comforting, familiar aroma had my house smelling like vanilla, sugar and lemons all day! This classic 7-up pound cake is a true winner! It only gets better the next day!
If you’ve never experience a true 7-up pound cake them let me be the first to introduce you to a cake that could easily become your favorite! My little Ethan couldn’t get enough! It’s velvety soft, sweet, and bursting with a lemon lime flavor. Adding the soda really gives this cake a great texture and flavor.
Don’t worry if you’re not fan of 7-up because I’m not either, yet this cake is still one of my favs!
Some say that you can replace the 7-up with any kind of lemon lime flavored soda but to many (southerners mainly) that is an abomination and it MUST be made with 7-up. Ehh I’m not getting into that one.
Just make the cake Annie-Mae! You might just love me for it!
Watch me make this homemade 7 -Up pound cake from start to finish!
- 1 cup unsalted butter, softened
- ½ cup butter-flavored shortening
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Zest of 1 lemon
- Zest of 1 lime
- 3 cups all-purpose flour, sifted
- ½ teaspoon salt
- ¼ cup heavy whipping cream
- 1 cup 7-Up soda
- 7-up glaze (1 cup of powdered sugar mixed with 2 tablespoons of 7- up)
- Preheat oven to 325 F.
- Generously grease and lightly flour a bundt pan. Set aside.
- In a large bowl, cream together butter, shortening and sugar.
- Mix in the eggs one at a time.
- Fold in the vanilla extract and lemon extract.
- Fold in the lemon zest and lime zest.
- Gradually add in the flour and salt and mix until combined.
- Mix in the heavy whipping cream and 7-up until well combined and batter is fluffy.
- Spoon batter into bundt pan.
- Bake for 1 hour and 10-15 minutes (check on it after the 1 hour mark) or until knife inserted into middle comes out clean.
- Let cake sit in pan until pan is warm to the touch.
- Remove from pan and place on a cooling rack until completely cooled.
- Drizzle with 7-up glaze if desired.