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7UP Pound Cake is a moist, dense pound cake that’s made with 7UP. This classic lemon lime pound cake is made from scratch, and it takes just a few minutes of hands-on time to whip up this show-stopping cake.

Two slices of 7 up pound cake leaning against the cake.

7UP pound cake is an old-fashioned lemon lime cake. Pound cakes are a bit different than other cakes because they’re moist and dense rather than light and fluffy.

This cake has a hint of lemon/lime flavor from the soda, and it gets an extra bump of citrus flavor from the fresh lemon juice and lemon zest in the cake and in the icing.

Pound cakes are a great choice when you want to make the cake a bit ahead as they taste even better once they’ve had a chance to sit for a bit. No matter when you enjoy it, this 7UP pound cake is hard to beat!

Ingredients for 7 up pound cake in dishes.

Ingredient notes and substitutions

  • Butter: I use salted butter. If you’d like to use unsalted butter, add 3/4 teaspoon salt with the flour.
  • Lemon juice: It’s important to use fresh lemon juice because bottled lemon juice can have an off taste.
  • All-purpose flour: Be sure to properly measure your flour. To do so, either weigh the flour or stir or sift the flour to break it up. Lightly spoon into the measuring cup and level. Too much flour can give you a dry, heavy, or doughy cake.
  • 7UP soda: A similar soda, like Sprite, will also work in this recipe.

How to make 7UP pound cake

Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.

Step 1: Preheat oven to 350°F. Grease and flour a 10-inch bundt pan. Set aside.

Creamed butter and sugar in a silver mixing bowl.

Step 2: In a large bowl, cream butter and sugar until light and fluffy, about 5-7 minutes on medium speed.

Eggs beaten into creamed butter and sugar mixing in a silver mixing bowl.

Step 3: Add eggs, 1 at a time, beating well after each addition.

Step 4: Mix in lemon juice and vanilla.

7 up pound cake batter in a silver mixing bowl.

Step 5: Add flour alternately with 7UP, mixing in until just combined.

7 up pound cake batter in a white bundt pan.

Step 6: Transfer batter to prepared pan.

Step 7: Bake for about 60-75 minutes, or until a toothpick inserted in the center comes out clean. Check the cake around 30-35 minutes. If the cake starts to brown too quickly, tent it with aluminum foil.

Step 8: Cool in the pan for 15 minutes.

Step 9: Remove to a wire rack to cool completely.

7 up pound cake icing in a white mixing bowl with a whisk in it.

Step 10: For the icing, mix the powdered sugar, lemon juice, lemon zest, and enough 7UP to make a thick but drizzle-able icing.

Icing drizzled over a 7 up pound cake on a platter.

Step 11: Drizzle the icing over the cooled cake.

An iced 7 up pound cake on a platter next to sliced lemons and cans of 7 up.

Recipe Tips!

  • Greasing the pan: I like to use either homemade pan release or a baking spray with flour in it to generously grease the bundt pan. Generously greasing the pan will help the cake come out easily.
  • Room temperature ingredients: The reason that the butter should be softened (to about 70F) and the eggs should be at room temperature is because the ingredients will not incorporate properly if they’re cold. If you use cold butter and cold eggs, you’ll end up with batter with chunks of butter in it instead of nicely combined batter.
  • Baking time: Oven times and temperatures vary widely. I give a range of baking times because of these variations.
  • Glaze thickness: To make the glaze thinner, add more lemon juice or 7 Up. To make the glaze thicker, add more powdered sugar.

An iced 7UP pound cake on a platter next to a stack of plates and forks.

How to freeze

To freeze the cake or slices of cake, wrap well in plastic wrap and then store in a freeze-safe container. The cake will last for at least 1 month and up to 3 months when properly stored in the freezer.

A slice of 7 up pound cake on a plate with a gold fork.

Storage

Store any leftover pound cake in an airtight container at room temperature. The cake will keep for up 4 days when properly stored at room temperature.

More pound cake recipes!

If you’ve tried this 7UP pound cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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Two slices of 7 up pound cake leaning against the cake.
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Instructions

  • Preheat oven to 350°F. Grease and flour a 10-inch bundt pan. Set aside.

  • In a large bowl, cream butter and sugar until light and fluffy, about 5-7 minutes on medium speed.

  • Add eggs, 1 at a time, beating well after each addition.

  • Mix in lemon juice and vanilla.

  • Add flour alternately with 7UP, mixing in until just combined.

  • Transfer batter to prepared pan.

  • Bake for about 60-75 minutes, or until a toothpick inserted in the center comes out clean. Check the cake around 30-35 minutes. If the cake starts to brown too quickly, tent it with aluminum foil.

  • Cool in the pan for 15 minutes.

  • Remove to a wire rack to cool completely.

  • For the icing, mix the powdered sugar, lemon juice, lemon zest, and enough 7UP to make a thick but pourable icing.

  • Drizzle the icing over the cooled cake.

Notes

  • Butter: I use salted butter. If you’d like to use unsalted butter, add 3/4 teaspoon salt with the flour.
  • Lemon juice: It’s important to use fresh lemon juice because bottled lemon juice can have an off taste.
  • All-purpose flour: Be sure to properly measure your flour. To do so, either weigh the flour or stir or sift the flour to break it up. Lightly spoon into the measuring cup and level. Too much flour can give you a dry, heavy, or doughy cake.
  • 7UP soda: A similar soda, like Sprite, will also work in this recipe.
  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 428kcal | Carbohydrates: 62g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 159mg | Potassium: 53mg | Fiber: 1g | Sugar: 44g | Vitamin A: 607IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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