7 Up Pound Cake is the best cake I’ve eaten in ages. This is a cake you’re going to want to try.
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 7 Up Pound Cake 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!
This recipe comes from a 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!
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!
Important ingredient note for this 7 Up Pound Cake:
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!
Here’s the magic pan that makes this 7 Up Pound 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!
I wish you were here so I could give you a slice and stop eating it myself. This cake was sliced up, and I slipped the slices into zip baggies and put them all in the freezer. I thought they’d be SAFE in there… but they’re not. Turns out this cake is good enough to eat frozen too!!
Here are a few more recipes using soda pop that you might enjoy:
- Cola Barbecue Sauce
- Coca Cola Chocolate Cake
- Root Beer Pulled Pork
- Dr. Pepper Cake
- Cherry Limeade Pound Cake
7-Up Pound Cake
- 1½ 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 7-Up soda, at room temperature
- 1 tablespoon lemon extract
- 1 cup powdered sugar
- 3 tablespoons 7-Up soda
- 1/2 teaspoon lemon extract
FOR THE CAKE:
- 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.
- 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 (don't skip this part-- mix for a full 7 minutes). Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat. Pour in the 7-Up and lemon extract. Scrape down the sides and bottom of the bowl and mix the batter just until combined. Be careful not to over-mix.
- 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.
- 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:
- 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.
I have made this cake and it is amazing! I want to try to make it more vanilla next time, subbing really good vanilla, and maybe a cream soda. Have you tried that? Is there a better soda to use?
Haven’t tried it, but sounds like an interesting idea!
I need to make this cake for my son’s rehearsal dinner. I would like to use a pan that has mini individual bundt pans. Like a cupcake pan. Any idea of how to adjust the time? Thanks so much for the recipe!! It looks beautiful and sounds yummy!!
I haven’t done mini cakes, so I’m not sure! You can probably look up another mini bundt cake recipe to get an idea on timing.
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.
Sure- it just won’t be as lemony!
Made this cake (& bought the pan!). It is really delicious. Thanks so much for sharing the recipe.
awesome- glad you enjoyed!
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!
I’m not quite sure. I do know that lemon extract will lend much more of a lemon flavor than juice/zest.
I definitely have to try this! Love your photos too, they’re beautiful!
This is GORGEOUS! I have really wanted to try baking with these pans, it is great to know they work so well!
Pl.let me know a good substitute for eggs in above recipe. Thanks
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.
Gorgeous! And I want that pan!
You had me at giant donut! It’s a pretty bundt pan too!
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!
happy to hear!
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.
I love Nordic Ware pans. The cake looks delicious. I can’t wait to try it. Pinned for later.
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!
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!
you’re very welcome! Congrats on a beautiful book 🙂
I also made Jocelyn’s 7Up pound cake and loved it!!!!! Love your bundt pan too!