7 Up cake is a true Southern classic – sweet, moist and flavorful! Nobody can resist this lovely citrus pound cake with 7Up glaze.
I am a complete sucker for 7 Up cake! Why? I’m not really sure! But I will confess I’ve been known to buy my share of 7 Up cakes at the store bakery. Last year, after bringing home yet another store bought cake, I decided I really needed to try making one myself!
First I tried the kind you make with a cake mix – um NO! There were several batches that went right into the trash. Guys if I throw out a cake you know it is BAD!
After the trash fiasco I settled on making the cake from scratch. Some things just don’t start off well with a mix!
In the end I settled on this classic southern pound cake version of 7 Up cake. It has a great lemon flavor, uses plenty of soda, and is reliably easy to bake. Don’t skip slathering this puppy in sweet 7 Up glaze to finish it off!
Have a great week guys. Thanks for stopping by to cook with me!
Tools In This Post: I’m using this 12 cup bundt pan. If you enjoy bundt type cakes it is worth owning one of these. And of course then you can make My Big Fat Greek Wedding jokes!
Love pound cake? Make sure you try my classic Pound Cake. It is irresistible!
- 1 cup salted butter softened
- ½ cup shortening such as Crisco
- 3 cups granulated sugar
- 5 large eggs
- 1 tsp. vanilla extract
- 2 tsp. lemon extract
- Zest of 1 medium lemon
- Zest of 1 medium lime
- 3 cups all-purpose flour
- ½ tsp. salt
- ¼ cup heavy whipping cream
- 1 cup 7-Up soda
- 7- up glaze 1 cup of powdered sugar mixed with 2 tablespoons of 7-Up
- Preheat oven to 325 F.
- Butter and flour a 12 cup (3 quart) bundt pan. Set aside.
- In the bowl of a stand mixer, beat together butter and shorting on high for 30 seconds using the whip attachment.
- With the mixer on high add the sugar in a slow stream. Scrape the sides and then beat on high for about 3 minutes until the mixture is fully creamed together. It will look light and fluffy.
- Turn the mixer to medium-low and add the eggs one at a time, beating after each addition.
- Add the vanilla extract, lemon extract and the zest from both lemon and lime. Beat on low until combined.
- Add the flour and salt. Beat on medium speed for 20 seconds and then add the cream and 7-Up.
- Beat on medium speed until the batter is just mixed and fluffy.
- Pour batter into the bundt pan and bake on the middle shelf of the oven.
- Bake until a cake tester shows damp crumbs but no batter, about 1 hour and 15 to 1 hour and 30 minutes. (I suggest checking the cake for the first time at the 1 hour mark.)
- Let cake sit in pan until pan is warm to the touch.
- Use a spatula to loosen the sides and then invert the cake unto a baking rack to finish cooling.
- Drizzle with 7-up glaze.
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