7UP Cake Is the Classic Southern Dessert I Can't Stop Making (2024)

For the pound cake

• 1 pound unsalted butter, softened, plus more for pan

• 3 cups (600g) granulated sugar

• 6 large eggs, at room temperature

• 2 teaspoons lemon extractor 1 tablespoon fresh lemon juice

• 4 cups (482g) all-purpose flour, plus more for dusting

  See Also

  7 Up Cake {With Cake Mix}

• 1 teaspoon kosher salt

• 3/4 cup lemon-lime-flavored soda, at room temperature (such as 7UP)

For the icing

• 1 1/4 cups (142g) unsifted powdered sugar

• 1 1/2 tablespoons lemon-lime-flavored soda, at room temperature (such as 7UP)

• 1 teaspoon fresh lime juice

• 1/2 teaspoon grated lime zest, plus more for garnish

• 1/8 teaspoon kosher salt

1. Preheat the oven to 325°F.

   Liberally brush a 10-inch/15-cup Bundt pan with softened butter or shortening, being sure to coat every ridge. Coat with flour, shaking out any excess; set aside.

   

2. Start the pound cake batter:

   Beat the butter with an electric mixer on medium until pale in color and fluffy, about 3 minutes. With the mixer on medium speed, gradually add the sugar, beating until light and fluffy, about 3 minutes total.

   With the mixer on low, add the eggs, one at a time, beating until just combined after each addition, about 1 minute total. Add the lemon extract or juice and beat on low speed until just incorporated, about 10 seconds.

   

   

3. Add the dry ingredients:

   With the mixer on low, gradually add the flour and salt, alternately with the soda, beginning and ending with the flour mixture, beating until just combined after each addition, about 3 minutes total. The batter should be smooth and thick.

   

4. Bake:

   Spoon the batter into the prepared pan, smoothing the top into an even layer with a rubber spatula. Bake in the preheated oven until a long wooden skewer or cake tester inserted in the center of the cake comes out with a few moist crumbs but no wet batter, 1 hour and 20 minutes to 1 hour and 25 minutes.

   Let cool in the pan on a wire rack for 20 minutes. Invert onto the wire rack, remove the pan, and let the cake cool completely, about 2 hours.
   

   

   

   

5. Make the icing and decorate:

   Whisk together the powdered sugar, soda, lime zest and juice, and salt in a medium bowl until smooth and thickened, about 15 seconds. Pour or spoon the icing on the cooled cake, allowing it to drip down the sides.

   Garnish with additional lime zest, if desired. Slice and serve.

   Store leftover cake, tightly covered, for up to 5 days at room temperature or a week in the fridge.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.