The Ultimate Moist & Zesty 7 Up Pound Cake with Lemon-Lime Glaze

Prepare to delight your taste buds with this incredible Moist and Easy 7 Up Pound Cake. This recipe masterfully combines the bright, zesty notes of lemon and lime with the signature bubbly refreshment of 7 Up soda. The result is a truly unique cake that stands out from traditional pound cakes. Each slice offers a perfect balance of richness and an unexpectedly light, airy texture, thanks to the carbonation from the 7 Up. Crowned with a vibrant lemon-lime glaze, this dessert is not just a cake, but a delightful experience, perfect for any occasion.

When you typically think of cake ingredients, soda probably isn’t the first thing that comes to mind. However, the concept of a 7 Up cake immediately piqued my curiosity. As a trained pastry chef, my classical training never involved adding carbonated beverages to batters, so I was genuinely intrigued by the role this unique ingredient plays in creating a perfect cake. The secret lies in the refreshing fizz and distinct lemon-lime flavor profile.

This intriguing recipe harnesses the power of carbonation from the 7 Up, combined with extensive creaming time for the butter and sugar, and a generous quantity of eggs (we use five large ones!). These elements work synergistically to incorporate ample air into the batter, allowing the cake to achieve a beautiful rise without relying on conventional leavening agents like baking soda or baking powder, commonly found in other bundt cake recipes. Beyond its leavening properties, the 7 Up also infuses the cake with a delightful, sweet, and tangy lemon-lime flavor that truly sets it apart.

I’ll be completely honest about the inspiration behind this recipe: one day, my husband brought home a store-bought 7 Up cake. As a professional pastry chef who has dedicated years to mastering the art of baking—including a year of intensive pastry school and six years of running this very blog—I felt a challenge brewing. It was clear I needed to create a homemade version that was unequivocally superior to his store-bought find. And so, my mission began!

The result is MY (and I say that with a knowing smile) 7 Up pound cake, which is exceptionally moist, wonderfully fluffy, and bursts with a vibrant lemon-lime tang. This intense flavor comes not only from the 7 Up soda but is further enhanced by a hint of lemon extract. Baked to perfection in a classic bundt pan, it’s finished with a simple yet irresistible glaze made from more 7 Up and powdered sugar. This recipe is truly an elevated version of my already highly-praised, 5-star rated vanilla bundt cake, offering a fresh citrus twist that everyone will adore.

If you’re a fan of bundt cakes, you’ll definitely want to explore some of my other popular creations. For a burst of fruity goodness, try this refreshing lemon blueberry bundt cake, or indulge in my classic lemon bundt cake, which remains one of my top-rated recipes! For something a little different and equally delicious, this white chocolate raspberry cake is always a hit. Whichever you choose, remember to read my essential guide on how to properly remove a bundt cake from its pan to ensure your beautiful creation emerges perfectly intact, every time.

I dedicated considerable time to testing and refining this recipe, ensuring every detail was perfect. The ultimate test, of course, was my husband. I dramatically presented him with a glorious slice of this homemade creation. Despite his initial reluctance and a hint of skepticism (he thought I was being a bit over the top), he begrudgingly declared it superior to the store-bought cake he’d brought home. It was a sweet, sweet victory!

Damn right it is!

Why You Should Bake This 7 Up Pound Cake

This 7 Up Pound Cake isn’t just another dessert; it’s a celebration of flavor and texture that offers numerous advantages for any home baker:

• Perfect for Sharing: This recipe yields a generously sized bundt cake, making it an ideal choice for feeding a crowd. Whether you’re heading to a backyard BBQ, a festive potluck, or a large family gathering, this cake is sure to impress and satisfy many guests.
• Economical & Convenient: You’ll be pleasantly surprised to learn that the entire recipe, including both the cake batter and the luscious glaze, requires just one standard mini 7 oz can of 7 Up soda. This makes it incredibly convenient and ensures you won’t have leftover soda going flat.
• Unbeatable Texture: Prepare for a truly exceptional cake experience. The unique combination of ingredients, especially the 7 Up, results in a pound cake that is not only incredibly moist but also remarkably fluffy and tender. It’s a delightful contrast to denser pound cakes, offering a light, melt-in-your-mouth crumb.
• Beginner-Friendly: Despite its sophisticated flavor and texture, this 7 Up Pound Cake recipe is surprisingly straightforward and easy to follow. Even novice bakers will find success with its clear instructions and forgiving nature, making it a fantastic entry point into the world of bundt baking.
• Bursting with Citrus Flavor: The refreshing lemon and lime notes from the 7 Up, enhanced by fresh zest and lemon extract, create a bright, tangy profile that is irresistible, especially during warmer months.

Essential Ingredients for Your 7 Up Pound Cake

Crafting this delightful 7 Up Pound Cake requires a selection of quality ingredients, each playing a crucial role in achieving its signature moist crumb and tangy flavor. Here’s a detailed look at what you’ll need:

• Unsalted Butter: The foundation of any good pound cake. Unsalted butter adds incredible richness, deep moisture, and a wonderful flavor. Using unsalted butter gives you precise control over the overall salt content of the cake, allowing you to season it perfectly. Ensure it’s softened to room temperature for optimal creaming.
• White Granulated Sugar: This is the primary sweetening agent, providing the essential sweetness characteristic of a pound cake. Beyond just taste, sugar plays a vital role in creating a tender texture by attracting moisture and contributing to the cake’s delicate structure.
• Fresh Lemon and Lime Zest: These vibrant zests are crucial for injecting bright, aromatic citrus flavor into the pound cake. Zesting directly over the sugar helps to release and capture all the essential oils, maximizing their impact.
• Lemon Extract: To truly amplify the citrus profile and ensure a robust lemon flavor that shines through, a teaspoon of high-quality lemon extract is added. It complements the fresh zest beautifully.
• Large Eggs: Eggs are indispensable in this pound cake. They act as a powerful binding agent, holding the batter together, and provide essential structure and additional moisture. Using five large eggs, combined with the creaming process, is key to incorporating air and achieving the cake’s rise. Ensure they are at room temperature.
• 7 Up Soda: The star ingredient! 7 Up not only introduces a delightfully unique lemon-lime twist to the pound cake but is also fundamental to its light and airy texture. The carbonation in the soda creates tiny air pockets within the batter, resulting in an exceptionally moist and fluffy crumb without the need for baking powder or soda. It is crucial to use only 7 Up; other lemon-lime sodas may have different carbonation levels that will affect the cake’s rise and texture.
• Kosher Salt: A small amount of kosher salt is vital for enhancing and balancing the overall flavors. It cuts through the sweetness, making the citrus notes brighter and the entire cake more complex and delicious.
• Cake Flour: The choice of flour makes a significant difference here. Using cake flour instead of all-purpose flour is essential for creating the signature light, delicate, and tender crumb of this pound cake. Cake flour has a lower protein content, which minimizes gluten development and ensures a softer texture.

For the irresistible Lemon-Lime Glaze:

No 7 Up Pound Cake is complete without its signature glaze. This simple yet flavorful topping adds an extra layer of sweetness and a final punch of tangy citrus:

• Powdered Sugar: Also known as confectioners’ sugar, this finely milled sugar forms the smooth, sweet base of the glaze. It dissolves easily, ensuring a silky, lump-free consistency.
• 7 Up Soda: Just a touch of 7 Up in the glaze contributes a subtle hint of its distinctive flavor and helps achieve the perfect drizzle-able consistency, adding to the overall lemon-lime theme.
• Heavy Cream: A tablespoon or two of heavy cream enriches the glaze, giving it a creamy, velvety texture that beautifully coats the cake without being too thin or overly sweet.
• Lemon/Lime Zest (Optional): For an extra aromatic flourish and a more intense burst of fresh citrus flavor, a tiny bit of lemon or lime zest can be stirred into the glaze. This is optional but highly recommended for citrus lovers!

How to Bake Your Perfect 7 Up Pound Cake

Follow these detailed steps to create a show-stopping 7 Up Pound Cake that will impress everyone:

Before you begin baking: For the best results, ensure all your refrigerated ingredients, especially butter and eggs, are brought to room temperature before you start mixing the batter. This allows them to cream together more effectively, incorporating more air for a lighter cake. If you’re short on time, learn how to soften butter quickly. Also, it’s highly recommended to review how to properly grease and flour a bundt pan to ensure your cake releases flawlessly.

Prepare for baking: Preheat your oven to 325° F (160° C). This lower temperature helps the cake bake evenly without drying out. Next, and this is a critical step, generously spray a 10-cup bundt pan with a flour-coated baking spray. Ensure every nook and cranny is coated. This heavy greasing and flouring is incredibly important! Pound cakes, especially those with a high sugar content like this one, are prone to sticking, so don’t skimp on this step.

Cream butter and sugar: In the bowl of your stand mixer fitted with the paddle attachment, combine the softened unsalted butter, white granulated sugar, lemon zest, and lime zest. A chef’s tip: make sure to zest the citrus directly over the sugar in the bowl. This technique allows the sugar granules to absorb all the fragrant, flavorful oils released from the zest, maximizing their impact in the cake. Cream this mixture on medium speed for a full 4 minutes until it becomes noticeably pale yellow, light, and fluffy. Stop the mixer, scrape down the sides and bottom of the bowl thoroughly, then add the lemon extract.

Incorporate wet ingredients: With the mixer running on low speed, add the five large eggs one at a time, allowing each egg to fully incorporate into the butter-sugar mixture before adding the next. Once all eggs are in, increase the mixer speed to medium and mix for another minute until everything is well combined and fluffy. Remember to scrape down the sides of the bowl as needed to ensure an even mix.

Add the soda: Reduce the mixer speed to low. Slowly and steadily pour in the ¾ cup of 7 Up soda. Mix just until the soda is combined with the batter. Don’t be alarmed if the batter appears slightly curdled at this stage; this is a normal reaction and perfectly acceptable for this recipe.

Introduce dry ingredients: Stop the mixer. Add the kosher salt and the cake flour to the bowl. Mix on low-medium speed ONLY until the dry ingredients are just incorporated into the wet. It is absolutely crucial not to overmix at this stage, as excessive mixing will deflate the carbonation from the 7 Up, which is essential for the cake’s light texture! The batter will smooth out as it combines.

Bake and cool: Carefully pour the thick cake batter evenly into your meticulously prepared bundt pan. Place the pan in the preheated oven and bake for approximately 1 hour and 10 minutes. The cake is ready when it turns a beautiful golden brown color and has visibly pulled away from the edges of the pan. You can also insert a wooden skewer into the thickest part; it should come out clean. Once baked, remove the cake from the oven and let it cool in the bundt pan for 20-25 minutes. Do not exceed this time, as cooling too long in the pan can cause it to stick. After this initial cooling, carefully invert the bundt cake onto a wire cooling rack and allow it to cool completely to room temperature before applying the glaze. This prevents the glaze from melting and becoming messy.

Assemble the glaze: While your beautiful cake is cooling, prepare the simple yet irresistible lemon-lime glaze. In a small bowl, combine the powdered sugar, 1 teaspoon of 7 Up, 1-2 tablespoons of heavy cream (adjust to achieve desired consistency), and the optional lemon/lime zest for extra zing. Whisk all the ingredients together until the glaze is smooth, thick enough to cling, yet runny enough to drizzle beautifully. Once the cake is completely cool, artfully drizzle the glaze all over its surface. Allow the glaze a few minutes to set slightly before slicing into generous portions and enjoying this unique treat!

Top Tips for Recipe Success

Achieving the perfect 7 Up Pound Cake is easy with these expert tips:

• One Can is All You Need: You truly only need one mini 7 oz can of 7 Up for the entire recipe, covering both the cake batter and the delicious glaze. This simplifies your shopping and reduces waste.
• Room Temperature Ingredients are Key: Always ensure your refrigerated ingredients, especially butter and eggs, are at true room temperature. This allows them to emulsify properly during mixing, creating a smooth batter that incorporates more air, leading to a lighter and more tender cake.
• Zest Over Sugar: For maximum citrus flavor, zest your lemons and limes directly over the sugar in your mixing bowl. The sugar granules will absorb the fragrant essential oils released from the zest, intensifying the bright lemon-lime flavor throughout the cake.
• Strategic Ingredient Addition for Texture: Many recipes suggest adding 7 Up as the very last ingredient. However, I’ve found that adding it before the flour can sometimes lead to a more curdled batter and increases the risk of overmixing. In this revised method, add the 7 Up slowly, then add the flour last and mix *just* until combined. This approach helps smooth out the batter while crucially preventing the carbonation from deflating. Remember: do not overmix the flour!
• Greasing Your Bundt Pan: A well-greased and floured bundt pan is non-negotiable for easy cake release. Use a 10-cup bundt pan and generously coat it with flour-coated baking spray, ensuring every crevice is covered. This is especially important for dense pound cakes with high sugar content, which tend to stick.
• Cool Completely Before Glazing: Patience is a virtue, especially when it comes to glazing! Ensure your bundt cake is completely cooled on a wire rack before you apply the glaze. If the cake is even slightly warm, the glaze will melt, become too runny, and won’t set properly, resulting in a less appealing finish.

Storing and Freezing Your 7 Up Pound Cake

Proper storage is essential to keep your delicious 7 Up Pound Cake fresh and moist for as long as possible:

Storing at Room Temperature: To maintain its freshness, wrap the cooled pound cake tightly in plastic wrap or place it inside an airtight container. Stored this way, the cake will remain wonderfully moist and flavorful at room temperature for up to 3-4 days. For optimal taste and texture, avoid refrigeration if you plan to eat it within this timeframe, as refrigeration can sometimes dry out pound cakes.

Freezing for Longer Freshness: This 7 Up Pound Cake freezes beautifully! Once the cake has cooled completely to room temperature, wrap it first in a layer of plastic wrap, ensuring it’s sealed tightly. Follow this with a layer of aluminum foil to provide extra protection against freezer burn. The cake can be stored in the freezer for up to 2-3 months without compromising its quality. When you’re ready to enjoy it, simply transfer the wrapped cake to the refrigerator and allow it to thaw overnight. Once thawed, it will be as delicious as the day it was baked.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making this unique 7 Up Pound Cake:

Q: Can I use regular all-purpose flour instead of cake flour?
A: While it might seem like a small substitution, for this specific recipe, it’s highly recommended to use cake flour. Cake flour has a lower protein content than all-purpose flour, which results in a much lighter, more tender, and finer crumb. This delicate texture is crucial for allowing the carbonation from the 7 Up soda to effectively create a light and airy cake without the aid of traditional chemical leavening agents. Using all-purpose flour might result in a denser cake.

Q: Can I use other lemon-lime sodas, such as Sprite, to make this cake?
A: I strongly advise against using Sprite or other brands of lemon-lime soda for this recipe. 7 Up specifically is chosen because of its unique carbonation levels, which are generally higher than other similar sodas. This higher carbonation is critical for providing the necessary lift and airy texture in the absence of baking powder or baking soda. Other sodas simply won’t yield the same results in terms of texture and rise.

Q: Is the glaze optional, or can I skip it?
A: The lemon-lime glaze definitely adds a wonderful sweet and tangy finish that complements the pound cake beautifully. However, it is entirely optional. If you prefer a simpler, less sweet cake, or are looking to cut down on sugar, feel free to omit the glaze altogether. The pound cake is incredibly delicious and flavorful on its own, with a fantastic citrus essence from the 7 Up and zests. It will still be a delightful treat!

Q: How do I know when the butter and sugar are properly creamed?
A: You’ll know the butter and sugar are perfectly creamed when the mixture has become significantly lighter in color (often a pale yellow), has increased in volume, and has a light, fluffy, almost whipped texture. This process usually takes about 3-4 minutes on medium speed in a stand mixer. Proper creaming is essential for incorporating air, which contributes to the cake’s light texture.

Q: Can I add other flavors to the cake?
A: While the lemon-lime flavor is iconic for this cake, you can experiment with additions. A teaspoon of vanilla extract could be added for a classic touch. For an extra pop of flavor, you could fold in about ½ cup of finely chopped candied ginger or finely chopped cranberries (tossed in a tablespoon of flour to prevent sinking) at the very end when adding the dry ingredients. Remember that any additions will alter the original profile.

More Delicious Bundt Cake Recipes to Explore

If you’ve enjoyed this unique bundt cake, be sure to check out these other fantastic recipes from my collection:

• Decadent Lemon Pudding Bundt Cake
• Warm & Spicy Cinnamon Bundt Cake
• Refreshing Lemon Blueberry Bundt Cake
• Luxurious Red Velvet Bundt Cake