7UP Pound Cake Recipe

4.5 25 24
7UP Pound Cake Recipe
7UP Pound Cake Recipe photo by Taste of Home
Publisher Photo

7UP Pound Cake Recipe

Read Reviews
4.5 25 24
Publisher Photo
My grandmother gave me my first cake recipe—a pound cake using 7UP—and her grandmother gave it to her. On top of being delicious, it represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 65 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 65 min. + cooling

Ingredients

  • 1-1/2 cups butter, softened
  • 3 cups sugar
  • 5 large eggs
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 cup 7UP soda
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon lemon or lime juice
  • 1 to 2 tablespoons 7UP soda
  • 1/2 teaspoon grated lemon or lime peel, optional

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition.
Transfer batter to prepared pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.
For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in lemon peel. Drizzle over cake. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as 7UP Pound Cake in Taste of Home February/March 2015, p54

Nutritional Facts

1 slice: 457 calories, 19g fat (11g saturated fat), 104mg cholesterol, 177mg sodium, 69g carbohydrate (50g sugars, 1g fiber), 5g protein.

  • 1-1/2 cups butter, softened
  • 3 cups sugar
  • 5 large eggs
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 cup 7UP soda
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon lemon or lime juice
  • 1 to 2 tablespoons 7UP soda
  • 1/2 teaspoon grated lemon or lime peel, optional
  1. Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition.
  3. Transfer batter to prepared pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.
  4. For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in lemon peel. Drizzle over cake. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as 7UP Pound Cake in Taste of Home February/March 2015, p54

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Reviews for7UP Pound Cake

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MY REVIEW
pusspuss01 User ID: 8525717 269994
Reviewed Jul. 26, 2017

"Excellent recipe! I did use 2T of soda for the glaze and it only took 55 minutes for mine to get done baking. A definite keeper."

MY REVIEW
robryan User ID: 1357405 260425
Reviewed Jan. 28, 2017

"I was looking forward to trying this recipe and unfortunately, was disappointed. I realize this is a pound cake, but even so, it seemed very dense to me. It was also dry. I liked the glaze recipe, good lemon flavor."

MY REVIEW
asnunez User ID: 2408742 260384
Reviewed Jan. 27, 2017

"Oh My Gosh! This recipe sure brings back memories! This is THE PERFECT recipe for company too. Something that my Gran used to do is make a syrup made from 1/3 cup 7-Up, 2Tblsp butter, 2/3 cup sugar and a generous pinch of salt. Boil 'til thickened slightly. When the cake comes out of the oven, use a chop stick and make several deep holes in the hot cake. Drizzle with the syrup and leave in the pan 'til the cake is almost cooled. Turn out onto a plate and add the glaze."

MY REVIEW
Mary User ID: 1092623 260346
Reviewed Jan. 26, 2017

"DWJ63. Your problem might be with your oven. It has been years since I made this cake but what you are stating makes me think your oven temp is off and you possibly did not have cake placed in middle of oven."

MY REVIEW
Elenor User ID: 9054713 260345
Reviewed Jan. 26, 2017

"I tried this recipe today and it turned out AMAZING!! I followed the directions as provided for the cake and the icing. Thank you for sharing."

MY REVIEW
Kathy User ID: 8975078 260334
Reviewed Jan. 26, 2017

"Delicious moist heavenly. Thanks for sharing"

MY REVIEW
lvarner User ID: 35803 249018
Reviewed Jun. 3, 2016

"I really like this cake. It's a great cake that I've enjoyed for many years, and everyone else seems to love it too. It's wonderful served on its own or with fresh berries."

MY REVIEW
pajamaangel User ID: 1603339 248762
Reviewed May. 29, 2016

"I had to make the necessary adjustments in order to make this gluten free and it still came out delicious! It wasn't too heavy at all and the taste of the citrus ( I had to use lime juice instead of lemon) was refreshing."

MY REVIEW
mrs._white User ID: 7182927 248591
Reviewed May. 24, 2016

"A nice pound cake recipe! Wish it had more lemon flavor, however!"

MY REVIEW
cavaliers2 User ID: 8029896 246048
Reviewed Mar. 26, 2016

"Great cake! Followed recipe exactly. It's important to follow first step and cream sugar and eggs. The cake itself is almost creamy !! Baked 65 minutes in bundt pan . My family will love this tomorrow when they visit. Thank you"

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