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?

Please leave a comment on the blog or share a photo on Instagram

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. Thanks Aimee for you reply back. I made the cake and it turned out beautifully and taste delicious.

    Rose Adkins, Texas

  2. Hello! Aimee i have a question about this recipe my oven temperature is 220c .
    Wich baking temperature is on my oven please tell me
    Waiting for your reply

    1. Hey Aimee, why is your recipe calling for 1/2 Cup ( 4ozs) of 7 up, as oppose to the 1 Cup ( 8 ozs) from other recipes I’ve seen. Thanks in Advance.

      Rose Adkins,Tx.

      1. This is my own recipe, and it works. I don’t compare mine to others 🙂 Why others use more liquid could mean they have less butter, more flour, less eggs? It’s hard to know.

  3. I love this recipe! Follow it to a tee and you will have a delicious, moist, fluffly yet dense pound cake. Great job! This is my 3rd or 4th time making it and giving as gifts to my neighbors. My fav go-to recipe because it’s so easy and simple ingredients.

    1. I used half the sugar by default. It was still a delious cake. I liked it so much I haven’t baked it with the entire 3 cups of sugar. Wonderful cake!

  4. Hi! Since it’s the carbonation that is the secret behind adding the 7Up, could I use Grapefruit LaCroix, instead?

    Thanks! Julia

  5. Hi my name is Janice Can a 7up pound be baked in an electric stove how long to bake one in that type of stove I don’t have a gas stove

  6. Is the 7Up added for the carbonation since there is no baking powder in the recipe ? In other words, does the 7Up need to be opened just before adding to ingredients – or can I use 7Up from an already opened and refrigerated bottle ? Or is the 7Up added for the flavour ?

  7. Aimee, both times I have made this cake it did not rise as it should have. I followed the instructions, and even bought the type of cake pan that was recommended. Any ideas?

  8. I have made this cake on and off for 30 years. I never had trouble using all purpose flour though. More often than not I made it with half orange juice and half seven up and regular salted butter. But I have always considered recipes as suggestions , as I put my own twist on most things I make. Enjoy bakers!!!

    1. Ok, I was wondering about the cake flour and all purpose flour …I have all purpose flour can I use it??

      1. Cake flour helps give this cake a lighter texture, especially since it’s heavy with eggs and butter. You can read more about how to make your own cake flour with all-purpose flour here https://www.shugarysweets.com/how-to-measure-flour/

  9. I made this cake yesterday it came out very good. I made the cake exactly per instructions at the end added lemon juice, for me made the cake pop. The texture was good a really delicious cake a keeper. Thanks for sharing

    1. I haven’t tried this recipe using GF flour, but if you do, please come back and let my readers know if it works 🙂

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