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!
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
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
Cakes and Cupcakes
This sounds fabulous, I’ve always wanted to try a soda cake!
That sponge looks like it has the most fantastic texture ever! My mouth is watering here!
Are the bubbles necessary in the soda for the recipe to work? I have some flat sprite in my fridge, but I won’t use it if I know it won’t work!
That’s an excellent question, Kylee and I’m guessing that it does not matter. Thanks for dropping by Platter Talk!
I will try this cake because I love lemon. Has anyone tried it with a lemon curd drizzled through it?
Your recipe sounds really good. I like the addition of lemon and the soda. Thanks for sharing at Merry Monday. Pinning.
I make a chocolate pound cake with soda and my favorite thing about it is how moist it is…. despite being pretty heavy like a pound cake is. I can’t wait to try your lemon version…. lemon runs a close second to my love of chocolate!!
I’m with you all the way, Michele; what will ever top chocolate?! Thanks for the comments.
My gosh I would love a slice of this along with my tea.
I think you are on to something, Bintu! Thanks so much for stopping by.
Looks easy enough and super flavorful! Can’t go wrong when you get a lot of flavor and praise without putting in a whole day in the kitchen 🙂 thanks for sharing!
Agreed, Nicole! Thanks for stopping by Platter Talk!
My mom makes something very similar, but she uses mini bundt pans to make individual cakes. I love the presentation of the large cake here, looks so moist and delicious! Perfect for Spring!
Love your mom’s idea of little cakes; how fun and delicious, I’m sure! Thanks so much for stopping by, Kit.
Hello! Should the soda be room temperature also? Thanks in advance.
Yes, for baking, it is always best to use all ingredients at room temperature.
That looks gorgeous. So moist and light. I would love to bite into a slice of that just now. I use cake release spray for my bundt pan and it works fine, well it has done so far. Stumbled, tweeted, pinned and yummed!
This is a beauty of a cake! It’s visual appeal is the first thing that struck me after taking out of the oven, maybe second to the aroma while it baked which was heavenly. I love the idea cake release spray, thanks for cluing me in to that; we will be trying it out on your recommendation! Thanks for taking the time to leave a comment, we really appreciate your feedback.