7UP Pound Cake Recipe
The 7UP soda adds a unique touch, making the cake incredibly moist with a light, airy texture. Whether you're serving it at a family gathering or enjoying a slice with your afternoon coffee, this 7UP Pound Cake will quickly become a favorite.
Equipment
- Stand Mixer or Hand Mixer
- Bundt Cake Pan
- Zester or Grater
- Whisk
- Cooling Rack
Ingredients
Cake Ingredients
- ¾ lb . (3 sticks) salted butter (room temperature)
- 3 cups white sugar
- 5 large eggs (room temperature)
- 3 cups all-purpose flour (360 grams)
- 2 tablespoons lemon zest (from about 2 lemons)
- ¾ cup 7UP soda
Glaze Ingredients
- ⅔ cup powdered sugar
- 1 tablespoon lemon juice (or more, as needed
Instructions
- Start by preheating your oven to 325°F (165°C). This is the perfect temperature for the pound cake to bake slowly and evenly. Next, place your 3 sticks of salted butter (at room temperature) and 3 cups of white sugar in the bowl of your stand mixer. Using the paddle attachment, beat the butter and sugar together for about 12-13 minutes until the mixture becomes light and fluffy. This step is essential, as it will create the perfect base for a soft and airy cake.
- Once the butter and sugar are light and fluffy, it's time to add your eggs. Add 5 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This helps to create a smooth batter, without overworking the mixture.
- After the eggs are added, it’s time to mix in the dry ingredients. Gradually add 3 cups of all-purpose flour (360 grams) and 2 tablespoons of lemon zest (about 2 lemons). Mix on a low speed until the flour is just incorporated. Be careful not to overmix, as this can result in a dense cake.
- To give the cake its signature moist and light texture, it’s time to add ¾ cup of 7UP soda. The carbonation in the soda helps to lighten the batter, giving it that perfect airy texture. Gently fold in the 7UP until the batter is just combined. You’ll notice the batter become smooth and slightly bubbly, which is a good sign!
- Start by generously greasing your Bundt cake pan with butter or non-stick cooking spray. Be sure to coat every nook and cranny of the pan to make it easier to remove the cake once it's baked. You can also lightly dust the pan with flour if you want extra assurance that the cake will release smoothly.
- Once your Bundt pan is prepped, carefully pour the batter into the pan, spreading it evenly with a spatula. The batter should fill the pan about halfway to leave room for the cake to rise as it bakes. Be sure to tap the pan gently on the counter to remove any air bubbles that might have formed during mixing.
- Place the pan in the preheated oven and bake at 325°F (165°C) for 70-80 minutes. The baking time may vary slightly depending on your oven, so keep an eye on the cake as it nears the 70-minute mark. You can test for doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.
- Once your cake is done, remove it from the oven and let it cool in the pan for about 15-20 minutes. This allows the cake to firm up slightly, making it easier to remove from the pan. After cooling slightly, carefully flip the pan onto a wire rack to release the cake. Let the cake cool completely before glazing it.