Recipe For a 7 Up Pound Cake
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A classic mile-high 7 Up pound cake with a moist crumb, bright citrus flavor, and buttery richness. Made completely from scratch with a smooth homemade lemon glaze.
- Prep time
- 45 minutes
- Cook time
- 1 hour 10 minutes
- Total time
- 1 hour 55 minutes
- Yield
- 12 servings
Ingredients
Pound Cake: 3 cups Swan cake flour 3 sticks unsalted butter, softened 3 cups sugar 5 large eggs, room temperature 1 teaspoon lemon extract 1 teaspoon vanilla extract 1 lemon for zest (optional) 3/4 cup 7Up, room temperature Glaze: 2 cups powdered sugar 4 tablespoons whole milk 1 tablespoon lemon flavorInstructions
- Cream Butter and Sugar: Beat softened butter and sugar for 5–6 minutes until pale and fluffy.
- Add Eggs: Add room-temperature eggs one at a time, mixing well between each.
- Add Flavor: Mix in lemon extract, vanilla extract, and optional fresh lemon zest.
- Alternate Flour and 7Up: Add flour in portions, alternating with the 7Up, mixing just until combined.
- Prepare Pan: Grease and flour a bundt or angel food cake pan generously.
- Bake: Bake at 325°F for about 1 hour and 10 minutes or until a toothpick comes out clean.
- Cool Cake: Let rest in the pan briefly before releasing onto a cooling rack.
- Make Glaze: Whisk powdered sugar, milk, and lemon flavor until smooth.
- Finish: Drizzle the glaze over the cooled cake.
Notes
Room-temperature ingredients ensure proper creaming and structure. Avoid overmixing once flour is added. Bake low and slow for the signature tall pound cake height. Add extra zest for a brighter citrus touch.Nutrition
- Calories
- 480
- Fat
- 20g
- Saturated fat
- 12g
- Sugar
- 55g
- Sodium
- 180mg
- Protein
- 6g
- Carbohydrates
- 70g
- Fiber
- 1g