Recipe

7UP Pound Cake

A buttery, tall bundt with lemon lime flavor from 7UP and a simple citrus glaze.

By Matt Campbell

•

4.8

A sliced 7UP pound cake on a white cake stand with a glossy lemon lime glaze dripping down the sides on a warm kitchen counter

If pound cake had a “good hair day” recipe, this would be it. 7UP pound cake is old-school for a reason: buttery crumb, tight and tender like a proper pound cake should be, plus that lemon lime lift that makes you go back for a second slice before your coffee cools.

7UP does two things here. It brings bright citrus flavor and it adds a touch of lightness to a batter that is otherwise rich and heavy. Still, the real structure and rise come from creaming the butter and sugar properly and giving the eggs their moment. The result is a cake with crisp edges, a plush interior, and a glaze that sinks into the top like it owns the place.

All ingredients for 7UP pound cake arranged on a clean kitchen counter including butter, sugar, eggs, flour, 7UP, lemons, and vanilla

Why It Works

Big butter flavor, not greasy. We cream the butter and sugar long enough to build structure so the crumb is fine, not crumbly.
7UP for zip. It brings lemon lime flavor and a touch of lightness that keeps the richness from getting sleepy.
Flour added gently. Mixing on low once the flour goes in keeps the cake tender and prevents a tough slice.
A glaze that actually matters. Lemon juice plus a little zest gives you that bright finish that cuts through all the butter in the best way.

Pairs Well With

Storage Tips

Room temp: Wrap slices or the whole cake tightly and keep airtight at room temperature for up to 3 days. For the best texture, it really shines in the first 2 to 3 days.

Refrigerator: You can refrigerate it for up to 5 days, but let slices come back to room temperature before serving so the crumb softens.

Freezer: Wrap individual slices in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge or on the counter for 1 to 2 hours.

Bonus move: Warm a slice for 10 to 15 seconds in the microwave and add berries. It tastes like you planned dessert on purpose.

Common Questions

Do I have to use 7UP, or can I use Sprite?

Sprite works great. Any lemon lime soda is fine as long as it is carbonated. Use regular soda, not diet. Diet sweeteners can throw off both flavor and texture.

Can I make this in loaf pans instead of a bundt pan?

Yes. Divide the batter between two 9x5-inch loaf pans. Start checking around 55 minutes. The center should be set and a toothpick should come out with a few moist crumbs. If you have an instant-read thermometer, aim for about 210 to 215 F in the center.

Why did my pound cake crack on top?

A crack is normal for pound cake. It is the batter rising and setting. If it cracked aggressively and the inside is underbaked, your oven may run hot or the pan may be too dark. Use an oven thermometer if you suspect temperature issues.

How do I keep it from sticking to the bundt pan?

Grease every nook like you mean it. You can use soft butter plus flour or baking spray with flour. If you go the butter route, do a light dusting of flour and tap out the extra. Let the cake cool 10 to 15 minutes before turning out.

Can I add lemon extract?

You can, but go easy. Add 1/4 teaspoon lemon extract if you want a louder citrus note. The zest already does a lot of the heavy lifting.

How full should I fill the bundt pan?

Do not fill it to the top. Aim for about 2/3 to 3/4 full so it has room to rise without overflowing.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10 to 12-cup bundt pan
Stand mixer or hand mixer
Mixing bowls
Microplane or fine grater (for zest)
Rubber spatula
Measuring cups and spoons
Cooling rack
Skewer or toothpick (for doneness check)
Instant-read thermometer (optional, for doneness)

I like recipes that feel like somebody’s aunt handed them to you on a notecard and said, “Do not mess this up,” but also, they are forgiving enough to survive a real-life kitchen. This 7UP pound cake is that vibe. I made it while chasing the perfect balance between cozy and bright, and the first time I nailed the texture, I stood at the counter eating the “test slice” like it was my job. If you want a cake that looks fancy in a bundt pan but behaves like a weeknight recipe, this one shows up.

7UP Pound Cake

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 75 minutes

Total Time 1 hour 35 minutes

Servings 12 slices

Ingredients

For the cake

3 cups all-purpose flour, plus more for the pan
1/2 teaspoon fine salt
1 1/2 cups unsalted butter, softened (3 sticks), plus more for the pan
3 cups granulated sugar
5 large eggs, room temperature
1 tablespoon lemon zest (from 1 to 2 lemons)
1 tablespoon lime zest (optional but great)
2 teaspoons vanilla extract
3/4 cup 7UP, room temperature (do not shake)

For the glaze

1 1/2 cups powdered sugar, sifted
2 to 3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)
Pinch fine salt

Fresh lemon zest being grated with a microplane into a small bowl on a bright kitchen counter

Instructions

Preheat and prep. Heat the oven to 325 F. Prep a 10 to 12-cup bundt pan using either soft butter plus flour (butter every groove, then dust with flour and tap out the excess) or baking spray with flour. Set aside.
Get everything room temp. Make sure your butter is truly softened, meaning you can press it with a finger and it leaves an indent but does not melt or look oily. Eggs should be room temperature too so the batter stays smooth.
Mix dry ingredients. In a bowl, whisk together the flour and salt. Set aside.
Cream butter and sugar. In a stand mixer (or using a hand mixer), beat the butter and sugar on medium-high until very light and fluffy, about 4 to 6 minutes. This is where most of your lift comes from, so do not rush it. Scrape down the bowl once or twice.
Add eggs slowly. Add the eggs one at a time, mixing well after each. Scrape down the bowl. Mix in the lemon zest, optional lime zest, and vanilla.
Add flour and 7UP. With the mixer on low, add the flour mixture in 3 additions, alternating with the 7UP in 2 additions, starting and ending with flour. Mix just until you stop seeing dry flour. Finish with a gentle fold using a spatula. The soda adds a little lightness and that lemon lime sparkle, but overmixing will steal your tender crumb, so keep it calm.
Pan and level. Spoon the batter into the prepared bundt pan and smooth the top. The pan should be about 2/3 to 3/4 full.
Bake. Bake for 70 to 80 minutes, until deeply golden and a skewer inserted comes out clean or with a few moist crumbs. For extra certainty, the center should read about 210 to 215 F on an instant-read thermometer. If the top is browning too fast, loosely tent with foil for the last 15 minutes.
Cool and turn out. Cool in the pan for 10 to 15 minutes, then invert onto a cooling rack. Let cool completely before glazing.
Glaze. Whisk powdered sugar, lemon juice, optional zest, and a pinch of salt until smooth and pourable. Drizzle over the cooled cake. Let it set for 10 minutes, then slice.