How To Make A 7 Up Cake

This onetime fashioned 7UP Pound Block recipe is a uncomplicated Southern dessert that's perfect for just nigh any occasion. The shine, buttery pound cake is made from scratch with but a hint of lemon. Enjoy the glazed cake on its own, or pair information technology with fresh fruit and a dollop of whipped cream!

Close front shot of lemon pound cake on a plate with a bite on a fork

How to Make 7UP Pound Cake | ane-Minute Video

7UP Cake Recipe

Every habitation cook should have a succulent and easy get-to block recipe that she can e'er plow to when hosting a party or attending a potluck. This 7UP Pound Cake is a classic favorite -- with a well-baked exterior and a soft, buttery crumb that's dense (but not dry or crumbly)! The underground ingredient is the 7UP soda!

7-Upwards cake tastes like a archetype lemon pound cake. You'll finish the moist cake with a sweetness-tart lemon glaze to really emphasize the flavor!

What does 7UP do for cake?

In this particular recipe, the 7UP soda serves a few unlike purposes. It acts as a leavening agent (instead of baking soda, for instance) to help the cake rising, it adds a hint of lemon-lime flavor, and information technology serves as the liquid for the batter.

Pound Cakes Versus Regular Cakes

Unlike traditional American layer cakes or canvas cakes, pound cakes have adumbo,rich texture and a well-baked crust. Fabricated with uncomplicated ingredients like butter, flour, sugar and eggs, pound cakes are large, heavy cakes that don't rising as much as other cakes. Pound cakes are traditionallyprepared in Bundt pans or tube pans, simply tin can also exist baked inloaf pans. They're really a type of quick breadstuff, since the term "quick breadstuff" refers to any dough or batter that's leavened without yeast. In this case, we use the carbonated 7-up soda to help the batter ascension a petty flake. While a elementarydusting of powdered sugar is a classic finish, some versions too include a glaze on top.

Slice of 7UP Pound Cake on a serving spatula

The Secret to a Moist Pound Cake

Hither are a few important tips to ensure a moist 7UP pound cake every time!

Room temperature ingredients: starting with room temperature ingredients makes it easier to cream the butter, carbohydrate and eggs. This ensures maximum volume and lift for your cake.
Real butter: always use existent butter (not margarine or other substitutes) for the proper fat content and texture.
Store at room temperature: wrapped tightly, the pound cake will stay fresh at room temperature for 4-5 days. It actually gets better as it sits! While refrigerating the block volition extend its shelf life, this tin can also alter the texture of the cake.

Ingredients for 7 Upward Cake

This is just a quick overview of the elementary ingredients that you'll demand for an easy 7up cake recipe from scratch (without shortening). Every bit e'er, specific measurements and consummate cooking instructions are included in the printable recipe box at the lesser of the mail.

Butter: utilize salted butter for flavor. Brand sure that you requite it time to soften at room temperature so that it mixes smoothly with the sugar.
Sugar: for just the right amount of sweetness.
Eggs: give the cake structure.
All-purpose flour: the base of the cake batter.
Lemon zest: for that archetype lemon flavor. Exist careful that you only scrape off the very outer layer of the lemon peel. The white pith underneath has a bitter gustation, so avoid that!
7UP soda: the undercover ingredient that makes this instance lite, tender, and flavorful!
Powdered sugar and lemon juice: for the glaze on elevation.

How to Brand 7UP Pound Cake from Scratch

No matter your baking feel, yous can pull off this easy pound cake recipe!

Cream together the butter and sugar in a stand mixer or with an electric mixer until calorie-free and fluffy. This can take anywhere from almost 12 minutes or up to twenty minutes, and then simply be patient, and scrape the sides of the bowl occasionally.
Add the eggs (one at a time), and and so gradually add the flour and lemon zest.
Fold in the 7-up soda and pour the batter into the prepared pan.

7UP soda in a glass measuring cup for pound cake

What temp should you bake a pound cake?

Bake the cake in a 325°F oven for about 70-80 minutes, or until a toothpick inserted in the center of the cake comes out clean. In one case the cake cools completely on a wire rack, you can transfer information technology to a serving plate and stop it off with a sweet lemon coat!

Close up shot of glazed 7UP pound cake on a plate

How to Brand 7UP Pound Cake Coat

Some 7 upwards block recipes include the 7UP soda in the coat besides. I prefer a very basic lemon glaze, which is just a combination of powdered saccharide and lemon juice. You tin starting time with ane tablespoon of lemon juice and so add more than to thin the glaze as necessary. The glaze should be thin plenty to drizzle over the block, but not as well runny. To thicken the coat, add more powdered sugar. You really can't screw it up!

What to Serve with 7 UP Cake

This cake is absolutely succulent served obviously, so there's actually no need to fuss with much more. That said, you can make it even fancier with some fresh berries on the side and a dollop of whipped cream! You can never go wrong with a scoop of vanilla ice foam, either...

Slice of 7-Up pound cake on a blue and white plate with whipped cream

Storage

The 7UP cake volitionstay fresh when covered at room temperature foriv-5 days -- it doesnot need to be refrigerated. To extend the life of your cake, wrap it tightly and shop it in therefrigerator for upward to ane week or in the freezer for upward to 3 months.
How to Store Pound Cake:For the refrigerator or countertop, you can but wrap the cake tightly with plastic wrap. For the freezer, I recommend a layer of plastic wrap, followed past another layer of aluminum foil to prevent freezer burn.
The cake is best when prepared 1 day in advance.The flavors come together and it gets more moist as information technology rests!

Recipe Variations

For even more flavour, add vanilla and lemon extracts. If you employ about 1 teaspoon or upward to 2 teaspoons of lemon extract, you can omit the lemon zest. About 1 tablespoon of vanilla extract adds warmth.
According to this Southern Living article, you should not endeavor to substitute Sprite or other lemon-lime soda for the 7UP. The 7UP has a higher level of carbonation than Sprite, which helps the cake ascension beautifully! That said, some readers have successfully substituted with other beverages.
Tin can I make a Bundt cake in a regular pan? Yep. If you don't have a Bundt pan or a tube pan, yous tin can typically employ 2 loaf pans. The volume of batter should besides fit in either two nine-inch circular block pans or in ane nine x 13-inch pan. I oasis't tested this particular recipe in anything other than a Bundt cake pan, though, so try it at your own adventure.

Tips for the Best 7UP Pound Block Recipe

When zesting the lemons, you simply desire to scrape off the very outer peel. This is where all of the essential oils and flavor can be found. Yous practice not want to scrape off the white pith, which has a bitter gustatory modality.
Make certain that y'all spray your Bundt pan actually well with cooking spray, or grease with butter and sprinkle with flour. This will forestall the block from sticking to the pan.
Properly mensurate the flour.Counterbalance the flour on a kitchen calibration or spoon the flour into the loving cup and lightly level with the straight edge of a knife. Packing the measuring cup also tightly and using besides much flour volition result in a dry cake.
Make sure that all of your ingredients are at room temperatureand so that they blend together smoothly.
Cream the butter and sugar until the mixture is calorie-free and fluffy, about 12-thirteen minutes. Whipping this air into the batter volition assist the cake ascension during baking.
Don't leave the cake in the pan for too long after blistering -- nigh x-15 minutes is enough. Subsequently that, condensation will start to grade and the wet will negatively touch on the crust.

Two slices of 7up pound cake on plates with forks

More than Pound Cake Recipes to Attempt

Vanilla Pound Block with Caramel Icing
Peach Pound Block
Sour Cream Pound Cake
Chocolate Pound Cake

7UP Pound Cake

This old fashioned 7UP Pound Cake recipe is a simple Southern dessert that's perfect for only about any occasion!

Course Dessert

Cuisine American, Southern

Keyword seven up cake recipe, 7UP Block, 7UP Pound Cake, Lemon Pound Cake

Prep Time 25 minutes

Cook Time 1 60 minutes 15 minutes

Cooling Time 2 hours

Total Fourth dimension three hours 40 minutes

Servings sixteen slices

Calories 408.6 kcal

Block:

¾ lb. (three sticks) salted butter, at room temperature
3 cups white carbohydrate
5 eggs, at room temperature
3 cups (360 grams) all-purpose flour
two tablespoons lemon zest (from about 2 lemons)
¾ loving cup 7UP soda

GLAZE:

⅔ cup powdered sugar
1 tablespoon lemon juice (or more, as necessary)

Preheat oven to 325°F.
In the bowl of a stand mixer, cream together butter and sugar until calorie-free and fluffy (nearly 12-13 minutes). Add eggs, one at a time, beating later each i. Gradually add flour and lemon zest, mixing but until everything is combined. Fold in 7-Up.
Cascade batter into a well-greased Bundt cake pan.
Bake for lxx-80 minutes (or until a toothpick inserted in the centre comes out clean). Absurd in the pan for about 15-twenty minutes, and then remove to a wire rack to absurd completely.
One time the cake is cool, set the coat by whisking together the powdered sugar and lemon juice until smooth. Add extra lemon juice (1 teaspoon at a time), just until the coat is thin enough to drizzle over the cake. If the glaze is likewise thin, add together a little bit of powdered saccharide until it reaches the desired consistency. Drizzle glaze over cake.

When zesting the lemons, you only want to scrape off the very outer peel. This is where all of the essential oils and flavour tin can be found. You lot do not desire to scrape off the white pith, which has a biting taste.
Make sure that you spray your Bundt pan actually well with cooking spray, or grease with butter and sprinkle with flour. This will prevent the block from sticking to the pan.
Properly measure out the flour.Counterbalance the flour on a kitchen scale or spoon the flour into the cup and lightly level with the straight edge of a knife. Packing the measuring cup too tightly and using too much flour will effect in a dry cake.
Make sure that all of your ingredients are at room temperatureso that they blend together smoothly.
Cream the butter and carbohydrate until the mixture is light and fluffy, about 12-13 minutes. Whipping this air into the batter volition assist the cake ascension during baking.
Don't leave the cake in the pan for as well long after blistering -- near 10-fifteen minutes is plenty. After that, condensation will outset to grade and the moisture will negatively impact the crust.