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!
Table of Contents
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.
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 kosher 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.
Tips and Tricks
- 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. (We have some great tips on how to soften butter quickly). 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.
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!”
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!
Recipe FAQs
Two loaf pans will work, or a tube pan.
For cake flour, substitute 1 3/4 cup of all purpose flour and 1/4 cup cornstarch for 2 cups of cake flour.
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.
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. Our homemade strawberry syrup would be perfect too!
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
- Peanut Butter Cake
- Apple Pound Cake
- Hummingbird Cake
- Coca Cola Cake
- Tres Leches Cake
- Mississippi Mud Cake
- Chocolate Pound Cake
7 Up Pound Cake
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
- 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.
- 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.
- Add in the eggs, one at a time, beating well after each addition.
- 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.
- 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
- 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.
- Serve with strawberry pie filling and cool whip, as pictured.
Can I bake 7up pound cake on Covension mode? What would temperature be?
I haven’t tested this recipe in a convection oven. If you try it, please let us know.
can i substitute mt dew for the 7 up?
I love this cake so far all is well. Thanks !
It was delicious followed recipe as is
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.
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
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.
again no baking powder. can i add 1tsp of baking powder?
Yes normal 7UP soda 🙂
I only have 7up zero. Do you know if that would be okay?
That will work!
I noticed there are no Extract lemon or vanilla in this recipe, just confirming before I make it.
Thank you!
There is not, but you’re more than welcome to add either one!
No extracts ?
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.
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.
I notice with this pan, I butter my pan and use baker’s joy spray with flour.
I keep reading this over and no where does it tell you when to add the 7up??
Step 4.
Can just a regular mixer work if you don’t have a whisk attachment?
If I use salted butter do I not put the 1 teaspoon of salt in my mixture?
Just a quick question….is it possible to add cocoa to make it chocolate, if so how much would you suggest.Thx
ok to use Sprite instead of 7Up?
Sure is!
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
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.
How do you make cake flour ?