7 Up Pound Cake
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This old-fashioned 7 Up pound cake recipe is one of those timeless desserts that’s been passed down, shared at church potlucks, family reunions, and Sunday dinners for decades.
I remember the first time I made it — slightly nervous about the “soda in cake” part, but immediately hooked after one bite. It’s rich, dense (in the best way), and just the right amount of sweet, with a golden crust that is honestly my favorite part.
What makes this 7 Up cake recipe so special is how simple the ingredients are. There’s no baking powder or soda; the bubbles from the soda do the lifting. Made from scratch with everyday ingredients, this is the kind of cake that never goes out of style.
Why you’ll love this recipe
- It’s a true old-fashioned dessert that’s stood the test of time.
- No need for cake flour — just regular all-purpose flour works perfectly.
- Dense, buttery crumb with a golden crust.
- The optional glaze adds just the right amount of sweetness.
- It slices beautifully and looks great on any dessert table.
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Unsalted Butter – Use room temperature butter so it creams properly with the sugar.
- Granulated Sugar – Adds sweetness and helps create that classic pound cake texture.
- Eggs – Bring to room temperature for smooth, even mixing.
- Vanilla Extract – Adds warmth. For extra citrus flavor, you can swap 1 teaspoon of vanilla for lemon extract.
- Salt – Enhances the overall flavor.
- All-Purpose Flour – Sift before measuring to keep the crumb tender.
- 7 Up – Classic lemon-lime soda adds lift and moisture without any baking powder or soda.
- Optional Glaze: Made with confectioners sugar and 7 Up. It’s also the secret ingredient in my easy 7 Up Biscuits which are just as simple and delicious.
The Bundt Pan That Never Fails Me
I’ve tested this cake in multiple bundt and tube pans, and the one that gives me a perfect release every time is the USA Pan 10-inch Nonstick Fluted Tube Cake Pan. No sticking, no stress — just beautiful results.
How to Make 7 Up Cake
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In a stand mixer with the paddle attachment, cream butter and sugar on high for 10 full minutes. Scrape down the sides of the bowl a few times.
Step 2: Add eggs one at a time, beating well after each. Mix in vanilla and salt.
Step 3: With the mixer on the lowest speed, gradually add the sifted flour. Mix until just combined.
Step 4: Pour in the 7 Up and mix on low until fully incorporated — do not overmix.
Step 5: Pour batter into a well-greased prepared bundt pan and smooth the top.
Step 6: Bake for 70–80 minutes, or until a cake tester inserted in the center of the cake comes out clean or with just a few moist crumbs.
Step 7: Let cool in the pan for 10 minutes, then carefully invert onto a serving plate or wire rack to finish cooling.
Pro Tip:
Let the cake cool in the pan for exactly 10 minutes — any longer and it may stick, any sooner and it may break when flipped.
Step 8: For the glaze, whisk together confectioners’ sugar and 2 tablespoons of 7 Up in a small bowl. Add more soda, if needed, until you reach a spoonable consistency. Drizzle over the cooled cake and let it set before slicing.
Storage
Room Temperature: Store tightly covered or in an airtight container at room temperature for up to 3 days.
Freezer: Freeze whole or sliced, in a freezer bag or wrapped tightly in plastic and foil, for up to 3 months. Thaw at room temperature before serving. If glazed before freezing, glaze may become slightly tacky after thawing, but still delicious!
Tips for Success
- Start with room temperature butter and eggs. They blend more easily and evenly into the batter.
- Cream butter and sugar for the full 10 mins. This builds structure and gives the cake its signature texture.
- Grease the bundt pan generously. Use a baking spray with flour (like Baker’s Joy) to coat every corner.
- Don’t overmix once flour and soda are added. Mix just until combined to avoid a dense cake.
- If the cake sticks to the pan, run a butter knife around the edges and tap the pan firmly upside down over your serving plate.
Additions and Variations
- Lemon extract: Replace 1 teaspoon of vanilla with lemon extract, and add lemon extract to the glaze for a more citrus-forward flavor.
- Lemon zest: Fresh lemon zest or lime zest would really up that 7-up flavor.
- Mini Bundts: Bake in mini bundt pans (baking time would need to be adjusted).
More Bundt Cake Recipes
- Lemon Bundt Cake with Cake Mix
- Peach Bundt Cake
- Chocolate Coconut Bundt Cake
- Apple Cider Bundt Cake
- Banana Bundt Cake
7 Up Pound Cake
Ingredients
- 1 ½ cup (340 g) unsalted butter, room temperature
- 3 cups (600 g) granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3 cups (360 g) all purpose flour, sifted
- ¾ cup 7 up
Glaze (optional)
- 1 cup (113 g) confectioners sugar, sifted
- 2-3 Tablespoons 7 up
Instructions
- Preheat the oven to 325℉.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on high speed for 10 minutes, stopping to scrape down the sides and bottom of the bowl a few times.1 ½ cup unsalted butter, 3 cups granulated sugar
- Mix in the eggs, one at a time, followed by the vanilla extract and salt.5 large eggs, 2 teaspoons vanilla extract, ½ teaspoon salt
- With the mixer on low, gradually add the flour, beating until just combined.3 cups all purpose flour
- Add 7 up, mixing on low until just combined. Do not overmix.¾ cup 7 up
- Generously grease a 10-inch bundt pan with nonstick cooking spray.
- Pour the cake batter into the pan and bake for 70-80 minutes or until a cake tester or toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Allow the cake to cool for 10 minutes before inverting onto a serving plate.
- For the glaze, whisk to combine the confectioners sugar and two tablespoons of 7 up. Add additional 7 up, as needed, until spoonable. Drizzle over the cake and allow to set.1 cup confectioners sugar, 2-3 Tablespoons 7 up
Notes
Nutrition
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