Creamy, tender, and laced with a bright citrus fizz — this 7 Up Pound Cake is a classic Southern-style dessert that always feels like a hug on a plate. Lightly crisp on the outside and impossibly moist inside, it’s the kind of cake you’ll find disappearing fast at family gatherings, potlucks, and slow Sunday afternoons. Fun fact: adding a lemon-lime soda to pound cake batter has been a beloved shortcut for decades because it adds lift and a hint of zest without extra work. If you love easy comfort desserts, this recipe will quickly become a go-to.

This cake is wonderfully simple to make, requires minimal special equipment, and is family-friendly — kids can help measure and stir. If you enjoy layered dips and crowd-pleasing dishes, try pairing this dessert vibe with savory favorites like light entertaining bites for a balanced spread. Ready to bake? Let’s get started — you’ll be slicing into tender, fragrant cake in about an hour.

What is 7 Up Pound Cake?

What’s in a name — and why is a soda in a pound cake? 7 Up Pound Cake gets its cheeky name from the fizzy lemon-lime soda added to the batter. Who thought bubbly could make cake even better? It turns out that the soda helps create a lighter crumb while adding a subtle citrus note that brightens the rich butteriness. Rumor has it that somewhere a grandma once declared “the way to a man’s heart is through his stomach,” and this cake was her secret weapon at family reunions. Curious yet? Whip one up and see whether the sparkle of soda wins hearts (and seconds).

Try it — your friends will ask for the recipe.

Why You’ll Love This:

• Irresistible texture: The cake is buttery and dense like a classic pound cake but with a moist, tender crumb thanks to the soda. The edges get a delicate crust that contrasts beautifully with the soft interior.
• Economical and simple: All ingredients are pantry staples — butter, sugar, eggs, flour, extracts, and a can of lemon-lime soda. You’ll save money by baking at home and can double the batch for gatherings.
• Versatile flavor finishers: Add a glaze, dust with powdered sugar, or top with fresh berries for a bright contrast. The mild citrus undertone pairs wonderfully with fruit and whipped cream.

If you love buttery pound cakes, you might also enjoy a lighter twist like our blueberry pound cake, which adds fruit for a summery variation. Give this one a try — it’s comforting, impressive, and delightfully simple to make at home.

How to Make:

Quick Overview

This recipe is easy: cream butter and sugar, add eggs and extracts, fold in flour and soda, and bake. The result is a moist, richly flavored cake with a soft crumb and a slight citrus lift. Preparation is straightforward, and total time is about 15 minutes active prep and 50–70 minutes baking depending on the pan. Stand mixer or hand mixer makes the creaming step foolproof, but a wooden spoon and elbow grease work too.

Approximate time:

• Prep: 15 minutes
• Bake: 50–70 minutes
• Total: 1 hour to 1 hour 15 minutes

Ingredients

1 1/2 cups butter, softened to room temperature
3 cups sugar
5 eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons almond extract or lemon extract (your choice)
3 cups all-purpose flour, measured and leveled
1 cup Sprite, 7-Up, or Sierra Mist, chilled

Directions

1. Preheat oven to 350°F (175°C) and grease a Bundt pan or two loaf pans. Make sure to grease thoroughly and dust with a little flour or use nonstick spray to prevent sticking.
2. Cream the butter in a large mixing bowl until smooth. Use a stand mixer or hand mixer on medium speed for about 1–2 minutes.
3. Add the sugar 1 cup at a time, beating for a minute after each addition and scraping the bowl. This helps the sugar dissolve and creates volume.
4. Continue to beat for 4 more minutes until light and fluffy. Longer creaming incorporates air for a lighter cake.
5. Add eggs one at a time, mixing well after each. Scrape the bowl between eggs to ensure even distribution.
6. Stir in vanilla and almond (or lemon) extracts. Taste a tiny bit of batter to check balance — it should be sweet with a hint of citrus.
7. Alternatively add flour and soda to the batter, beginning and ending with the flour. Mix well after each addition. Start with one-third of the flour, then half the soda, another third of flour, remaining soda, and finish with the last flour. Mix just until combined to avoid overworking the batter.
8. Pour batter into prepared pan(s). Smooth the top with a spatula and tap the pan gently on the counter to settle the batter.
9. Bake Bundt cake for 1 hour to 1 hour 10 minutes, or loaf pans for 50–60 minutes, until a toothpick comes out clean. If the top browns too quickly, tent with foil after 40–50 minutes.
10. Cool before slicing and serving. Let the cake rest in the pan 10–15 minutes, then invert onto a wire rack to cool completely.

What to Serve With:

• Fresh whipped cream and a sprinkle of lemon zest for brightness.
• A warm berry compote (strawberry or blueberry) for a fruity contrast.
• Vanilla ice cream for an indulgent dessert pairing.
• Coffee, sweet tea, or a citrusy sparkling drink to complement the soda note.
• Light salads or simple finger foods if serving as part of a brunch spread.

Top Tips for Perfecting:

• Butter temperature matters: Softened butter (not melted) creams best to trap air for volume.
• Room-temperature eggs blend more easily and help the batter emulsify.
• Don’t overmix after adding flour — overworking leads to a tough cake. Mix until just combined.
• Use a chilled can of soda for better lift and a fresher citrus flavor.
• If using a Bundt pan, grease the nooks carefully with shortening and flour or use a nonstick spray with flour to ensure release.

Storing and Reheating Tips:

• Refrigeration: Store covered at room temperature up to 2 days in a cake container. For longer storage, keep in the refrigerator up to 5 days in an airtight container.
• Freezing: Wrap cooled slices tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
• Reheating: Warm slices for 10–15 seconds in the microwave (depending on wattage) or 5–8 minutes in a 300°F oven wrapped in foil to freshen texture without drying.

FAQs

What if I don’t have a Bundt pan?
You can bake this in two loaf pans or a 9×13-inch pan; adjust bake time accordingly — loaves usually take 50–60 minutes, a 9×13 may take 35–45 minutes. Check doneness with a toothpick.

Can I use diet soda or a different soda?
Regular lemon-lime sodas provide both sweetness and lift. Diet sodas may alter texture and sweetness; full-sugar soda is recommended.

Can I substitute oil for the butter?
Butter gives the classic pound cake flavor and structure. You can substitute some oil for added moisture, but flavor will change. If substituting, use about 1 cup butter + 1/2 cup oil and reduce baking time slightly.

How do I add a glaze?
Mix powdered sugar with a tablespoon or two of lemon juice or milk until pourable. Drizzle over cooled cake and allow it to set before slicing.

Is it okay to use almond extract instead of lemon?
Yes — almond extract adds a warm, nutty note. Use the almond or lemon extract option as listed for flavor preference.

Conclusion

This 7 Up Pound Cake is a simple, nostalgic dessert that delivers moist, buttery slices with a charming citrus lift — perfect for celebrations or an everyday treat. It’s forgiving for beginners, economical to make, and endlessly adaptable with glazes or fruit. If you want another trusted take on this classic, check out The Perfect 7Up Pound Cake from Scratch – Southern Love for more inspiration and tips. Share a slice with someone you love and enjoy the warm smiles that follow.