7-UP Pound Cake with Lemon-Lime Glaze

I’m really not a big soda-pop drinker; I usually drink iced tea instead. But every once in awhile I’ll l have some soda on hand, usually left over from a get-together or party. That’s how I ended up with some 7-UP recently. Instead of tossing it, I decided to see if there was anything I could make with it. After all, I had made a Coca-Cola Cake, which tasted great, so was there such a thing as a 7-UP cake?

It turns out there was–—a 7-UP Pound Cake! In fact, it’s been around since the 1960’s, when bundt cake pans became popular. I found about 8 or 9 different recipes (here’s one of them) when I searched on the web. They all had pretty much the same butter-sugar-egg-flour amounts, with variations on the amounts of flavorings and lemon juice used. So I came up with my own version and added a sweet and slightly tart lemon-lime glaze to top it off.

This a really good, moist pound cake! And the glaze has a lot of lemon-limey flavor. Some recipes called for 3/4 cup of 7-UP in the cake and some called for 1 cup; I used 3/4 cup when I made this cake and thought it had a great pound cake texture; next time I make this I will try 1 cup to see if there is much difference–I’m guessing the additional 7-UP will make the cake a little more moist, though it seemed moist enough with 3/4 cup.

Next time you have some extra 7-UP, give this a try!

7-UP Pound Cake with Lemon-Lime Glaze

  • Servings: 10-12
  • Difficulty: easy
  • Print

Makes one 10″ Bundt cake

1 1/2 cups unsalted butter (3 sticks), softened
3 cups granulated sugar
5 large eggs
1 Tablespoon lemon zest
1 Tablespoon lemon juice
1/2 Tablespoon lemon extract or flavoring
3 cups all-purpose flour (I used unbleached flour)
3/4 cup to 1 cup 7–UP

Preheat oven to 325˚F. Grease or spray a 10″ bundt or tube pan; set aside (you can grease and flour the pan if you want it to come out super-easy).

In large bowl, cream butter and sugar, blending well. Add in eggs, 1 at a time, mixing well after each addition. Add in lemon zest, lemon juice, and lemon extract and blend well.

Add flour to the butter mixture, 1 cup at a time, mixing well after each addition. Add 7–UP, about a half or third at a time, blending well after each addition. Pour batter into prepared pan and bake at 325˚F for 65 to 75 minutes or until toothpick inserted in center comes out clean. (Note: My cake was done in 65 minutes, using 3/4 cup of 7–UP. If you use 1 cup of 7-UP your baking time may be a little longer, but be careful not to over bake, or the cake may be dry).

Remove cake from oven and let cool for 10 minutes (the cake will be cracked on the bottom—see photo below—which is fine). Invert pan to remove cake and cool completely on wire rack. While cake is cooling, make the glaze…

(A note on the glaze: this makes a lot of glaze! Enough to glaze the cake twice, which is what I did…I generously drizzled a first glaze on, let it set, then put a second glaze over that, for an extra lemon-limey taste. If you just want one layer of glaze, you can halve this recipe.)

3 cups powdered (confectioners’) sugar
1 Tablespoon lemon juice
1 Tablespoon lime juice
3 to 4 Tablespoons 7-UP (start with 3 and if you want a thinner glaze, add another 1/2 to 1 Tablespoon)

In medium bowl, mix powdered sugar with lemon and lime juices and 7–UP, blending everything well. Drizzle half the glaze over the cake when it is completely cooled; let glaze set. Then, if desired, drizzle a second glaze over the cake and let set. Cut into slices and serve.

Note: If you are doing a double glaze, you can also try this: put the first glaze on while the cake is still warm–—some of the glaze will soak into the cake, giving it a sweeter taste. Then let the cake completely cool, and put on the second glaze.

Recipe from NancyC | nancy-c.com


This photo shows what the cake looks like after it is finished baking.

This batter also works for cupcakes…one of my readers, Amy, told me she baked hers at 325˚F for 25 minutes. Not sure how many cupcakes she made with the batter, but I’m guessing probably about 24.

Have you made any good recipes using soda pop as an ingredient?

Sharing at Weekend Potluck, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Hearth & Soul, Inspire Me Monday.


46 thoughts on “7-UP Pound Cake with Lemon-Lime Glaze

  1. Amy Tong

    I don’t drink much soda either. But this 7-up pound cakes sounds really yummy. I can’t wait to give this a try…..hm…that lemon and lime glaze on top just brings it all home.


  2. Elizabeth @ SugarHero.com

    I love this! It sounds so delicious, and in a weird way, refreshing. (If cake can be called refreshing…?) Pinned!


  3. stierneyc

    I remember this ingredient too being very popular when I was growing up–along with Coke. The pound cake looks absolutely scrumptious and a must try; hubby’s favorite, XOXO


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  5. amy

    Do you think this would translate well to cupcakes? I would love to make this for our daughters first birthday but I need cupcakes


    1. nancyc Post author

      Yes, I think you can make cupcakes with this batter. The baking time may be anywhere from 20 to 30 minutes at 325 degrees–check them at 20 to see how they’re doing!


  6. amy

    25 worked perfectly for my oven. Thank you so much! We did a test run tonight without the glaze and they were so flavorful. I can’t imagine how good they will be when we add the glaze.


    1. nancyc Post author

      That’s good to know they work well as cupcakes, too–thanks for letting me know, Amy! I’ll do a little update in the post and mention that!


  7. Tiffani

    Made this for my family, and they loved it! It turned out so much better than I thought it would. I used sprite instead of 7-up, and I substituted the lime juice with extra lemon juice. I am definitely planning to use this recipe again!


  8. Paula

    Hi Nancy,
    How can I email this recipe to myself? I would really like to print it off and add it to my recipe binder!!!! I can’t wait to try this!!!!


    1. nancyc Post author

      Hi Paula–There is a “Print Friendly” button at the end of the post-just click on the button, and you’ll be able to print out the recipe!


  9. Jennifer V.

    I made this cake this weekend as the dessert for my Dad’s birthday dinner. As it was his 70th birthday, I wanted all the dishes to have “Seven” in the title, so this cake fit the bill perfectly. It was absolutely delicious! I loved how moist it was and it was very easy to make. I will definitely be making this cake again. 🙂


    1. nancyc Post author

      I’m glad to hear you liked this recipe, Jennifer, and that it worked so well for your Dad’s special birthday–thanks for letting me know! 🙂


  10. Nikki

    Best cake ever! My recipe is a little different.

    3 cups sugar
    3 cups cake flour
    6 eggs
    2 sticks of butter
    1/2 cup crisco
    3/4 cup 7 up
    I usually add 6-7 different flavors

    Following the same directions..enjoy!


  11. Bishop

    Well I just finished got the cake in the oven right let’s see how it turns out.
    Only thing is I use 1/2 cup of 7 up and 1/2 of Pineapple Fanta wanna see how that taste.


  12. Rena

    Hi Nancy this cake is delicious. But I’m trying to get consistency. Do you bake it on center oven racks or are the bottom two racks fine?


  13. Kim

    I’ve known about 7up pound cake like forever, just about ever Sunday after church service 7up pound cake was serve at church. However sounds like adding a touch of lime take the cake to a whole different level. Sounds pretty good hmmm


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  15. Miz Helen

    We will just love this cake! Thanks so much for sharing with us at Full Plate Thursday, 542. Have a great week and come back soon!
    Miz Helen

    Liked by 1 person


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