7UP Pound Cake

7UP Pound Cake is one of those ‘back of the church’ dessert table staples.  Baking with soft drinks became popular in the south in the 1950s because the carbonation eliminated the need for raising agents.   If you flip through any old cookbooks from this time period – and even later– you’ll notice a wide variety of “Coke” cakes.  Like the classic Coca-Cola Cake, or even a Dr. Pepper Cake. 

This 7UP pound cake is moist on the inside with a nice crust on the outside and a perfect lemon lime glaze on top. 

What is the difference between a pound cake and a bundt cake?

The term “pound cake” comes from the literal weight of the ingredients used (e.g., a pound of butter, a pound of flour, a pound of sugar).  The ratio of the ingredients in a pound cake are all equal, which creates a more dense and compact cake with a crunchy crust.  

A bundt cake typically refers to a cake baked in a bundt pan giving the cake that fluted design.  So technically speaking, a pound cake can be a bundt cake.  But bundt cake isn’t a pound cake. 

Ingredients:

• 7UP: This pound cake uses 7UP.  Don’t be tempted to use Sprite. I don’t know why you can’t use Sprite, I just know that our grannies and aunties have been making this cake with 7UP and we’re not asking any questions. 
• Butter: Pound cake is known for its buttery goodness, and chocolate pound cake is no exception. Unsalted butter adds a velvety richness to the batter.
• Flour: All-purpose flour provides the structure for the cake, ensuring a dense and moist crumb.
• Eggs: The eggs contribute to the cake's structure and stability. They also add moisture and richness.
• Sugar: Granulated sugar sweetens the cake and helps create a tender texture.
• Leavening Agents: This cake only calls for salt. No baking powder or baking soda. 
• Heavy Cream: The heavy cream creates a moist pound cake, by lending a little bit of extra fat to the cake batter. 
• Vanilla Extract: A splash of vanilla enhances the overall flavor profile of the cake, complementing the strong citrus vibes. 
• Lemon and Lime.  The zest adds a little more citrus flavor to the cake and the fresh squeezed juice from both will be used for the icing.   

Pound Cake Tips and Tricks 

Creating the perfect pound cake requires a bit of finesse. Here are some tips to ensure your 7 UP pound cake doesn’t come out dry. 

Room Temperature Ingredients: 

Allow your butter, eggs, heavy cream and 7 UP to come to room temperature before starting. This ensures proper incorporation and a smoother batter

Creaming Method: 

Creaming the butter and sugar together is a crucial step. This process incorporates air into the batter, resulting in a lighter texture. If the butter is room temperature, it should take about 3-4  minutes.  The butter and sugar should be light in color.  

Avoid Over Mixing

Once the dry ingredients are added, mix just until combined. Overmixing can lead to a dense cake.  If you’re using a stand mixer, turn the speed to the lowest setting and let it run for 3-4 turns.  Then turn the mixer off and fold the rest of the flour in with a flexible spatula. 

Baking Time:

This recipe says to bake for 60-75 minutes.  Keep a close eye on your cake as it bakes. Start checking to see if the cake is done around the 60 minute mark and keep checking at regular intervals.  A toothpick inserted into the center should come out clean.

Bake at a Low Temperature

The baking temperature for this recipe is 315ºF.  This allows the cake to bake without over drying and after 60-75 minutes the pound cake will develop a beautifully crunchy crust. 

Special Equipment

• Stand or hand mixer.  A stand mix is preferred, but you can make a great pound cake with a hand mixer, you’ll just need to add a little more elbow grease. 
• 12-cup bundt or tube pan. 
• Baker’s Joy or other “baking” spray.  Baker’s Joy is my go-to baking spray because it prevents cakes from getting stuck in the pan. Baker’s Joy may seem pricey when you’re in the store, but it works. If you don’t have Baker’s Joy, grease your pan very well with butter then dust a layer of flour on top. 
• Measuring Cups/Spoons
• Bowls
• Flexible Spatula 

How to Make a 7UP Pound Cake 

1. Set the heavy cream, eggs, butter and  7UP on the counter to get to room temperature at least 1 hour before you’re ready to bake. My MIL will set out her eggs and butter hours before she makes a pound cake and those cakes are never wrong. 
2. Preheat the oven to 315ºF.  Then prepare your bundt/tube pan.  If you’re using Baker’s Joy this will take 15 seconds max.  If you are using butter to grease the pan, take your time making sure all of the nooks and crannies of your baking pan are well covered. 
3. Measure out the flour and salt in a medium bowl and set aside. 
4. Cream the butter, sugar together– mix on medium high speed for 2 to 3 minutes until the butter has a fluffy consistency.  Then add in the vanilla extract and the lemon and lime zest. 
5. Turn the mixer down on low and then mix in the eggs one at a time. By the time you’ve added all 5 eggs, the butter/egg mixture will look slightly curdled.  This is normal.  
6. Pour in the heavy cream and mix until just combined. 
7. Alternate adding ½ of the flour mixture and half of the 7UP into the bowl. Stirring after each addition, until just combined. After the last addition of flour, turn off the mixer and mix the rest with a flexible spatula. 
8. Pour the batter into the prepared pan and bake for 60-75 minutes.
9. Cool the baked pound cake on a wire rack for 10 minutes before turning it out onto a wire rack to cool. 

Make the Lemon Lime Glaze

In a small bowl, whisk together the powdered sugar, salt, vanilla extract, melted butter and lemon and lime juices.  Add one tablespoon of heavy cream at a time until the glaze is the right consistency. The glaze should be pourable, but not too runny.  

Once the pound cake is cooled completely, pour the glaze over the pound cake. 

Storage: 

Store the 7Up Pound cake in an airtight container at room temperature for a few days. 

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