This 7UP Pound Cake is soft, buttery, and bursting with bright lemon-lime flavor. Made with sour cream and a splash of soda, it bakes up extra moist with a tender crumb and a sweet citrus glaze on top—perfect for any occasion!
Ingredients
For the Cake:
- 1½ cups salted butter softened
- 6 tbsp neutral oil canola, vegetable or avocado etc.
- 2⅔ cups granulated white sugar
- Zest of 1 lemon or lime
- 6 large eggs room temp
- 3 tbsp vanilla bean paste or pure vanilla extract
- 3 cups all-purpose flour
- ¾ tsp baking powder
- ¾ tsp fine sea salt
- 1 cup full-fat sour cream room temp
- ½ cup 7UP room temp (not flat)
For the Glaze:
- 2 cups powdered sugar
- 2-4 tbsp 7UP adjust to get pourable consistency
- 1 tbsp fresh lemon or lime juice or a mix!
- Pinch of salt
- 1 tsp vanilla bean paste or pure vanilla extract
- Zest of 1 lemon or lime
Instructions
- Preheat oven to 325°F (163°C). Generously grease and flour a 10–12 cup Bundt pan (or use baking spray with flour).
- In a stand mixer fitted with the paddle attachment, beat butter, oil, granulated white sugar and lemon/lime zest on medium-high for 4–5 minutes, until light and fluffy.
- Add eggs, one at a time, beating well after each. Mix in the vanilla bean paste.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add 1/3 of the flour mixture and mix until just combined. Mix in all of the sour cream. Add another 1/3 of the flour, then pour in all of the 7UP and mix gently. Finish with the last 1/3 of the flour, stirring just until no dry streaks remain. Don’t overmix.
- Pour batter evenly into prepared Bundt pan. Tap pan gently to remove air bubbles.
- Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick comes out with just a few moist crumbs.
- Let cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Whisk together the glaze ingredients and drizzle over cooled cake. Top with lemon zest if desired.
Video
Notes
- Pan prep is key: Bundt pans can stick easily. Butter + flour (or a baking spray with flour) ensures the cake releases cleanly.
- Storage: Store covered at room temp for 3-4 days, or freeze slices for up to 2 months.
- Bundt or Loaf: This recipe fits a 9×5-inch loaf pan or a standard 10–12 cup Bundt pan.
- Don’t overbake: Pull the cake when a toothpick comes out with a few moist crumbs for the best texture.
Nutrition
Nutrition Facts
Best 7UP Pound Cake Recipe
Amount per Serving
Calories
719
% Daily Value*
Fat
36
g
55
%
Saturated Fat
18
g
113
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
12
g
Cholesterol
154
mg
51
%
Sodium
394
mg
17
%
Potassium
96
mg
3
%
Carbohydrates
93
g
31
%
Fiber
1
g
4
%
Sugar
69
g
77
%
Protein
7
g
14
%
Vitamin A
947
IU
19
%
Vitamin C
0.2
mg
0
%
Calcium
59
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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