Go Back

7UP Pound Cake

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.
Prep Time15 mins
Cook Time1 hr 30 mins
Cooling Time2 hrs
Total Time3 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: Cake, Copycat, Lemon, Lime
Servings: 12
Calories: 561kcal
Author: Clean Fingers Laynie

Ingredients

Bundt 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

Instructions

  • 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.

Notes

Estimated Nutrition (per serving): Calories 561, Fat  22 g, Carbohydrate 88 g, Dietary Fiber g, Protein 6 g, Sodium 131 mg
*Can substitute cornstarch and all-purpose flour for cake flour.
–Recipe adapted from Cook’s Country.