7UP Pound Cake

12 Servings
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cool 15 minutes
Total Time 1 hour 45 minutes

7UP Pound Cake is classic vanilla cake with a lemon-lime twist. Lemon juice and 7UP add zesty flavor to a buttery cake and sweet glaze.

This recipe takes the classic texture and subtle flavor from a traditional Buttery Pound Cake and adds zesty, fresh citrus flavor with lemon-lime soda. It’s an easy Cake Recipe made even more delicious with a few new ingredients!

7up Pound Cake baked on plate with glaze side view slice removed

If you haven’t tried 7Up Cake before, the idea of adding soda (or pop) to a cake recipe might just sound crazy. It’s actually a great way to add some extra moisture and flavor to baked goods. Delicious Coca Cola Chocolate Sheet Cake proves how a can of soda takes a classic cake to a new level, and this version shows how to use the citrusy flavor in 7Up Soda. 

7up Pound Cake batter in mixing bowl preparation collage

7Up Lemon Pound Cake is an unbelievably easy dessert recipe with an amazing fresh taste. All you have to do is mix 7Up soda and fresh lemon juice into bundt cake batter. It makes the perfect zingy flavor throughout the classic buttery cake. Along with adding the lemon lime soda to the 7Up pound cake batter, it’s also mixed into the cake glaze for an easy, citrus topping that goes perfect with the rest of the cake. 

Once you’ve baked the cake and added the amazing glaze, let it set for a few minutes before you slice and serve it. You can serve the incredible Lemon-Lime Bundt Cake with ice cream for the perfect sweet and tangy treat. Creamy, Homemade Vanilla Ice Cream would taste especially great. 

7up Pound Cake baked on plate with no glaze

Making 7up Pound Cake ahead of time and freezing it can be a real time-saver. When you have an event that you need a tasty dessert for skip the baking and take this cake out of the freezer, glaze and serve. If you want to freeze this cake for a future event, don’t add the glaze before storing it. When you are ready to serve, thaw in the fridge overnight, then let it come to room temperature before glazing and serving. 

7up Pound Cake glaze ingredients in mixing bowl

More Pound Cake Recipes

Frequently Asked Questions

Why use 7UP in a pound cake recipe?

The soda not only adds a bright lemon-lime flavor to your pound cake, but the carbonation also acts as a leavening agent. The soda serves as your liquid to bring the cake batter together, making the cake rise and giving it a tender, light texture.

Why is my Pound Cake dry?

If your cake is turning out dry, make sure you are correctly measuring the dry ingredients. To measure flour, fluff the flour with your measuring cup or a spoon before carefully scooping it out with the cup measure, then level it with a straight knife. You will also want to double check your oven temperature with a thermometer to make sure it is not running hot, which can also cause your baked goods to dry out.

Key Ingredients in 7UP Pound Cake

  • Pound cake batter: The base cake recipe is made with fairly standard ingredients. White sugar, unsalted butter, eggs, vanilla, and flour make a traditional, comforting flavor. The citrus flavor builds off of those base flavors.
  • 7-Up soda: The 7-Up Lemon-Lime Soda has a few important uses in this recipe. Firstly it adds to the flavor. It also acts as a liquid ingredient that makes the cake moist. Plus, the caffeine free soda acts as a leavening agent. Much like baking powder or baking soda, the chemicals in soda help the cake batter bake to the perfect light and fluffy texture. 
  • Lemon juice: Along with the soda, the recipe also calls for fresh lemon juice in the batter and glaze. It adds extra refreshing, fruit flavor throughout the 7Up Pound Cake.
7up Pound Cake baked on plate with glaze

Baking Tips for 7UP Pound Cake

  • Prep time: Start by preheating the oven temperature to 350 degrees. Spray a 10 inch bundt pan or tube pan generously with baking spray. You can also use non-stick cooking spray and dust with flour.
  • Cake Batter: Add softened butter and granulated sugar to your stand mixer. Beat the butter-sugar mixture at medium speed until it’s light and fluffy. Add the eggs to the mixing bowl one at a time, making sure to mix each one in before adding the next. Then add the lemon juice and vanilla extract. Add 1 cup of the all-purpose flour to the batter at a time with ¼ cup 7Up soda in between each scoop of cake flour. Mix slowly as you add until the amazing cake batter is all combined.
  • Baking time: Pour the batter into the prepared bundt pan and spread it evenly to prep the cake for baking. Place the 7Up Pound Cake in the oven for 70-75 minutes. While the cake bakes it should become golden brown on the top. To check the cake for doneness stick a toothpick into the baked cake. If it comes out clean you can take the cake from oven, if it still has batter, add a few minutes additional baking time to finish the 7Up Pound Cake. 
  • Cool: Let this incredible lemon-lime bundt cake cool for 15 minutes on a wire rack before flipping it over a cake plate to remove it from the pan.
  • 7-Up Cake glaze: To make the cake glaze whisk the powdered sugar, lemon juice, soda, and lemon zest in a medium mixing bowl. Let the cake completely cool to room temperature before glazing. 
7up Pound Cake slice on plate with fork

Variations on 7UP Pound Cake

  • Toppings: To add some beautiful color to the top of the 7Up Pound Cake, grate fresh lemon or lime zest over the top of the lemony glaze. For more decorative toppings you could try sanding sugar, a dusting of powdered sugar, some sliced almonds, or candied lemon peels.
  • Sugar: If you don’t want to use white sugar in your baking, the best replacements that will give you the most similar flavor are coconut sugar, agave, or honey. 
  • Mini Pound Cakes: Instead of making the pound cake in one big bundt pan, you can use mini bundt or mini loaf pans. You’ll need to decrease the baking time, since the batter will cook faster in the mini bundt pans. Serve adorable mini cakes instead of having to slice up a big one for a party.
7up Pound Cake baked on plate with glaze side view

More Sweet, Tart Lemon Desserts

How to Store 7UP Pound Cake

  • Serve: After baking the 7Up Pound Cake it can stay good at room temperature for up to 2 days. Just make sure to cover the cake with foil or plastic wrap to keep it tender and fresh. 
  • Store: Kept sealed in the fridge, leftover pound cake can stay good for 3-4 days. Line your container with a paper towel to absorb moisture and keep your cake fresh.
  • Freeze: You can also seal and freeze pound cake for up to 6 months in an airtight container. It’s best stored without frosting and then adding a fresh glaze when you are ready to enjoy. 
7up Pound Cake baked on plate with glaze side view slice removed

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7UP Pound Cake

7UP Pound Cake is classic vanilla cake with a lemon-lime twist. Lemon juice and 7UP add zesty flavor to a buttery cake and sweet glaze.
Yield 12 Servings
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Pound Cake:

  • 1 1/2 cups unsalted butter , softened
  • 3 cups sugar
  • 5 large eggs
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 3/4 cup 7UP soda

7-Up Glaze:

  • 1 1/2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons 7UP soda
  • 1/2 teaspoon grated lemon zest


Pound Cake:

  • Preheat oven to 350 degrees.
  • Spray a 10 inch bundt cake pan or plain tube pan with baking spray.
  • To your stand mixer add the butter and sugar on medium speed until light and fluffy.
  • Add the eggs one at a time until well mixed.
  • Add in the lemon juice and vanilla extract.
  • Add in 1 cup of flour at a time alternating with ¼ cup soda until all the cake ingredients are just combined.
  • Pour into cake pan and spread evenly.
  • Bake for 70-75 minutes.
  • Cool for 15 minutes before removing from pan and cooling completely.

7-Up Glaze:

  • To make glaze whisk together the powdered sugar, lemon juice, soda and lemon zest.
  • Pour the glaze over the cake.


Calories: 608kcal | Carbohydrates: 91g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 36mg | Potassium: 75mg | Fiber: 1g | Sugar: 67g | Vitamin A: 822IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg
7up Pound Cake baked on plate with glaze side view slice removed collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. all purpose
      Sorry it took so long to answer your question. If you tried the recipe, how did it turn out?

  1. I love all your recipes! Haven’t tried this cake yet but I’m wondering if using a good cup for cup gluten free flour could be used?