Spiked with lemon-lime soda, butter, and lemon this moist classic 7UP pound cake will have you shouting for joy and going back for seconds.
Is comfort cake a thing? I think it should be because this classic 7UP pound cake is comfort. Moist, light and nostalgic, 7Up cake transports me back to my Granny’s kitchen with her black and white linoleum and red table and bench in the little breakfast nook. 7UP was always my favorite soda when I had a chance to have soda and 7UP cake was one of my favorite desserts my Granny would make.
What’s in a Classic 7UP Pound Cake?
This cake is filled with nothing but goodness and only takes a few ingredients. Here’s what you need.
- Granulated Sugar- I know you’re thinking, “Stef 3 cups of sugar seems like a lot.” I get it. I’m not that much of a sweet person so I tend not to like things too sweet but for me, this cake doesn’t send me into sugar overload. If 3 cups is too much, try 2 ½ cups instead.
- Butter- Need I say more?
- Flour- I’ve used both all-purpose and cake flour and both turned out great.
- Lemon+Lime- We’re using the zest from the lemon and the lime and juice from the lemon to help bring in more of that lemon-lime flavor.
- Vanilla- This is my addition because I just love vanilla
- 7UP- Do I have to use 7UP? Look if you were asking my Granny Octavia she would say, “ABSOLUTELY.” Using any other soda is sacrilege. So, for me and my house, we’re all about 7-Up but ultimately you can use another lemon-lime beverage you have on hand, ginger ale, or even sparkling water if that’s what you have.
How Do You Make Classic 7Up Pound Cake?
This cake is actually pretty simple to pull off just remember a few things…
- Room Temperature- Your butter, eggs, and 7 up should be at room temperature. Having these ingredients at room temperature helps them to incorporate much better
- Whip it good- So Granny’s recipe calls for creaming the butter and sugar for 20 minutes. You can also cream on high speed for at least 5-7 minutes. I have done it both ways. Pound cakes are dense cakes so the main thing you want is to keep things light and fluffy. You want to cream the butter and sugar enough so that the sugar crystals cut through the butter making it fluffier. You’ll start to see the mixture change from very yellow to a pale yellow to white color.
- Don’t Overmix- For this recipe I do everything at low speed and take my time but don’t over mix. Because most of the ingredients are at room temperature it doesn’t take a lot of mixing for them to get incorporated into the batter.
- Low & Slow- This baby takes time and is cooked on somewhat low heat. This is going to cook for about an hour and 15 minutes but be sure to check it at the hour mark since all ovens are different.
- Standing mixer or hand mixer
- Bundt pan or tube pan