7Up Pound Cake

by Jamie on July 12, 2012

Post image for 7Up Pound Cake

Years ago I was given a recipe for 7Up Pound Cake from a woman that I used to work with. It was sweet, lemony, and had an incredible crunchy bottom to it. Sometimes she’d serve it plain, other times, she finish it off with a zesty, 7up lemon glaze. Seriously, it was to die for.

Connie was a from scratch cook, so rarely did she have exact measurements for her creations. She’d give basic details then throw in words like, a handful of this, a pinch of that. Needless to say, I was never able to recreate her incredible food based upon her vague directions. But one day, she called me down to her office and had an actual recipe for her 7Up Pound Cake written in her pristine, cursive handwriting on a yellow sticky note.

After receiving the recipe, I made it countless times – always playing with the toppings and trying to perfect the 7Up glaze – which I never did. For whatever reason, it never tasted as good as Connie’s. At some point, I forgot about this cake and even lost the recipe.

Yesterday, I wanted to make a pound cake and immediately Connie’s 7Up version popped into my head. I became a little obsessed with finding the recipe and after a valiant effort of digging through countless cookbooks and recipe binders, I came up empty handed.

I turned to the internet and happened upon a recipe that I thought was pretty darn close, so I went with it – adding a couple of tweaks along the way. It turned out fantastic and even had that perfect crunchy bottom that was always my favorite part of her recipe. It was still missing a little something, but I’m starting to think that Connie may have a little secret ingredient that she decided to keep to herself.

Serve this 7Up Pound Cake with a simple dusting of confectioners’ sugar or you can get a little fancy and top it with whipped cream and ripe summer berries. Regardless, this is a pound cake you’ll want to make again and again. Especially during the summer, when you can throw it on the grill and impress your friends with the extra depth of flavor grilling a pound cake can produce. Don’t believe me? Try it, just once. You’ll want to grill your pound cake from now on!


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7Up Pound Cake

July 12th, 2012

Yield: 12 servings

Prep Time: 25 minutes

Cook Time:

Ingredients:

1 1/2 cups butter, room temperature
3 cups granulated sugar
zest of one lemon
5 large eggs
2 teaspoons pure vanilla extract
2 teaspoons lemon extract
3 cups Gold Medal all-purpose flour
8 ounces (1 cup) 7Up, Sprite, or Sierra Mist

Directions:

1. Preheat the oven to 350° F. Spray a 10-cup capacity bundt-style pan with non-stick cooking spray such as Pam for baking. This has flour in it and I find that it helps with a clean release after the cake has baked.

2. In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat on medium high speed for 5 minutes. Add in sugar and lemon zest and continue beating for another 5 minutes. The mixture will be light and fluffy.

3. Add in eggs one at a time, incorporating each egg before adding in the next, scraping down the sides of the bowl as needed. Add in the extracts and mix until incorporated.

4. Slowly mix in the flour and lemon-lime soda alternatively, starting and ending with flour. Spoon the batter into the prepared pan and smooth out the top.

5. Bake in preheated oven for 75-85 minutes or until a cake tester inserted into the center comes out clean.

6. Remove the cake from the oven and allow it to cool for about 10 minutes on a wire rack. Carefully invert the cake onto another cooling rack and allow it to cool completely.

Serve the cake with a sprinkling of confectioners’ sugar or fancy it up a bit with whipped cream and fresh, summer berries.

Notes:

- 7Up Pound Cake is best served the day it is prepared, but it will keep at room temperature in an airtight container for up to one day.

My Baking Addiction adapted from allrecipes.

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{ 57 comments… read them below or add one }

avatar Cassie July 12, 2012 at 5:36 pm

This is such a fun recipe. Love the bright photos. I don’t think I have had a 7up pound cake but I love pound cake so I am sure this is a winner!

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avatar Rebecca July 12, 2012 at 5:42 pm

This is a go to dessert in my family. True 7Up cake cannot be made with sprite.

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avatar Shaina July 12, 2012 at 6:10 pm

Lovely! I love the idea of a lemony pound cake, and berries and pound cake are a classic combination.

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avatar marla July 12, 2012 at 6:21 pm

Sooooo creative!!! Would love to try this pound cake :)

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avatar Jill July 12, 2012 at 7:08 pm

Looks delicious!!

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avatar Katrina @ Warm Vanilla Sugar July 12, 2012 at 8:55 pm

So fun! Love how easy this is!

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avatar Chung-Ah | Damn Delicious July 12, 2012 at 9:06 pm

Ooooh I’m so intrigued by the 7Up in here. Need to try this ASAP!

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avatar Jess @ Bakericious July 12, 2012 at 9:50 pm

grill the 7-up pound cake? wow I shall try it during my next bbq, sound good!

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avatar luv what you do July 12, 2012 at 10:00 pm

I’m a huge fan of pound cake and I am loving this recipe! It looks moist and delish!

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avatar YayaOrchid July 12, 2012 at 11:05 pm

Just to be sure, could you tell me how many sticks of butter the recipe calls for? I absolutely want to try this recipe. It sounds delicios! TIA

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avatar Jeananne July 13, 2012 at 11:22 am

1 1/2 cups of butter = 3 sticks. Each stick is 1/2 cup. :)

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avatar lynn @ the actor's diet July 12, 2012 at 11:52 pm

one of the best cupcakes i had when i was at the LA cupcake challenge (i ate 35 of them) was the 7up one – i did some research and i made a cake made out of orange soda that was pretty darn great too:

http://theactorsdiet.com/2012/03/03/orange-you-glad-i-baked/

used box mix though…i need a baking guru like you!

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avatar katie July 13, 2012 at 1:58 am

Never heard of putting 7UP in a cake before. Must give it a lovely light texture with all those bubbles.

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avatar ThisBakerGirlBlogs July 13, 2012 at 4:03 am

I’ve never even heard of this!! Looks great though! :)

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avatar Lynna H. July 13, 2012 at 4:57 am

I keep hearing about 7 cup cakes/etc and I really want to try baking one! Ahah, I bet Connie did have a secret ingredient!

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avatar Ste July 13, 2012 at 6:11 am

Never had a 7up pound cake before… it looks yummy!

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avatar Sommer@ASpicyPerspective July 13, 2012 at 10:35 am

What a cool way to use soda-pop! I have a roo tbeer cake recipe, now I’ll have to try this. :)

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avatar Noelle July 13, 2012 at 11:13 am

How would one grill a pound cake? Cut slices and go for the gusto?

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avatar Jan Messali July 13, 2012 at 11:15 am

Just this week I was searching for a pound cake recipe to make for my friend’s birthday. While doing so, I came across your Lime, Sour Cream, Coconut Bundt cake recipe and that sounded so wonderful I decided to give it a try. I made it last night and it smells heavenly. I can’t wait until we celebrate my friend’s birthday this afternoon so I can dig into into. I can tell it’s going to be a hit. Thanks!

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avatar Karen July 13, 2012 at 11:21 am

Thanks for the recipe…copied it and hope to make it soon.

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avatar Rachel @ Baked by Rachel July 13, 2012 at 12:32 pm

Those memories and recipes are the best kinds! You know you love it and have to make it no matter how many attempts it takes. Looks and sounds fabulous.

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avatar Allison July 13, 2012 at 12:52 pm

Add berries to anything right now and I’m in! These photos look incredible – must try!

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avatar Megan July 13, 2012 at 2:59 pm

I’m wondering if the “something” that’s missing is salt? I always put a bit of sea salt in my baked goods whether a recipe says to or not! I’ve never heard of 7up cake, it sounds delish! Thanks for sharing.

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avatar Sylvie @ Gourmande in the Kitchen July 13, 2012 at 3:09 pm

I’ve always been curious about 7up pound cake but never tried it, looks amazing!

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avatar Girl in purple dress (@Girlnpurpledres) July 13, 2012 at 3:39 pm

Have never come across a 7UP pound cake before but I like the serving suggestion with berries. Love the photos! Really fantastic.

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avatar Ashley @ Wishes and Dishes July 13, 2012 at 4:26 pm

I love the additon of 7up!!

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avatar Robyn Stone | Add a Pinch July 13, 2012 at 5:57 pm

Oh this sounds delicious, Jamie!

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avatar Tracy July 13, 2012 at 9:36 pm

Gorgeous pound cake! And I love the idea of grilling it, too…that sounds fabulous!

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avatar Asmaa July 14, 2012 at 7:17 am

This would work well in cupcake form too i guess, i think i would add lime zest too as 7up contains lime right?

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avatar The BearFoot Baker July 14, 2012 at 7:20 am

This looks so good! Your photos are awesome!!!

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avatar Lisa {Sweet 2 Eat Baking} July 14, 2012 at 7:11 pm

Wow, this looks so amazing. Can it be baked in a loaf tin (I don’t have a bunt cake tin, yet) Can’t wait to try this. Looks perfect for summer.

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avatar New Orleans Honey July 15, 2012 at 1:47 am

DOWN HERE IN NEW ORLEANS, WE’VE BEEN MAKING 7UP CAKES SINCE B4 I WAS BORN(AND I AM OLD NOW). ACTUALLY EVER SINCE I CAN REMEMBER THERE HAS ALWAYS BEEN A “SWEETS AND CANDY LADY” AND A “CANDY MAN”. THE CANDY MAN SELLS WHAT OUR BLACK PEOPLE CALL”PECAN CANDY”(PRALINES) THE SWEETS LADY SELLS PECAN CANDY TOO BUT ALSO BROWNIES, 7UP CAKE,PECAN PIES, SWEET POTATO PIES. THEY WALK AROUND THE FERRY LANDINGS AND BUSINESSES TOO FAR FROM FAST FOOD RESTAURANTS FOR LUNCH.THEY ARE REALLY NICE PEOPLE THAT NEED SOME EXTRA $$$.THEY CUT THE CAKES AN PECAN CANDY INTO NICE SIZE SQUARES AND WRAP THEM IN PLASTIC WRAP. THEY CARRY THEM IN CARDBOARD BOXES OR SOMETIMES IN A BASKET.PEOPLE WAIT FOR THEM TO PASS BY TO SEE WHAT THEY GONNA BUY AND BRING HOME TO THEIR KIDS. THE CANDY MAN AND SWEETS LADY ONLY COME BY 2 TIMES A WEEK, BUT WE ALWAYS LOOK FORWARD TO SEE THEM.IT’S A N.O. TRADITION WE HOPE NEVER STOPS. YA’LL CAN SEE THEM IN THE “FRENCH QUARTER” TOO. REALLY NICE PEOPLE AND THEIR ITEMS ARE WONDERFUL. HOPE YA’LL ENJOY THE 7UP CAKE…I KNOW I DO…HONEY

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avatar Carla @ Carlas Confections July 15, 2012 at 3:48 am

Mmmmmmmm, I want this now!!!!! It looks amazing! :D

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avatar Lynn July 15, 2012 at 6:19 am

This does sound yummy. Always try a new cake on my husbands birthday in August. Guess this is what I’ll try next. What’s the secret for grilling>>> Never would have thought to put a cake on the grill. Thanks for sharing.

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avatar SimplyBakes July 15, 2012 at 12:16 pm

The beautifully browned crust looks amazing! The best parts of pound cakes is always the crust:)
-SimplyBakes

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avatar Shannon July 15, 2012 at 4:24 pm

Have you ever seen this comedy sketch? Hysterical! Totally popped in my head when I read 7-Up Pound Cake on your blog. :-) Enjoy!

Jeanne Robertson – Never Send A Man To The Grocery Store
http://www.youtube.com/watch?v=-YFRUSTiFUs

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avatar Ann P. July 16, 2012 at 4:31 pm

I think my mom would love this! That crunchy bottom sounds like the most wonderful texture!

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avatar martha July 18, 2012 at 4:10 pm

salt is not the missing item; it’s what is added. I have made this cake a million times and I never use vanilla extract…only lemon. this and the 1234 cake are my go to cakes because they don’t require a lot reading and can easily be committed to memory

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avatar Jamie July 18, 2012 at 5:19 pm

Thanks for your input, Martha. I’ll definitely give your suggestion a try! Thanks for stopping by.
-Jamie

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avatar Julie July 20, 2012 at 3:07 pm

Your friend probably used the zest of a lemon in her cake instead of the lemon extract.

For the glaze, try 1/2 cup of Seven Up and 1 cup of sugar. After bringing it o a boil, continue stirring for about a minute or until all the sugar has dissolved. Poke holes in the warm Seven Up cake with a toothpick or wooden skewer and spoon the mixture over the top of the cake.

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avatar Jane July 25, 2012 at 10:44 am

My Grandmother used to make this cake and she didn’t have a writen version so thank you for posting!

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Amber | Bluebonnets & Brownies August 1, 2012 at 11:34 am

Is it just me, or is this baby screaming out for the grill? I want to throw a couple thick slabs on there and then cover it in strawberries… for breakfast. :)

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avatar WINONA September 19, 2012 at 5:16 pm

I WOULD LIKE TO KNOW IF I CAN USE CAKE FLOUR INSTEAD OF ALL PROPOSE FLOUR.

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avatar Jamie September 19, 2012 at 5:29 pm

Winina-
I have not tried this recipe with cake flour, so I cannot attest to the outcome. If you give it a shot, I’d love to hear about it.
-Jamie

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avatar verdell martin November 6, 2012 at 5:00 pm

How do I print this recipe?

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avatar Jamie November 7, 2012 at 8:59 am

Verdell-
Within the recipe box, you will see “Print Recipe” under the thumbnail image – just click that button and you’ll be good to go.
Thanks for stopping by!
-Jamie

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avatar Michelle December 2, 2012 at 12:06 am

I was wondering if you had the recipe for the glaze that goes with the 7up cake? I absolutely love this cake. It is so moist and the lemon flavor is awesome!!

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avatar MBA December 19, 2012 at 9:57 pm

Michelle-
Unfortunately if there is not one with the recipe, I have do not have one. I’m so glad you enjoyed the cake; however!
-Jamie

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avatar Delany December 16, 2012 at 7:39 pm

Sounds Fun & very Creative!! But hey can i still make it with Sprit??thats all i have right now…..

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avatar MBA December 16, 2012 at 8:13 pm

Delany-
I have never tried the recipe with Sprite, but I am guessing this should be just as delicious. Good luck and have a great day!
-Jamie

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avatar Williarena Williamson December 23, 2012 at 8:41 pm

I going to try this recipe for this X-Mas hopefully it come out right. To be continued….

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avatar Lola January 13, 2013 at 12:24 am

I searched for this recipe for a while after having it once. This one is dead on! Only thing I did different was after inverting the cake, I squeeze a fresh lemon on the warm cake. It absorbed it and gave it a little humm, punch. Delish! Thank u

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avatar RICHARD January 15, 2013 at 10:37 pm

i just finished making this cake. It has been years since I’ve used my mother’s “from scratch recipe, but this one worked just fine. For starters everything worked out fine and was extremely easy to follow! Now the biggest surprise was the finished product, “SUPERB AND BEAUTIFUL” as well as delicious. Thanks you so very much for posting this recipe.
much love Richard from Converse, Tx.

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avatar Angela February 19, 2013 at 12:52 am

just a quick question, do you use salted or unsalted butter? Having a church gathering an would love to try this cake.

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avatar MBA April 11, 2013 at 4:44 pm

Angela-
The recipe calls for unsalted butter. Thanks for stopping by and have a great day!
-Jamie

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avatar Camilla April 23, 2013 at 5:00 pm

I am so going to try this! I was thinking I would make it with the Strawberry-Kiwi Sierra Mist! I might have to make it tonight when the kids have been put to bed!!

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avatar Natalie May 4, 2013 at 2:21 pm

This cake is a family tradition for me. The recipe was passed down from my cousin…and her mother, and now I make it every Christmas. It is amazing. I sometimes cut back a little on the sugar, and I use Swans Down Flour, everything else is exactly what you said….wonderful!

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