Happy Tuesday Everyone!
Hey Y’all! I just wanted to share this easy 7Up Pound cake recipe with y’all. Let me tell you this is the easiest pound cake in the world to bake. I remember growing up, if there was a cake being baked in my house. It was surely a 7Up Pound cake.
I got this recipe from my sister Mary Lou, but I decided to tweak a few things. I made the cake a few times before I was completely happy with how it turned out. The first cake I baked, I used All Purpose flour and it came out a bit heavy. It definitely was not the pound cake that I remember from my childhood. The next cake I used Swan Cake flour, and it instantly became the 7up pound cake I grew up enjoying as a child.
I also baked a third cake with Softa Silk Cake Flour, by Pillsbury because sometimes it’s hard to find Swan Cake Flour. Both of these cake flours are great choices, there is no real difference in taste. So feel free to use either one, this pound cake is the perfect cake to serve during the holidays. I also added a homemade glaze, which is so incredibly easy to make. I’m sure this cake will be a hit, because it’s easy, moist, and lets not forget delicious! Let’s get baking!
As always let’s make sure that we have a list of our ingredients.
Ingredients for 7up Pound Cake
– 3 cups of Swan Cake flour
-3 sticks of unsalted butter (softened room temperature) and a little extra for the pan
-1 lemon( for lemon zest)
-5 large eggs (room temperature)
-1 teaspoon of Lemon extract
-3 cups of sugar
-1 teaspoon of Vanilla extract
-3/4 cup of 7Up (room temperature)
Ingredients for Homemade Glaze
-4 Tablespoons of whole milk
-2 Cups of Confections Powdered Sugar
-1 Tablespoon of Lemon flavor
How to Make a 7up Pound Cake from Scratch
First, I’m going to start with 3 sticks of room temperature unsalted butter. Then, add 3 cups of sugar.
The unsalted butter and the sugar must mix for at least 5-6 minutes (this is very important).
After you’ve mixed the butter and sugar together add 5 room temperature eggs, one at time to your batter as it mixes.
This step is completely optional, but you can add 1 tablespoon of lemon zest to your batter.
Then, add 1 teaspoon of lemon extract, 1 teaspoon of vanilla extract, and the optional tablespoon of lemon zest. Don’t forget to continue mixing the batter!
Next, add 3 cups of Swan Cake flour and 3/4 cup of 7Up. While still mixing alternating 1 cup of cake flour at a time with the 7up.
Now, mix all of your ingredients together for at least 1 minute.
I’m using a Nordic Ware Angel Food Cake, but any bundt cake pan will do. Be sure to butter and flour your pan, then pour in your batter. Allow your cake to bake on 325 degrees for 1 hour and 10 minutes or until toothpick comes out clean.
Once your cake is finished, let it cool in the cake pan for at least 1 minute.
Then, turn the cake onto a cooling rack, be careful during this process because the cake pan is still hot.
How to Make the Homemade Glaze 
While the cake is on the cooling rack you can begin to make your homemade glaze. You will need 2 cups of powdered sugar, 4 tablespoons of whole milk, and 1 tablespoon of lemon flavor.
Then, mix all of your ingredients together, if you prefer a thicker glaze add more powdered sugar.
I used a squeeze bottle to drizzle the glaze over my cake.
Once my cake has cooled, I flipped it over onto my cake plate, and added the glaze.
This is an extremely delicious and lemon flavored cake recipe. The perfect pound cake for the holiday season! Feel free to let us know what you think of this easy cake recipe in the comment section.
Happy Baking!
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The Perfect 7UP Pound Cake Recipe
Equipment
- Mixer
- Nordic Ware Angel Food Cake Pan 4.5in(H)x10in(W)x10in(D)
- Oven
Ingredients
7Up Pound Cake Ingredients
- 3 cups of Swan Cake flour
- 3 sticks of softened unsalted butter at room temperature
- 1 lemon for lemon zest optional
- 5 large eggs at room temperature
- 1 teaspoon of lemon extract
- 3 cups of sugar
- 1 teaspoon of vanilla extract
- 3/4 cup of 7Up at room temperature
Ingredients of Homemade Glaze
- 4 tablespoons of whole milk
- 2 cups of confections powdered sugar
- 1 tablespoon of lemon flavor
Instructions
How to Make 7Up Pound Cake from Scratch
- First, I'm going to start with 3 sticks of room temperature butter. Then, add 3 cups of sugar.
- The butter and the sugar must mix for at least 5-6 minutes( this is very important).
- After you've mixed the butter and sugar together add 5 room temperature eggs, one at time to your mixture as it mixes.
- This step is completely optional, but you can add 1 tablespoon of lemon zest to your batter.
- Then, add 1 tablespoon of lemon flavor, 1 teaspoon of vanilla extract, and the optional tablespoon of lemon zest. Don't forget to continue mixing the batter!
- Next, add 3 cups of Swan Cake flour and 3/4 cup of 7Up. While still mixing alternating 1 cup of cake flour at a time with the 7up.
- Now, mix all of your ingredients together for at least 1 minute.
- I'm using a Nordic Ware Angel Food Cake Pan, but any bundt cake pan will work. Be sure to butter and flour your pan, then pour in your batter. Allow your cake to bake on 325 degrees for 1 hour and 10 minutes or until toothpick comes out clean.
- Once your cake is finished, let it cool in the cake pan for at least 1 minute.
- Then, turn the cake onto a cooling rack, be careful during this process because the cake pan is still hot.
How to Make Homemade Glaze
- While the cake is on the cooling rack you can begin to make your homemade glaze. You will need 2 cups of powdered sugar, 4 tablespoons of whole mix, and 1 tablespoon of lemon flavor.
- Then, mix all of your ingredients together, if you prefer a thicker glaze add more powdered sugar.
- I used a squeeze bottle to drizzle the glaze over my cake.
- Once my cake has cooled, I flipped it over onto my cake plate, and added the glaze.
Hey Y’all and Welcome to Southern Love! We’re Juliette and Jennifer a mother/daughter duo that lives in South Carolina. We created Southern Love to give people a real look into the lives of modern day southerners. You’ll be a able to find entertaining stories, amazing recipes, and southern decor.
Recipe sounds delicious but I’m not familiar with how you measure ingredients. What is the equivalent of 3 sticks of butter? Also, what is whole mix?
Many thanks 😊
Author
Hey Jenny! 3 sticks of butter is equivalent to 1 1/2 cups of butter. If you look on the side of the stick of butter it will break it down for you in terms of tablespoons and cups. The “whole mix”, was a typo I meant whole milk. Please let me know if you have any other questions! Have a wonderful day!
Best 7-Up Pound Cake ever. I tried to post my pictures and I’m either not understanding how or I’m too full from my delicious cake 😂
Author
Hey Betty! Awww thank you sooooo much for the AWESOME compliment on this recipe! I’m so happy to hear that you enjoyed it! I’m sure your cake looks amazing!😋 Thank you again for taking the time to comment! Hope you have a Wonderful day!!😊❤️
Hi, I used an Angel Food cake bundt pan for the first time. How do you keep the cake mix from leaking from the bottom. I had just a little to leak out.
Though that happened, my cake came out perfect and lemony delicious. 😋
Thanks for sharing your recipe.
Katrina
Author
Hey Katrina! I know exactly what you’re talking about I bought the same bundt pan and I had the exact problem. There is no way around the batter leaking because that bundt cake pan is for a sponge cake. However, I found this bundt cake pan from Target, here is the link for it: https://www.target.com/p/nordic-ware-angel-food-cake-pan-silver/-/A-52388647#lnk=sametab
It’s an amazing cake pan and you can use it for any type of cake. I’m so happy to hear that your cake turned out delicious! Thank you for taking the time to comment! I hope you have a wonderful evening and stay safe! 😊
Hello, Do you use unsalted or salted butter
Author
Hey Pam! I always use unsalted butter! Let me know if you have anymore questions! 😊
Love this moist pound cake .
Author
Thank you so much for your wonderful feedback! We’re so happy to hear you love this cake! 😊 We hope you have an amazing evening!
Hello, can I use lemon juice in place of lemon extract? If so, how much?
Author
Hi Keisha! Yes, you can surely use lemon juice as a substitute. I would use 1 teaspoon of lemon juice, if you have any more questions please don’t hesitate to ask! Happy Baking! 😊
Hello Juliette and Jennifer I live in Wyoming at an altitude 4,400 what would be your recommendation on the ingredients on how to make this beautiful yummy cake? Thank you for your help and time.
Author
Hi Sonya! I’ve heard when cooking or baking at higher altitudes, you will need to increase the ingredients and the cooking time. I found this helpful chart from Betty Crocker that helps with baking and cooking at an higher altitude. Here is the link for it: https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
Hope this helps, thank you stopping by and Happy Baking! 😊
Ladies,
Hi!
…one place has 1tsp lem-extract for cake, another has 1tblsp; which is it?
…tks!
M.L. Mosley
(850) 499-8920
Author
Hello! I’m so sorry for the confusion, I fixed the typo, it’s 1 teaspoon of lemon extract in the cake. Then, it’s 1 tablespoon of lemon extract in the glaze! I hope this helps, let us know if you have anymore questions! Happy Baking!
I just made this cake. It was AWESOME! It tastes just like the one my grandma used to make. Thanks for the memory.
Author
Hi Audrey! I’m so incredibly happy to hear that you enjoyed this recipe! You’re very welcome! I’m glad this cake was able to remind you of fond memories. This cake is so reminiscent to me as well, my mom used to make it all the time. Thank you for taking the time to comment and share your thoughts! I hope you have an amazing day! 😊