7 Up Pound Cake

Old fashioned, best ever, 7 Up Pound Cake recipe! You’ll love this classic cake with it’s perfect texture! Quite possibly the easiest and best tasting pound cake recipe!

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

The Perfect Pound Cake

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!

I had been meaning to make a plain version though, one that is flexible with toppings. This is the pound cake we make every year now to use with chocolate fondue! It’s also delicious in trifles, as well as eating plain.

However, I love to dress up pound cake by serving it with some whipped cream and berries. Sadly all the strawberries in the store looked pretty pale red, so instead we used Strawberry Pie Filling.

A delicious substitute and perfect for Valentine’s Day! For a tasty twist, add a couple teaspoons of almond extract. Oh my word.

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.

Use unsalted butter. I prefer to be able to determine how much salt I use in recipes, so I ALWAYS buy unsalted 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.

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).

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!”

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.

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!



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


  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!


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

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 426Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 173mgCarbohydrates: 61gFiber: 1gSugar: 40gProtein: 4g

Did you make this recipe?

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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

Comments & Reviews

  1. I have been leery of making pound cakes because they seem to never come out right. I follow the recipe’s directions as given, pop it in the oven and hope for the best. And every time any pound cake I’ve tried has been a flop (gummy in the middle, too dense, or too dry). But I tell you I had a good feeling in trying Aimee’s directions because she is so clear about the number of minutes to beat the ingredients, whether the mixer should be on low, medium or high, and even what type of pan you needed to use for this cake. So, I made it this weekend and it was perfect. I shared it with my very honest, tough crowd family and they loved it. My brother even said I can be in the pound cake rotation with this one — lol. Thanks Aimee for giving directions that are so clear.

  2. I made this & was delicious. I didn’t check my sugar before making so when measuring I only had 2 cups. Not knowing what to do I used powdered sugar for the 3rd cup. It turned out just fine

  3. thanks so much for this recipe. i’m gonna give it a try but please when you said 7up
    do you mean normal 7up drink. reply pls.

  4. I noticed there are no Extract lemon or vanilla in this recipe, just confirming before I make it.
    Thank you!

  5. I have a Nordic bundt pan and everytime I use it the cake sticks in it. You said to spray the pan and set aside. Have you ever had a problem with this cake sticking in the pan.

    1. I have not had problems with this pan. I use baking spray (with flour in it), spray generously. You can also use crisco and then flour the pan too.

  6. Just a quick question….is it possible to add cocoa to make it chocolate, if so how much would you suggest.Thx

  7. Thank you for the recipe, I can’t wait to try it! One question please, is there a recipe for a clear or semi white sugar glaze I can drizzle all over the cake once inverted onto the plate? Thank you again

    1. You can do 1 cup of powdered sugar, 1/2 teaspoon vanilla, and 1-3 tablespoons of milk, depending on how thin/thick you want the glaze.

  8. I can’t wait to make this pound cake as I have been searching for years for the perfect and very moist pound cake. Can I use regular 7 up instead of lemon lime as my husband is not fond of lemon. Can you believe that?

      1. Hmmm.,?? 7UP is available in a variety of flavors including Regular 7UP, Diet 7UP, Cherry 7UP, Diet Cherry 7UP, 7UP PLUS Cherry, 7UP PLUS Island Fruit, and 7UP PLUS Mixed Berry, so let your imagination run wild with the “restaged” possibilities. Aimee! Now, this awesome baker have taken time to share this DELICIOUS recipe.. Regular lemon lime 7up was a Perfect description in the ingredients list.. I’ve baked this cake several times and it is absolutely Delicious Thank you for sharing

  9. This is the simplest 7-up cake recipe I’ve tried and it tastes amazing!! I will be saving this for future reference for the holidays. After this I can’t wait to try your other recipes! Thanks so much

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