Old Fashioned 7-Up Pound Cake
“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! (No worries, she encourages a lil friendly competition every now and then : )
It still packs in all the flavor of a good old-fashioned 7-up pound cake 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 a 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 experienced 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 a 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. Mehh 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!
Get the Recipe: 7 Up Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 1/2 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
- 1/2 teaspoon salt
- 1/4 cup heavy whipping cream
- 1 cup 7-Up soda
7-UP GLAZE
- 1 cup powdered sugar
- 2 tablespoons 7-up
Instructions
- 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.
Video
Made this tonight for my husband. Absolute hit!! Followed all directions but did not add the glaze, there was no need. The cake was delicious and extremely moist! Definite 5 Star Recipe!!
l love this cake.1Cup is 4 sticks of butter??? Because the one i have the receipe. For call for 3 sticks.
First time baking a 7up cake. I found it hard to get the texture right within the time frame not sure what I did wrong. Any tips?
For years I’ve made the crusty cream cheese pound cake. This beats everything. The best pound cake in the world!
I made this cake and it was definitely a hit. Awesome!!!!!!
Love this recipe & site!
How long does one cream the butter, shortening & sugar before adding the eggs?
Also, has anyone tried this in a cold oven?
Thank you to all who may respond
You cream it for at least until it gets pale looking which is about 3- 5 minutes.
I made this cake on 5/13/17 and it disappeared. I was so good..Thank you for this delicious recipe…I preheated my oven..I would because the eggs make it rise up very nicely and it needs heat to do that….
Thank you for this awesome recipe. It was so easy to make. My cake turned out very moist and buttery. Family loved it. Mine’s look just your picture. Will definitely make again.
I cream the butter and sugar at least 20 minutes. That is what a friend who makes THE BEST 7-up pound cake told me many years ago.
You should place your butter in a bowl mix on med and slowly add sugar. Once the sugar is all in I usually place my timer on 3 min and let the butter and sugar cream. OMG it comes out with a nice color and creamy texture. If you cream butter and sugar together at least 3 min you will see a difference in your cakes and make sure not to over mix after adding the flour.
Don’t worry about how long you cream them, just keep mixing until the sugar is well distributed into the butter and shortening, just enough for the butter to no longer be completely solid as well.
Antbee, i know it’s late but here it goes. I cream it together til smooth then add the eggs, and yes I have done this with a cold oven and it is fine just adjust you bake time
Until it’s light and fluffy about 5 to 10 minutes
I watched the video posted above and creamed it until it looked the way it did in the video.I didn’t really calculate how long I did it but hopefully I helped in some way.