Perfect Moist 7-Up Cake
on Jul 21, 2022
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A cake made with 7-Up? Yes, it’s true! This moist and tender pound cake features the zesty taste of lemon.
Serve this simple pound cake when you’re hosting a casual get-together. You’ll love the zesty lemon icing.
What Is 7-Up Cake?
7-Up cake is similar to classic pound cake. The biggest difference is using 7-Up as an ingredient. The zesty flavor of lemon shines through in both the cake and the icing.
Why Is It Called 7-Up Cake?
7-Up is a key ingredient in this pound cake. Most pound cakes include baking powder or baking soda to help the cake rise. In this cake, it’s the 7-Up that gives the cake its light and airy texture.
Ingredients You’ll Need
- 7-Up soda
- butter
- granulated sugar
- eggs
- freshly squeezed lemon juice
- lemon zest
- vanilla extract
- salt
- cake flour
- powdered sugar
- milk
(Note: Full recipe is at the bottom of the post)
How to Make 7-Up Cake
- Cake: Preheat the oven to 350°F. Liberally coat a bundt pan with nonstick baking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar together at medium speed for about two minutes until light and fluffy. Add the eggs one at a time followed by the lemon juice, lemon zest, vanilla, and salt. Mix well for one minute until all of the ingredients are combined, scraping down the sides of the bowl as needed.
- Turn the mixer to low and alternately add the flour and the 7-Up, beginning and ending with the flour. Mix just until combined.
- Liberally coat a bundt pan with nonstick baking spray. Transfer the batter to the pan.
- Bake at 350°F for 55 – 65 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 20 minutes and then release onto a cake plate or a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, lemon juice, milk and lemon zest. Drizzle the icing onto the cooled cake.
Tips and Tricks
- This cake has a high amount of sugar which can cause it to stick to the pan. To help prevent this, either use butter or shortening and flour to prep the pan or baking spray (instead of regular non-stick spray).
- Use real butter instead of margarine for the best flavor and texture.
- Take refrigerated ingredients like eggs and butter out of the fridge about 30 minutes before starting the cake. Letting the ingredients come to room temperature makes them easier to combine and creates a lighter cake.
- Let your cake cool after baking and then store it in an air-tight container at room temperature instead of in the fridge. The flavor and texture improve with time.
How Long Does 7-Up Cake Last?
This cake can be stored for 4-5 in an airtight container at room temperature. If you need to store it for a longer period of time, place it in the fridge for up to 1 week or in the freezer for up to 3 months.
Can I Freeze 7-Up Pound Cake?
Yes, 7-Up cake freezes well. Wrap the cake in plastic, place into a freezer-safe container and store in the freezer for up to 3 months. You can freeze the cake whole or cut it into individual slices.
Moist 7-Up Cake Recipe
Ingredients
For the Cake:
- 3/4 cup 7-Up soda, room temperature
- 1 1/2 cups butter, room temperature
- 3 cups granulated sugar
- 5 eggs, room temperature
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 1/4 cups cake flour
For the Icing:
- 2 cups powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon milk
- 1 teaspoon lemon zest
Instructions
- Cake: Preheat the oven to 350°F. Liberally coat a 10-inch 10-15 cup capacity bundt pan with nonstick baking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar together at medium speed for about two minutes until light and fluffy. Add the eggs one at a time followed by the lemon juice, lemon zest, vanilla, and salt. Mix well for one minute until all of the ingredients are combined, scraping down the sides of the bowl as needed.
- Turn the mixer to low and alternately add the flour and the 7-Up, beginning and ending with the flour. Mix just until combined.
- Transfer the batter to the prepared pan and bake for 55 – 65 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 20 minutes and then release onto a cake plate or a wire rack to cool completely.
- Icing: In a medium bowl, whisk together the powdered sugar, lemon juice, milk and lemon zest. Drizzle the icing onto the cooled cake. Serve and enjoy!
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
