Soda in a cake? Um, yes! All those little bubbles make fluffy little air pockets in this delightful 7 Up Pound Cake recipe!
What You’ll Need
The ingredients for this 7Up Pound Cake recipe are pretty straightforward and simple. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- 7 Up Soda– You can really use any lemon lime soda as long as it is carbonated. In fact, if you want to switch up the flavors, use a different flavor of soda altogether or even plain. Just need bubbles!
- Unsalted butter
- Sugar
- Eggs
- Lemon juice
- Lime juice
- Flour
- Baking soda
- Salt
I like to serve mine with whipped cream and ice cream.
Tips for Perfect Pound Cake
I’m not assuming you don’t know how to bake, but just skim these over as a refresher. This is a condensed version, check out my whole list for more details.
- Measure ingredients properly
- Use high quality sugar
- Use grade AA butter
- Room temperature ingredients
- Avoid overmixing
- Use the size bundt pan stated in the recipe
- Grease pans with vegetable shortening
- Check oven temperature
- Tip it out of the mold while warm (but not hot)
- Allow to cool fully before adding icing
5S Philosophy 👩🏻
- Salt – Because I use unsalted butter, I like to add a pinch of salt to help bring out the other flavors of this 7 up pound cake. If you end up using salted butter, omit the extra salt.
- Swaps – You can totally use different sodas to change up the flavor. Try blackberry soda, grapefruit soda, orange soda or even cherry soda.
- Sauces – You can top this pound cake with any number of dessert sauces. Blueberry sauce or strawberry sauce would be my top two choices.
- Senses – This 7UP pound cake is golden and crisp on the outside, with a soft, buttery crumb that melts on your tongue. The citrusy scent of lemon-lime fills the air, and each bite bursts with sweet, zesty brightness.
Cherry 7-Up Cake
Equipment
Ingredients
Pound Cake:
- 1 1/2 cups unsalted butter , softened
- 3 cups sugar
- 5 eggs , room temperature
- 3 cups flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 3/4 cup 7 Up soda
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
Glaze:
- 3 cups powdered sugar
- 2 tablespoons lemon or lime juice
- 1/4 cup 7 Up soda
- 1/2 cup Maraschino cherries , haved
Instructions
- Preheat the oven to 325°F. Grease and flour a large 10-inch bundt pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with electric mixer, beat the softened 1 1/2 cups unsalted butter for 3-4 minutes or until light and fluffy.
- Add the 3 cups sugar and cream together until light and fluffy. Add the 5 eggs, one at a time, until incorporated.
- Sift or whisk together the 3 cups flour, 1/2 teaspoon fine sea salt and 1/2 teaspoon baking soda.
- Mix the 3/4 cup 7 Up soda with the 1 tablespoon lemon juice and 1 tablespoon lime juice.
- Alternating, add the 7-Up mixture and then flour mixture until all is just combined.
- Transfer to the prepared bundt pan.
- Bake, uncovered, for 1 hour 10 minutes. Use the toothpick test to determine if the cake is done. Baking times can vary based on the actual size and decoration of the pan you use.
- Remove and allow to cool for 10-15 minutes. Invert onto a wire rack and remove from pan to cool fully. Do this while the cake is still warm. If you wait until it is fully cooled, you have a higher risk of the cake not coming out smoothly. Trust me, I’ve done this before…
- After the cake is fully cooled, whisk together the 3 cups powdered sugar with 2 tablespoons lemon or lime juice and 1/4 cup 7 Up soda. Drizzle over the cake while still on wire rack so the glaze can drip off (place on a piece of parchment or baking sheet to catch the extra).
- While still tacky, add the chopped 1/2 cup Maraschino cherries.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition
Storage and Freezing
Store any leftover 7 up pound cake in an airtight container at room temperature. You can also wrap in plastic wrap to make sure you keep a moist cake.
Yes you can! Here are the instructions for freezing the whole cake versus just slices.
Whole Cake: To freeze the entire 7 up pound cake, first allow it to cool completely. Wrap it tightly in multiple layers of plastic wrap or aluminum foil to prevent freezer burn and moisture loss. Place the wrapped cake in a resealable freezer bag for extra protection. Label the bag with the date. Frozen pound cake can be stored for up to three months.
Slices or Portions: Alternatively, you can slice the pound cake into individual portions before freezing. Place parchment paper between slices to prevent sticking. Wrap each portion in plastic wrap or aluminum foil and store them in an airtight container or freezer-safe bag. This allows you to thaw and enjoy single servings as needed without thawing the entire cake.
More Pound Cake Recipes
There is nothing quite like a warm slice of buttery pound cake! Here are some of my favorites.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream & Chilled Desserts:
- Berry Cookie Ice Cream Sandwiches from Our Sutton Place
- Easy Funfetti Cake Batter Cookie Bars from Hezzi-D’s Books and Cooks
- 7 Up Pound Cake from Savory Experiments
- Brownie Cake from Back To My Southern Roots
- Chocolate Cherry Cake Roll from Sweet Beginnings
- Pina Colada Cake from It’s Shanaka
- Easy Summer Beach Themed Cupcakes from Blogghetti
- Strawberry Shortcake Fudge from Sweet ReciPEAs
- No-Bake Strawberry Cheesecake Pie from The Spiffy Cookie
- Mixed Berry Mini Cobblers from Karen’s Kitchen Stories
- Tart Cherry Galette from Cheese Curd In Paradise
- Ice Cream Cone Cupcakes from Big Bear’s Wife
- Blueberry Hand Pies from A Kitchen Hoor’s Adventures
I am loving the use of 7 up in this pound cake. It gives it a light and refreshing flavor that’s perfect for springtime.
What an awesome recipe! I would never have thought to put soda in cake before but the 7 Up in this recipe worked amazingly. Thank you!
What a fun retro cake!
I made cake for a friend’s birthday, and they loved it! Thanks for sharing!
This is one of the best cakes I’ve ever made. I love the mild flavor, and I don’t think I’ve ever made a cake with such a light texture before.
This looks so light and fluffy it practically floats on the plate! Perfect party cake!
I just LOVED the flavor of this cake. You can’t really put your finger on the flavor… 7-Up! The texture is perfect and NOT DRY! We’ll definitely make this again. A nice classic birthday cake in my opinion.