Lemon 7 Up Pound Cake
on Mar 16, 2019, Updated Sep 08, 2020
This post may contain affiliate links. Please read our disclosure policy.
This 7 Up pound cake is an easy and beautiful dessert recipe you can make from scratch and have it taste better than any bakery in town.
If you’re looking for an inexpensive and crowd-pleasing treat, then this lemon pound cake is the answer. Read on and discover why it’s one of my favorite cake recipes!
Want to Save This Recipe, Friend?
We'll email this post to you, so you can come back to it later!
Table of Contents
About this Lemon Pound Cake
I came across the idea for this 7 up pound cake from Taste of Home.
For years people have asked me about my favorite thing(s) to make in the kitchen. Up until recently, I would just shrug my shoulders and mutter something like, “I dunno!”
Then one day it suddenly dawned on me. Cake! Homemade cakes are my favorite thing to make, and to eat. I’m talking about beauties like lemon blueberry cake, chocolate whiskey cake, and rhubarb upside-down cake. I love them all! Even our kids love making homemade cakes. This easy marble cake recipe and chocolate torta are both examples of their handiwork.
Like most delicious lemon recipes such as this lemon cordial, these lemon cake mix cookies, and our roasted lemon chicken, this homemade lemon cake is practical, simple to make, and as you can see, has great curb appeal. The beauty of this soda cake is that anybody can make it, with virtually no skill required!
We do a lot of cooking, baking, and eating in our household and when I realized I had everything on hand to prepare this soda cake, I got right down to business.
What’s in it
- Butter
- Sugar
- Lemon (and optional lime)
- Vanilla extract
- Flour
- White soda (7-Up, Sprite, Sierra Mist, etc.)
- Powdered sugar
- Bunt Pan
- Chocolate for garnish (optional)
How to Make this Lemon Pound Cake
- Cream the sugar and butter.
- Add the eggs, one at a time.
- Add 3/4 cup (85 g) of 7-Up.
- Evenly distribute in a greased and floured bundt pan.
After preparing, baking, and having a few morsels of this 7 Up pound cake, I knew we had another winner on our hands.
I took this dessert into work with me, this was one of the accolades left by a colleague on my facebook page:
“…I must say this is by far the best-baked good I have ever eaten. I could’ve eaten the whole thing. I still want more….thank you so very much. You truly have a culinary talent.“
Perhaps a bit overstated, but you get the idea.
I had a lot of fun putting this beauty together. I didn’t weigh it, but the name of this recipe is pretty accurate.
It’s dense, heavy, and delicious. I dressed it up a bit at the end by shaving some delicious Godiva chocolate and giving the cake a good sprinkling.
Chocolate and lemon go quite well together, just like peas and carrots. But that’s another recipe. I hope you give this one a try. -Dan
Recipe Questions
This recipe will turn out best by using all-purpose flour or cake flour.
Lemon extract is more concentrated than lemon juice. To substitute extract for fresh juice, use 1/2 of the amount called for.
👨🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!
7-Up Pound Cake
Want to Save This Recipe, Friend?
We’ll email this post to you, so you can come back to it later!
Equipment
- Bundt pan
Ingredients
for the cake
- 1 1/2 cups butter, softened
- 3 cups sugar
- 5 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 3/4 cup 7UP soda
for the glaze
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon lemon or lime juice
- 1 to 2 tablespoons 7UP soda
- 1/2 teaspoon grated lemon or lime peel, optional
Instructions
for the cake
- Preheat oven to 350°.
- Grease and flour a 10-in. fluted or plain tube pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in lemon juice and vanilla.
- Add flour alternately with 7UP, beating well after each addition.
- Transfer batter to prepared pan.
- Bake 65-75 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan 20 minutes before removing to a wire rack to cool completely.
for the glaze
- In a small bowl, mix confectioners’ sugar, lemon juice and enough 7UP to reach desired consistency.
- If desired, stir in lemon peel.
- Drizzle over cake.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My Favorite Cake Recipes!
Cakes and Cupcakes
The BEST Whiskey Cake
Cakes and Cupcakes
Rhubarb Upside-Down Cake Recipe
Cakes and Cupcakes
Slow Cooker Sticky Caramel Pumpkin Cake
Desserts
The metric conversion is wrong. It only showed the amount of half a cup of butter.
Don’t use the metric conversion.
This cake looks amazing, I have not had a pound cake forever, but it didnt have soda in it.
Thank you for sharing on the Wonderful Wednesday, this week we will be featuring your great recipe. #omhgww Hope you will stop by and share again soon!
Thanks, Karren! We love this lemon cake recipe and it always performs well on the desserts table!
I made this for a family gathering and it was amazing. Everyone loved it! I used orange soda and orange extract because that’s what I had on hand. I’m excited to try the lemon flavor.
Thanks for the great feedback; we’re happy you enjoyed this lemon cake and hope you will find more easy recipes to love here on Platter Talk!
Can I make this cake the night before or is it best made the day of? Looks delish!
You can make this ahead of time for a great dessert the next day!
Can I use cake flour instead of all purpose flour?
Sure.