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!
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.
Hi! Since it’s the carbonation that is the secret behind adding the 7Up, could I use Grapefruit LaCroix, instead?
Thanks! Julia
Yes absolutely!
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
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 ?
Thanks
The carbonation. You want the bubbles to create air pockets 🙂
awesome
This recipe don’t use baking powder?
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?
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!!!
Do you use cake flavor
Ok, I was wondering about the cake flour and all purpose flour …I have all purpose flour can I use it??
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/
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
Should the 7up Be room temp or cold?
Honestly, I’ve done both ways and it didn’t matter 🙂
I have celiac disease can I use a gluten free cake flour?
I haven’t tried this recipe using GF flour, but if you do, please come back and let my readers know if it works 🙂