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Lemon 7UP Pound Cake

A moist and buttery pound cake infused with fresh lemon flavor, elevated by the addition of lemon-lime 7UP soda for a lighter texture.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pound Cake
  • 1.5 cups unsalted butter, softened to room temperature
  • 3 cups granulated white sugar
  • 5 large eggs, at room temperature
  • 3 cups all-purpose flour, spooned and leveled
  • 0.5 tsp salt
  • 1 cups lemon-lime 7UP soda, at room temperature
  • 2 tbsp fresh lemon juice, about 1 large lemon
  • 1 tbsp fresh lemon zest, packed, from 1–2 lemons
  • 1 tsp pure vanilla extract
For the Lemon Glaze
  • 1.5 cups powdered sugar, sifted
  • 3 tbsp fresh lemon juice, adjust for thickness
  • 1 tbsp 7UP soda
  • 0.5 tsp vanilla extract
Optional Decorations
  • 1 slices thin lemon slices, arranged on top
  • 1 tbsp powdered sugar, for dusting
  • 1 tbsp candied lemon peel for decoration

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Grease your Bundt pan with softened butter and dust with flour.
Mixing
  1. In a large mixing bowl, cream together the softened butter and sugar until pale and fluffy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Add lemon zest, lemon juice, and vanilla extract, mixing until just combined.
Combining Ingredients
  1. Alternately add flour and 7UP soda in three parts, beginning and ending with flour. Mix until just combined.
Baking
  1. Pour the batter into the prepared Bundt pan and tap the pan to release air bubbles.
  2. Bake for 70 minutes, checking for doneness with a toothpick.
Cooling and Glazing
  1. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  2. While cooling, whisk together glaze ingredients until smooth, then drizzle over the cooled cake.

Notes

Best served at room temperature or slightly chilled. Can be stored for up to 5 days at room temperature or frozen for up to 3 months.