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Golden bundt cake drizzled with white lemon glaze on a glass cake stand, just like a finished 7 Up pound cake
Chef Emma

7 Up Pound Cake with Lemon Glaze

A classic Southern pound cake made with butter, sugar, eggs, lemon zest and lemon-lime soda, baked in a Bundt pan and finished with a lemon glaze.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling and glaze setting 2 hours 25 minutes
Total Time 4 hours 5 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American, Southern
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 1/2 cups unsalted butter 3 sticks / 340 g, softened to about 65°F
  • 3 cups granulated sugar 600 g
  • 5 large eggs room temperature
  • 3 cups all-purpose flour 375 g, spooned and leveled
  • 1/2 tsp fine salt 3 g
  • 1 tbsp lemon zest from about 2 lemons
  • 1 tsp pure vanilla extract
  • 1 tsp lemon extract optional
  • 3/4 cup 7 Up or other lemon-lime soda 180 ml, room temperature, not diet
Lemon glaze
  • 1 cup powdered sugar 120 g, sifted
  • 1 1/2 tbsp fresh lemon juice
  • 1 tbsp 7 Up or more lemon juice
  • 1/2 tsp lemon zest optional

Equipment

  • 12-cup Bundt pan or 10-inch tube pan
  • Stand mixer or hand mixer
  • Wire cooling rack

Method
 

  1. Heat the oven to 325°F (165°C) with a rack in the lower-middle. Thoroughly grease a 12-cup Bundt pan and dust it with flour, or use baking spray with flour.
  2. Beat the butter 1 minute until smooth. Gradually add the sugar and beat on medium-high 5 to 7 minutes until very pale and fluffy.
  3. Beat in the eggs one at a time, about 30 seconds each, scraping the bowl. Mix in the lemon zest, vanilla and lemon extract.
  4. Whisk the flour and salt. On low speed, add the flour in 3 parts alternating with the 7 Up in 2 parts, beginning and ending with flour. Mix just until combined.
  5. Spread the batter in the pan and tap it on the counter 2 or 3 times.
  6. Bake 70 to 80 minutes, until golden, a long skewer comes out clean or with a few moist crumbs, and the center reads about 200 to 210°F (93 to 99°C). Tent with foil after 50 minutes if browning too fast.
  7. Cool in the pan 15 minutes, then turn out onto a rack and cool completely, about 2 hours.
  8. Whisk the powdered sugar, lemon juice, 7 Up and zest into a thick, pourable glaze. Spoon over the cake and let it set 20 to 30 minutes before slicing.

Notes

Do not taste the raw batter; it contains raw flour and raw eggs. Two 9x5-inch loaf pans: bake 55 to 70 minutes. Calories are an estimate per slice from USDA FoodData Central values. Store covered at room temperature up to 3 days, or freeze the unglazed cake up to 3 months.