A soft, buttery 7 Up pound cake with a golden crust and simple glaze. Made from scratch, this classic bundt cake is a Southern favorite that’s easy to bake and even easier to love.
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
Use room temperature ingredients. They blend more easily and evenly into the batter, helping the cake bake up smooth and consistent.
Grease the bundt pan generously. Get into every crease of the pan. I have found that a baking spray with flour, like Baker’s Joy, works best.
Cream butter and sugar for the full 10 min. This step adds air to the batter, creating a soft, fluffy texture. Don’t cut it short!
Don’t over mix once flour and soda are added. Mix just until combined to avoid a dense or tough cake.
Store at room temperature for up to 3 days or in the freezer for up to 3 months.
Nutrition
Calories: 438kcal | Carbohydrates: 64g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 97mg | Potassium: 51mg | Fiber: 1g | Sugar: 46g | Vitamin A: 607IU | Calcium: 17mg | Iron: 1mg
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