7-Up Pound Cake

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!It’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.

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!Forreals, 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. 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.

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!*adapted from Taste of Home Magazine February 2015

5.0 from 9 reviews
7-Up Pound Cake
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
Tender, dense and super moist, this buttery 7-Up Pound Cake is bright and zesty thanks to lemon and lime and fizzy soda.
  • 1 & ½ 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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!You 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 🙂

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!

Have a super sweet day!!

xo, Hayley




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  1. Soda in cake? Hmmm…that is interesting! I like it though, it sounds delish 🙂

  2. 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

    • thedomesticrebel says:

      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!

  3. Laurie Higgs says:

    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.

    • thedomesticrebel says:

      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! 🙂

  4. I’ve seen a few cake recipes that call for soda. I have yet to try it though. This cake looks superbly moist and flavorful. Adding this to my list of recipes to make!

  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!

    • thedomesticrebel says:

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

  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!

  7. Hahaha…I love your regrets list! I hope you have pictures of some of that amazingness! 🙂 This cake is gorgeous and I can’t wait to try making it.

  8. I’d have no regrets eating a couple pieces of this gorgeous cake!

  9. Well, so much of life is always so much clearer in hindsight. At least now I know going into it to save all of this cake for myself!

  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!!!

  11. OMG, yay! This recipe is so awesome! I know what I’m making this weekend!

  12. WOW! This 7 Up cake looks “totes amaze”!! 😉 No, but really. I have to make this. My boys would eat this in a New York minute! Yum!

  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! 😀

  14. Made this cake for fathers day it is amamammzing!!! thanks!!

  15. Ida Dohoney says:

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

  16. I just pulled this out of the oven and man, oh, man does it smell delicious! Can’t wait to try it. Thanks for the recipe!

  17. can this recipe be baked on top of the stove like ina pot??

  18. Lynn in Texas says:

    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!

  19. OK I tried this recipe I hope my cake turn out good because my sister makes the best 7-Up cake in the world always competing against her LOL

  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 .

    • thedomesticrebel says:

      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!

  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. 🙁

    • thedomesticrebel says:

      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!

  22. Hello. Can I use cake flour.

  23. Hi, can I use less powder sugar for the glaze? Thanks

  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…

    • thedomesticrebel says:

      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.

  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! 🙂

    • thedomesticrebel says:

      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!

  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!

  27. Felicia says:

    I made this cake last night for dessert. All I can say is ..Thank you thank you thank you!!

  28. Love the recipe, it is scrumptious, you will love every crumb.
    L. Howell

  29. Darlene G. Hauschild says:

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

  30. 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.

    • thedomesticrebel says:

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

  31. 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!

  32. 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 .

    • thedomesticrebel says:

      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.

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

  34. sandra manning says:

    can i make this cake in a tube pan

  35. Awesome cake. Can’t wait to make it again! So moist.

  36. Can’t wait to try this one.

  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…

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