posted in Cake and Cupcakes

7 Up Pound Cake

Here’s a cake you’re going to want to try.  It’s the best cake I’ve eaten in ages:  7 Up Pound Cake

7 Up Pound Cake

Isn’t it pretty?  It looks like a giant donut, doesn’t it?  If you keep reading, I chat a bit about the cake pan I used to make this cake.  But first you need to know… this is the most delicious pound cake I’ve ever eaten!  The edges are perfectly crispy leading to a dense, sweet, tender cake inside.  No ice cream or whipped cream or berries are needed.  It’s incredible eaten as is… on its own.  I’ve been telling everyone all week… you must try this cake!

Grandbaby Cakes

This recipe comes from the new baking cookbook by blogger Jocelyn Delk Adams:  Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories (Agate Surrey, 2015).  I have been looking forward to getting my hands on this book for such a long time.  Adams is a skilled baker who grew up watching her grandmother create delicious desserts.  In the book you’ll find pound cakes (German Chocolate, Kentucky Brown Butter), layer cakes (Classic Yellow, Red Velvet), sheet cakes (Marble Texas, Snickerdoodle Gooey Cake), cupcakes (Roasted Raspberry, Zucchini), celebration cakes (Peach Cobbler Shortcake, Snickers Cake) and seasonal cakes (Arnold Palmer Cake, Merry Berry Christmas Cake).  Grandbaby Cakes is full of great stories introducing the recipes with Southern charm mixed in.  If you’re a baker, this is most definitely a book you’ll want on your cookbook shelf!  I love it!

7 Up Pound Cake Recipe

It looks so perfect, doesn’t it?  I was so afraid to use this new pan for this cake.  I thought FOR SURE it would stick to the little nooks and crannies everywhere.  It didn’t!

Bundt Pan 1Bundt Pan 2

Here’s the magic pan that makes this cake look so beautiful:  it’s the Nordic Ware Platinum Collection Heritage Bundt Pan.   When I saw the photo of this cake in the Grandbaby Cakes cookbook, I had to have it!  I rushed to order it, and I’m so glad I did.  The baked cake slid out perfectly and it gave me a beautiful, perfect cake.  Best purchase ever!

7 Up Pound Cake Recipe -7 Up Pound Cake Recipe -

I wish you were here so I could give you a slice and stop eating it myself.  I sliced it up, slipped the slices into zip baggies and put them all in the freezer.  I thought they’d be SAFE there… but they’re not.  Turns out this cake is good enough to eat frozen too 🙂

Yield: Serves 12 to 16

Prep Time: 20 minutes

Cook Time: 75 minutes

7 Up Pound Cake

Note from the book:  This recipe doesn't have a leavening agent, but it doesn't need one.  A significantly longer creaming process adds more air to the batter, giving it the lift it needs.  Don't skip this step!



  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 3 cups granulated white sugar
  • 1 teaspoon salt
  • 5 large eggs, at room temperature
  • 3 cups sifted cake flour
  • 1/2 cup 7UP soda, at room temperature
  • 1 tablespoon lemon extract


  • 1 cup powdered sugar
  • 3 tablespoons 7UP soda
  • 1/2 teaspoon lemon extract


For the cake:

  1. Preheat your oven to 315 degrees F. (yes, that says, 315!)  Prepare a 10-cup Bundt pan with the nonstick method of your choice.  I spray mine with nonstick spray just before scraping the batter into the pan.
  2. In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed.  Slowly add the sugar and salt.  Cream together for an additional 7 minutes, until very pale yellow and fluffy.  Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
  3. Turn your mixer down to its lowest speed and slowly add the flour in 2 batches.  Be careful not to overbeat.  Pour in the 7UP and lemon extract.  Scrape down the sides and bottom of the bowl and mix the batter just until combined.  Be careful not to overmix.
  4. Pour the batter into the prepared pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate.  Let cool to room temperature.  Lightly cover the cake with foil or plastic wrap so it does not dry out.

For the glaze:

  1. In a small bowl, whisk together all of the ingredients until the mixture is pourable.  When the cake is completely cool, spoon the glaze over the cake and allow it to harden.  Serve at room temperature.

Here are a few more soda pop cake recipes you might enjoy:

Disclosure:  I was given a copy of Grandbaby Cakes for review purposes.  All opinions shared are my own.  This post contains Amazon affiliate links.

21 Responses to “7 Up Pound Cake”

  1. postedOct 4, 2015 5:22 AM

    I also made Jocelyn’s 7Up pound cake and loved it!!!!! Love your bundt pan too! 

  2. postedOct 4, 2015 9:13 AM

    Wow Lori thank you so so so much for trying this recipe from the book out!  This is seriously one of my favorite cakes of all time.  I never get over how delicious it is ever!!!!!!  Thank you so much for sharing the book.  I appreciate it so so much!

    • postedOct 10, 2015 6:01 PM

      you’re very welcome! Congrats on a beautiful book 🙂

  3. postedOct 4, 2015 12:52 PM

    I saw another blogger make this cake from Jocelyn’s book and both of your cakes look gorgeous and make me want to make it!

  4. postedOct 4, 2015 2:07 PM

    I love Nordic Ware pans.  The cake looks delicious.  I can’t wait to try it.  Pinned for later.

  5. postedOct 4, 2015 9:48 PM

    Your cake looks amazing! I have never baked anything with 7up, but there is always a first time and I would love to try it out. The bundt pan looks beautiful, just have to find out if I can get it in this part of the world.

  6. postedOct 5, 2015 8:38 AM

    I am going to make this cake today!

    One of the church mothers used to make this cake for me…a long time ago.
    Since she passed on…I have missed this cake!

    Just ordered Jocelyn’s cookbook via Amazon in hard cover…I am a huge fan 
    of her blog.  This cookbook is a keeper to add to my cookbook collection 
    in hard cover!

    Smooches to you both!

    • postedOct 10, 2015 6:00 PM

      happy to hear!

  7. postedOct 5, 2015 8:53 AM

    You had me at giant donut! It’s a pretty bundt pan too!

  8. postedOct 5, 2015 10:23 AM

    Gorgeous! And I want that pan!

  9. postedOct 5, 2015 8:44 PM
    Sheela sabnani

    Pl.let me know a good substitute for eggs in above recipe. Thanks

    • postedOct 10, 2015 5:59 PM

      I’m not sure- there are egg substitutes out there, but I’d probably google around to find out what will work best in a cake recipe.

  10. postedOct 5, 2015 10:24 PM

    This is GORGEOUS! I have really wanted to try baking with these pans, it is great to know they work so well! 

  11. postedOct 7, 2015 7:47 AM

    I definitely have to try this! Love your photos too, they’re beautiful!

  12. postedOct 16, 2015 8:48 PM

    Wondering if I can use REAL lemon juice with (perhaps) finely grated lemon peel instead of the imitation (extract).  Assuming I’d have to use more of the nat’l juice.  Any idea about this? Qty.?  Thanks!

    • postedOct 26, 2015 4:07 PM

      I’m not quite sure. I do know that lemon extract will lend much more of a lemon flavor than juice/zest.

  13. postedOct 18, 2015 4:46 PM
    Katherine Howells

    Made this cake (& bought the pan!). It is really delicious. Thanks so much for sharing the recipe. 

    • postedOct 19, 2015 9:42 PM

      awesome- glad you enjoyed!

  14. postedMar 6, 2017 10:41 AM

    Can i make it without the lemon extract as its hard to find in my part of the world? Thanks hope to attempt it tonight.

    • postedMar 9, 2017 9:47 AM

      Sure- it just won’t be as lemony!

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