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Mama's 7 Up Cake (Pound Cake Recipe)

This 7 Up cake recipe is adapted from Grandbaby Cakes (the cookbook). I only changed the amount of sugar used. Recipe published with permission from the Author, Jocelyn Delk Adams.

Prep Time20 mins
Cook Time1 hr 25 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: 7 up cake, pound cake recipe
Servings: 12
Author: Hip Foodie Mom


For the Cake:

  • 1 ½ cups unsalted butter 3 sticks, room temperature
  • 2 1/2 cups granulated sugar
  • 1 teaspoon salt
  • 5 large eggs room temperature
  • 3 cups sifted cake flour
  • ½ cup 7-Up soda room temperature
  • 1 tablespoon lemon extract

For the glaze:

  • 1 cup confectioner’s sugar
  • 3 tablespoons 7-Up soda
  • ½ teaspoon lemon extract


For the cake:

  • Heat oven to 315 degrees F. Spray a 10-cup bundt pan with nonstick baking spray. In the bowl of a 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. Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
  • Turn your mixer down to the lowest speed setting and slowly add the flour in two batches. Do not overbeat. Pour in the 7UP and lemon extract. Scrape down the sides and bottom of your mixing bowl and mix the batter until just combined. Again, be careful not to overmix.
  • 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 for at least 10 minutes before inverting onto a serving plate. Let cool to room temperature.

For the glaze:

  • In a small bowl, whisk together all 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 and enjoy!