An old-fashioned 7-Up pound cake recipe baked in a Bundt pan and finished with a lemon-lime soda glaze. This Southern-style pound cake is incredibly moist, simple to prepare, and offers a delicate lemon-lime note.
I’ve been eager to share this 7-Up pound cake (soul food style) for a while. It brings back memories of my mother and grandmother—both excellent bakers. One of my favorite childhood moments was standing in the kitchen watching my mom bake and getting to lick the beater!
This cake has a gentle lemon-lime flavor rather than an intense lemon profile. The glaze is just powdered sugar mixed with soda and takes a couple of minutes to make. It’s perfect for potlucks, holidays, or casual gatherings.
7 Up Cake
A 7 Up cake is a classic Southern-style dessert similar to a pound cake. It uses lemon-lime soda in the batter, is typically baked in a Bundt pan, and finished with a light soda-infused glaze that complements the cake’s tender crumb.
What we love about this recipe
- Super moist: Buttermilk and the soda keep the cake tender and moist.
- Balanced sweetness: The sugar, lemon extract, and soda combine for a pleasant sweetness without overwhelming the flavor.
- Easy to make: This cake comes together quickly with a mixer—cream butter and sugar, add eggs and flavor, then alternate dry ingredients with the wet.
Ingredients
Exact measurements are listed in the recipe card below.
- All-purpose flour + cornstarch (or cake flour)
- Kosher salt
- Baking powder and baking soda
- Unsalted butter
- Granulated sugar
- Large eggs
- Lemon extract (or lemon juice + zest)
- 7 Up or another lemon-lime soda
- Buttermilk
Pound Cake Glaze
- Confectioners’ sugar (powdered sugar)
- 7 Up (or lemon-lime soda)
Variations and Modifications
- Flour: Substitute cake flour for the all-purpose flour + cornstarch mix for a softer crumb.
- Soda: Use Sprite, Starry, or another lemon-lime soda if you prefer.
- Lemon: Swap lemon extract for fresh lemon juice and a touch of zest for brighter citrus flavor.
- Buttermilk: Replace some or all of the buttermilk with soda for a different texture and flavor.
- Simple syrup: Brush the baked cake with simple syrup before glazing for extra moisture.
Tools and Equipment Needed
- 10-cup Bundt pan
- Handheld mixer or stand mixer with paddle attachment
- Silicone spatula
- Whisk
How to Make 7-Up Pound Cake
See the recipe card below for full details and exact measurements.
Step 1. Preheat the oven to 350°F (177°C). Generously spray or grease the Bundt pan and set aside.
Step 2. Whisk together the flour and cornstarch (or cake flour), then add salt, baking powder, and baking soda. Set the dry mix aside.
Step 3. Beat the butter with a mixer on high until smooth and creamy.
Step 4. Add the sugar and beat until light and fluffy, about 2 minutes, scraping the bowl as needed.
Step 5. Beat in the eggs on medium speed until incorporated.
Step 6. Stir in the lemon extract.
Step 7. With the mixer on low, add the 7 Up and buttermilk and blend gently.
Step 8. Add the dry ingredients in batches, mixing on low until just combined. Avoid overmixing—the batter should be slightly thick.
Step 9. Pour the batter evenly into the prepared Bundt pan, then tap the pan on the counter to level and release air bubbles.
Step 10. Bake for 40–50 minutes or until a toothpick into the center comes out clean. If the top browns too quickly, loosely cover with foil.
Step 11. Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack or serving plate.
Step 12. Prepare the glaze and drizzle it over the cooled cake before slicing and serving.
Glaze Icing for Pound Cake
Step 1. Whisk confectioners’ sugar with 7 Up until smooth and pourable. Adjust the soda amount to reach the desired consistency.
Step 2. Drizzle the glaze over the cake, let it set for a few minutes, then slice and serve.
Recipe Tips
- Grease the Bundt pan well: Coat every groove with nonstick spray or butter and a light dusting of flour to ensure easy release.
- Cake flour alternative: Mixing cornstarch with all-purpose flour mimics cake flour and yields a tender cake.
- Prevent over-browning: If the top darkens before the center is done, tent the cake loosely with foil.
- Cool slightly before inverting: Let the cake rest about 10 minutes in the pan, then invert and tap the bottom to help release it.
Storage Instructions
Store the pound cake at room temperature, covered, for up to three days. Use plastic wrap or an airtight cake container to keep it from drying out.
Commonly Asked Questions
The soda adds a light lemon-lime flavor and its carbonation can help with lift in the batter, contributing to a tender, airy crumb.
Yes. You can bake this batter in loaf pans or layer cake pans; baking time will vary depending on pan size and depth.
Thoroughly grease and flour the pan, making sure to coat all crevices. Allow the cake to cool in the pan for about 10 minutes before inverting onto a plate or rack.
📖 Recipe
7-Up Pound Cake Recipe (Soul Food)
Krysten Wilkes & Marrekus Wilkes
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Equipment
-
Stand mixer with paddle attachment or hand mixer
-
10-cup Bundt pan
Ingredients
- 2 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons lemon extract
- ½ cup 7 Up
- 1 cup buttermilk room temperature
- 1 cup confectioners’ sugar sifted (for glaze)
- 2 tablespoons 7 Up (for glaze)
Instructions
- Preheat oven to 350°F (177°C). Spray a Bundt pan with nonstick spray or grease with butter/oil and lightly flour. Set aside.
- Whisk flour and cornstarch together, then add salt, baking powder, and baking soda. Set aside.
- Beat butter on high until creamy. Add sugar and beat until light and fluffy, scraping the bowl as needed.
- Beat in eggs and lemon extract on medium speed until combined.
- With mixer on low, add 7 Up and buttermilk and blend gently.
- Add dry ingredients in batches, mixing until just incorporated. Do not overmix.
- Pour batter into the Bundt pan, tap to remove air bubbles, and smooth the top.
- Bake 40–50 minutes or until a toothpick comes out clean. Tent with foil if browning too quickly.
- Cool in the pan 10 minutes, then invert onto a plate or rack to finish cooling.
- When cool, whisk confectioners’ sugar with 7 Up to make the glaze, drizzle over the cake, slice, and serve.
Nutrition
Carbohydrates: 66 g
Protein: 6 g
Fat: 18 g