7 Up Pound Cake
Rich, moist, and bursting with citrusy charm, this 7 Up Pound Cake is a beloved Southern classic that never fails to impress.
Servings: 12 servings
Calories: 430kcal
Equipment
- Mixing Bowl
- Bundt Pan
Ingredients
Ingredients
- 1.5 cups butter, softened
- 3 cups sugar
- 5 large 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.
Nutrition
Calories: 430kcal | Fat: 22g