7UP Lemon Pound Cake (From Scratch)
Ingredients
Cake
3 cups all-purpose flour
3 cups granulated sugar
1½ cups (3 sticks) unsalted butter, room temperature
5 large eggs, room temperature
¾ cup 7UP (regular, NOT diet)
¼ cup fresh lemon juice
Zest of 2 lemons
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon lemon extract (optional but recommended)
Lemon Glaze
2 cups powdered sugar
¼ cup fresh lemon juice
2 tablespoons melted butter
1 teaspoon lemon zest
1–2 tablespoons 7UP (as needed for consistency)
Instructions
1️⃣ Prepare the Pan
Preheat oven to 325°F (165°C)
Grease and flour a bundt or tube pan very well
Set aside
2️⃣ Cream Butter & Sugar
In a large bowl, beat butter on medium speed until creamy (about 3 minutes)
Gradually add sugar
Beat 5–6 minutes until very light and fluffy
This step is key for a tender cake
3️⃣ Add Eggs
Add eggs one at a time, beating well after each addition
Scrape bowl sides as needed
4️⃣ Mix Dry Ingredients
In a separate bowl, whisk:
Flour
Salt
5️⃣ Combine
Add flour mixture to batter in 3 additions, alternating with:
7UP
Lemon juice
Begin and end with flour
Mix on low speed only until combined
6️⃣ Flavor Boost
Gently fold in:
Lemon zest
Vanilla extract
Lemon extract (if using)
7️⃣ Bake
Pour batter into prepared pan
Smooth top
Bake 70–80 minutes
Cake is done when:
A toothpick comes out clean
Top is deep golden
8️⃣ Cool
Let cake cool in pan 15 minutes
Turn out onto wire rack
Cool completely before glazing
Lemon Glaze
Whisk powdered sugar, lemon juice, melted butter, lemon zest
Add 7UP 1 tablespoon at a time until pourable
Drizzle generously over cooled cake
Tips for the BEST 7UP Cake
Use full-fat butter & real sugar
Do not overmix
Room-temperature ingredients = smoother batter
Cake tastes even better the next day
Storage
Room temperature: 3–4 days, covered
Refrigerator: up to 7 days
Freezer: up to 3 months (wrap well)
