An old-fashioned 7-Up pound cake recipe baked in a Bundt pan and finished with a light lemon-lime soda glaze. This soul food–style pound cake is moist, simple to make, and has a subtle citrus flavor that pairs perfectly with the sweet glaze.
I’ve wanted to share this 7-Up pound cake recipe for a long time because it brings back memories of my mom and grandma—both excellent bakers. I always remember standing in the kitchen, watching a cake come together and sneaking a lick of the beater. This version is straightforward and reliable.
The cake offers a gentle lemon-lime note rather than an intense lemon flavor. A quick glaze made from powdered sugar and soda lightens the finish and can be prepared in a couple of minutes. It’s a great cake to bring to potlucks, holiday gatherings, or to enjoy with coffee.
7 Up Cake
A 7 Up cake is a classic Southern-style dessert similar to a pound cake. It’s typically baked in a Bundt pan and finished with a lemon-lime soda glaze that complements the cake’s tender crumb and subtle citrus notes.
What we love about this recipe
- Super moist: Buttermilk adds richness and keeps the crumb tender and moist.
- Balanced sweetness: The recipe isn’t overly sweet; the glaze contributes a light finish without overpowering the cake.
- Easy to make: Simple steps and everyday ingredients make this a good choice for both beginner and experienced bakers.
Ingredients
See the recipe card below for exact amounts and a printable format.
- All-purpose flour + cornstarch (or cake flour)
- Diamond Crystal kosher salt
- Baking powder and baking soda
- Unsalted butter
- Granulated sugar
- Large eggs
- Lemon extract (or lemon juice + zest)
- 7 Up (or another lemon-lime soda)
- Buttermilk
Pound Cake Glaze
- Confectioners’ (powdered) sugar
- 7 Up (or another lemon-lime soda)
Variations and Modifications
- Flour: Substitute cake flour for the flour+cornstarch mix for an even more tender crumb.
- Soda: Use Sprite, Starry, or another lemon-lime soda in place of 7 Up.
- Lemon: Swap lemon extract for fresh lemon juice (1 tbsp + 1 tsp) and a bit of zest for brighter citrus flavor.
- Buttermilk: Replace some or all of the buttermilk with additional soda for a slightly lighter texture.
- Extra moisture: Brush the baked cake with simple syrup before glazing if you want a more pronounced moistness.
Tools and Equipment Needed
- 10-cup Bundt pan
- Handheld mixer or stand mixer with paddle attachment
- Silicone spatula for scraping the bowl
- Whisk for dry ingredients and glaze
How to Make 7-Up Pound Cake
Follow the steps below and see the recipe card for exact measurements and timing.
Step 1. Preheat the oven to 350°F (177°C). Grease the inside of a Bundt pan well with nonstick spray, butter, or oil and lightly dust with flour. Set aside.
Step 2. Whisk together the flour and cornstarch. Add salt, baking powder, and baking soda, and set the dry mix aside.
Step 3. Beat the butter on high speed until smooth and creamy using a stand or handheld mixer with a paddle. Add the sugar and beat until fully creamed, scraping the bowl as needed.
Step 4. Add the eggs one at a time and beat on medium speed until combined. Stir in the lemon extract.
Step 5. Reduce mixer speed to low and beat in the 7 Up and buttermilk until combined.
Step 6. Add the dry ingredients in batches, mixing on low speed and stopping as soon as they are incorporated. Do not overmix; the batter will be slightly thick.
Step 7. Pour the batter evenly into the prepared Bundt pan. Tap the pan on a flat surface to level the batter and release air bubbles.
Step 8. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil.
Step 9. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then invert it onto a wire rack or serving plate to cool completely.
Step 10. Prepare the glaze and drizzle it over the cooled cake just before serving.
Glaze Icing for Pound Cake
Step 1. Whisk confectioners’ sugar with a tablespoon or two of 7 Up until smooth. Adjust the soda amount to reach a pourable but not runny consistency.
Step 2. Drizzle the glaze over the cake, slice, and serve. The glaze adds a subtle citrus finish that complements the cake’s tender crumb.
Recipe Tips
- Grease thoroughly: Make sure every groove of the Bundt pan is well coated. Use a spray that contains flour, or butter with a light dusting of flour for easy release.
- Homemade cake flour: Mixing cornstarch with all-purpose flour replicates cake flour and yields a softer texture; you can also use store-bought cake flour.
- Watch browning: If the top browns before the center is done, loosely cover the cake with aluminum foil and continue baking.
- Cool before inverting: Allow the cake to sit about 10 minutes in the pan before inverting onto a plate or rack to avoid breakage.
Storage Instructions
Store the pound cake at room temperature for up to 3 days. Cover tightly with plastic wrap or keep in an airtight cake storage container to prevent drying out.
Commonly Asked Questions
7 Up and other carbonated sodas add a subtle lemon-lime flavor and can help lighten the batter. The carbonation and acidity originally helped with leavening and provided a tender texture.
Yes. You can bake this batter in a loaf pan or two round cake pans, but baking times and appearance will differ. Check doneness with a toothpick.
Thoroughly grease and flour the pan, getting into all grooves. Let the cake cool for about 10 minutes before inverting. A gentle tap along the bottom of the pan can help release the cake.
📖 Recipe
7-Up Pound Cake Recipe (Soul Food)
Equipment
- Stand mixer fitted with paddle attachment or hand mixer
- 10-cup Bundt pan
Ingredients
- 2 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons lemon extract
- ½ cup 7 Up (or another lemon-lime soda)
- 1 cup buttermilk, room temperature
- 1 cup confectioners’ sugar, sifted (for glaze)
- 2 tablespoons 7 Up (for glaze)
Instructions
- Preheat oven to 350°F (177°C). Grease and flour a Bundt pan; set aside.
- Whisk together flour and cornstarch, then add salt, baking powder, and baking soda.
- Beat butter on high until creamy. Add sugar and beat until light and fluffy, scraping the bowl as needed.
- Beat in eggs and lemon extract on medium speed until combined.
- On low speed, beat in the 7 Up and buttermilk until just combined.
- Add dry ingredients in batches and mix on low until incorporated. Do not overmix.
- Pour batter into the prepared Bundt pan and tap to remove air bubbles.
- Bake 40–50 minutes, or until a toothpick comes out clean. Tent with foil if browning too fast.
- Cool in the pan for 10 minutes, then invert onto a plate or rack to cool completely.
- For the glaze: whisk confectioners’ sugar with 7 Up until pourable. Drizzle over cake and slice to serve.