7Up Pound Cake

Name: 7Up Pound Cake
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 16 serving
Ingredients: 1 ½ cups butter; 3 cups granulated sugar; zest of one lemon; 5 large eggs; 2 teaspoons pure vanilla extract; 2 teaspoons lemon extract; 3 cups all-purpose flour; 8 ounces 7Up, Sprite, or Sierra Mist

User Reviews

4.5

147 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 50 mins
Servings
16
Course
Cake

7Up Pound Cake

Iris Warren

Report

Having a great pound cake recipe in your baking back pocket is a real time saver when you need a cake to bake. This 7Up pound cake recipe is about as classic and delicious a cake as you’ll ever find. It’s an old-fashioned recipe that I’ve updated with a couple of tweaks to amplify its lemony flavor, making it completely irresistible!

Share:

I Made This!

110 people made this

Print

31 people printed this

Save this

88 people saved this

Ingredients

Servings

1 ½ cups butter room temperature
3 cups granulated sugar
zest of one lemon
5 large eggs
2 teaspoons pure vanilla extract
2 teaspoons lemon extract
3 cups all-purpose flour
8 ounces 7Up, Sprite, or Sierra Mist 1 cup

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat the oven to 350° F. Spray a 10-cup capacity bundt-style pan with non-stick cooking spray such as Pam for baking. This has flour in it and I find that it helps with a clean release after the cake has baked.
In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat on medium high speed for 5 minutes. Add in sugar and lemon zest and continue beating for another 5 minutes. The mixture will be light and fluffy.
Add in eggs one at a time, incorporating each egg before adding in the next, scraping down the sides of the bowl as needed. Add in the extracts and mix until incorporated.
Slowly mix in the flour and lemon-lime soda alternatively, starting and ending with flour. Spoon the batter into the prepared pan and smooth out the top.
Bake in preheated oven for 75-85 minutes or until a cake tester inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for about 10 minutes on a wire rack. Carefully invert the cake onto another cooling rack and allow it to cool completely.
Serve the cake with a sprinkling of confectioners’ sugar or fancy it up a bit with whipped cream and fresh, summer berries.