An old-fashioned 7-Up pound cake recipe baked in a Bundt pan and finished with a lemon-lime soda glaze. This soul-food style pound cake is extremely moist, simple to prepare, and offers a gentle lemon-lime note.
I’ve been excited to share this 7-Up pound cake for a while. It brings back memories of my mother and grandmother—both fantastic bakers. One of my favorite childhood moments was helping in the kitchen and sneaking tastes of the batter.
This cake has a subtle lemon-lime flavor rather than a bright lemon tang. It is topped with a quick glaze made from powdered sugar and a splash of lemon-lime soda that takes seconds to whisk together. The cake is ideal for potlucks, holidays, or any gathering where you want a comforting, homemade dessert.
7 Up Cake
A 7 Up cake is a classic Southern-style dessert that closely resembles a pound cake. It is traditionally baked in a Bundt pan and finished with a glaze made from lemon-lime soda and confectioners’ sugar, giving the cake a delicate citrus finish and tender crumb.
What we love about this recipe
- Very moist: Buttermilk and the soda help keep the crumb tender and richly flavored.
- Balanced sweetness: The sugar and glaze provide just enough sweetness without overwhelming the citrus notes.
- Easy to make: This cake comes together with basic techniques — creaming butter and sugar, adding eggs and flavor, folding in dry ingredients, and baking in a Bundt pan.
Ingredients
A complete ingredient list with exact amounts is provided in the recipe section below.
- All-purpose flour + cornstarch (for tenderness)
- Kosher salt
- Baking powder and baking soda
- Unsalted butter
- Granulated sugar
- Eggs
- Lemon extract
- 7 Up or another lemon-lime soda
- Buttermilk
Pound Cake Glaze
- Confectioners’ (powdered) sugar
- 7 Up (or another lemon-lime soda)
Variations and Modifications
- Flour: Use cake flour instead of the all-purpose flour and cornstarch mix for a finer, softer crumb.
- Soda swap: You can substitute Sprite, Starry, or another lemon-lime soda for 7 Up.
- Fresh lemon: Replace lemon extract with about 1 tablespoon plus 1 teaspoon fresh lemon juice and a bit of zest for brighter citrus notes.
- Less buttermilk: Substitute some of the buttermilk with more soda if you prefer a lighter texture.
- Extra moisture: Brushing the baked cake with a simple syrup before glazing helps lock in moisture.
Tools and Equipment Needed
- 10-cup Bundt pan (standard size)
- Handheld mixer or stand mixer with paddle attachment
- Silicone spatula to scrape the bowl
- Whisk for the glaze
How to Make 7-Up Pound Cake
Detailed step-by-step instructions are included in the recipe card below.
Step 1. Preheat the oven to 350°F (177°C). Thoroughly grease the inside of a 10-cup Bundt pan with nonstick spray, butter, or oil, and lightly dust with flour if desired. Set aside.
Step 2. In a large bowl, whisk together the flour and cornstarch, then add the salt, baking powder, and baking soda. Set the dry mixture aside.
Step 3. Using a mixer (handheld or stand with paddle), beat the softened butter on high speed until smooth and creamy.
Step 4. Add the sugar and beat on high for about 2 minutes until the mixture is light and fluffy, scraping the bowl as needed.
Step 5. Beat in the eggs on medium speed until incorporated.
Step 6. Add the lemon extract and mix briefly to combine.
Step 7. Reduce mixer speed to low and beat in the 7 Up and the buttermilk until combined.
Step 8. Add the dry ingredients in batches, mixing on low until just combined. Avoid overmixing; the batter should be fairly thick.
Step 9. Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan on a flat surface to settle the batter and release any air pockets.
Step 10. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent the cake loosely with aluminum foil.
Step 11. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then invert onto a wire rack or serving plate to finish cooling.
Step 12. Prepare the glaze (recipe below) and drizzle it over the cooled cake. Slice and serve.
Glaze Icing for Pound Cake
Step 1. Whisk confectioners’ sugar and 7 Up together in a small bowl until smooth. Adjust the soda amount to reach a pourable consistency.
Step 2. Drizzle the glaze over the cake, let it set briefly, then slice and enjoy.
Recipe Tips
- Grease the Bundt pan well: Coat all grooves thoroughly. A spray with flour or greasing and a light flour dusting helps the cake release cleanly.
- Flour substitution: Mixing cornstarch with all-purpose flour mimics cake flour; you can also use packaged cake flour.
- Browning too quickly: If the top browns before the center is done, loosely tent with foil.
- Cooling: Allow the cake to cool for about 10 minutes in the pan before inverting. Gently tap the bottom of the pan to help release the cake.
Storage Instructions
Store the pound cake at room temperature for up to three days. Keep it covered with plastic wrap or in a cake storage container to prevent drying out.
Commonly Asked Questions
The soda contributes carbonation and a mild lemon-lime flavor, which can help lighten the texture and provide a subtle citrus note.
Yes. You can bake the batter in loaf pans or a tube pan; baking time and temperature may need slight adjustment depending on pan size and depth.
Thoroughly grease and flour the pan, making sure you reach every groove. Let the cake rest about 10 minutes in the pan before inverting onto a plate or rack.
📖 Recipe
7-Up Pound Cake Recipe (Soul Food)
Krysten Wilkes & Marrekus Wilkes
Equipment
- Stand mixer fitted with paddle attachment or hand mixer
- 10-cup Bundt pan
Ingredients
- 2 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened to room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons lemon extract
- ½ cup 7 Up or other lemon-lime soda
- 1 cup buttermilk, room temperature
- 1 cup confectioners’ sugar, sifted (for glaze)
- 2 tablespoons 7 Up (for glaze)
Instructions
- Preheat oven to 350°F (177°C). Spray the inside of a Bundt pan with nonstick spray or grease with oil or butter and dust lightly with flour. Set aside.
- Whisk together the flour and cornstarch in a large bowl. Add the salt, baking powder, and baking soda; set aside.
- Use a mixer to beat the butter on high until smooth and creamy. Add the sugar and beat until light and fluffy, scraping the bowl as needed.
- Beat in the eggs and lemon extract on medium speed until combined.
- Reduce the mixer speed to low and beat in the 7 Up and the buttermilk.
- Add the dry ingredients to the wet batter in batches, mixing until just combined. Do not overmix; the batter will be slightly thick.
- Pour the batter evenly into the prepared Bundt pan. Tap the pan on a hard, flat surface to level and release air bubbles.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Remove from oven and let cool in the pan for about 10 minutes. Invert onto a plate or wire rack and allow to cool further.
- Prepare the glaze (below) and drizzle over the cake before serving.
Glaze
- Whisk the confectioners’ sugar and 2 tablespoons 7 Up together until smooth and pourable. Add more soda a little at a time if necessary.
- Drizzle over the cooled cake, slice, and serve.
Nutrition
Carbohydrates: 66 g
Protein: 6 g
Fat: 18 g
Saturated Fat: 11 g
Sugar: 31 g
Tried this recipe?
Let us know how it turned out!