The top-rated 7 Up Pound Cake recipe of all time! You’ll love how easy it is to make pound cake with the perfect texture, flavor and color. Once you take a bite, you’ll agree – this 7-Up cake is genuinely the best!
Whether you’re looking to make the perfect chocolate cake recipe or trying to bake a batch of funfetti cupcakes, you’ll love our tips and tricks with all our recipes!
The Perfect Pound Cake
This is not just any ol’ pound cake. This recipe is pure pound cake perfection.
- Easy: You only need 6 ingredients, one bowl and a bundt pan.
- Moist and flavorful. The lemon-lime soda gives it the perfect texture.
- So many serving options. Enjoy the plain pound cake on its own or dress it up with your favorite toppings.
- Bundt pound cake. Everyone loves the classic round shape!
Ever find yourself on the hunt for the “PERFECT” recipe. I mean, if you go on Pinterest, I’m sure you’ll see lots of titles for “best ever” and “perfect” for whatever recipe it is you’re looking for.
I can’t help it, I’m guilty of it too!
I’ve titled a few things as the Best Strawberry Mojitos, Best French Onion Soup, and Best M&M Cookies.
Oh, and let’s not forget the Perfect Vanilla Cheesecake, Perfect Rice Krispie Treats, and Perfect Chocolate Chip Cookies.
I try to not use the term lightly, although I stand by every single one of those recipes.
Today’s pound cake recipe is THE BEST POUND CAKE ever.
Ingredient Notes
- Butter – This is an absolute MUST for pound cake. I always bake with unsalted butter because I prefer to control the amount of kosher salt in my recipes.
- Cake Flour – Yes, it’s necessary. I know you will ask me this question, and my answer about cakes is always to use cake flour. Read more about how to measure flour, and substitution ideas.
- Eggs – I use 5 large eggs in this pound cake. It binds the dry and wet ingredients together so you get that dense, yet tender, old-fashioned pound cake texture. Add eggs one at a time.
- Lemon lime soda- You can use 7 Up in pound cake recipes instead of baking soda. This will help create air pockets in the batter. It will also add a subtle lemon flavor to the cake.
- Sugar – Use straightforward granulated sugar to sweeten your pound cake.
Feel free to toss in a teaspoon of pure vanilla extract to the cake batter for a richer vanilla flavor.
How to Make 7 Up Pound Cake
Tips and Tricks
- The Cake Pan.
First, make sure you use a large bundt cake, or tube pan. This is a TALL 7up pound cake, and it rises significantly, so make sure you’re not using a pan that is too small. A 16-cup bundt pan is perfect.
2. The Butter.
- Let it soften on your counter. (We have some great tips on how to soften butter quickly).
- When you beat butter, mix it for a few minutes. Then, add sugar and salt. Mix for an additional 5-7 minutes using an electric mixer with a whisk attachment.
- Scrape down the sides of the bowl occasionally, and beat that butter until it’s soft, smooth, and extremely pale in color!
3. Cake Flour.
- I will say it one more time: you should ALWAYS use cake flour for this pound cake recipe.
- Cake flour creates the perfect texture and crumb.
4. Avoid over mixing the cake batter.
- Once you’ve added in your flour do NOT over beat.
- I stir the flour in just enough, then gently mix with a spatula without using the electric mixer.
5. Bake Lower and Longer.
- Bake at a lower temperature for longer. You’ve got to trust this, but it works and it’s amazing.
- Insert a toothpick in the center of the cake to determine doneness by checking for only crumbs and no batter.
- I made a similar version several years ago, using CHERRY 7up and a cherry glaze. So good.
- You can also enjoy a Pina Colada Pound cake, as you dream of being on a tropical location!
Recipe FAQs
Two loaf pans will work, or a tube pan.
For cake flour, substitute 1 3/4 cup of all purpose flour and 1/4 cup cornstarch for 2 cups of cake flour.
Make a simple syrup using equal parts sugar and water (1/2 cup each). Boil until sugar is dissolved. You can add fresh lemon zest for more flavor.
Be sure to beat butter and sugar at medium speed. Do NOT over beat the flour, add slowly, and gently until combined.
For a fluffy 7Up cake, use fresh baking powder and follow the instructions for adding the eggs.
How to Serve Pound Cake
Once you know how to make 7 up pound cake, you can have fun serving it with all different toppings and additions.
Sometimes simpler is better when it comes to cake. This pound cake is no exception.
I love to dress up pound cake by serving it with some whipped cream (or homemade cool whip) and berries.
A can of strawberry pie filling spooned on top of each slice of pound cake is delicious. Our homemade strawberry syrup would be perfect too!
Here are a few other serving suggestions we love for pound cake:
- Trifles. Slice the cake into cubes and layer it with custard, pudding, whipped cream and your choice of sliced fruit.
- Pound cake sandwiches. Slice pieces of pound cake in half and spread toppings like Nutella or Biscoff (cookie butter) and the middle!
- Ice cream. A scoop of vanilla ice cream is a welcome addition to any slice of cake. Pound cake is no exception.
- Icing. Drizzle some of our easy icing onto the top of the cake. Change up the flavor by adding almond or lemon extract!
Let the cake be your canvas. You’ll never run out of new ways to top and serve this old-fashioned 7 up pound cake!
Storage
Store 7up cake in an airtight container, or covered securely, at room temperature for up to 5 days.
Freeze 7 Up pound cake by wrapping the entire cake in plastic wrap, then wrap in foil. Store in freezer for up to 3 months. Thaw on counter overnight.
My favorite option is to freeze individual slices of 7 up cake. Wrap each slice in plastic wrap then slide into a ziploc freeze bag. Freeze for up to 3 months. Remove a slice as needed for dessert.
More Cake Recipes
- Peanut Butter Cake
- Apple Pound Cake
- Hummingbird Cake
- Coca Cola Cake
- Tres Leches Cake
- Mississippi Mud Cake
- Chocolate Pound Cake
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7 Up Pound Cake Recipe
Ingredients
FOR THE CAKE:
- 1 ½ cups unsalted butter softened
- 3 cups granulated sugar
- 1 teaspoon kosher salt
- 5 large eggs
- 3 cups cake flour
- ½ cup lemon lime 7 Up
Instructions
- Preheat oven to 315 F. (yes, it's a lower temperature than normal). Prepare a 16 cup bundt pan with homemade cake release, or with nonstick baking spray, set aside.
- In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, beat the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 5-7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Slowly add in flour, being careful not to over beat (turn the mixer down to low at this time). Pour in 7 Up and mix just until combined.
- Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on wire rack. Cool completely on a wire rack. ENJOY!
Notes
- Do I have to use a bundt pan? Two loaf pans will work, or a tube pan.
- Use my homemade cake release for best results on a non-stick pan option.
- What can I substitute for cake flour? For cake flour, substitute 1 3/4 cup of all purpose flour and 1/4 cup cornstarch for 2 cups of cake flour.
- How do I fix dry pound cake? Make a simple syrup using equal parts sugar and water (1/2 cup each). Boil until sugar is dissolved. You can add fresh lemon zest for more flavor.
- Why is my pound cake heavy? Be sure to beat butter and sugar at medium speed. Do NOT over beat the flour, add slowly, and gently until combined.
- Serve with strawberry pie filling and cool whip, as pictured.
What kinda of cream do you use
I would like to make this cake but I want to make it in up a bread pan and I have salted butter and I need to know can I use the salty butter and for this recipe do I need to bread pans instead of one
In the 7 up pound cake list of ingredients you didn’t mention cream but did in instructions. So what is the correct ingredients for this cake?
The instructions call you to “cream together” not add cream 🙂
Such a classic recipe! I haven’t made this in ages! Can’t wait to try it again!!
This is a classic. Love the flavor the 7 Up adds!