★★★★★

7 Up Pound Cake

The best ever 7 Up Pound Cake recipe! You’ll love how easy it is to make pound cake with the perfect texture, flavor and color. One bite and you’ll agree—this 7-Up cake really is the BEST!

Whether you’re looking to make the perfect chocolate cake recipe or trying to bake a batch of funfetti cupcakes, you’ll love our tips and tricks with all our recipes!

Pound cake on a glass cake plate, with two slices cut.

The Perfect Pound Cake

This is not just any ol’ pound cake. This recipe is pure pound cake perfection.

  • Easy: You only need 6 ingredients, one bowl and a bundt pan.
  • Moist and flavorful. The lemon-lime soda gives it the perfect texture.
  • So many serving options. Enjoy the plain pound cake on its own or dress it up with your favorite toppings.
  • Bundt pound cake. Everyone loves the classic round shape!

Ever find yourself on the hunt for the “PERFECT” recipe. I mean, if you go on Pinterest, I’m sure you’ll see lots of titles for “best ever” and “perfect” for whatever recipe it is you’re looking for.

I can’t help it, I’m guilty of it too!

I’ve titled a few things as the Best Strawberry Mojitos, Best French Onion Soup, and Best M&M Cookies.

Oh, and let’s not forget the Perfect Vanilla Cheesecake, Perfect Rice Krispie Treats, and Perfect Chocolate Chip Cookies.

I try to not use the term lightly, although I stand by every single one of those recipes.

Today’s pound cake recipe is THE BEST POUND CAKE ever.

I made a similar version several years ago, using CHERRY 7up and a cherry glaze. It was so good.

You can also enjoy a Pina Colada Pound cake, as you dream of being on a tropical location!

This plain version is the pound cake we make all the time to dip in chocolate fondue! It’s also delicious in trifles, as well as eating plain.

Ingredient Notes

  • Butter – This is an absolute MUST for pound cake. I always bake with unsalted butter because I prefer to control the amount of salt in my recipes.
  • Cake Flour – Yes, it’s necessary. I know you’re going to ask me this question, and my answer when it comes to cakes, is always use cake flour. Read more about how to measure flour, and substitution ideas.
  • Eggs – I use 5 large eggs in this pound cake. It binds the dry and wet ingredients together so you get that dense, yet tender, old-fashioned pound cake texture.
  • Lemon-lime soda- It replaces the baking soda in traditional pound cake recipes, adding pockets of air to your batter, along with a little bit of lemon flavor.
  • Sugar – Use straightforward granulated sugar to sweeten your pound cake.
Two slices of pound cake on a white dessert plate, topped with strawberry pie filling and whipped cream.

Tips and Tricks

  1. The Cake Pan.

First, make sure you use a large bundt cake, or tube pan. This is a BIG pound cake, and it rises high, so make sure you’re not using a pan that is too small. I once made it in a 12 cup bundt pan and it didn’t overflow, but it rose way above the top. It was quite a sight!

2. The Butter.

Let it soften on your counter. When it’s time to beat the butter, you want to do so for a good couple minutes, then add in the sugar and salt and beat an additional 5-7 minutes, using an electric mixer with a whisk attachment.

Scrape down the sides of the bowl periodically, and beat that butter until it’s soft, smooth, and very pale in color!

3. Cake Flour.

I’m going to say it one more time: cake flour should ALWAYS be used for this pound cake recipe.

It creates the perfect texture and crumb when it comes to baking a cake.

Just do it. You can also google how to make your own using regular flour and cornstarch.

4. Do not OVER BEAT.

Once you’ve added in your flour do NOT over beat. I mix JUST until the flour is incorporated, then I use a spatula and mix gently without the electric mixer.

5. Lower and Longer.

Bake at a lower temperature for longer. You’ve got to trust this, but it works and it’s amazing. And after one bite of this cake, you’ll say, “that’s the best and most perfect pound cake ever!”

You’re welcome.

Pound cake on a glass cake plate..

Recipe FAQs

Do I have to use a bundt pan?

Two loaf pans will work, or a tube pan.

What can I substitute for cake flour?

For cake flour, substitute 1 3/4 cup of all purpose flour and 1/4 cup cornstarch for 2 cups of cake flour.

How do I fix dry pound cake?

Make a simple syrup using equal parts sugar and water (1/2 cup each). Boil until sugar is dissolved. You can add fresh lemon zest for more flavor.

Why is my pound cake heavy?

Be sure to beat butter and sugar at medium speed. Do NOT over beat the flour, add slowly, and gently until combined.

How to Serve Pound Cake

Once you know how to make 7 up pound cake, you can have fun serving it with all different toppings and additions.

Sometimes simpler is better when it comes to cake. This pound cake is no exception.

I love to dress up pound cake by serving it with some whipped cream (or homemade cool whip) and berries. Strawberries are my favorite but this time the strawberries at the store looked pretty pale and sad.

So I grabbed a can of strawberry pie filling and spooned that on top of each slice of pound cake instead. Delicious!

Here are a few other serving suggestions we love for pound cake:

  • Trifles. Slice the cake into cubes and layer it with custard, pudding, whipped cream and your choice of sliced fruit.
  • Pound cake sandwiches. Slice pieces of pound cake in half and spread toppings like Nutella or Biscoff (cookie butter) and the middle!
  • Ice cream. A scoop of vanilla ice cream is a welcome addition to any slice of cake. Pound cake is no exception.
  • Icing. Drizzle some of our easy icing onto the top of the cake. Change up the flavor by adding almond or lemon extract!

Let the cake be your canvas. You’ll never run out of new ways to top and serve this old-fashioned 7 up pound cake!

More Cake Recipes

Yield: serves 16

7 Up Pound Cake

Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes

Old fashioned, best ever, 7 Up Pound Cake recipe! You'll love this classic cake with it's perfect texture!

Ingredients

FOR THE CAKE:

  • 1 ½ cups unsalted butter, softened
  • 3 cups granulated sugar
  • 1 teaspoon kosher salt
  • 5 large eggs
  • 3 cups cake flour
  • ½ cup lemon lime 7 Up

Instructions

  1. Preheat oven to 315 F. (yes, it's a lower temperature than normal). Prepare a large bundt cake, or tube pan with nonstick baking spray, set aside.
  2. In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, beat the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 5-7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy.
  3. Add in the eggs, one at a time, beating well after each addition.
  4. Slowly add in flour, being careful not to over beat (turn the mixer down to low at this time). Pour in 7 Up and mix just until combined.
  5. Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely. ENJOY!

Notes

**serve with strawberry pie filling and cool whip, as pictured

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Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving: Calories: 416Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 104mgCarbohydrates: 59gFiber: 1gSugar: 38gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 9, 2020

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