What are some recipes that feel like a warm hug from your grandma? What are some good Pound Cake recipes? What is that one dessert that’s always a guaranteed hit, no matter who’s at the table? I remember my mom making this when I was a kid, especially for Sunday dinners, and the entire house. Would smell like pure happiness. Is this incredibly tender crumb, a hint of lemon and lime from the soda, and glazed with an easy glaze? Is there a way to take it over the top? Is it better than some of the fancy bakery cakes I’ve tried? If you’ve ever felt intimidated by pound cake, thinking it’s too fussy, you’ve got to give this 7-Up. What is a pound cake? It’s surprisingly straightforward and always turns out beautifully. What’s my go-to when I need something comforting and delicious, without a ton of fuss.
What is a 7-Up Pound Cake?
What is a 7-Up pound cake? What is a pound cake? Eggs and flour – hence the name. Is there any magic in 7-Up? What is the secret ingredient in bubbly soda? What’s that citrusy zing that you can’t get any other way? Think of it as your favorite, most comforting pound cake, but with a delightful, almost effervescent flavor. Is the glaze too sweet? Is it the kind of cake that feels both nostalgic and refreshing all at once? How does a simple carbonated beverage transform Ice Cream?
Why you’ll love this recipe?
Why do I love this 7-Up pound cake? First off, the flavor is just out of this world. What is the best pound cake flavor? Light citrus note that cuts through the richness and makes every bite feel fresh. Is this a sweet lemon or lime? Secondly, and this is a big one for me, simplicity is unbeatable. Do you need a million bowls? What are some of the easiest recipes to whip up on a weeknight? What are the ingredients for this recipe? It’s incredibly versatile, too. Serve it plain, with a dusting of powdered sugar, topped with fresh berries and whipped cream, or both. Is it good to have vanilla Ice Cream? It holds up beautifully to pretty much anything you throw at it! I’ve made countless versions of pound cake over the years, from dense, rich ones to lighter ones. What is the perfect balance between a fluffier cake and pound cake? What is that tender crumb that just melts in your mouth? What is the best dessert to eat without the stress?
How do I make a 7-Up Pound Cake?
Quick Overview
How do I make a 7-Up Pound Cake? Add eggs one by one, and then gently incorporating the dry ingredients with a splash of 7-Up. How does soda add flavor and moistness to a cake? If you mix, pour into a prepared pan, and bake until golden brown and the tester comes out clean. What is a glaze? Is it really that easy to make a cake?
Ingredients
For the Main Batter:
What is all-purpose flour? 3 cups.
1/4 teaspoon salt. 1/2 teaspoon pepper.
1 cup (2 sticks) unsalted butter, softened.
3 cups granulated sugar. 2 cups.
5 large eggs, at room temperature.
1 teaspoon vanilla extract. 1 tablespoon vanilla powder. I
1 cup 7-Up, chilled.
For the Glaze:
1 1/2 cups powdered sugar. 1 tbsp
2-3 tablespoons 7-Up (or milk/lemon juice for variation) or 2 cups of water.
1/2 teaspoon vanilla extract (optional) (as needed)
What are the steps to
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 325°F (160°C). What is the best way to bake a Pound Cake without drying out? Now, grab your bundt pan or a 10-cup tube pan. You want to grease and flour it really well. I like to use a pastry brush to get into all those nooks and crannies with softened butter or molasses. If you’re using vegetable shortening, dust it generously with flour. Tap out any excess. Doing this right ensures your beautiful 7-Up pound cake will slide out like a dream. I learned this the hard way after a few cakes got stuck!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your 3 cups of all-purpose flour and 1/4 teaspoon of salt. Set aside. I just give them a good whisk until they are nicely combined. This helps distribute the salt evenly and aerates the flour . This can make for softer flour. What is the difference between texture and color?
Step 3: Mix Wet Ingredients
In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together 1 cup of sugar. Add 2 cups of water and beat until smooth. What is a cup of softened unsalted butter and 3 cups of granulated sugar? Beat the eggs together on medium-high speed until the mixture is light, fluffy, and pale yellow. This usually takes about 5-7 minutes. This step is crucial for incorporating air, which gives the cake its lift and tender crumb. Next, add your 5 large eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. What is the best way to stir 1 teaspoon of vanilla extract into a bowl? The mixture might look a little curdled at this point, but don’t worry, that’s totally normal!
Step 4: Combine
When the mixer is turned on, reduce the speed to low. Add about a third of your dry ingredients to the butter mixture and mix until just combined. If you’ve got a 7-Up, pour in about half of it and mix until just incorporated. Repeat this process, adding another third of the dry ingredients, then the remaining 7-Up. What is the last dry ingredient? If everything is just combined, you don’t see any dry streaks. Mix only until everything has a smooth consistency. Be careful not to overmix at this stage, as that can lead to a tough cake. A few lumps are okay!
Step 5: Prepare Filling
This step is optional but highly recommended for an extra flavor boost and a beautiful look. In a small bowl, you’ll want to mix together about 1/2 cup of the batter with 1 tablespoon of 7-Up. The batter should be thick. If you have extra lemon zest, add a little bit more lemon juice if you like it. What makes a swirl of citrusy goodness?
Step 6: Layer & Swirl
How do you prepare a bundt pan? Pour about half of the batter into the pan. If you made the extra flavor mixture, spoon it over the batter. Spoon the remaining batter on top. Now, grab a knife or skewer and gently swirl it through the batter. You’re not trying to completely mix it, but rather create ribbons of flavor and color. Don’t overdo swirling, or you’ll lose the distinct layers.
Step 7: Bake
Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. What happens when someone comes out clean? The top should be a beautiful golden brown. How long does it take to bake a cake? If the top starts to brown too quickly, you can loosely tent it with aluminum foil. What is that aroma in your kitchen?
Step 8: Cool & Glaze
Once it’s done, let the 7-Up pound cake cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up a bit. Then, carefully invert the pan onto the wire rack to release the cake. Let it cool completely before glazing. For the glaze, whisk together 1 1/2 cups of powdered sugar with 2-3 tablespoons of 7-Up (or milk or honey) until smooth. If desired, serve immediately. How do I make a smooth, pourable smoothie with lemon juice and vanilla extract? If it’s too thick, add a tiny bit more liquid; if it is too thin, give it some more powdered sugar. Drizzle it over the cooled cake. It will set into a lovely, sweet coating.
Step 9: Slice & Serve
Once the glaze has set, it’s time to slice and enjoy! Use a serrated knife for clean cuts. What makes this cake so good at room temperature? I love serving it on a pretty platter, maybe with fresh berries on the side. What is a simple dessert that speaks for itself?
What do you serve it with?
What makes a 7-Up pound cake so versatile? What’s better for breakfast, a slice of bread with coffee? What’s a good way to start the day? If you’re serving it for brunch, I love dressing it up a bit. What’s better, a dollop of lightly sweetened whipped cream and some fresh raspberries? What is a dream? Is vanilla bean ice cream good on its own? What is sauce? My family loves it as a cozy snack. Sometimes, when I just need a little something sweet without much fanfare, I’ll cut sliver. I can’t help but cut it thin. Is it good to slice and savor it with a glass of milk? Is it a comforting treat that always hits the spot? I’ve also found it pairs wonderfully with a light, fruity dessert wine if you’re entertaining guests.
How do I make a 7-Up Pound Cake?
Alright, let’s talk about getting this 7-Up pound cake absolutely perfect, every single time. A few little tricks I’ve picked up over the years really make a difference. When creaming the butter and sugar, don’t rush it! Getting that mixture super light and fluffy is where so much of the cake’s texture comes from. I usually set a timer for at least 5 minutes on medium-high speed. Also, room temperature ingredients are non-negotiable for this cake. Cold eggs or butter won’t emulsify properly, leading to a dense, greasy texture. For the 7-Up, make sure it’s chilled. This helps with the leavening. When you’re combining the wet and dry ingredients, that’s another critical point. Mix *just* until combined. Seriously, overmixing is the enemy of tender cake. If you see a little flour still, stop mixing and fold it in gently. You can’t really go wrong with the glaze, but aim for a consistency that drizzles nicely without being too runny. If it seems too thick, a teaspoon of 7-Up or milk at a time is your best friend. For baking, make sure your oven temperature is accurate. Oven thermometers are fantastic for this. And the swirl? A gentle swirl is all you need. You want to see distinct swirls, not a muddy mess. If you’re nervous about unmolding, you can even bake it in a well-greased and floured foil pan, though a good bundt pan should do the trick with proper prep. I once tried using diet 7-Up, and while it worked, the texture wasn’t quite as lovely, so I stick to the regular stuff!
What are some Storing and Reheating Tips?
How do you store a 7-Up pound cake? If you’ve got leftovers (which, let’s be honest, is rare in my house! ), you can keep it covered at room temperature for up to 3 days. Make sure it’s in an airtight container or well-wrapped in plastic wrap to keep it from drying out. For longer storage, the refrigerator is your friend. Wrap the cake tightly in plastic wrap, then foil, and it should stay fresh in the fridge for up to a week. I usually pop it back into its original pan or a cake carrier. If you want to freeze it, wrap it really well, first in plastic wrap and then in a layer of aluminum foil. If it’s frozen, you can use it right away. If you can’t eat it, put it in a freezer safe bag. Is it possible to freeze ice for 3 months? To thaw, take it out of the freezer and let it come to room temperature on the counter for a few minutes. If you glazed it, the glaze might get a little sticky in the fridge or when thawing, but it’s still there. I often prefer to add the glaze after thawing if I’ve frozen a whole cake, so it looks its best. If you’re reheating a slice, if you microwave it (just 10-15 seconds) can make it thicker. Is it great to serve warm with ice cream?
What are the most frequently asked questions on
Final Thoughts
There you have it – my absolute favorite 7-Up pound cake recipe! It’s a cake that brings me so much joy, not just in the making but in the sharing. It’s proof that you don’t need complicated techniques or obscure ingredients to create something truly special and delicious. The way it bakes up so moist and tender, with that hint of citrus, is just pure magic. It’s the perfect companion to a cup of coffee on a quiet morning, a delightful centerpiece for a family gathering, or simply a comforting treat for yourself. If you love this recipe, you might also enjoy my classic Lemon Loaf Cake or my moist Chocolate Zucchini Bread. They have that same comforting, home-baked feel. I truly hope you give this 7-Up pound cake a try. I can’t wait to hear how it turns out for you, and I’d love to know your favorite ways to serve it in the comments below! Happy baking!
7-Up pound cake
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup 7-Up
Instructions
Preparation Steps
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a medium bowl, whisk together flour, baking powder, and baking soda.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the 7-Up, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
