7up Cake
7up Cake is a classic old-fashioned southern recipe that is buttery, moist, and perfectly sweet with a tender crumb and simple 7up glaze. The 7up lemon lime soda gives the pound cake its light texture and subtle citrus flavor that makes it stand out from a traditional pound cake.
Servings 12
Calories 587kcal
Ingredients
7up Pound Cake
- 1½ cups (3 sticks) unsalted butter softened
- 3 cups granulated sugar
- 5 large eggs
- 2 teaspoons pure vanilla extract
- ½ teaspoon sea salt
- 3 cups all-purpose flour
- 3/4 cup 7up (not diet or zero sugar)
7up Glaze
- 1 cup powdered sugar sifted
- 2-3 tablespoons 7up
Instructions
- Preheat the oven to 325°F. Grease a 10-cup bundt pan with softened butter and a light layer of flour covering it. Set aside.
7up Pound Cake
- Using the bowl of a stand mixer with the paddle attachment, beat the butter and sugar until light and fluffy. This will take at least 3 minutes to get it fluffy, cloud-like looking, and much paler in color.1½ cups (3 sticks) unsalted butter, 3 cups granulated sugar
- Add in the eggs, one at a time, beating well after each addition.*Scrape the sides of the bowl as needed throughout the process to make sure everything is getting incorporated and whipped well.5 large eggs
- Add in the vanilla extract and sea salt, and mix until combined.2 teaspoons pure vanilla extract, ½ teaspoon sea salt
- Alternate mixing in the flour and 7up until everything is well incorporated. This means add half of the flour and mix. Add half of the 7up and mix. Repeat this with the remaining halves, making sure to beat on low or medium-low speed between each addition, just until combined.3 cups all-purpose flour, 3/4 cup 7up
- Pour the cake batter into the prepared bundt pan and smooth out the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Then turn the cake out onto a wire rack and cool completely.
7up Glaze
- Add the powdered sugar into a small bowl, and slowly whisk in the 7up until the mixture reaches your desired consistency.1 cup powdered sugar, 2-3 tablespoons 7up
- Pour the glaze over the cooled cake, cut into slices, and enjoy!
Notes
- Make sure you are using a 10-cup bundt pan for this recipe. It can be an intricate, styled designed bundt pan or a classic bundt pan. Sometimes instead of 10 cups, the bundt pan can also be labeled as 9.5 inches or 10 inches. So use a 10 cup bundt pan, or a bundt pan listed as 9.5 inches or 10 inches. I have linked two bundt pans that I love in the recipe card below.
- Because pound cakes do not have any leavening agents - such as baking soda and baking powder - it is so important that you follow the recipe and spend several minutes (like 7-8 minutes) beating and whipping the ingredients. Beat the butter and sugar for at least 2-3 minutes to incorporate lots of air until it's fluffy looking and pale in color. Then, make sure to beat well after each egg addition. The leavening happens by all the beating and whipping.
- Because of all the beating needed; I highly recommend using the bowl of a stand mixer to prepare the cake batter. This will make it hands-off and much easier to beat everything as much as is needed for this pound cake.
- If using salted butter you will need to reduce the sea salt to 1/4 teaspoon.
- Any carbonated lemon-lime soda will work like generic store brand, 7up, or Sprite. I prefer 7up.
- The best way to butter the bundt pan is to use your clean hands to spread it all over the inside surface of the bundt pan - including every curve, design, crevice, etc. So the more intricate designed ones you will obviously have to spend more time spreading the butter evenly. For the flour, toss about 2 tablespoons of flour into the buttered bundt pan, and then tip the bundt pan and move it around to coat the butter in the flour. Let any excess flour fall out of the bundt pan. Add more flour as needed to cover the entire surface of butter.
Nutrition
Calories: 587kcal | Carbohydrates: 86g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 133mg | Potassium: 71mg | Fiber: 1g | Sugar: 62g | Vitamin A: 822IU | Calcium: 24mg | Iron: 2mg