7-UP Pound Cake

7-Up Pound Cake
Paul Poplis / Getty Images
Prep: 25 mins
Cook: 90 mins
Total: 115 mins
Servings: 16 servings
Nutrition Facts (per serving)
445 Calories
20g Fat
64g Carbs
5g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 445
% Daily Value*
Total Fat 20g 25%
Saturated Fat 10g 51%
Cholesterol 92mg 31%
Sodium 26mg 1%
Total Carbohydrate 64g 23%
Dietary Fiber 1g 2%
Total Sugars 46g
Protein 5g
Vitamin C 0mg 0%
Calcium 16mg 1%
Iron 1mg 8%
Potassium 51mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This 7-UP Pound Cake​ gets its distinctive lemon flavor from the addition of—you guessed it—lemon-lime soda to the cake batter! Although adding soda to cake batter isn't very common, a taste of this delicious pound cake will make you a believer in the technique. The final result is a cake with a tender crumb and vibrant flavor. Perfect with just a dusting of powdered sugar on top.


  • 1 cup/8 ounces unsalted butter

  • 1/2 cup solid vegetable shortening, or solid coconut oil

  • 3 cups sugar

  • 5 large eggs

  • 1 teaspoon lemon extract

  • 3 cups all-purpose ​flour

  • 7 ounces lemon-lime soda, such as 7-UP

  • 1 cup powdered sugar, for dusting the cake

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 300 F. Grease and flour a 10- to 12-cup tube or Bundt cake pan.

  3. Combine the butter, shortening, and sugar in the bowl of a large stand mixer fitted with a paddle attachment. Cream everything together on medium speed for 3-5 minutes, until light and fluffy.

  4. Add the eggs one at a time, beating well after each addition. Add the lemon extract to the cake batter and beat well. 

  5. Turn the mixer to low and add a third of the flour.

  6. Once the flour is almost incorporated, add half of the 7-UP soda.

  7. Add half of the remaining flour, then the rest of the soda, and finish up by adding the last of the flour. Let the mixer run until almost all of the flour streaks have disappeared. Turn the mixer off.

  8. Finish mixing the cake batter by hand using a rubber spatula, until it is homogenous and no dry patches remain.

  9. Scrape the batter into the prepared pan.

  10. Bake the cake for 75-90 minutes, or until it tests done. If the top starts to look too dark before the center is cooked, cover it with loosely tented foil. 

  11. Cool the cake in the pan for 30 minutes on a wire rack. Turn out the cake on to the rack, and cool completely before serving.

  12. Once cool, sprinkle a light dusting of powdered sugar over the entire cake. Alternatively, make a lemon glaze for the cake— this is extra-delicious if you substitute 2 tablespoons of 7UP for the lemon juice.

  13. Enjoy!

How to Store

Bundt cakes keep very well, and this one is no exception. Store lemon soda cake, well-wrapped, at room temperature for a week, in the refrigerator for two weeks, or for several months in the freezer.