In this elevated classic recipe for 7UP Pound Cake, the lemon and lime flavors really shine through! Includes a moist, crumbly cake and yummy citrus glaze.
The first time my mom brought home a 7UP cake from the grocery store, she was hooked. Because my mom loved it so much, our family continued eating this cake for weeks! Of course, it wasn’t the same cake. Rather, my mom kept bringing them home!
7UP Pound Cake is a classic recipe that’s been around for years. When making the cake, 7UP soda is added directly to the batter. Adding the soda really gives this cake a great texture and flavor.
When Cook’s Country came out with a recipe for an elevating the classic 7UP Pound cake, I knew I had to make it for my mom. In fact, I made it for her for Mother’s day this year. She loved it!
So, my recipe is slightly adapted from the version from Cook’s Country. It’s packed with bright lime and lemon citrus flavors. Plus, it’s not too dense or heavy. It’s the perfect refreshing dessert!
Why is this 7UP Pound Cake Better than the Classic?
DIY Cake Flour
One of the issues with many pound cakes is that they can be overly dense and dry. However, this recipe uses a DIY cake flour to keep it light. While the results won’t be exactly the same as using real cake flour, the DIY version is pretty close in comparison.
One of the great things about making your own cake flour is you don’t have to have excess specialty flours in your pantry!
For every cup of flour called for in a recipe, you’ll need two tablespoons of cornstarch. Add the cornstarch to cup measure, and gently spoon flour on top of the cornstarch until the cup measure is full of flour. Then, use a knife to level off the flour. Easy peazy!
FUN FACT: 7UP was invented in 1929, and so, it is celebrating its 90th birthday this year! This fun article from the Chicago Tribune describes the history of 7UP and provides the classic recipe for the original 7UP cake.
Fresh Lemon and Lime
At just about every possible point in the recipe, you’ll be adding lemon and lime flavor! When it comes to the lemon-lime soda, I recommend using original 7UP. Since the artificial sweeteners can be bitter when baked, I don’t recommend using diet 7UP.
TIP: To ensure your cake rises well, be sure your 7UP is not flat! The carbonation helps the cake to rise, and helps keep the cake fluffy!
Additionally, use fresh lemons and limes in this recipe. The quality and flavor of fresh juice and zest cannot be matched! You will need 2 good sized lemons and 4 limes for this recipe.
TIP: Before working with your lemons and limes, be sure to clean the outside of the lemons very well. If you do not clean the outsides well, any bacteria on the outside of the fruit may end up in your cake. Reduce this risk by washing your fruit!
7UP Pound Cake Preparation Tips
Because this 7UP Pound Cake is made in a Bundt Cake Pan, grease and flour your pan very well. It’s one of the worst things to make your cake and not be able to get it out of the pan.
Zest your lemon and limes before you juice them. It will be much more difficult, if not impossible, to zest your fruit after you juice them. To get the most juice out of each lemon and lime, microwave the whole fruit for about 20 seconds. Rolling the lemon and limes on the counter beneath your hands will also help release even more juice.
One of the things I don’t like about bundt cakes, is the lack of frosting or glaze. So, I doubled the amounts for the glaze called for in the original recipe. I pour about half of the glaze on the cake. Then, I like to serve extra glaze on the side since there never seems to be enough.
Additionally, this 7UP Pound Cake can made ahead, wrapped in plastic, and stored at room temperature for 3 days.
Want More Citrus Sweet Treats?
If you love this recipe for an elevated 7UP Pound Cake, check out some of my other citrus-flavored sweet treats and desserts:
To find a full list of all my dessert ideas, click here.
7UP Pound Cake
- 2 1/2 cups Granulated Sugar
- 5 large Eggs Room Temperature
- 1/2 cup 7Up Soda Room Temperature
- 2 large Lemons
- 4 medium Limes
- 1/2 tsp Salt
- 20 tbsp Butter, Unsalted (2 1/2 Sticks)
- 6 tbsp Cornstarch*
- 3 1/4 cups All-Purpose Flour*
- 2 cups Powdered Sugar
- Preheat oven to 300 degrees. Grease and flour a 12-cup non-stick Bundt pan.
- With water, wash and clean the outside of the lemons and the limes. Finely zest both lemons and limes a zester or on the smallest holes of a grater. Roll lemons and limes beneath your hands to start to release the juice. In separate bowls, juice the lemons and limes, and set aside.
- In a microwave-safe bowl, melt butter in the microwave (about 30 seconds to 1 minute). Set aside and allow to cool slightly.
- In a large mixing bowl, add sugar, eggs, 7UP, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tbsp lime zest, and 2 tbsp lime zest, and salt. Using a hand mixer, mix ingredients until they are combined and the mixture is smooth. Add butter, and continue mixing until butter is completely incorporated.
- Slowly add the cornstarch and flour to the wet ingredients, continue mixing until just combined.
- Pour cake batter into prepared pan. Gently tap the pan on the counter to remove any air pockets in the batter. Bake the cake for 75-90 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes, then invert onto a cooling rack, and let cool completely for up to 2 hours.
- To make the glaze, mix powdered sugar, 2 tbsp lemon juice, and 2 tbsp lime juice until smooth and lump free. Pour half of the glaze on top of the cooled cake, and let set for 10 minutes. Serve remaining glaze on the side.