I still remember the first time I baked a 7Up Pound Cake. I was standing in my kitchen, butter soft on the counter, the scent of lemon from the soda just starting to mix into the batter.
There was nothing fancy about it—just me, a few everyday ingredients, and that quiet excitement you get when you know something good is on the way.
When it came out of the oven, the top was a warm golden brown, the edges slightly crisp, and the smell… well, it filled the whole house.
The first slice was still a little warm, tender in the middle with a gentle citrus note that wasn’t overpowering—just enough to make it taste fresh and light.
I remember thinking how something so simple could taste this good. No complicated steps, no hard-to-find ingredients—just a cake that feels homemade in the best way possible.
It’s the kind of recipe you keep close, because once you serve it, people start asking for it again. And honestly? I never mind making it again.
7Up Pound Cake Recipe
Ingredients
- 1 cup (227 g) unsalted butter, softened to room temperature
- ½ cup (120 ml) neutral-flavored oil (such as sunflower or canola)
- 3 cups (600 g) granulated sugar
- 5 large eggs, at room temperature
- 3 cups (360 g) all-purpose flour, sifted before measuring
- ½ teaspoon fine salt
- 1 cup (240 ml) 7Up (do not use diet) at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon fresh lemon zest (optional but highly recommended for extra aroma)
Instructions
- Preheat oven to 325°F (163°C).
- Grease a 10-inch loaf pan generously with butter, then dust lightly with flour, tapping out any excess.
- Alternatively, line the bottom with parchment paper for easy removal.
- In a large mixing bowl, beat the softened butter and oil together on medium speed for 1–2 minutes until smooth.
- Gradually add sugar while mixing and beat for 5–6 minutes until the mixture is very pale and fluffy. This step ensures a fine crumb texture.
- Crack each egg into a small bowl before adding (to avoid shells).
- Add eggs to the butter mixture one at a time, beating well after each addition so the mixture stays emulsified.
- In a separate bowl, sift together the flour and salt. Sifting is important here for a lighter texture.
- Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the 7Up in two parts. Start and end with flour.
- For example: flour → 7Up → flour → 7Up → flour.
- Mix just until combined after each addition; overmixing can make the cake dense.
- Add the vanilla extract and lemon zest.
- Use a spatula to gently fold the batter from the bottom to the top, ensuring no dry pockets remain.
- Pour batter evenly into the prepared loaf pan.
- Smooth the top with a spatula.
- Bake in the center of the oven for 70–80 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes.
- Carefully run a knife along the edges, then remove the cake and place it on a wire rack to cool completely before slicing.
- All ingredients should be at room temperature for a smoother batter and better rise.
- Avoid opening the oven door in the first 50 minutes of baking; sudden drops in temperature can cause cracks or sinking.
- For a softer crust, wrap the cooled cake in plastic wrap and let it rest for 4–6 hours before serving—this allows moisture to redistribute evenly.
How Do I Make a Moist 7Up Pound Cake?
Everyone loves a soft, melt-in-the-mouth cake—here’s how to get it right every time:
- Use room temperature ingredients: they mix better and trap more air for a light crumb.
- Cream butter and sugar for at least 5 minutes: creates a fluffy base that keeps cake tender.
- Add a spoon of neutral oil with butter: helps lock in moisture for days.
- Measure flour correctly using the spoon-and-level method: too much flour makes cake dry.
- Alternate flour and 7Up additions: keeps batter balanced and airy.
- Stop mixing once ingredients blend: overmixing makes the cake heavy.
- Bake at a steady low heat (325°F): prevents overbrowning or drying out.
- Place pan in the oven’s center: ensures even baking all around.
- Avoid opening the oven door early: sudden temperature drops ruin texture.
- Wrap cooled cake and rest a few hours: allows moisture to spread evenly.
Can I Make 7Up Pound Cake Without 7Up?
If you’re out of 7Up, these swaps will still give great results:
- Use Sprite or similar lemon-lime soda: keeps the same light flavor.
- Try soda water with lemon juice: gives lift and citrus notes.
- Use lemonade (not too sweet): still adds moisture and tang.
Why Is 7Up Used In Pound Cake?
The reason is simple—it’s all about texture and taste:
- Acts as a leavening booster: the carbonation helps the cake rise.
- Adds gentle citrus flavor: makes the cake fresher in taste.
- Keeps cake moist: the liquid blends into the batter smoothly.
Can I Make 7Up Pound Cake Ahead Of Time?
Yes—here’s how to keep it fresh until serving:
- Bake 1–2 days before: wrap tightly once cool to lock in moisture.
- Store at room temperature in an airtight container: prevents drying out.
- Slice just before serving: keeps the inside soft.
Can I Make 7Up Pound Cake Without a Mixer?
It’s possible if you follow these steps:
- Use a sturdy whisk or wooden spoon: beat butter and sugar until fluffy.
- Work in a large bowl: easier to mix without spilling.
- Take your time: mix longer to reach the same smooth texture.
What’s The Best Pan For Baking 7Up Pound Cake?
The right pan helps your cake bake evenly and look beautiful:
- Use a heavy aluminum bundt pan: spreads heat evenly.
- A 10-inch loaf pan also works: perfect for smaller portions.
- Avoid thin pans: they can cause uneven browning.
Can I Make 7Up Pound Cake Without Eggs?
Yes—replace eggs with these simple swaps:
- Use plain yogurt: keeps texture soft and moist.
- Try unsweetened applesauce: adds moisture without altering flavor.
- Mashed ripe banana: works well but gives a slight banana taste.
How Do I Prevent 7Up Pound Cake From Being Dry?
Small changes make a big difference in moisture:
- Measure ingredients accurately: too much flour dries it out.
- Don’t overbake: check 10–15 minutes before suggested time.
- Wrap the cake after cooling: traps moisture inside.
Can I Make 7Up Pound Cake Gluten-Free?
It’s easy with the right flour blend:
- Use a cup-for-cup gluten-free baking flour: keeps texture close to original.
- Add a spoon of cornstarch: improves softness.
- Avoid overmixing: gluten-free batters can get gummy.
How Do I Store 7Up Pound Cake?
Good storage keeps your cake tasting fresh longer:
- Keep at room temperature in an airtight box: up to 3 days.
- Refrigerate in a sealed container: lasts about a week.
- Wrap slices before storing: keeps each piece moist.
Can I Freeze 7Up Pound Cake?
Freezing works well for longer keeping:
- Cool cake fully before freezing: prevents ice crystals.
- Wrap tightly in plastic then foil: stops freezer burn.
- Thaw at room temperature while still wrapped: keeps texture soft.