This tender 7UP Pound Cake has the loveliest citrus flavor and a creamy icing-style glaze to top it off. Made with simple ingredients and minimal effort, each bite is the perfect combination of fluffy cake and lemon-lime flavor!
Citrusy Pound Cake with Lemon-Lime Glaze
I really love homemade pound cakes – their dense yet oh-so-tender texture is enough to make anyone drool! When it comes to this classic 7UP cake, it’s different and a lot of fun. Using soda in a cake? Why not!
If the soft and moist pound cake wasn’t enough, the ultra-creamy citrus glaze alone would make me a fanatic. But the cake is amazing both with and without it! You can choose to make your cake more or less citrusy based on your personal preference. I like to add some lemon extract to supplement the 7UP, but it’s totally okay to leave this out if you’d like a lighter lemon flavor. Your cake, your call!
Why Make a Cake with 7UP?
In addition to the amazing hint of lemon-lime flavor it provides, 7UP actually acts as a leavening agent for your cake. This means that you don’t have to add any baking soda or baking powder to the batter. It’s a win-win type of deal!
What You’ll Need
Enough talk – let’s get into the ingredients you’ll need to make this standout dessert happen. Don’t forget to scroll down to the recipe card for specifics.
For the 7UP Pound Cake
- Unsalted Butter: This should be brought to room temperature.
- All-Purpose Flour: Make sure you measure this with a food scale if you have one. If not, fill your measuring cup using the spoon and level method.
- 7Up: It’s important to use soda from a fresh bottle. The carbonation is what helps the cake rise.
- Vanilla Extract
- Lemon Extract: Optional, to enhance the flavor of the 7UP.
- Lemon Zest: Freshly grated.
For the Lemon-Lime Glaze
- Salted Butter
- Heavy Whipping Cream
- Lime Juice & Lemon Juice: I highly recommend using freshly squeezed citrus juice.
- Corn Syrup: To add shine.
- Powdered Sugar
How to Make 7UP Pound Cake
This cake is beginner-friendly and easy to make. Here’s how to bring it to life:
Make the Cake
- Prep Oven & Pan: Preheat the oven to 325°F and prepare a 10-14 cup bundt pan with nonstick baking spray and flour.
- Cream Butter & Sugar: Cream the butter and sugar in a large mixer bowl on medium speed until you notice the mixture becomes light and fluffy. This should take about 5 minutes.
- Add Eggs: Add in the eggs one at a time, mixing until they’re well incorporated after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Add Flour & Salt: With the mixer on low, carefully add in the flour and salt, mixing until just combined.
- Add Remaining Ingredients: Add the 7UP, vanilla extract, lemon extract and lemon zest. Mix until combined.
- Bake: Spread the batter evenly into the prepared bundt pan and bake the cake for 65-75 minutes, or until a toothpick inserted into the center comes out moist but mostly clean.
- Let Cool: Allow the cake to cool in the pan for about 10 minutes, then invert it onto a cooling rack and let it cool to room temperature.
Make the Glaze
- Combine Wet Ingredients: Combine all of the glaze ingredients except for the powdered sugar in a small saucepan.
- Melt Sugar & Bring to Boil: Heat the mixture on low until the sugar is melted, then turn the heat to medium and bring the glaze to a boil.
- Cook: Boil the glaze for 3 minutes, stirring occasionally, then remove it from the burner and immediately pour it into a heat-proof bowl.
- Add Powdered Sugar: Whisk in the powdered sugar, then allow the glaze to cool and thicken. If you find the glaze to be a little too thick, just add a touch more water to thin it back out. If it’s a little too thin, you can mix in more powdered sugar.
- Drizzle Over Cooled Cake: Drizzle the glaze over the cooled cake while the glaze is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
Tips for Success
Set yourself up for pound cake perfection by looking over the tips and tricks below. Let’s get baking!
- Don’t Substitute the 7UP: Keep in mind that this recipe hasn’t been tested with other kinds of soda such as sprite. The flavor may be similar, but the level of carbonation may not be – stick with 7UP for surefire success.
- Measure Your Flour Accurately: This cake uses quite a bit of flour, which means there’s more room for error. To avoid inaccurate measurements, use a spoon to fill your measuring cup little by little, fluffing up the flour before picking up each spoonful. Once the cup is overflowing, level it off with a butter knife. Double-check your measurements with a food scale if you have one.
- Grease AND Flour the Pan: There’s nothing more heartbreaking than a bundt cake that can’t be removed from the pan. Be sure to coat the surface of the bundt pan with both nonstick spray and flour to prevent this from happening.
- Remove Your Cake From the Pan After 10 Minutes: Once your cake has cooled in the pan for about 10 minutes, go ahead and flip it out onto a cooling rack. If you leave it in the pan for too long, moisture will build and it’ll start to get soggy.
There are plenty of yummy toppings you can add to each slice of this cake in addition to or instead of the glaze. Some fresh berries and a dollop of Homemade Whipped Cream would be delightful! A scoop of vanilla ice cream is another fail-proof option.
How to Store Extras
Leftover 7UP pound cake should be kept in an airtight container in the fridge (if you left off the glaze, you can keep it at room temperature instead). It will stay fresh for up to 5 days. After the cake sits for about a day, the flavors get even more irresistible!
Can I Freeze This?
Without the glaze, this pound cake is totally freezer-friendly. Wrap it in a layer of plastic wrap followed by a layer of heavy-duty foil, then freeze it in a large storage bag or container. Thaw it out and add the glaze within 3 months of freezing your cake.Print
This tender 7UP Pound Cake has the loveliest citrus flavor and a creamy icing-style glaze to top it off. Made with simple ingredients and minimal effort, each bite is a heavenly mouthful of lemon-lime delight.
For the 7UP Pound Cake
- 1 1/2 cups (336g) unsalted butter, room temperature
- 3 cups (621g) sugar
- 5 large eggs
- 3 cups (390g) all purpose flour
- 1 tsp salt
- 1 cup (240ml) 7Up
- 2 tsp vanilla extract
- 1 tsp lemon extract, optional
- 2 tbsp lemon zest
For the Lemon-Lime Glaze
- 2 tbsp (28g) salted butter
- 1/3 cup (69g) sugar
- 3 tbsp (45ml) heavy whipping cream
- 3 tbsp lime juice
- 2 tbsp lemon juice
- 2 tsp corn syrup
- 2 1/4 cups (259g) powdered sugar
Make the Cake
- Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray and flour.
In a large mixer bowl, cream butter and sugar together on medium speed until light and fluffy, for about 5 minutes.
- Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
- With the mixer on low, carefully add the flour and salt and mix until just combined.
- Add the 7Up, vanilla extract, lemon extract and lemon zest and mix until combined.
- Spread the batter evenly into bundt pan and bake for 65-75 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
- Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
Make the Glaze
- Combine all glaze ingredients except for the powdered sugar in a small sauce pan.
- Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
- Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
- Whisk in the powdered sugar and allow to cool and thicken. If you find the glaze to be a little thick, just add a touch more water to thin it back out. If it’s a little too thin, you can add more powdered sugar.
- Drizzle the glaze over the cake while the glaze is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
- To Store: Leftover pound cake should be kept in an airtight container in the fridge (if you left off the glaze, you can keep it at room temperature instead). It will stay fresh for up to 5 days. After the cake sits for about a day, the flavors get even more irresistible!
- To Freeze: Without the glaze, this pound cake is totally freezer-friendly. Wrap it in a layer of plastic wrap followed by a layer of heavy-duty foil, then freeze it in a large storage bag or container. Thaw it out and add the glaze within 3 months of freezing your cake.
- Serving Size:
- Calories: 689
- Sugar: 81 g
- Sodium: 246.9 mg
- Fat: 27.9 g
- Carbohydrates: 105.9 g
- Protein: 6.2 g
- Cholesterol: 145.7 mg
Keywords: lemon pound cake, glaze for pound cake, lemon cake with glaze
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