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–+ servings

Easy 7up Pound Cake Recipe

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Bake a Southern classic with this easy 7up pound cake recipe. Moist, buttery, and perfectly citrusy with a sweet lemon glaze!
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Prep Time 45 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 12
Course: Dessert, Snack
Cuisine: American, Southern American
Ingredients Method Notes

Ingredients
  

  • 3 cups Swan Cake flour
  • 3 sticks unsalted butter softened to room temperature
  • 3 cups sugar
  • 5 large eggs room temperature
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3/4 cup 7UP room temperature
  • 1 lemon for zest, optional
  • 2 cups confectioners' powdered sugar
  • 4 tablespoons whole milk
  • 1 tablespoon lemon flavor

Method
 

  1. Preheat oven to 325°F and thoroughly butter and flour a bundt pan.
  2. Cream butter and sugar in a mixer for 5 to 6 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in lemon extract, vanilla extract, and optional lemon zest until well combined.
  5. Gradually add cake flour and 7UP, alternating between the two and starting and ending with flour.
  6. Beat batter for one minute to ensure thorough incorporation.
  7. Pour batter into the prepared pan and bake for 1 hour and 10 minutes, or until a toothpick comes out clean.
  8. Let cake rest in the pan for one minute, then carefully invert onto a cooling rack.
For the Glaze
  1. Whisk together powdered sugar, milk, and lemon flavor until smooth.
  2. Add more sugar as needed to achieve a thicker glaze consistency.
  3. Drizzle glaze over the cake once it has cooled completely.

Notes

Ingredient Variations: I have discovered that using Ginger Ale instead of 7UP adds a lovely hint of spice that pairs beautifully with the lemon.
The Secret to Texture: I always set a