Lemon 7UP Pound Cake Recipe

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Lemon 7UP Pound Cake Recipe

Servings: 12-16 slices
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes

This Lemon 7UP Pound Cake is a moist, rich, and zesty cake, combining the tang of lemon with the subtle fizz of 7UP soda. The carbonated soda adds a beautiful lightness to the otherwise dense pound cake, while the lemon enhances the flavor, making it a perfect dessert for gatherings or afternoon tea.

Ingredients

For the Cake:

  • 3 cups all-purpose flour
    Provides the structure and foundation of the cake.
  • 5 large eggs
    Eggs bind the ingredients and add moisture, giving the cake its richness.
  • 3 sticks (1 ½ cups) unsalted butter, softened
    Butter is key to achieving the dense texture of pound cake, and softening it ensures even mixing.
  • 3 cups granulated sugar
    Sweetens the cake and helps develop a golden-brown crust.
  • 1 cup 7UP soda
    The carbonation of the soda makes the cake tender, while the flavor enhances the citrus notes.
  • 2 tablespoons lemon zest (from about 2-3 lemons)
    Adds a burst of fresh lemon flavor.
  • ¼ cup freshly squeezed lemon juice
    For more intense lemon flavor and acidity that balances the sweetness.
  • 1 teaspoon vanilla extract
    A background flavor that adds warmth and depth.
  • 1 teaspoon baking powder
    Though pound cakes usually don’t need much leavening, baking powder ensures it rises just enough to avoid a too-dense texture.
  • ½ teaspoon salt
    Salt balances the sweetness and enhances the flavors.

For the Glaze:

  • 1 cup powdered sugar
    Sweet and smooth, it dissolves quickly to form the base of the glaze.
  • 2 tablespoons freshly squeezed lemon juice
    Adds tanginess to the glaze, complementing the cake’s lemony flavor.
  • 1 tablespoon 7UP soda
    Keeps the glaze smooth and shiny, and it pairs perfectly with the cake’s flavor.
  • 1 teaspoon lemon zest
    Adds texture and extra citrusy punch to the glaze.

Instructions

1. Prepare the Ingredients

  • Preheat your oven to 325°F (160°C).
  • Generously grease and flour a 10-inch bundt pan or tube pan. This will help prevent sticking.
  • Zest the lemons first and then juice them. You’ll need some for both the cake batter and the glaze.

2. Mix the Dry Ingredients

  • In a medium bowl, sift together the flour, baking powder, and salt. Sifting helps to aerate the flour and combine the dry ingredients evenly.
  • Set aside.

3. Cream the Butter and Sugar

  • Using an electric mixer, cream the butter and sugar together on medium speed for about 5 minutes, or until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, ensuring the cake has a tender crumb.

4. Add Eggs One at a Time

  • Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. This helps the eggs incorporate fully and maintains the mixture’s structure.

5. Incorporate the Wet Ingredients

  • With the mixer on low speed, gradually add the lemon zest, lemon juice, and vanilla extract, mixing until well combined.

6. Alternate Adding Flour and 7UP

  • Beginning and ending with the flour mixture, alternately add the dry ingredients and 7UP soda. Start by adding one-third of the flour mixture, then half of the 7UP. Repeat this process until all the flour and 7UP have been incorporated. Mix on low speed to prevent overmixing, which could make the cake tough.
  • Scrape down the sides of the bowl as needed to ensure everything is well combined.

7. Bake the Cake

  • Pour the batter evenly into the prepared bundt or tube pan. Tap the pan on the counter to remove any air bubbles and ensure the batter is evenly distributed.
  • Bake for 1 hour and 10-20 minutes or until a toothpick inserted into the center comes out clean. Every oven is different, so start checking at the 1-hour mark.
  • If the top of the cake browns too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.

8. Cool the Cake

  • Allow the cake to cool in the pan for about 10-15 minutes before carefully turning it out onto a wire rack to cool completely. Letting the cake rest in the pan too long can cause sticking.

9. Prepare the Glaze

  • In a small bowl, whisk together the powdered sugar, lemon juice, 7UP, and lemon zest until smooth. The glaze should be thick but pourable. If it’s too thick, you can add a tiny bit more lemon juice or 7UP.

10. Glaze the Cake

  • Once the cake is completely cooled, drizzle the glaze over the top, allowing it to run down the sides of the cake. You can use a spoon or a squeeze bottle for better control over how much glaze you use.
  • Let the glaze set for about 15 minutes before serving.

Tips for Success

  • Room Temperature Ingredients: For the best texture, ensure your butter and eggs are at room temperature before starting. This ensures they incorporate fully into the batter, creating a smoother and fluffier cake.
  • Don’t Overmix: When alternating between adding the flour and 7UP, mix only until just combined. Overmixing can result in a denser cake.
  • Storing the Cake: This cake stays moist for days. Store it at room temperature, covered with plastic wrap or in an airtight container, for up to 5 days. You can also freeze the cake (without the glaze) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil.
  • Zesting Lemons: When zesting lemons, avoid the white pith beneath the peel, as it can add bitterness to the cake.

Variations

  • Orange 7UP Pound Cake: Swap out the lemon zest and juice for orange zest and juice for a sweeter, slightly less tangy variation of this cake.
  • Lemon-Lime Twist: Add lime zest and a small amount of lime juice to give this cake a citrusy twist with a deeper flavor profile.
  • 7UP Layer Cake: You can turn this into a layer cake by using two 9-inch round pans. Bake for 30-35 minutes and adjust the glaze so it can be spread between the layers and on top.

Nutritional Information (per slice, based on 16 slices):

  • Calories: 450
  • Total Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 120mg
  • Sodium: 180mg
  • Total Carbohydrates: 65g
  • Sugars: 45g
  • Protein: 5g

This Lemon 7UP Pound Cake is a delightful dessert that’s easy to make but impressive to serve. The 7UP adds a fizzy lightness that makes it feel more vibrant than traditional pound cakes, while the lemon glaze provides a tangy finishing touch. It’s perfect for any occasion!

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