Description
Whipping up this 7-up Pound Cake will make your kitchen smell like pure comfort from childhood memories. Smooth vanilla and citrusy soda create a tender crumb that melts in your mouth, perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 3 cups granulated sugar
- 1 ½ cups unsalted butter
- 3 cups cake flour
- 5 large eggs
Supporting Ingredients:
- ½ cup 7UP soda
- 1 tablespoon lemon extract
- 1 teaspoon salt
Finishing Ingredients:
- 1 cup confectioners’ sugar
- 3 tablespoons 7UP soda
- ½ teaspoon lemon extract
Instructions
- Warm your oven to 315°F and thoroughly coat a 10-cup Bundt pan with cooking spray or butter, ensuring every crevice is covered.
- Beat 1½ cups butter in a stand mixer on high speed for 2 minutes until smooth and creamy.
- Add 3 cups granulated sugar and 1 teaspoon salt to the butter, then cream for 7 minutes until the mixture becomes pale and dramatically fluffy.
- Introduce 5 large room temperature eggs into the mixture one at a time, thoroughly mixing after each addition and scraping down the bowl’s sides.
- Reduce mixer speed to low and gently incorporate 3 cups sifted cake flour in two separate additions, being careful not to overmix the batter.
- Pour ½ cup room temperature 7UP and 1 tablespoon lemon extract into the batter, mixing until ingredients are just combined and no flour streaks remain.
- Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula to create an even surface.
- Bake the cake at 315°F for 75-85 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
- After removing from the oven, let the cake rest in the pan for 10 minutes to help it settle.
- Carefully invert the cake onto a serving plate, allowing it to cool completely to room temperature.
- Whisk 1 cup confectioners’ sugar, ½ teaspoon lemon extract, and 3 tablespoons 7UP in a small bowl until the glaze becomes smooth and pourable.
- Once the cake has cooled, drizzle the glaze evenly over the top, letting it naturally cascade down the cake’s sides.
Notes
- Choose a clean, cold stick of butter straight from the refrigerator for the smoothest, most even mixing process.
- Stop mixing the flour as soon as it disappears into the batter to prevent a tough, dense texture in your cake.
- When checking doneness, insert the toothpick near the center of the cake, not close to the edges where it might give a false reading.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend to keep the cake’s delicate texture intact.
- Prep Time: 11 minutes
- Cook Time: 1 hour 15 minutes - 1 hour 25 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 to 12
- Calories: 488
- Sugar: 41 g
- Sodium: 120 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 59 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 85 mg