Best 7UP Pound Cake Recipe (Moist & Buttery & Easy to Make)

If you’ve never tried a 7UP Pound Cake recipe, you’re in for a treat. This classic Southern Bundt cake is famous for its moist, buttery crumb and refreshing lemon-lime flavor. The secret ingredient? A splash of 7UP soda, which not only adds a hint of citrus but also makes the cake incredibly light while keeping it rich and tender.

Whether you’re baking this cake for Sunday dinner, the holidays, or just because you’re craving something sweet, this moist and buttery 7UP Pound Cake is guaranteed to impress. Topped with a simple citrus glaze, it’s one of those desserts that feels both nostalgic and timeless.

Looking for another soft and buttery classic? Check out my Famous Vanilla Cake Recipe.

Watch How to Make 7UP Cake With Our Video Tutorial

What Is 7UP Cake?

A 7UP cake is a classic Southern twist on pound cake that gained popularity in the 1950s and 1960s. Back then, bakers often used 7UP soda in place of baking soda or baking powder, since the carbonation and acidity in the soda helped the cake rise without needing extra leavening.

The result? A cake that’s soft, fluffy, and tender while still being rich and buttery like a traditional pound cake. On top of that, the lemon-lime flavor of 7UP infuses the batter with a subtle citrus brightness, making the cake taste lighter and more refreshing.

Traditionally baked in a Bundt pan, a 7UP pound cake recipe is almost always finished with a simple glaze made from powdered sugar, lemon juice, and (of course) a splash of 7UP. It’s the kind of nostalgic dessert many people remember from family gatherings, church potlucks, and Sunday dinners. It’s a classic recipe that’s been passed down through generations. And let me just say, this 7UP cake recipe is truly the best version you’ll ever bake.

For more classic Southern Desserts, try our Homemade Banana Pudding, Easy Peach Cobbler, Homemade German Chocolate Cake, or our Moist Vanilla Pound Cake.

What Makes This the Best 7UP Pound Cake?

There are countless recipes for 7UP pound cake, but here’s why this recipe stands out from the traditional one:

• Balanced sweetness – Classic 7UP cakes can be overly sugary. This recipe carefully adjusts the sugar so you get a sweet, flavorful bite without it being cloying.
• Sour cream for extra moisture – Traditional recipes often rely only on butter and eggs. We add sour cream to keep the crumb incredibly soft and moist (and it reheats beautifully).
• Butter + oil combo – Instead of just butter, this cake uses both butter and oil for richness and tenderness. That means a velvety crumb that never feels heavy.
• Bright citrus flavor – Fresh lemon and lime zest enhance the natural flavor of the 7UP, giving it a cleaner, more vibrant taste compared to the one-note versions of the past.
• Light but still buttery – The texture is soft and fluffy while still maintaining that buttery, pound cake richness we all love.
• Easy, foolproof method – Clear step-by-step instructions make this Bundt cake approachable, even for beginner bakers.

In other words, this isn’t just your grandma’s 7UP cake—it’s an updated, perfected version that still honors the tradition but guarantees the best results every time. This recipe is also adapted from my Viral Vanilla Pound Cake, so you know it’s going to be good.

Don’t forget to try our Red Velvet Pound Cake with Cream Cheese Frosting.

Ingredients You’ll Need for the Best 7UP Pound Cake

Here’s what makes this cake so delicious, moist, and full of flavor:

• Salted Butter – We use 1 ½ cups (3 sticks) of salted butter. Butter is the backbone of pound cake, giving it richness and flavor. Using salted butter balances the sweetness and enhances the citrus notes. If you don’t have salted butter, unsalted works just as well. Just add an extra pinch of salt.
• Neutral oil – Just a touch of oil (like canola or vegetable oil) is added along with butter. This ensures the cake stays soft and moist for days, something traditional recipes often lack. I use oil in almost every cake recipe.
• Granulated white sugar – Classic 7UP cakes are known for being sweet, but our recipe uses the perfect amount to keep it balanced, not overly sweet.
• Eggs – Six large eggs give the cake its structure, richness, and classic pound cake density. They help create that beautiful golden crust and tender crumb.
• Vanilla bean paste (or extract) – Vanilla rounds out the citrusy flavor of the 7UP and adds depth. Vanilla bean paste is especially lovely for those tiny specks and intense flavor.
  • In case you’re tired of buying tiny, expensive bottles of paste, learn how to make Vanilla Bean Paste from Scratch!
• All-purpose flour – The foundation of the cake. It provides structure while keeping the crumb tender. We don’t want to use cake flour here, since pound cake should still have a dense, buttery bite. Learn the difference between cake flour and all-purpose flour in our guide.
• Baking powder – A modern upgrade! Traditional 7UP cakes often relied on the soda alone for lift, but a small amount of baking powder ensures a light, fluffy rise every single time.
• Salt – Enhances all the flavors and balances the sweetness.
• Sour cream – This is our secret to an ultra‑moist, soft pound cake. It adds a touch of tang that pairs beautifully with the lemon-lime soda. I also love adding sour cream to muffins, banana bread, and even cheesecake! Perfectly moist desserts every time.
• 7UP – The star of the show! 7UP adds moisture, citrus flavor, and just the right fizz to help the cake rise. It also makes the crumb uniquely tender. You can substitute with Sprite or any lemon/lime flavored soda you prefer.
• Lemon & lime zest – Fresh zest brightens up the flavor and brings out the citrus notes in the 7UP, taking this cake from good to unforgettable.

💡 Pro Tip: Always use room‑temperature butter, eggs, and sour cream for a smoother batter and a more even bake. Cold ingredients don’t blend well and can cause the batter to curdle or bake unevenly. Learn all about the importance of room temperature ingredients in our guide here (you’ll be shocked at the difference it makes!).

For the Citrus 7UP Glaze:

• Powdered Sugar (Confectioners’ Sugar) – The smooth, sweet base of the glaze that dissolves easily and creates that silky drizzle.
• 7UP – Adds a touch of sweetness, lightness, and that signature lemon‑lime flavor that ties the cake and glaze together.
• Fresh Lemon Juice – Brightens up the glaze and balances the sweetness with a refreshing tang.
• Vanilla Extract – Deepens the flavor and adds that warm, bakery‑style note you don’t always get in traditional 7UP glaze.
• Salt – Just a pinch helps cut through the sweetness and enhances all the other flavors.
• Lemon Zest (optional) – For even more citrus zing and pretty flecks of color.

This glaze ties everything together with a tangy-sweet finish.

(Full measurements are in the recipe card below!)

Step-by-Step Instructions for 7UP Pound Cake

Follow these steps for the perfect 7UP cake every time:

1. Preheat oven to 325°F (163°C). Grease and flour a 10–12 cup Bundt pan well.
2. Cream butter, oil, sugar, lemon zest, and vanilla in a stand mixer until pale and fluffy (about 3–4 minutes).

3. Add eggs one at a time, mixing well after each.

4. Whisk dry ingredients (flour, baking powder, salt) in a separate bowl.

5. Mix in dry ingredients in three additions, alternating with sour cream and 7UP. Start and end with dry. Mix until just combined — don’t overmix!

6. Pour into the pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out mostly clean.

7. Whisk glaze and drizzle over cooled cake.

Can I Bake This 7UP Bundt Cake in a Loaf Pan?

Yes! While this 7UP Pound Cake recipe is traditionally baked in a Bundt pan, you can absolutely make it in loaf pans instead. In fact, the recipe will typically make two standard 8.5 x 4.5‑inch loaf pans or one large 9 x 5‑inch loaf pan.

Tips for the Perfect 7UP Cake

Baking a 7UP Pound Cake may be simple, but a few little tricks will take it from good to absolutely unforgettable. Here are my best tips:

1. Use room‑temperature ingredients. Cold butter, eggs, and sour cream won’t blend smoothly. Room‑temperature ingredients create a silky batter that bakes up evenly with the perfect crumb. Learn more about the importance of room temperature ingredients in detail here.
2. Cream the butter and sugar long enough. Don’t rush this step! Beat until the mixture is pale and fluffy (about 3–5 minutes). This helps trap air, giving your 7UP cake its signature lightness even with that dense, buttery texture.
3. Alternate flour with sour cream and 7UP. Adding the dry and wet ingredients in turns prevents overmixing and keeps the cake tender. Always begin and end with flour.
4. Don’t skimp on the zest. Fresh lemon (or lime!) zest adds brightness and really brings out that citrus flavor in the cake. Add it while creaming the butter and sugar so the oils release fully.
5. Bake low and slow. Pound cakes do best at 325°F. This gentle heat ensures the outside doesn’t brown too quickly before the inside is fully cooked.
6. Test for doneness. Since Bundt pans vary, always check your cake with a toothpick inserted in the center. It should come out mostly clean with just a few moist crumbs. Do not overbake, or you will get a dry cake.
7. Cool before glazing. Let the cake cool at least 45 minutes before adding your 7UP glaze. Too warm, and the glaze will soak in completely; too cool, and it won’t stick as well.
8. Use oil + butter for guaranteed moisture. Butter adds flavor, but a little neutral oil locks in extra moisture so the cake stays soft for days.

If you love old-fashioned cakes, you might also enjoy my Classic Vanilla Pound Cake Recipe. After all, its the foundation of this 7UP cake recipe.

FAQs About 7UP Pound Cake

What makes 7UP cake different from regular pound cake?

Traditional pound cake uses just butter, sugar, eggs, and flour. A 7UP pound cake recipe adds soda and citrus zest, which gives it a lighter texture and fresh lemon-lime flavor.

Can I use Sprite instead of 7UP?

Yes, but 7UP is slightly less sweet and gives a cleaner citrus flavor.

Can I use Greek yogurt instead of sour cream?

Yes! Full-fat Greek yogurt is a great substitute. It offers a similar tang and moisture level. Just avoid low-fat or fat-free versions, which may make the 7UP pound cake less rich.

Why is my pound cake dry?

Overbaking or using too much flour can dry it out. Be sure to measure flour properly (spoon and level method or measure in grams) and check doneness early.

This recipe, though, is specifically designed to prevent a dry pound cake! Truthfully, it’s nearly impossible with the oil and sour cream. If you want to learn more about how to create moist cakes, check out our guide, How to Make a Cake Moist and Fluffy: Pro Tips You Need to Know.

Can I freeze 7UP pound cake?

Absolutely! Wrap slices tightly in plastic wrap and freeze for up to 3 months. Glaze after thawing for best results.

Ways to Serve 7Up Cake

This cake is delicious on its own, but you can also:

• Add fresh berries and whipped cream.
• Serve with a scoop of homemade vanilla ice cream.
• Dust with powdered sugar for a simple finish.

It’s versatile enough for any occasion — from casual family dinners to holiday celebrations.

More Easy Cake Recipes to Try

If you love this cake, don’t miss these:

• Moist Vanilla Pound Cake
• Red Velvet Pound Cake with Cream Cheese Frosting
• Lemon Blueberry Cake
• Strawberry Cake
• Homemade German Chocolate Cake

Get to Baking!

This 7UP Pound Cake recipe is moist, buttery, and bursting with citrus flavor. It’s the kind of cake that always gets compliments and second slices. Whether you’re new to baking or an experienced baker, this recipe is simple enough to follow but impressive enough to wow.

So grab a bottle of 7UP and your favorite Bundt pan — it’s time to bake a classic that never disappoints.

Don’t forget to leave a review and tag me on social media @everythingjustbaked! I love seeing what you create!