There’s something incredibly comforting about a simple pound cake—dense, buttery, and just the right amount of sweetness. But add a little sparkle with 7-Up, and you’ve got a cake that’s lighter, fluffier, and perfectly moist.
This Easy 7-Up Pound Cake is a perfect example of how a few simple ingredients can come together to create a treat that feels both nostalgic and refreshing. It’s the kind of cake that’s easy enough for a weeknight dessert but special enough to serve at a family gathering or holiday table.
What makes this recipe stand out is that effervescent lift the 7-Up gives the cake. It doesn’t just add flavor—it makes the texture just right: soft and delicate with a golden, slightly crisp crust.
I’ve been making this cake for years, and it’s always a hit, especially with a light glaze on top.
Why I Love This Recipe (And You Will Too)
- Quick and simple: No complicated ingredients or long steps. This is a no-fuss recipe that delivers impressive results.
- Perfectly moist texture: The 7-Up makes the cake incredibly tender and fluffy, even days after baking.
- A nostalgic treat: Reminds me of family gatherings when we’d all gather around and enjoy a slice with coffee.
- Customizable: Want to make it your own? Add lemon zest, vanilla extract, or even a handful of chocolate chips for extra flavor.
Easy 7-Up Pound Cake Recipe
Equipment
- Mixing Bowls
- Electric mixer
- Measuring Cups
- Loaf Pan
- Spatula
- Cooling Rack
Ingredients
CAKE
- 1 teaspoon salt
- 5 large eggs room temperature
- 1 ½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 3 cups sifted cake flour
- 1 tablespoon lemon extract
- ½ cup 7UP soda room temperature
GLAZE
- 1 cup confectioners’ sugar
- ½ teaspoon lemon extract
- 3 tablespoons 7UP soda
Instructions
Cake
- Preheat the oven to 315°F and prepare a 10-cup Bundt pan with your preferred nonstick method.
- In a stand mixer, beat the butter on high for 2 minutes, then add sugar and salt. Cream for another 7 minutes until pale and fluffy.
- Add eggs one at a time, mixing well and scraping the bowl as needed.
- On low speed, gradually add flour in two batches, mixing gently to avoid overbeating.
- Pour in 7-Up and lemon extract, scrape the bowl, and mix until just combined.
- Pour the batter into the prepared pan and bake for 75-85 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a plate and let it cool to room temperature.
Glaze
- Whisk glaze ingredients in a small bowl until smooth and pourable.
- Once the cake is fully cool, drizzle the glaze over the cake and allow it to set. Serve at room temperature.
