Indulge in a timeless 7 Up Pound Cake, blending the effervescence of lemon-lime soda with the richness of butter, sugar, and eggs. Crowned with a silky lemon glaze, this easy-to-make cake promises a moist and flavorful treat for any occasion.
Growing up in a family where the kitchen was the heart of our home, the aroma of my grandmother’s 7 Up Pound Cake baking in the oven was a cherished signal that something special was underway. This cake was more than just a dessert; it was a celebration, a comfort, and a testament to homemade goodness. Every holiday, birthday, or rainy Sunday afternoon was an excuse to whip up this cake. Its unique use of lemon-lime soda not only intrigued us as kids but also left everyone wondering about the secret ingredient that made it so moist. Now, every time I bake it, I’m transported back to those sweet moments, mixing batter at the kitchen counter under my grandmother’s watchful eye, eagerly anticipating the first warm, lemony slice.
Why You’ll Love This 7 Up Pound Cake
The 7 Up Pound Cake stands out for its intriguing incorporation of a popular soda, which not only adds a subtle citrus fizz but also ensures the cake remains incredibly moist throughout.
The simplicity of the ingredients, coupled with the rich, buttery texture and the bright punch of lemon, makes this cake a universal crowd-pleaser.
Moreover, its versatility as either a bundt or pound cake allows for beautiful presentation options, making it as visually appealing as it is delicious. Whether you’re a novice baker or a seasoned pro, this recipe promises a delectable outcome with minimal fuss.
Ingredients Notes
Crafting the perfect 7 Up Pound Cake involves a delightful mix of common pantry staples with a fizzy twist that elevates the texture and taste to new heights.
- Sugar and Butter: The foundation of any good pound cake, their creamed mixture creates a light and airy base that captures air and moisture, essential for a fluffy outcome.
- Eggs: Integral for structure and richness, they bind the ingredients together while contributing to the overall creaminess.
- All-Purpose Flour: Sifted to ensure a fine, smooth texture, it’s the structural backbone that supports the tender crumb of the cake.
- Lemon Extract: Adds a bright, citrusy aroma that pairs beautifully with the subtle undertones of the lemon-lime soda.
- 7Up®: The star ingredient that not only introduces a unique twist but also enhances the cake’s moisture, ensuring it stays soft and palatable for days.
WANT TO SAVE THIS RECIPE?
How To Make 7 Up Pound Cake
Embarking on the baking journey of the 7 Up Pound Cake is an enjoyable process that leads to a deliciously moist and flavorful outcome. Here’s how to make sure every slice turns out perfect.
- Preparation: Start by gathering all your ingredients. This efficiency prevents any mid-recipe dashes to the grocery store. Preheat your oven to 325 degrees F (165 degrees C), and generously grease your chosen cake pan to ensure no sticking occurs.
- Creaming Sugar and Butter: Using an electric mixer, beat the sugar and softened butter until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, which helps achieve that classic pound cake texture.
- Incorporating Eggs: Add the eggs one at a time, ensuring each is well incorporated before adding the next. This method helps maintain the emulsion of the batter.
- Mixing in Flour and Flavors: Gradually mix in the sifted flour and lemon extract. Adding the flour in increments ensures it blends smoothly without clumping, maintaining a uniform texture.
- Adding 7 Up®: The final twist, mixing in the lemon-lime soda, not only infuses flavor but also the carbonation helps to lighten the batter.
- Baking: Pour the batter into the prepared pan and bake until a toothpick comes out clean from the center. This slow baking process allows the cake to cook evenly and develop a perfect crust.
- Glazing and Cooling: Once baked, immediately work on inverting the cake onto a cooling rack to prevent it from becoming soggy. Prepare the glaze by mixing confectioners’ sugar, milk, and vanilla, and drizzle over the warm cake, letting it seep in as it cools.
Storage Options
The 7 Up Pound Cake can be stored at room temperature, covered, for up to 4 days, ensuring it retains its moisture and flavor. For longer storage, wrap the cake in plastic wrap and then foil, and refrigerate for up to 10 days. This cake also freezes beautifully for up to 3 months; wrap slices or the whole cake as described for refrigeration, and thaw at room temperature for several hours when ready to serve.
Variations and Substitutions
This classic recipe is wonderfully adaptable, allowing for various tweaks and changes to suit different tastes or dietary needs.
- Citrus Variations: Swap out the lemon extract for orange or lime extract for a different citrus twist. You can also add zest to the batter for an extra burst of flavor.
- Sugar Substitutes: For a less refined option, granulated sugar can be replaced with an equal amount of coconut sugar, which offers a caramel-like depth.
- Gluten-Free Flour: A one-to-one gluten-free all-purpose flour blend can be used in place of regular flour for those avoiding gluten.
- Dairy-Free Adaptations: Use plant-based butter and a suitable milk alternative in the glaze to cater to dairy-free diets.
- Soda Variations: While 7Up® is traditional, other lemon-lime sodas or even ginger ale can be used as a fun twist.
This blend of traditional and innovative elements makes the 7 Up Pound Cake a beloved recipe that can be enjoyed in a multitude of delicious ways.
7 Up Pound Cake
Ingredients
Cake:
- 3 cups granulated sugar
- 1 ½ cups unsalted butter softened to room temperature
- 5 large eggs
- 3 cups all-purpose flour previously sifted
- 2 tablespoons pure lemon extract
- 1 cup lemon-lime carbonated beverage e.g., 7Up®
Glaze:
- 1 cup confectioners’ sugar sifted
- ¼ cup whole milk
- ½ teaspoon pure vanilla extract
Instructions
Preparation of Ingredients and Equipment:
- Assemble all necessary ingredients. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Use a sufficient amount of butter to generously grease a 10-inch fluted tube pan, such as a Bundt pan.
Cake Batter Preparation:
- In a large mixing bowl, combine the granulated sugar and softened butter. Using an electric mixer, beat these ingredients until the mixture is light and fluffy.
- Introduce the eggs one at a time, ensuring each egg is fully incorporated into the mixture before adding the next. This will help maintain the structure of the batter.
- Gradually add the sifted all-purpose flour to the mixture, incorporating one cup at a time. Ensure each addition is well blended to achieve a smooth batter.
- Stir in the lemon extract to infuse the batter with flavor. Following this, gently mix in the lemon-lime carbonated beverage until the batter is homogeneous.
- Carefully pour the batter into the prepared fluted tube pan, smoothing the top with a spatula.
Baking:
- Place the cake in the preheated oven and bake for approximately 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, immediately remove the cake from the oven and prepare to unmold by placing a wire cooling rack over the base of the cake. Invert the pan to release the cake onto the rack.
Glaze Preparation and Application:
- While the cake cools slightly, prepare the glaze by beating together the sifted confectioners’ sugar, milk, and vanilla extract in a mixing bowl using an electric mixer set to medium speed. Continue mixing until the glaze is smooth and free of lumps.
- Drizzle the prepared glaze over the warm cake, ensuring it is evenly covered.
- Allow the cake to cool completely, permitting the glaze to set before serving.
