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
This is one of my favorite cakes. Once I saw the recipe, I knew it was the one. Baked this cake on Saturday, my family and I are totally pleased. Great Recipe Diva !!!!
I searched and searched for the perfec pound cake recipe and this one beat out all the others. I followed the recipe to the T, except I substituted the 7-up for ginger ale. My cake is in the oven and it smells wonderful!
This 7UP cake was very good. I do my glaze a little differently, but it was still a very moist and flavorful cake. I had a 7UP cake recipe that I got out of a newspaper when I first got married (28 3/4 years ago) I misplaced it through all the military moves. I often wondered about that recipe. This one seems to be a bit moister than I recall my first recipe. This is definitely a keeper. Thanks, Monique!!! #memories
Great recipe, great cake! I don’t use shortening in my food, so I used 3 sticks of butter instead of 2. Cake came out great. Very moist!
This cake was good! I like the flavor and the texture. Next time I want to try it with the glaze.
Ladies/Gents, if you don’t have the zest of 1 lemon and lime on hand, just add more lemon extract. I added 1 tablespoon of pure lemon extract instead of 1 teaspoon. All the other measurements stayed the same.
This cake came out beautifully for me! I didn’t alter in any way and double sifted the flour. I used a Calphalon pan and baked for about an hour and seventeen minutes in an electric oven. Thank you I will be making this version forever…lol