7 Up Cake Recipe
This easy 7UP cake recipe makes a rich, buttery Bundt cake with a light lemon-lime flavor and a tender crumb. The soda is added directly to the batter and used again in the simple powdered sugar glaze, giving every slice a subtle citrus taste.
Because it is baked in a Bundt pan, this cake looks impressive without requiring complicated decorating.
Serve it for Easter, Mother’s Day, summer parties, potlucks or an easy family dessert.
It is also delicious with coffee or tea and can be made ahead when you need a dependable dessert for a special occasion.
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What Is a 7UP Cake?
This bundt cake recipe is an old-fashioned pound cake made with lemon-lime soda. Traditional versions combine butter, sugar, eggs and flour to create a rich cake with a close, tender crumb.
The 7UP adds sweetness and a mild citrus flavor. The carbonation also adds air to the batter, while properly creaming the butter and sugar and adding the eggs provides most of the cake’s structure.
This version is baked in a Bundt pan and finished with an easy two-ingredient 7UP glaze.
Why You’ll Love This Recipe
- It has a light lemon-lime flavor without being overpowering.
- The cake looks beautiful with only a simple glaze.
- You don’t need baking powder or baking soda.
- It can be prepared ahead of time.
- It is easy to transport to parties and potlucks.
- The ingredients are simple and easy to find.
Ingredients for 7UP Pound Cake
You will find the complete measurements in the printable recipe card below.
- Unsalted butter: Let the butter soften to room temperature so it creams evenly with the sugar.
- Shortening: Helps give the cake a soft, tender texture.
- Granulated sugar: Sweetens the cake and helps create its structure.
- Vanilla extract: Adds warmth and balances the citrus flavor.
- Almond extract: Gives the pound cake a richer bakery-style flavor.
- All-purpose flour: Measure it carefully to keep the cake from becoming heavy or dry.
- Salt: Balances the sweetness and brings out the other flavors.
- Eggs: Provide structure, richness and lift. Room-temperature eggs are easiest to incorporate.
- 7UP: Adds sweetness, carbonation and a subtle lemon-lime taste.
- Powdered sugar: Combines with the soda to make the glaze.
How to Make a 7UP Cake
- Use room-temperature ingredients for smoother mixing.
- Start by creaming butter, shortening, sugar, vanilla, and almond extract in a mixer for about 5 minutes until light and fluffy.
- In a separate bowl, whisk together flour and salt.
- Gradually add eggs, 7-Up, and the flour mixture to the butter mixture, alternating until fully combined.
- Pour the batter into a prepared bundt pan and bake until a toothpick comes out clean.
- Rotate the pan halfway through baking for even cooking.
- Cool cake for 10 minutes, then flip it out of the pan on to serving plate.
- If your cake sticks, let it cool a bit longer before flipping.
How to Make 7UP Cake Glaze
- Whisk the powdered sugar and 7UP together until smooth and free from lumps.
- For a thicker glaze, add more powdered sugar a tablespoon at a time. For a thinner glaze, add a very small amount of soda.
- Once the cake has cooled completely, drizzle the glaze over the top and allow it to run down the sides.
- Do not glaze the cake while it is still warm. The heat can cause the icing to melt and soak into the cake instead of forming a visible glaze.
7UP adds sweetness, carbonation and a mild lemon-lime flavor. The carbonation introduces extra air into the batter, while the creamed butter and sugar and the eggs provide the cake with structure and lift.
7UP cake is a type of pound cake. It uses the same basic ingredients and has a rich, buttery texture, but lemon-lime soda gives it a subtle citrus flavor.
This recipe does not use baking powder or baking soda. Thoroughly creaming the butter, shortening and sugar adds air to the batter, while the eggs and carbonated soda also contribute to the cake’s structure and texture.
Regular 7UP is recommended. Diet and zero-sugar varieties contain different sweeteners and may change the cake’s flavor, browning and texture.
More Recipes Using Soda
See more creative ways to bake with soda in these cake mix and soda recipes, or try our fluffy 7UP biscuits for an easy homemade side.
Wilton Gold Non-Stick Fluted Tube Cake Pan, Made Without PFAS, 9.49 inNordic Ware Translucent Bundt Cake Keeper
7Up Cake Recipe
Ingredients
For the cake:
- 1 cup unsalted butter softened to room temperature
- ½ cup shortening
- 3 cups granulated white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all purpose flour
- ½ teaspoon salt
- 5 large eggs at room temperature
- 1 cup 7-Up soda
For the glaze:
- ½ cup powdered sugar
- 2 Tablespoons 7-Up soda
Instructions
- Set the oven to 325°F.
- Grease and flour a bundt or tube pan.
- In the bowl of a stand mixer cream butter, shortening, sugar, vanilla, and almond extract.
- Beat until light and fluffy, about 5 minutes.
- In a medium bowl, add the flour and salt and whisk together.
- On low, add in an egg, a little bit of 7Up and some of the flour mixture.
- Beat on low speed. Repeat this order until you have gone through all of the ingredients and your cake batter is fully combined.
- Pour batter into the prepared pan.
- Bake for 1 hour and 15 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While the cake cools, make the icing by whisking together 1/2 cup of powdered sugar and 2 tablespoons of 7-Up in a medium bowl.
- Stir until the mixture is smooth and free of lumps.
- If you want a thicker glaze, add more powdered sugar; for a thinner consistency, add a bit more 7-Up.
- Once the cake has cooled, drizzle the icing over the top, letting it run down the sides
Notes
- Use room-temperature butter and eggs for even mixing.
- Use a freshly opened 7UP for the best carbonation.
- Grease and flour every part of the Bundt pan thoroughly.
- Avoid overmixing the batter after adding the flour.
- Let the cake cool completely before adding the glaze.
- Store covered at room temperature for up to three days.
- Freeze the unglazed cake for up to three months.
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