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
Can’t wait to make this today. I’m pushed for time and trying not to go back to store.
What if I only have regular shortening?
I only use regular shortening and tast just as good.
Sorry meant can’t not can
Can understand why someone would want diet 7up in a completely sweet cake; your not getting less sugar. Your going to need a cheat day to eat even a slice of this cake. This is a sweet cake. FYI. Smiles
I am a pretty good cook. I had a request for this cake and decided on your recipe. Hands down, best cake I ever made. It is so important my recipes are spot on as the tasty desserts I make go to the staff at my husbands nursing home. I try to take a dessert 3 times a week. These wonderful people are understaffed and underpaid and it is my way of thanking them for the care they give the love of my life. So now I am looking at all your recipes. You are at a talented and creative chef. If you could make any suggestions as to what I might make in the future, I would so appreciate it. These workers have had a horrific year with the pandemic and it want them to know how much they are appreciated, as you are!
The recipe is just off the charts. Can you please help me with one thing. The cake taste is great but when I take it out the Bundt pan is seems to peel around the cake. I use PAM spray. In the pass it came out beautiful brown not sure what I’m doing wrong . Please help
Hmmm…have you tried using shortening and flour?
Sorry for the late response thank you so much for answering me. No I sure haven’t tried that I was intimidated with the thought lol didn’t know if it would alter the taste. Should I used regular shortening or the butter shortening used in the cake?
I use Pam’s cake flour spray. It slides out perfect every time.
Are. You using the right can spray And are you shaking it well before spraying. Around holidays you almost have to check expiration dates on everything.
I use Bakers Joy or Pam baking with flour and both have worked everytime with no issues
When you pour the batter in the pan simply (pick up pan and drop lightly on the counter) 4-6x .this gets all the air pockets out of the cake and when you flip it over onto a plate after cool down the cake will literally sdslliiddeee right out the pan
Made this yesterday. It is delicious and I will definitely be making this again.
I used this stuff called Miracle Pan Release (it’s a homemade baking concoction that combines shortening, vegetable oil, and flour) instead of greasing and flouring the pan. It has always worked for me in the past with the other things that I have used it on (muffins, cakes, quick breads, yeast breads, etc.). I followed the directions on the recipe and let the cake sit in the pan until the pan was warm to the touch. When it came time to remove the cake from the pan, it STUCK. I lost the entire top crust of the cake along with a few chunks of cake. Next time, I’m only going to let the cake sit for 10-15 minutes and then try taking it out of the pan at that point.
I baked the cake for an hour, but it was just a TAD overdone. Next time I think I’ll try baking it for 55 minutes or so.
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