7UP Cake Is the Retro Dessert That Deserves a Comeback (2024)

Bundt Cakes
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Everyone will love this easy pound cake.

Melissa Gray

Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, Health, and Simply Recipes. Melissa began her career in publishing at a regional magazine company in 2015, working on titles such as Southern Cast Iron, Southern Lady, and Taste of the South for 4 years before joining Meredith Corporation in 2019.

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and

Laurel Randolph

Laurel has over 10 years of experience developing recipes and writing about food. She is the author of 4 cookbooks, including the bestselling "The Instant Pot Electric Cookbook."

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Published April 19, 2024

Tips for Making 7UP Cake

Room-temperature ingredients are the secrets to a great pound cake. This helps the ingredients to be incorporated more easily, achieving a smoother batter and a more even bake.
As you aren’t adding any leaveners to this cake like baking soda or baking powder, beating the butter for the appropriate amount of time is crucial as the air incorporated during this stage will create the cake’s fluffiness.
Make sure to coat your pan fully with butter or shortening and then flour. Bundt cakes are notorious for sticking to the pan’s ridges.
Allowing the cake to cool a bit in the pan before removing is also important to avoid sticking. This gives the cake time to shrink, which naturally happens as the cake cools, and pull away from the pan. However, you don’t want to let the cake sit in the pan too long, as the hot pan can continue to cook the cake.

7UP Cake Is the Retro Dessert That Deserves a Comeback (2)

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7UP Cake

Prep Time35 mins

Cook Time80 mins

Cool time2 hrs

Total Time3 hrs 55 mins

Servings10to 12 servings

Yield1 bundt cake

Ingredients

For the pound cake

1 pound unsalted butter, softened, plus more for pan
3 cups (600g) granulated sugar
6 large eggs, at room temperature
2 teaspoons lemon extractor 1 tablespoon fresh lemon juice
4 cups (482g) all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3/4 cup lemon-lime-flavored soda, at room temperature (such as 7UP)

For the icing

1 1/4 cups (142g) unsifted powdered sugar
1 1/2 tablespoons lemon-lime-flavored soda, at room temperature (such as 7UP)
1 teaspoon fresh lime juice
1/2 teaspoon grated lime zest, plus more for garnish
1/8 teaspoon kosher salt

Method

Preheat the oven to 325°F.
Liberally brush a 10-inch/15-cup Bundt pan with softened butter or shortening, being sure to coat every ridge. Coat with flour, shaking out any excess; set aside.
Start the pound cake batter:
Beat the butter with an electric mixer on medium until pale in color and fluffy, about 3 minutes. With the mixer on medium speed, gradually add the sugar, beating until light and fluffy, about 3 minutes total.
With the mixer on low, add the eggs, one at a time, beating until just combined after each addition, about 1 minute total. Add the lemon extract or juice and beat on low speed until just incorporated, about 10 seconds.
Add the dry ingredients:
With the mixer on low, gradually add the flour and salt, alternately with the soda, beginning and ending with the flour mixture, beating until just combined after each addition, about 3 minutes total. The batter should be smooth and thick.
Bake:
Spoon the batter into the prepared pan, smoothing the top into an even layer with a rubber spatula. Bake in the preheated oven until a long wooden skewer or cake tester inserted in the center of the cake comes out with a few moist crumbs but no wet batter, 1 hour and 20 minutes to 1 hour and 25 minutes.
Let cool in the pan on a wire rack for 20 minutes. Invert onto the wire rack, remove the pan, and let the cake cool completely, about 2 hours.
Make the icing and decorate:
Whisk together the powdered sugar, soda, lime zest and juice, and salt in a medium bowl until smooth and thickened, about 15 seconds. Pour or spoon the icing on the cooled cake, allowing it to drip down the sides.
Garnish with additional lime zest, if desired. Slice and serve.
Store leftover cake, tightly covered, for up to 5 days at room temperature or a week in the fridge.
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Nutrition Facts (per serving)
702	Calories
33g	Fat
95g	Carbs
8g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 10to 12
Amount per serving
Calories	702
% Daily Value*
Total Fat 33g	43%
Saturated Fat 20g	100%
Cholesterol 174mg	58%
Sodium 160mg	7%
Total Carbohydrate 95g	34%
Dietary Fiber 1g	4%
Total Sugars 64g
Protein 8g
Vitamin C 0mg	1%
Calcium 30mg	2%
Iron 2mg	13%
Potassium 90mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.