• Home
  • About
    • New? Start Here
    • My Life
    • Press
    • Contact
    • LEGAL
  • Recipes
    • All Recipes
    • Appetizers
    • Beverages
    • Big Daddy’s Dish
    • Breads
    • Breakfast
    • College Student Recipes
    • Desserts
      • Cobblers
      • Pound Cake Recipes Reviewed
    • Dressings & Sauces
    • Entree
      • Beef
      • Pasta
      • Pork
      • Seafood
      • Poultry
    • Encore
    • Healthy
    • Recipe Collections
    • Salads
    • Sandwiches
    • side dishes
    • Soup
    • Snacks
  • Resources
  • Extras
    • Crafts/DIY
    • Fit & Fab
    • Housekeeping
    • Travel
    • Local Eats
    • View My Instagram
    • Videos
  • Shop
    • SHOP MY FAVORITES
    • PHOTOGRAPHY ESSENTIALS
    • Amazon Favorites
    • Kitchen
    • Home + Candles
    • Shop Beauty Favs
    • Shop Gift Ideas
  • Recipe Box
  • Stay up to date. Subscribe to receive blog updates in your email inbox.

Call Me PMc

Cooking. Creating. Sharing

BEST 7up POUND CAKE RECIPE

Oct.posted by Paula 10 Comments

Jump to Recipe

Best 7up Pound Cake Recipe is velvety soft, sweet, and bursting with a lemon-lime flavor. This pound cake is is full of butter and lemon and seriously incredible.

It’s been a while since I’ve added to my Pound Cake Review Series. Surprisingly, I had never made 7up Pound Cake before I tested this one.

Be sure to PIN it so you can save & remake it again and again!

Slice of pound cake

BEST 7up POUND CAKE RECIPE TIPS

As with any recipe, read the ingredients and instructions through completely before starting. Make sure you have all the ingredients on hand, that the ingredients that need to be at room temperature are at room temperature, and that you have the correct equipment.

  • First, this is one of the few pound cakes in which I use cake flour.
  • Do not use margarine. Use real butter, unsalted.
  • I wrote a very detailed post on How to Bake the Perfect Pound Cake. I recommend you hop over and read it.
  • For best flavor use pure lemon extract, not imitation.
  • Additionally, I recommend calibrating your oven once a year. Read How to Calibrate your Oven here.
  • You can use any clear lemon/lime soda 7up, Sprite, Mello Yello, or Mountain Dew. Since these sodas have a citrus base, I add lemon and vanilla extract.
  • Finally, you can make this pound cake in a 9×13-inch baking pan. Read this post for details: Sheet Pan Pound Cake.

slice of pound cake

BEST 7up POUND CAKE RECIPE DETAIL MATTERS

I sit my pound cakes on a cookie sheet to bake to catch any leaks. Furthermore, sitting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.

I’m not a fan of non-stick spray for pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to use solid vegetable shortening and follow that with a dusting of granulated sugar. (Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like the Wilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)

HOW DO YOU STORE LEFTOVER POUND CAKE

I recommend storing leftover pound cake either on the counter at room temperature or in the refrigerator in an airtight container. Furthermore, it will last anywhere from 3 to 4 days at room temperature or 5 to 7 days in the refrigerator.

CAN I FREEZE POUND CAKE?

Pound cakes freeze beautifully. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.

whole pound cake

HERE ARE SOME OF MY POPULAR POUND CAKE RECIPES

You can get them ALL here!

  1. Fig Preserve Pound Cake
  2. Old School Southern Butter Pound Cake
  3. Key Lime Marbled Pound Cake
  4. Old Fashioned Blue Ribbon Pound Cake
  5. Strawberry & Cream Pound Cake
  6. Amaretto Peach Upside Down Pound Cake
  7. Fresh Strawberry Pound Cake
  8. Butterbeer Pound Cake
  9. Tiramisu Pound Cake
  10. Orange Creamsicle Pound Cake
  11. Citrus Pound Cake
  12. Woodford Reserve Bourbon Cake 
  13. Fig Preserve Pound Cake
  14. Hummingbird Cake Pound Cake 

If you make this recipe be sure to leave a comment and/or give this recipe a 5-star rating! I love to hear from you.

7up pound cake

Best 7up Pound Cake Recipe

7up soda adds a lemon-lime flavor to this classic Southern pound cake.
Author: Paula
5 from 16 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box Go to your saved recipes
Prevent your screen from going dark
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Servings: 16 servings

Ingredients

  • 1 and ½ cups unsalted butter at room temperature
  • 3 cups granulated sugar
  • 6 large eggs at room temperature
  • 1 tablespoon pure lemon extract
  • ¾ cup 7up soda not diet
  • ¼ cup heavy whipping cream
  • 3 cups cake flour sift then measured correctly
  • ¼ teaspoon salt

Instructions

  • Please read post above for substitutions and tips.
  • Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
  • Coat a 10-inch, 12-cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
  • In the bowl of an electric mixer, beat butter until fluffy. Add granulated sugar and beat on medium speed until the mixture is fluffy. Stop mixer and scrape sides. Mix again.
  • Add lemon extracts. Mix in. Reduce speed to low and mix again.
  • Add eggs, one at a time, mix until all eggs and flour are combined. Stop mixer and scrape sides. Mix again.
  • Combine the flour and salt. Combine the 7up and heavy whipping cream
  • Add the flour mixture alternately with the 7up mixture beginning and ending with flour. Stop the mixer and scrape sides and bottom, beat again until just combined.
  • Transfer batter to the prepared pan.
  • Bake for about 1 hour 20 to 30 minutes or until a tester comes out clean or with dry crumbs. (The internal temperature of the cake will be 200°F when fully cooked.)
  • Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting or glazing. (I did not glaze this cake.)
  • Store in an airtight cake taker either on the counter or in the refrigerator. It will stay fresh on the counter for 3 to 4 days and in the refrigerator for 5 to 7 days. See notes above for freezing.

Nutrition

Calories: 427kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 69mg | Potassium: 60mg | Fiber: 1g | Sugar: 39g | Vitamin A: 688IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about the saving recipes to your Recipe Box?Visit Recipe Box FAQ!

You can also find great recipes here 

 

Paula
« ROASTED HONEY MUSTARD BRUSSELS SPROUTS
BEST PEANUT BUTTER FUDGE »

Comments

  1. Kinfolk says

    07.18.22 at 4:06 am

    Quick question because I am so anxious to try this recipe. Does it call for cake flour or all purpose? Within the details you mention that this is one of the pound cakes that you use cake flour in but there actual recipe states all purpose flour. Which one? Also, I’d like to thank you for taking me down a 2am pound cake rabbit hole as I explored all of your recipes! LOL. I may actually need to postpone my upcoming diet until I make a few of these, like the responsible adult that I am. Hahaha. Thank you so much for sharing your talent!

    Reply
    • Paula says

      07.18.22 at 12:07 pm

      Definitely postpone your diet. 😉 Yes, I did use cake flour for this recipe. I’m so used to typing all-purpose that I mistakenly typed that in the recipe card. I did use cake flour though. (Honestly, I can’t tell it made a difference.)

      Reply
      • Kinfolk says

        07.18.22 at 12:17 pm

        Paula, thank you so much for the clarity and swift reply!

        Reply
  2. WONDA says

    11.02.21 at 9:17 pm

    5 stars
    Love this cake is there anyway you can’t use oil instead of butter in pound cakes. love all that you do…..

    Reply
    • Paula says

      11.08.21 at 7:34 am

      Oil gives them a slightly different texture, but it’ll work in a tight.

      Reply
  3. Robin Donovan says

    11.02.21 at 9:11 am

    5 stars
    I love this 7Up pound cake! can’t wait to make it again.

    Reply
  4. Robin Donovan says

    11.02.21 at 9:11 am

    5 stars
    I haven’t had 7Up pound cake in years. Can’t wait to try this recipe!

    Reply
  5. laura says

    11.01.21 at 10:08 pm

    5 stars
    This is truly the best 7-up cake I’ve made! So delish!!

    Reply
  6. Anne says

    10.30.21 at 9:49 am

    5 stars
    Nice recipe, my mom used to make something like this!

    Reply
  7. Glenda says

    10.29.21 at 10:15 am

    5 stars
    Your pound cakes are always scrumptious! I’m anxious to give this one a try.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




The Big Pound Cake Review

60 pound cake recipes

Featured Categories

  • Appetizers
  • Beverages
  • Breakfast
  • Desserts
  • Entrees
  • Side Dishes
  • College Student Recipes

Search specific recipes

Search specific recipes

Archives

White Chocolate CrockPot Candy | Call Me PMc

WHITE CHOCOLATE CROCKPOT CANDY

chocolate bars

BEST FUDGY COCOA BROWNIES

chocolate dessert

ONE BOWL BROWNIES 9×13

Dark Chocolate Bourbon Pecan Pie Cheesecake

DARK CHOCOLATE BOURBON PECAN PIE CHEESECAKE

Favorites

Mexican beef dinner

QUESABIRRIA STACK {Cheese Birrias Taco Stack}

Beef Birria Stack | Call Me PMc

BEEF BIRRIA STACK

roasted meal

ROASTED LEMON THYME CHICKEN AND ROOT VEGETABLES

Creamy Tuscan Italian Sausage Pasta

CREAMY TUSCAN ITALIAN SAUSAGE PASTA

Keto Cheesy Balsamic Chicken

KETO CHEESY BALSAMIC CHICKEN

Wonton Chicken Tacos

APPLEBEE’S WONTON CHICKEN TACOS

Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
read more
  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • RSS

DISCLOSURE

Call Me PMc is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases ad no cost to you. Thanks for supporting this small business.

Read my Privacy Policy.

COPYRIGHT

© 2012 – 2023 All recipes & images are original & the sole property of CallMePMc.com All Rights Reserved. All content is for your personal enjoyment & content herein is in no way to be used for commercial purposes. Other than linking to a page, do not copy or otherwise use images or original recipes without my written permission. Republishing posts in their entirety is prohibited. Use of this site automatically constitutes your agreement to these terms.

SUBSCRIBE TO OUR NEWSLETTER

Stay up to date. Subscribe to receive blog updates in your email inbox

  • Copyright © 2023 Call Me PMc. Design & Development by Melissa Rose Design