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A 7UP pound cake covered with lemon icing.

7UP Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Resting Time: 20 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


A classic 7UP Cake tastes like a lemon pound cake with tons of old fashioned charm! Moist, tender cake drizzled with a homemade lemon glaze.




  • 1 1/2 cups butter, room temperature
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 3 1/4 cups cake flour
  • 3/4 cup 7UP soda, room temperature


  • 2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk (or 7UP)
  • 1 teaspoon lemon zest


  1. Cake: Preheat oven to 350°F. Coat a 10- inch bundt pan (10 – 15 cups capacity) liberally with nonstick baking spray (see note). Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes until light and fluffy. Add in the eggs, one at a time, lemon juice, zest, vanilla, and salt mixing for 1 minutes to combine, scraping the sides and bottom of the bowl as necessary. 
  3. Turn the mixer down to low and add in the flour and 7UP in alternating additions, beginning and ending with the flour. Mix until just combined.
  4. 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. Cool the cake in the pan for 20 minutes and then invert onto a cake plate or wire rack to cool completely.
  5. Icing: In a medium bowl, whisk together the powdered sugar, lemon juice, milk and zest. Drizzle the icing onto the cooled cake.


I recommend using baking spray instead of regular non-stick spray in this recipe, or butter (or shortening) and flouring the pan. The high sugar content in this cake will cause it to stick a little more than the average, so to ensure you don’t lose half your half when inverting make sure to prep the pan properly!

Store airtight for up to 3 days at room temperature. 

Freeze baked cake airtight for up to 30 days. (note: the icing will get sticky as it thaws)

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