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
I’ve made this cake 4 times since Christmas (including right now) it’s come out exactly how I’ve imagined it to be while making it. Granted each time I’ve had happy helpers(my kiddos) But this is delicious great recipient
Thanks so much for this great recipe. I’m from the South, and yes this cake is a frequent occurrence down here! Your spin on this recipe with the heavy whipping cream was Awesome! Cooked it for my 10yo great report card, and he won’t stop harassing the cake! I cooked in 3 loaf pans at 300…Amazing!
How long did you cook it for at 300?
My 9yo granddaughter and I made this cake 2days ago & it’s almost gone. Hands down THE BEST cake I’ve ever made. I can’t wait to remake this for other family & friends. I also look forward to trying your other pound cake recipes. #GOdivasYUM
Can I use salted butter
I’ve tried this cake 4xs n I simply cannot get it to come out right. My mom who bakes phenomenal cakes thinks that 1&1/4 cup of liquid is way too much liquid for a pound so it is rendered heavy n wet
I’m so sorry to hear that! The liquid amount is what I always use. Have you tried baking it a little longer?
I am not a cook and I baked this cake for my girlfriend. My cake came out perfect and I didn’t change the recipe at all on my first time. The frosting is wet until it dries and that must be their issue not understanding the crisp texture of the topping and how long it take the sugar to harden. The cake wasn’t wet they may need a larger bunt pan and based on their oven they may have to cook it longer. It wasn’t the recipe. The recipe was perfect. I love how you responded with so much class tho. I ended up selling about 20 of these to Co Workers for the holiday and no one complained of moisture issues.
Yes, I agree! It was wet! All of my time and $$.♀️
I just made this cake for the 1st time today for New Years Day 2020. My family loved it. Thanks