The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

7-Up Pound Cake

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7Up Pound Cake on white plate with fresh citrus in backgroundIt’s often said that you shouldn’t have any regrets because you can’t change the past. That’s totally true and I actually believe that; I think my past experiences shape who I am today and if nothing else, they provide for excellent – if not slightly embarrassing – stories.

But that doesn’t mean I can’t slightly regret certain aspects of my past that, if changed, wouldn’t necessarily affect me too much. Okay, maybe they would. But here’s a list of random things I kind of regret.

(Insignificant) Things I Kind Of Regret

– Kissing a guy who’s nickname was “Tweak.” No.

– Wearing bell bottoms when I was a teenager.

– Wearing a butt-flap because my sUpEr PuNk boyfriend wore one. Butt flaps are good on no one. NO ONE.

– Dyeing my hair blue, only I didn’t bleach it properly so it turned this gnarly, swampy green and I didn’t change it.

– Getting an F in my seventh grade math class, thus resulting in summer school in a fly-infested classroom that smelled like packaged American cheese.

– Not wearing my retainer, thus resulting in a bottom-row single buck tooth. A SINGLE BUCK TOOTH. What the eff.

– Buying macarons at Whole Foods. I bought like 10 of them, resulting in paying an astronomical amount, and they all sucked. It was tragic on a whole ‘nother level.

– Applying turquoise eye shadow up to my eyebrows. MY EYEBROWS.

– Spending money on a velvet romper. Oof.

– Not yelling “I’m OUT!!” and throwing up the bird as I left my last job. It would have made for such a theatrical movie moment.

– Working at In N Out Burger for two hours. Yes, two. Because now it’s soomgawkward every time I go in there and look the stoic manager in the face.

– Reading my sister’s Seventeen magazine, once beloved by yours truly, and counting how many times the phrase “totes amaze” and my need to stab my eye coincide.

– Eating that third bag of chips or fifth cookie. Oops.

– Walking out of the salon with jack-o-lantern ORANGE hair… and paying her for it. Like, I still feel scorned.

– Opening a savings account but withdrawing the first $10 because I wanted McDonald’s.

– Not eating all of this 7-Up Cake. Because it was seriously delicious and I convinced myself one piece was enough when one piece is not enough.

7Up Pound Cake on white plate with fork in it and fresh citrusForreals, you guys – this cake is AMAZING. The flavor is so out of control awesome and the cake itself is dense, tender and moist as hell. It’s buttery, sweet, and citrusy thanks to the zip from lemons and limes. But really, it’s the texture that’s just so amazing. The 7-Up soda almost caramelizes the crust of the cake, lending a crisp texture to the tender crumb inside… which is precisely why you must invert it pretty quickly after removing it from the oven or that puppy will stick. And you must butter, flour, and grease the living ‘ish outta your Bundt pan. Consider my words of wisdom very wise because I baked three of these cakes because of improper greasing of the pan. It’s a must!

Anywho. Let’s talk cake because cake. No regrets here.

7Up Pound Cake on white plate with tons of fresh citrus in background*adapted from Taste of Home Magazine February 2015

Print Recipe
4.77 from 17 votes

7-Up Pound Cake

Tender, dense and super moist, this buttery 7-Up Pound Cake is bright and zesty thanks to lemon and lime and fizzy soda.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 12
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1½ cups (3 sticks) unsalted butter softened
  • 3 cups white sugar
  • 5 eggs
  • 2 Tbsp lemon juice
  • 2 Tbsp lime juice
  • 2 tsp vanilla extract
  • 1 cup 7-Up Soda
  • 1/2 tsp salt
  • 3 cups all-purpose flour
  • Zest of one lime
  • Zest of one lemon
  • GLAZE:
  • 2 cups powdered sugar
  • 1 Tbsp lime juice
  • 2 Tbsp 7-Up Soda

Instructions

  • Preheat oven to 325 degrees F. Liberally (and I mean it!) grease and flour a bundt pan. If you think you've greased it well, grease it again. Seriously. Set aside.
  • In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs in, one at a time, beating well after each addition. Beat in the lemon and lime juice, lemon and lime zests, and vanilla extract to combine. Then, alternating with 7-Up and flour, add each gradually until a thick and smooth batter comes together.
  • Pour the batter into the prepared (and very well greased and floured!) bundt pan and bake for approx. 60-70 minutes or until a toothpick inserted near the center comes out mostly clean. Leave in pan for about 20 minutes before carefully inverting to a wire rack to cool completely.
  • To make glaze, in a medium bowl, whisk together the glaze ingredients. Drizzle on top of the cake and allow glaze to set before cutting into slices.

7Up Pound Cake on white plate with fork and fresh citrus slicesYou guys have no idea – this cake is AMAZING. So moist, so buttery, and so full of zesty, bright lemon and lime flavors. It’s absolutely scrumptious and would be equally delicious with powdered sugar instead of the glaze. Serve up with lemonade, limeade or 7-Up to get the full, fizzy and incredible effect 🙂

7Up Pound Cake collage

Have a super sweet day!!

xo, Hayley

Disclaimer: this post contains an Amazon affiliate link. If you purchase something using my link, I receive a small commission at no additional cost to you. Thank you for keeping my blog alive! 

 

 

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Comments

    • The carbonated water is the leavening and the sugar gives extra moisture to the cake—–one can make cakes using carbonic acid without baking powder or soda.

      Reply

    • Hi June, this cake has been with me for over 40 yrs.I tasted one at my friend Georgettes house when I was about 18, her mother had made one. I asked for the recipe & it has been a staple in my house ever since. I make it for Thanksgiving, funeral repass, cook outs/family reunions, you name it you can be sure if I’m there so is my 7 up cake. If I don’t bring it there’s going to be tears at the occasion. I even took it to work before I retired & it became a requested item there too. I think you will love it if you like Lb. cake. Happy baking. ?

      Reply

        • Hi Nikki, because this cake is so thick and dense, I think cake flour would be too fine and delicate for this particular batter and would cause the cake to fall.

          Reply

    • It absolutely is! I tried it for the first time tonight and it turned out perfect! Have to love citrus for this one. ? Great Recipe!

      Reply

  2. 5 stars
    bahahaaaa I love your list of regrets! Which are totally legit, but I love that you can now list them as hilarious stories 😛

    Some of my regrets?
    -Wearing so much eyeliner that one kid in high school nicknamed me “Tish”-for Morticia Adams
    -Being so desperate for love that I’d make out with virtually anyone
    -Also…bell bottom jeans
    -Thinking I didn’t like onions for so much of my life-wasted time
    -Spending so much money that I could have saved when I visited NY when I was in high school
    -Letting a family I babysat for pay me only $3/hr to watch their pretty difficult 1 year old
    -Being friends with people who made me feel less than them
    -Moving into an apartment in crown heights without vetting it more
    -Eating subpar candy and thinking it was awesome.
    -Waiting so long to teach myself to bake/cook
    -Not becoming buds with you sooner so you could’ve visited me in NY at least 1 more time <3

    Reply

    • This comment is so bittersweet, Kayle! I feel so bad that you spent so much time wasted on hating onions, eating crappy candy and being friends with bad people. I’m sorry! BUT at least we got to meet, you’ve made up with onions AND you’ve thrown away the heavy eyeliner look which I TOTALLY did as well. Love you! xoxo!

      Reply

  3. I can’t wait to try your cake. I know it will be outstanding. My recipe uses lemon extract instead of vanilla. 2 Tablespoon to be exact. Thanks for the great recipe.

    Reply

    • Laurie – you are so welcome to use lemon extract! I like the small hint of vanilla in mine, but obviously using lemon or orange extract would be great too! 🙂

      Reply

  5. Good for you for making this cake after it stuck in the pan MORE THAN ONCE! I loose my temper like right away when things stick to the pan…. I would have thrown the whole thing away and made a pan of brownies to get my temper under control 🙂 This looks delicious!

    Reply

    • Oh man, I was so sad about those lost cakes, Katelyn. So glad I finally mastered the recip – and the proper greasing thing! 🙂

      Reply

      • 3 stars
        I didn’t have to use as much as you said. Mine came right out, but it should have cooled longer than 20 minutes. Its too sweet for me and I used too make this year’s ago but used lemon extract. Have it a better flavor. This cake is too soft and the drizzle makes it even sweeter.

        Reply

  6. Butt flaps are mucho no bueno. This post cracked me up. It brings back all the memories of my youth and the not-so-great decisions I made. But, they make for one heck of a story. Love this cake!

    Reply

  10. LOVE your list of regrets! I have a list a mile long so I’m quite relieved there were no iphone cameras or facebook pages when I was in college. At least my kids are smart enough to screen what they share, but I was way less mature at their age :/ By the way, this cake looks terrific!!!

    Reply

  13. Omg this looks amazing and I’m definitely going to try baking this cake really soon! Will let you know how it turns out! 😀

    Reply

  15. 5 stars
    Ah the memories…..now back to the cake. This is top of the list I haffa do. Thanks for the fizz!

    Reply

    • I make this cake all the time- it is amazing- the only thing I do different is “sweat it” – great grandmother tought me how to do it- while the cake is hot right out of the oven- let the pan float in a sink of cold water- with a towel over the top of the cake- about 10 minutes- the hot cake against the cold water on the pan makes the cake sweat inside the lab- it makes a crust on the outside of the cake when you take it out of the pan- inside is soft and moist

      Reply

  18. I don’t know why I’ve waited this long to make a 7 Up cake, as most of my family are lemon-lime drink addicts and we always have some around! Your blog was a fun read and I love how nice the recipe is simply formatted for copying. Pictures are great and the cake looks yummy. Oh, I also appreciate all your tips. Thanks for the inspiration to make a different dessert that I’m sure everyone will love! Will be making this ASAP!

    Reply

  20. First time making this Cake . Was surprise to not see any Baking Soda or Baking Powder . Did notice when adding the eggs that the batter became like when you add vinegar to milk. Hope that it turns out right .

    Reply

    • Silvia, it should turn out just fine! 🙂 The recipe makes a lot of batter, hence why there’s no real need for baking soda or powder. Enjoy!

      Reply

  21. I have a question: I followed the recipe to the “T” and I baked it for 1 hour 20 mins and I checked it with a toothpick to make sure it was done. However, when I removed it from the bundt pan and flipped it over the bottom part was not cooked. Do you think it is something wrong with my oven? I made two 7up cakes and the outcome was the same. 🙁

    Reply

    • Hey Joy! Sorry about that! I’m not sure what could have gone wrong – perhaps your oven runs on a lower temperature or needs to be recalibrated. My next suggestion is to use a skewer to check throughout the whole cake to ensure doneness. Hope that helps!

      Reply

  24. I just baked your cake and followed your instructions to a tee.
    I am a good baker and know my way around the kitchen although this recipe turned out badly. Not that YOUR recipe is a bad one but the flavor of the cake was bitter and artificial tasting but the worst part is that it didn’t taste as though ithe cake had risen. It was high and fluffy while it cooked (I had to add an additional 10 minutes for A total of 80 minutes of cooking time which is a long time for any cake) but once it cooled and I cut into it the cake it was half raw and you could tell the cake had not risen the way a cake should have. My question is, should there have been some kind of baking powder or baking soda included in your list of ingredients?
    I would like to try again…

    Reply

    • Hi there! Sorry you had issues with this cake! The batter yields such a high volume that baking soda/powder aren’t necessary, but you could add some baking soda and see if that helps! I’d add maybe 1-2 tsp.

      Reply

  25. This “And you must butter, flour, and grease the living ‘ish outta your bundt” made my day! I made 7-up pound cakes last night (using a slightly different recipe) and they both got stuck in the pan. Actually one is still in the pan this morning because I had to put it down and walk away, lol! So I’m glad that I’m not the only one that has had this issue with this type of recipe. I think I’ll try again with your recipe. Maybe the 3rd time will be a charm! 🙂

    Reply

    • RL, so sorry you had issues! This recipe gave me a lot of trouble in the beginning with my first cake – it got stuck because I didn’t grease the living ish outta my pan, lol! Hopefully the next one works for ya!

      Reply

  26. This cake is definitely one of my new favorites! Devine rich, buttery, citrus flavor and the texture is like velvet! Try it with fresh blueberries and powdered sugar….oh my! PS, you girls/ ladies crack this old boomer lady up!

    Reply

  29. 5 stars
    Why is there no way to print the picture ? One can print the recipe but not the pictures of the cake ?

    Reply

  30. 5 stars
    I have made this cake for years. every time came out great. then all of a sudden it started sticking really bad. tried different bundt pans I have, stuck in all of them. I said I wouldn’t make it again. But after reading comments, I will try one more time over greasing and flouring. This is my husbands favorite cake. If it sticks this time I give up.

    Reply

    • Hi Barbara, yes, I find using shortening to grease the pan and then dusting with flour really helps.

      Reply

  31. 5 stars
    Could I make this in to cupcakes? I’ve been trying to find the best 7 up recipe from scratch and yours is it! Instead of a cake though I want to do cupcakes!

    Reply

  32. 5 stars
    just a quick question. I know this is the old post and I hope people are still respond to this especially the original OP, but when you take the cake out of the oven should the bottom of the cake be brown or not. trying to make this for Easter brunch and I don’t want to run into the same problems as the people with the raw cake on the bottom. Thanks again .
    Brad

    Reply

    • Hi Brad, once the cake is in the Bundt pan, the part you see is the bottom and that should be light golden brown, yes. The best way to ensure the cake is done is by inserting a toothpick or skewer into the cake and seeing if the inside is fully cooked. The toothpick should come out clean or with moist, not wet, crumbs.

      Reply

  33. Made this cake this afternoon and it’s in oven now. Can’t wait to see how it turns out. Sounds delicious.

    Reply

  37. This cake just looks super delish. It’s winter time here in South Africa at the moment which means that our lemon tree is full of lemons! This may be the perfect recipe for using some of those lemons. My only concern is that the recipe seems to use a lot of ingredients. 3 cups of sugar and 3 cups of flour – that must yield a massive amount of batter. What size bundt pan should I use? I presume the biggest one I can find. Also, has anyone tried this recipe by halving the ingredients to make a regular size cake? I’m just wondering if that would work…

    Reply

  38. 4 stars
    I attempted to make this cake for the first time but accidently used the 2tbsp called for in the icing. Surprisingly the cake turned out real good and I loved the crusting at the bottom however I felt that it could use more 7Up for the taste. Today I followed the recipe to a T however I baked the cake for an hour and 5 minutes. I did stick my skewers in the center of the cake three times but when I went to cut it the cake was not done. I believe it had something to do with the 7UP. Any suggestions?

    Reply

    • Hi Latrice, everyone’s oven works differently, so while it may cook perfectly in my oven for an hour, it may take longer for you. It also depends on your pan, too.

      Reply

  39. 5 stars
    Just am wondering if the All Purpose flour should be sifted? If us, how many times should it be sifted?
    I will be making this today & only just noticed it as I re-read the instructions.
    Thanks so very much for your quick as possible response ?❣ This cake looks SCRUMPDILLYISHISH
    LOL THANKS FOR ALL YOUR FUNNY TIDBITS.
    I AM A 72 YR OLD “BABY-BOOMER & WOW I CAN RELATE TO ALL YOUR FUNNY REGRETS.
    I HOPE I HEAR FROM YOU BEFORe I START PUTTING THIS BEAUTY TOGETHER……Grandma Jan ⚘?

    Reply

    • Hi Grandma Jan! 🙂 I always recommend spooning and leveling your flour into your measuring cups. No need to pre-sift.

      Reply

  40. I’m about to try your recipe after a similar 7 UP cake recipe stuck really bad for me two times earlier today; however, I was using Baker’s Joy to grease the pan. I’m determined to try again before I give up on it and I’m going to use your recipe this time and grease the pan really well and flour it this time instead of using the Baker’s Joy. Your instructions say to leave it in the pan for 20 min. before inverting it onto a wire rack although earlier in the post you mention inverting it right away after taking it out of the oven. Which do you recommend I do when I take the cake out of the oven? Thank you!

    Reply

    • Hi Phyllis, you’ll want to invert it around 20 minutes after baking. Don’t force it once it’s been inverted. Let the pan sit there for a moment so the cake can release gently. Sometimes I find that I tend to rush the cake releasing from the inverted pan and it falls out in chunks. Patience is key here! Hope this helps!

      Reply

  41. Omg… I love this …No regrets… such hilarious stories. So glad to see this is the ORIGINAL 7-UP pound cake… like YES GIRLLLLL- it Definitely needs three sticks of butter and not even joking

    Reply

  42. Good evening:: Finally I will make your recipe.
    My question is I don’t have a Burnt pan, but can I bake it in a pan 9 X 13 ????????
    Thank you and I would appreciate your response.

    Sincerely,
    Libni Winsett

    Reply

  43. Loved the stories and everyone’s shared experiences with this cake. It kind of scares me if this newbie is up to the challenge. My mom use to make this and it was so good though. I am 57 and made my first ever cake in my life two weeks ago with my sister walking through the steps and explaining things I guess someone my age should know. This is all to prepare me to make my grown son a Red velvet cake like his grandma use to make him and he has been disappointed I never paid attention. So we are starting with pound cakes. I tried my second on my own with my sister’s recipe for red velvet pound cake for Labor Day pool party. It called for cake flour where the other one was self rising flour. I thought since no self rising flour I could fill my burnt pan to the top, bad idea. Luckily I checked on it and found it almost to top of oven and took it out and cut top off and made red velvet brownies a little lumpy. Cake turned out ok but I don’t know how. I went to get my confectioners sugar out of grocery bag and there was my cake flour unopened still in bag and I was wondering what was in the oven??? I had made the cake out of all purpose flour I keep for when I make sweet potato casseroles. No I don’t cook many things either but I have Thanksgiving dinner menu down pat.

    My want to do over moment or pretend it didn’t happen. It was the first Thanksgiving my husband and I were married (we had dated for 10 years) and had my 2 step children who are my kids and my son as well as my husband’s mother, 2 sisters and a niece all in our house. My (step) daughter decides she wants to make this mash potatoes, I had never made those because I always had sweet potato casserole (now we have both) and she wanted the potato masher. I handed her the potato masher I have used my whole adult life on my sweet potatoes and everyone in the house started laughing until they were in tears. I didn’t know what was so funny so I asked my husband why is everyone laughing. He said baby that is called a meat tender riser. I wanted to crawl under the table and hide. Daughter bought me a potato masher for Christmas and 21 years later it is still the Thanksgiving laugh they all enjoy. I can finally laugh about it too but I still can’t make mashed potatoes.

    Reply

    • Hi Darlene, your story was hilarious! I use a Pampered Chef meat tool to mash my potatoes, so don’t feel too embarrassed!

      Reply

  45. I have followed your recipe as well as other recipes for 7up cakes and its the same thing all the time, it will not rise correctly and it sticks to the pan. So that tells me that I am doing something wrong. Can you please help?

    Reply

    • Hi Erica, it is a sticky cake! I recommend greasing your pan with shortening and then dusting in flour to coat the shortening. Grease it obnoxiously well – it will seem like overkill but trust me, with Bundt cakes I always go overboard with greasing it!

      Reply

  46. 5 stars
    Awesome pound cake. Followed as is and came out excellent. How I wish i could attach the pic. Anyways, thank you for sharing this recipe. A keeper.

    Reply

  47. 5 stars
    The only problem I had and it was minor. I I have made this cake twice and I love it. I am the baker in the family and I love lemon stuff. Even though my bundt pan was the right size, I have had to cook it about another 30 minutes to get it done. No problem because no matter the time unless the toothpick it comes out clean it stays in the oven.

    i have used Sprite and 7up and both times it came out fine. But today my wife threw out a 1/2 bottle of 7up I was saving. So the chef hat was put on and I took a cup of .orange flavored seltzer and added 1-2 TBS of Limoncello, came out great. It even tastes good without the glaze

    Reply

  49. Did you mean self-rising flour? You didn’t have any baking powder or salt which would make this not turn out right.

    Reply

    • Hi Kinsey, this batter is very voluminous so there is no baking powder. I did forget salt so I’m adding that! And no, AP flour is correct.

      Reply

  51. Hi I don’t have unsalted butter. Would imperial vegetable oil spread work in this recipe.

    Thanks Kelli

    Reply

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