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Dorothy Thomas

7 up Pound Cake Recipe

A moist, buttery, and slightly tangy pound cake made with 7 Up soda for a light, fluffy texture. This classic Southern dessert is simple yet irresistibly delicious!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 12
Course: Dessert
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • (340g) 1 ½ cups Unsalted butter, softened
  • (600g) 3 cups Granulated sugar
  • large 5 Eggs
  • (360g) 3 cups All-purpose flour
  • ½ tsp Salt
  • (30ml) 2 tbsp Lemon juice (or zest)
  • (180ml) ¾ cup 7 Up soda (room temperature)
  • (5ml) 1 tsp Vanilla extract

Equipment

  • 10-inch Bundt pan or loaf pan
  • Electric mixer (hand/stand)
  • Mixing bowls
  • Measuring cups/spoons
  • Wire rack (for cooling)

Method
 

  1. Prep: Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
  2. Cream Butter & Sugar: Beat butter and sugar until light/fluffy (~5 mins).
  3. Add Eggs: One at a time, mixing well after each.
  4. Dry Ingredients: Sift flour and salt; gradually add to batter on low speed.
  5. Wet Ingredients: Mix in lemon juice, vanilla, and 7 Up (batter will be thick).
  6. Bake: Pour into pan. Bake 1 hour 15 mins or until a toothpick comes out clean.
  7. Cool: Let cool in pan for 15 mins, then transfer to a wire rack.

Notes

  • Room Temp Ingredients: Ensure butter, eggs, and 7 Up are at room temp for even mixing.
  • Variations: Substitute Sprite or add a lemon glaze.
  • Storage: Keeps for 3 days at room temp or freeze for up to 3 months.