Rich, moist, and bursting with citrusy charm, this 7 Up Pound Cake is a beloved Southern classic that never fails to impress. With a tender crumb and a buttery flavor, it’s the perfect dessert for holidays, gatherings, or an indulgent weekend bake.
What is 7 Up Pound Cake?
This cake gets its name from the unique use of lemon-lime soda—yes, the fizzy drink! Whether you use 7 Up, Sprite, or Sierra Mist, the carbonation gives the cake a light texture, while the subtle citrus flavor adds a refreshing twist to traditional pound cake. Proof that even soda has a place in the kitchen!
Why You’ll Love This Cake
- Buttery texture: Soft, moist, and full of flavor.
- Crowd-pleaser: Perfect for potlucks, family dinners, or bake sales.
- Easy to make: Just mix, pour, and bake—no complicated steps.
If you loved our Sour Cream Pound Cake, this soda-infused variation will win your heart too. Let’s bake!
Ingredients
- 1 1/2 cups butter, softened
- 3 cups sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons almond (or lemon) extract
- 3 cups all-purpose flour
- 1 cup Sprite, 7-UP, or Sierra Mist
Instructions
- Preheat oven to 350°F (175°C).
- Cream the butter in a large mixing bowl.
- Add the sugar, one cup at a time, beating for a minute after each addition. Scrape down the sides of the bowl.
- Once all the sugar is added, continue to beat for an additional 4 minutes until fluffy.
- Add the eggs one at a time, mixing after each addition.
- Stir in the vanilla and almond (or lemon) extracts.
- Alternately add flour and soda to the batter, starting and ending with the flour. Mix well after each addition.
- Pour the batter into a greased Bundt pan.
- Bake for 1 hour to 1 hour and 10 minutes, or until the cake is firm and a toothpick inserted in the center comes out clean.
- For loaf pans, divide the batter between two pans and bake for 50–60 minutes.
Serving and Storage Tips
- Serve plain or with a dusting of powdered sugar.
- Pair with fresh berries or a citrus glaze for added flair.
- Store in an airtight container at room temperature for up to 5 days.
FAQs
Can I use diet soda? It’s not recommended, as it can alter the flavor and structure.
Can I freeze the cake? Yes! Wrap tightly and freeze for up to 3 months.
Which extract is better—almond or lemon? It’s all about preference! Almond offers a nutty note, while lemon enhances the citrusy flavor.
Conclusion
7 Up Pound Cake is a delightful dessert with a light, citrusy twist. With its moist texture and nostalgic flavor, it’s guaranteed to become a favorite in your recipe collection. Give it a try and enjoy the sweet, fizzy magic!
Ingredients
- 1 1/2 cups butter, softened
- 3 cups sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons almond (or lemon) extract
- 3 cups all-purpose flour
- 1 cup Sprite, 7-UP, or Sierra Mist
Instructions
- Preheat oven to 350°F (175°C). Grease a Bundt pan or two loaf pans.
- Cream the butter in a large mixing bowl until smooth.
- Add the sugar 1 cup at a time, beating for a minute after each addition and scraping the bowl.
- Continue to beat for 4 more minutes until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla and almond (or lemon) extracts.
- Add flour and soda alternately, beginning and ending with the flour. Mix well after each addition.
- Pour batter into prepared pan(s).
- Bake Bundt cake for 1 hour to 1 hour 10 minutes, or loaf pans for 50–60 minutes, until a toothpick comes out clean.
- Cool before slicing and serving.
Notes
You can use either almond or lemon extract based on preference. Serve with powdered sugar, fresh berries, or a citrus glaze. Store at room temperature for up to 5 days or freeze for up to 3 months.