7 Up Pound Cake

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7 Up Pound Cake is the best cake I’ve eaten in ages. This is a cake you’re going to want to try. 

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 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!

Grandbaby Cakes

Grandbaby Cakes:

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!

7 Up Pound Cake

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!

Bundt Pan Bundt Pan

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!

7 Up Pound Cake

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!!

Slice of 7 Up Pound Cake

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

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7-Up Pound Cake

The best kind of pound cake out there! 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!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 16 servings
Calories 441kcal
Course Dessert
Cuisine American
Keyword 7up, pound cake



  • 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



  • 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.


  • 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.



Serving: 1serving | Calories: 441kcal | Carbohydrates: 63g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 175mg | Potassium: 53mg | Fiber: 1g | Sugar: 46g | Vitamin A: 627IU | Calcium: 19mg | Iron: 1mg
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  • Evonne wrote:

    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!!

    • Lori Lange wrote:

      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.

  • Kemi wrote:

    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.

    • Lori Lange wrote:

      Sure- it just won’t be as lemony!

  • Katherine Howells wrote:

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

    • Lori Lange wrote:

      awesome- glad you enjoyed!

  • arline wrote:

    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!

    • Lori Lange wrote:

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

  • Joan Hayes wrote:

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

    • Lori Lange wrote:


  • Julianne @ Beyond Frosting wrote:

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

  • Sheela sabnani wrote:

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

    • Lori Lange wrote:

      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.

  • Amy @Very Culinary wrote:

    Gorgeous! And I want that pan!

  • Laura @ Laura’s Culinary Adventures wrote:

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

  • idrissaU wrote:

    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!

    • Lori Lange wrote:

      happy to hear!

  • Annette @ Annettes food passion wrote:

    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.

  • Annamaria @ Bakewell Junction wrote:

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

  • Averie @ Averie Cooks wrote:

    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!

  • Jocelyn (Grandbaby cakes) wrote:

    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!

    • Lori Lange wrote:

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

  • Alice @ Hip Foodie Mom wrote:

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