7-Up Cake: The Classic Lemon-Lime Pound Cake
If there’s a dessert that embodies the cheerful spirit of family gatherings and sunny afternoons, it’s the 7-Up Cake. This Southern classic balances tradition and whimsy in every bite, fusing the citrus sparkle of lemon-lime soda with the buttery richness of pound cake. Whether you’ve never baked from scratch or you’re looking for a crowd-pleaser that lasts for days, this 7-Up Cake will earn a permanent spot in your kitchen repertoire.
Why 7-Up Cake Stands Out
The 7-Up Cake isn’t just another pound cake. One sip of that lemon-lime soda gives this cake its signature bright tang and delicate crumb. While pound cakes often walk a thin line between moist and dry, the carbonation works wonders in the batter. The result: a tender, melt-in-your-mouth slice with plenty of flavor. Unlike cakes with artificial extracts, the 7-Up approach delivers clean, fresh notes using ingredients you probably have.
If you want a cake that shines at potlucks, holidays, or any ordinary day, this recipe never disappoints. Its crisp crust, luscious glaze, and unmistakable citrus aroma are always a winning combination.
Ingredients and Substitutions
Most of the magic comes from a short ingredient list, yet each adds something essential to the final product. Here’s what you’ll need—and how to ensure every component works together:
Cake:
- 3 cups granulated sugar
- 1 ½ cups unsalted butter, at room temperature
- 5 large eggs
- 3 cups all-purpose flour, sifted
- 2 tablespoons lemon juice
- 1 tablespoon finely grated lemon zest (optional, for added zing)
- ¾ cup 7-Up (not diet)
- 1 teaspoon vanilla extract
Lemon Glaze:
- 2 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- 2 tablespoons 7-Up
- 1 teaspoon vanilla extract
- Pinch of salt (balances sweetness)
Ingredient tips:
– Use room temperature butter and eggs; this helps the batter mix evenly and prevents lumps.
– Do not use baking powder or soda. The carbonation in 7-Up does the lifting.
– Opt for freshly squeezed lemon juice for both the cake and glaze; bottled juice can taste dull.
– If you prefer lime notes, substitute part of the lemon juice with lime juice or zest.
How 7-Up Transforms the Cake
You might wonder how a soft drink takes this cake to the next level. Here’s what 7-Up brings:
- Leavening agent: No baking powder or baking soda required. The carbon dioxide in 7-Up gently raises the batter, keeping the crumb light without drying it out.
- Flavor boost: Citrus oils in 7-Up naturally infuse the cake, eliminating the need for artificial flavorings.
- Moisture: The syrupy consistency and sugar content help trap moisture in, so slices stay tender even after a few days.
The next time you’re in a pinch, remember that this little trick works with other lemon-lime sodas too—Sprite or Sierra Mist make decent substitutes.
Step-by-Step Instructions
1. Prepare Your Pan
Grease a bundt pan or two standard loaf pans. Oil-based sprays work best for bundt pans, reaching into intricate designs, but softened butter and dusting of flour also suffice. If you don’t have a bundt, loaf pans also produce firm slices ideal for toasting.
2. Cream Butter and Sugar
Beat the room temperature butter with sugar until light and fluffy using a stand mixer or hand mixer. This step takes 5–7 minutes and sets the foundation for a soft cake. Creaming incorporates air, and the batter should lighten in color.
3. Add Eggs One at a Time
Crack and add eggs individually, beating after each addition until just incorporated. This avoids curdling and ensures the eggs trap air, contributing to a silky batter.
4. Fold in Flour and Flavor
Sift flour before gradually adding it to the bowl. Use low speed or a spatula at this point to keep the batter tender. Stir in the lemon zest, lemon juice, 7-Up, and vanilla. Fold gently just until no streaks of flour remain.
5. Pour and Bake
Pour batter evenly into the prepared pan(s). Tap on the counter to knock out large air bubbles. Slide the pan into a preheated oven at 325°F (163°C) and bake for 60–75 minutes until a skewer emerges clean from the thickest section.
6. Cool and Glaze
Let the cake rest in the pan for about 10–15 minutes. Invert onto a rack and allow to cool completely before glazing—this avoids a soggy crust. For the glaze, whisk powdered sugar, lemon juice, 7-Up, vanilla, and salt until smooth. Drizzle over the cooled cake. The glaze sets up quickly, glazing the shoulders but dripping down the ridges.
Table: Quick Reference Baking Timeline
| Step | Time |
|---|---|
| Creaming butter | 7 minutes |
| Mixing total | 10 minutes |
| Baking | 60–75 minutes |
| Cooling | 45 minutes |
Tips for Perfect Results
- Do not overmix: After adding flour, mix only until combined. Overworking pound cake batter yields a dense texture.
- Grease thoroughly: Bundt cakes are notorious for sticking. Pay close attention to the center tube.
- Fresh ingredients: Baking powder is replaced by the soda, but expired ingredients (like stale flour or old eggs) will impact taste and texture.
- Lemon zest: For added brightness, use a microplane to zest the lemon directly over the bowl so you capture the oils.
- Uniform baking: Rotate the pan halfway through the bake for even browning, especially in older ovens.
Troubleshooting Common Issues
- Cake sticks to pan: Use a nonstick pan, thorough greasing, and allow the cake to cool before inverting.
- Soggy bottom: Test with a skewer or cake tester. If it comes out gummy, bake 10 minutes longer and check again.
- Dense crumb: Overmixing the batter or not using room temperature ingredients can weigh down the cake.
Versatile Topping Ideas
While the lemon glaze locks in moisture and gives a sweet-tart finish, you can get creative with toppings. Here are some alternatives:
- A dusting of powdered sugar for simplicity.
- Fresh berries and whipped cream for a bright, airy feel.
- Toasted coconut for texture.
- Thinly sliced candied lemon or lime for a dazzling finish.
- Vanilla ice cream for decadent, summer-worthy servings.
You can even transform leftovers into trifles with layers of cake, whipped cream, and berries in a glass.
Serving Suggestions
Serve thick slices with a cup of coffee, a tall glass of iced tea, or sparkling lemonade. For brunch, toast slices under a broiler and drizzle with honey or lemon curd. This cake excels both fresh and on the second day; its flavor deepens as it rests.
Storage and Make-Ahead Tips
Pound cakes like this 7-Up version actually improve the next day. The flavors blend, and the crumb settles. Here’s how to keep yours moist and fresh:
- Room temperature: Wrap cooled cake (whole or sliced) tightly in plastic or store in an airtight container for up to 3 days.
- Refrigerate: For longer storage, refrigerate up to 5 days. Let slices stand at room temperature before serving for best flavor.
- Freeze: Wrap pieces or the whole cake securely in plastic and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Glazed cakes freeze well, but for the freshest appearance, consider glazing after thawing.
Why 7-Up Cake is a Beloved Classic
Many desserts court attention, but 7-Up Cake has endured for decades because it turns simple ingredients into a treat that appeals to all ages. Its lemon-lime zing, rich crumb, and golden crust suit every occasion, whether you’re celebrating a special event or just looking to brighten your afternoon.
By blending pantry staples with a splash of soda, you create more than a cake—you create a memory. Bake it once, and you’ll reach for this recipe any time you need a touch of citrus sunshine.
7-Up Cake
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Ingredients
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour, sifted
- 1 cup powdered sugar, sifted
- 1/4 cup milk
- 3 cups granulated sugar
- 2 tablespoons lemon juice
- 1 1/2 cups butter, softened
- 1 cup 7-Up
- 5 eggs, room temperature
Instructions
- To make the cake, preheat the oven to 325 degrees Fahrenheit. Generously grease a tube pan with oil or butter.
- In a large bowl, beat the butter at medium speed until light and fluffy, about 5 minutes. Add the sugar and beat for another 5 minutes. Add the eggs, 1 by 1, beating well after every addition.
- Sift in the flour, 1 cup at a time, beating well after each addition, until mixture is smooth. Pour in the lemon extract and 7-up ad stir with a spatula until well-combined.
- Pour the batter into the greased pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Remove it from the pan and cool on a wire rack completely.
- While the cake is baking, make the glaze. Beat the powdered sugar, milk, and vanilla extract with an electric mixer until smooth. Pour the glaze over the cake. Let the cake cool completely before slicing.