7UP Pound Cake Recipe photo by Taste of Home
Total Time
Prep: 25 min. Bake: 65 min. + cooling
This classic 7UP cake recipe uses the carbonated beverage to bake a tall pound cake with hints of lemon and lime. We also use the soda in the glaze to really drive home its iconic flavor.

Updated: May 15, 2024

7UP in a cake? Yes, you read that right! Our 7UP cake is a delicious lemon-lime pound cake with a matching lemon-lime glaze poured on top. It is easy to whip up and is almost like a science experiment, so it’s a fun recipe to make with kids, with a tasty reward at the end!

Whether you call it pop or soda, a carbonated beverage in a cake recipe does wonders for the cake’s flavor and texture. It’s why we use a cola to make our chocolate-cinnamon cola cake and a strawberry soda for our fruity strawberry soda cake. Don’t knock it until you try it.

Ingredients for 7UP Cake

Ingredients for 7 Up CakeTMB STUDIO

  • Eggs: Baking with room-temperatures eggs creates a better batter texture. If you forgot to set your eggs out beforehand, quickly bring the eggs to room temp by placing them in a bowl and covering them with warm (not hot!) water for 10 to 15 minutes.
  • Lemons and limes: Lemon (and optional lime) juice and zest are used in both the cake and glaze recipes to really drive home the lemon-lime flavor of 7UP.
  • All-purpose flour: This type of flour is the best flour for pound cake recipes. It gives just enough structure to reach the denseness expected from a pound cake but still maintains a tender crumb.
  • 7UP soda: Avoid swapping in Sprite for the 7UP. Because 7UP has a higher level of carbonation than Sprite, we suggest you always use 7UP in this cake recipe. It will give you the best and most desired results.


Step 1: Prepare the pan

Preheat the oven to 350°F. Grease and flour a 10-inch fluted or plain tube pan.

Editor’s Tip: The best way to grease a fluted tube pan is with solid shortening in every nook and cranny, followed by a dusting of flour. Then, tap out the excess.

Step 2: Create the batter

Overhead shot of beaten cream and sugar until light and fluffy; in a large bowl; dark wooden background;TMB Studio

In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar until light and fluffy, five to seven minutes.

Overhead shot of large bowl; adding eggs; 1 at a time; beating well after each addition; dark wooden background;TMB Studio

Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice and vanilla.

Add the flour alternately with the 7UP, two additions of each. Beat well after each addition.

Editor’s Tip: Use a rubber spatula to scrape down the sides and bottom of the bowl to make sure everything is incorporated.

Step 3: Bake the cake

Overhead shot of transferred batter to prepared pan; dark wooden bcakground;TMB Studio

Transfer the batter to the prepared pan. Bake the cake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 20 minutes, then transfer the cake to a wire rack to cool completely.

Editor’s Tip: Turning the cake out can be tricky, which is why we put together a guide on how to get a cake out of a fluted tube pan successfully.

Step 4: Drizzle the cake with the glaze

Overhead shot of 7UP pound cake dressing; in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency; drizzle over cake; dark wooden background;TMB Studio

In a small bowl, whisk together the confectioners’ sugar, lemon juice and enough 7UP to reach your preferred glaze consistency. If desired, stir in zest. Drizzle the glaze over the cake.

Editor’s Tip: Pour the glaze over the cake using a liquid measuring cup; the spout comes in handy.

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Recipe Variations

  • Bake in a different pan: Not a fan of baking with fluted tube (aka Bundt) pans? No problem! According to our baking pan conversions guide, this 7UP pound cake can be baked in a 10-inch square pan or 13×9-inch rectangular pan. You may need to adjust the baking time, so keep an eye on your cake in the oven.
  • Finish with frosting: Instead of the glaze, try a thicker homemade frosting recipe, like this easy vanilla buttercream using confectioners’ sugar. Or, simply use prepared frosting as a shortcut.
  • Decorate with extras: Arrange dehydrated lemon and lime slices or candied citrus on the 7UP cake for a professional-looking dessert. Or, sprinkle the glaze with extra lemon or lime zest for an easier decoration.

How to Store 7UP Cake

With any cake, it’s important to make sure it is stored covered and airtight so the cake retains its moisture and freshness. A covered cake plate, a cake box or storage wrap does the trick. This cake can last up to three days at room temp or five days in the fridge.

Can you freeze 7UP cake?

Yes, you can freeze the cake. Wrap the room-temperature, unglazed pound cake tightly in a layer of storage wrap, followed by a layer of aluminum foil. The wrapped cake can stay in the freezer for up to two months. Thaw at room temp or overnight in the fridge, and pour on the glaze.

7UP Cake Tips

7up Pound Cake Ft24 120655 St 0328 4TMB STUDIO

What does 7UP do for a cake?

In this cake 7UP is used in place of traditional leavening agents, such as baking soda or baking powder. The carbonation helps the cake rise and gives it a lift.

How do you keep this cake moist?

The beauty of this 7UP cake recipe is its moist and flavorful texture, but to keep it extra-moist, a simple syrup is key. You can make simple syrup by boiling equal parts water and sugar until the sugar dissolves. Then, after removing the cake from the pan, brush the syrup onto the warm cake with a pastry brush. The warm cake will absorb the syrup, keeping the cake moist.

Watch how to Make 7UP Pound Cake

7UP Pound Cake

Prep Time 25 min
Cook Time 65 min
Yield 16 servings.


  • 1-1/2 cups butter, softened
  • 3 cups sugar
  • 5 large eggs, room temperature
  • 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 zest, 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, 5-7 minutes. Add eggs, 1 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 until a toothpick inserted in center comes out clean, 65-75 minutes. 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 zest. Drizzle over cake.

Nutrition Facts

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

My grandmother gave me my first cake recipe—a pound cake using 7UP—which her grandmother had given to her. On top of being delicious, this cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California