7 Up Pound Cake
My grandma Barb’s homemade 7-up pound cake is THE TRUTH. But mine…is better! *drops mic* Love you grandma but this 7-up pound cake is out of this world good! (She encourages a Lil friendly competition)
It still packs in all the flavor of a good old-fashioned 7-up pound cake but the texture is incredible thanks to one of my favorite pound cake ingredients, heavy whipping cream.
I don’t think my grandmother has discovered the magic of heavy whipping cream in pound cake yet. She made a 7-up pound cake ALL.THE.TIME. when I was growing up.
Like seriously y’all there really was a 7-up pound cake made every doggone week! We ate it plain most of the time but occasionally it was drizzled with a glaze or we’d top it with fresh strawberries and cool whip.
This year was actually my first time ever making a homemade 7-up pound cake. I don’t know what took me so long.
The sweet, comforting, familiar aroma had my house smelling like vanilla, sugar, and lemons all day! This classic 7-up pound cake is a true winner! It only gets better the next day!
If you’ve never experienced a true 7-up pound cake them let me be the first to introduce you to a cake that could easily become your favorite! My little Ethan couldn’t get enough! It’s velvety soft, sweet, and bursting with a lemon-lime flavor. Adding the soda really gives this cake a great texture and flavor.
Don’t worry if you’re not a fan of 7-up because I’m not either, yet this cake is still one of my favs!
Some say that you can replace the 7-up with any kind of lemon-lime flavored soda but to many (Southerners mainly) that is an abomination and it MUST be made with 7-up. Mehh I’m not getting into that one.
7 UP POUND CAKE
OLD FASHIONED 7-UP POUND CAKE RECIPE MADE FROM SCRATCH THE SOUTHERN WAY! VELVETY SOFT, MOIST AND FINISHED OFF WITH A CLASSIC 7-UP GLAZE!”
- 1 cup unsalted butter softened
- 1/2 cup butter-flavored shortening
- 3 cups granulated sugar
- 5 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Zest of 1 lemon
- Zest of 1 lime
- 3 cups all-purpose flour sifted
- 1/2 teaspoon salt
- 1/4 cup heavy whipping cream
- 1 cup 7-Up soda
- 1 cup powdered sugar
- 2 tablespoons 7-up
Preheat oven to 325 F.
Generously grease and lightly flour a bundt pan. Set aside.
In a large bowl, cream together butter, shortening and sugar.
Mix in the eggs one at a time.
Fold in the vanilla extract and lemon extract.
Fold in the lemon zest and lime zest.
Gradually add in the flour and salt and mix until combined.
Mix in the heavy whipping cream and 7-up until well combined and batter is fluffy.
Spoon batter into bundt pan.
Bake for 1 hour and 10-15 minutes (check on it after the 1 hour mark) or until knife inserted into middle comes out clean.
Let cake sit in pan until pan is warm to the touch.
Remove from pan and place on a cooling rack until completely cooled.
Drizzle with 7-up glaze if desired.