7-Up Pound Cake

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This old-fashioned 7-Up Pound Cake is rich, buttery, and tender with a delicious hint of lemon. The 7-Up adds a subtle citrus flavor, and a simple 7-Up glaze makes the perfect finishing touch.

Course Baking, Dessert

Cuisine American

Diet Vegetarian

Prep Time 30

Cook Time 1 30

Servings servings

Calories 370kcal

Author Lise Sullivan Ode

Equipment

Ingredients

For the Cake

2 sticks 1 cup salted butter, softened
½ cup vegetable shortening or substitute 1 stick [½ cup] butter, if preferred
3 cups granulated sugar
5 large eggs, room temperature
¾ teaspoon salt
1 tablespoon lemon flavoring
3 cups all-purpose flour
7 ounces 7-Up

For the 7-Up Glaze

2 cups powdered sugar sifted
2 tablespoons 7-Up
1 teaspoon lemon flavoring

Instructions

Preheat the oven to 300°F. Thoroughly grease and flour a 10-cup Bundt pan or 10-inch tube pan.
In a large mixing bowl, beat the butter and shortening with an electric mixer until smooth and creamy. Gradually add the sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the salt and lemon flavoring and mix until combined. Gradually add the flour, mixing on low speed just until incorporated. Slowly pour in the 7-Up and mix just until the batter is smooth and combined. Do not overmix.
Pour the batter evenly into the prepared pan and smooth the top. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a long wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs. Begin checking the cake at about 1 hour 15 minutes, as baking times can vary depending on the oven and pan.
Place the cake, still in the pan, on a wire rack and let cool for 20 minutes. Carefully invert the cake onto the wire rack and let cool completely before glazing.
To make the glaze, whisk together the powdered sugar, 7-Up, and lemon flavoring until smooth. If the glaze is too thick, add additional 7-Up, ½ teaspoon at a time, until it is thick but pourable. Drizzle the glaze over the completely cooled cake. Let the glaze set before slicing and serving.

Notes

To store 7-Up Pound Cake, keep the cake tightly covered at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it for up to 3 months. For the best texture, bring refrigerated slices to room temperature before serving.

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