Old Fashioned 7-Up Pound Cake
“Old fashioned 7-Up pound cake recipe made from scratch the southern way! Velvety soft, moist and finished off with a classic 7-up glaze!”
My grandma Barb’s homemade 7-up pound cake is THE TRUTH. But mine…is better! *drops mic* Love you grandma but this 7-up pound cake is out of this world good! (No worries, she encourages a lil friendly competition every now and then : )
It still packs in all the flavor of a good old-fashioned 7-up pound cake but the texture is incredible thanks to one of my favorite pound cake ingredients, heavy whipping cream!!
I don’t think my grandmother has discovered the magic of heavy whipping cream in pound cake yet. She made a 7-up pound cake ALL.THE.TIME. when I was growing up.
Like seriously y’all there really was a 7-up pound cake made every doggone week! We ate it plain most of the time but occasionally it was drizzled with a glaze or we’d top it with fresh strawberries and cool whip.
This year was actually my first time ever making a homemade 7-up pound cake. I don’t know what took me so long.
The sweet, comforting, familiar aroma had my house smelling like vanilla, sugar, and lemons all day! This classic 7-up pound cake is a true winner! It only gets better the next day!
If you’ve never experienced a true 7-up pound cake them let me be the first to introduce you to a cake that could easily become your favorite! My little Ethan couldn’t get enough! It’s velvety soft, sweet, and bursting with a lemon-lime flavor. Adding the soda really gives this cake a great texture and flavor.
Don’t worry if you’re not a fan of 7-up because I’m not either, yet this cake is still one of my favs!
Some say that you can replace the 7-up with any kind of lemon-lime flavored soda but to many (Southerners mainly) that is an abomination and it MUST be made with 7-up. Mehh I’m not getting into that one.
Just make the cake Annie-Mae! You might just love me for it!
Watch me make this homemade 7 -Up pound cake from start to finish!
Get the Recipe: 7 Up Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Zest of 1 lemon
- Zest of 1 lime
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/4 cup heavy whipping cream
- 1 cup 7-Up soda
7-UP GLAZE
- 1 cup powdered sugar
- 2 tablespoons 7-up
Instructions
- Preheat oven to 325 F.
- Generously grease and lightly flour a bundt pan. Set aside.
- In a large bowl, cream together butter, shortening and sugar.
- Mix in the eggs one at a time.
- Fold in the vanilla extract and lemon extract.
- Fold in the lemon zest and lime zest.
- Gradually add in the flour and salt and mix until combined.
- Mix in the heavy whipping cream and 7-up until well combined and batter is fluffy.
- Spoon batter into bundt pan.
- Bake for 1 hour and 10-15 minutes (check on it after the 1 hour mark) or until knife inserted into middle comes out clean.
- Let cake sit in pan until pan is warm to the touch.
- Remove from pan and place on a cooling rack until completely cooled.
- Drizzle with 7-up glaze if desired.
Video
I didn’t care for the 7 up in the glaze. I plan to make this cake again and will use lemon juice instead. It seems like it needs more acid than sweet. I appreciate the addition of the heavy whipping cream.
Can you use vegetable shortening instead of butter flavored shortening
I love making this cake but this time I don’t have butter flavored shortening can I use vegetable shortening
This is the best cake I’ve ever made. So moist and delicious.
I didn’t have whipping cream and substituted buttermilk,
This cake is off the chain good!!!
Thank you!!!
Have you tried using Bakers Joy? Its a nonstick baking spray with flour already in it. My cakes dude out of the pan with ease. I use it for all of my baking needs.
I sure have! I love it!
Can you use cake flour instead of regular all purpose flour?
Can I use vegetable shortening if I don’t have butter flavored shortening
Great pound cake will make again
I have used Bakers Joy for years and wonder how I ever baked without it!
I am glad to know this about the Bakers Joy spray close mouth wont get fed around here .
I change it up a bit and use 3 sticks of Land O Lakes unsalted butter instead of shortening. I’ve tried with other butter brands and it’s not the same. From the moment my mom tasted my first try she appointed me the pound cake maker of the family.
Baked exactly as recipe instructions said. Cake was under done!
Ever oven is different. So you have to check the cake to see if it’s done. I bake it for a hour and use a shish kebab stick to check to see if the cake is done cooking thru. If it isn’t I do 15 mins checks until I get it where I want it.
Some oven bake slower. Regulate with an oven thermometer. Also check doneness with toothpick, baking longer if necessary.
Every single time I make this cake for others, they go bananas. I’m sorry but I NEVER EVER share this recipe. I don’t want family and friends to stop requesting it from me. I know I’ve gained 10 pounds just smelling it cooking in my oven. Thanks Diva!
Has anyone made this in loaf pans? I want to gift my neighbors some for Christmas. I found some cute aluminum pans to use, but need to figure out how high to fill them.
Omg Sames! I just had a friend offer me $50 to bake him one of these cakes ! This is such a great recipe everyone LOVES IT!