Simple, sweet, moist – 7-Up Pound Cake has a mild citrus flavor and a moist crumb. This classic pound cake is easy to make and a sure crowd pleaser.
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Happy Friday! Or FriYAY as a like to refer to it. I intended on having Part 2 of my Persnickety House series today but the rooms I want to show you still aren’t quite photo ready. Hopefully things will be in order by next week.
This 7-Up pound cake is one of the first recipes I posted on Persnickety Plates.
7-UP POUND CAKE INGREDIENTS
- Butter – Unsalted butter at room temperature.
- Shortening – Unlike butter, shortening is 100%. It adds tenderness & lightness to a cake.
- Sugar – Granulated, white sugar.
- Flour – All purpose, white flour.
- 7-Up – As I mention below, 7-Up works best in this recipe. Sprite or Sierra Mist can be substituted, but 7-Up is preferred.
- Almond Extract – A classic pound cake flavor, almond extract is warmer and sweeter than vanilla extract. (you can use vanilla if you don’t have almond)
- Vanilla Extract – Vanilla extract pairs beautifully with almond extract in this pound cake. Use REAL, not imitation!
- Salt – To intensify the flavors.
- Eggs – Eggs provide structure to the cake and moisture. They also help give the smooth and creamy texture.
HOW DO YOU MAKE A 7 UP CAKE?
7 Up Cake is an easy, from scratch cake. Preheat your oven to 350 degrees and generously grease a bundt pan.
In a large bowl, add butter, shortening, sugar, vanilla extra, and almond extra. Beat until light & fluffy.
In a medium bowl, whisk together the salt and flour.
With your mixer running on low, add in 1 egg, then a bit of the 7 Up, then a bit of the flour mixture. Repeat, in that order, until you’re out of ingredients and the batter is fully combined.
Scoop the mixture into your prepared bundt pan.
Bake for an hour and a half or until a toothpick inserted into the center comes out clean.
Cool for at least 10 minutes then flip to remove from the pan.
You can also make an optional glaze with 1/2 cup of sugar, 1/4 cup of 7-Up whisked together and poured over the cake.
WHY IS IT CALLED POUND CAKE?
It’s called a pound cake because there’s a pound each of butter, sugar, flour, and eggs in this recipe. That’s a lot of ingredients. But it makes for a really dense, moist, sweet cake.
WHAT DOES 7-UP SODA DO IN BAKING A CAKE?
Besides adding a mild citrus flavor, 7-Up has a high level of carbonation which helps the cake to rise beautifully. Sprite and Sierra Mist will work flavor wise, but 7-Up has the highest level of carbonation and works best for the rise.
TOOLS TO HELP YOU MAKE 7-UP POUND CAKE
- Mixing Bowls – My favorite mixing bowls, I love the grippy on the bottom.
- Stand Mixer – I LOVE my KitchenAid Stand Mixer. A hand mixer will work as well.
- Bundt Pan – Bundt pans come in so many pretty designs. I have plans to expand my collection when I have a bigger kitchen someday.
OTHER BUNDT CAKES YOU MIGHT LIKE
- 7-Up Chocolate Chip Pound Cake – the chocolate counterpart of this classic 7-Up Pound Cake
- Butterscotch Bundt Cake
- Apple Cinnamon Bundt Cake
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7-Up Pound Cake
- 1 cup butter softened
- 1/2 cup shortening
- 3 cups sugar
- 3 cups flour
- 1 cup 7-Up
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 5 large eggs
- Preheat your oven to 300 degrees and grease and flour a bundt pan. Set aside.
- In the bowl of your stand mixer (or a regular large bowl), add the butter, shortening, sugar, vanilla, and almond extract. Beat for approximately 5 minutes, until light and fluffy.
- In a medium bowl, add the flour and salt and whisk together.
- With your mixer running on low, add in 1 egg, then a bit of the 7-Up, then a bit of the flour mixture (I did 1/3 cup at a time). Then another egg, bit of 7-Up, bit of flour mixture. Repeat in that order until you're out of ingredients and the batter is fully combined.
- Scoop the mixture until the prepared bundt pan.
- Bake for 1.5 hours or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes then flip and remove.
- In a medium bowl, whisk together 1/2 cup sugar with 1/4 cup 7-Up. Pour over the cooled cake.