This Lemon 7UP Pound Cake is a rich, buttery dessert with a soft, tender crumb and bright lemon flavor. The addition of 7UP gives the cake a light texture and subtle citrus sweetness, while the creamy lemon glaze adds a smooth, glossy finish.
This easy homemade pound cake recipe is perfect for holidays, family gatherings, afternoon coffee, or whenever you’re craving a classic lemon dessert. It looks beautiful on a Bundt pan and is simple enough for everyday baking.
Recipe Overview
| Category | Details |
| Recipe | Lemon 7UP Pound Cake |
| Preparation Time | 20 minutes |
| Baking Time | 65–75 minutes |
| Cooling Time | 20–30 minutes |
| Total Time | About 1 hour 45 minutes |
| Servings | 12–14 slices |
| Difficulty | Easy |
| Baking Method | Bundt cake |
| Texture | Moist, soft, buttery |
| Flavor | Lemon, citrus, sweet |
Why You’ll Love This Recipe
- Moist and tender crumb
- Bright, refreshing lemon flavor
- Easy-to-find ingredients
- Beautiful Bundt cake presentation
- Smooth lemon glaze
- Perfect with coffee or tea
- Great for holidays, brunch, and family gatherings
- Excellent make-ahead dessert
Ingredients
For the Pound Cake
| Ingredient | Amount |
| All-purpose flour | 3 cups (375 g) |
| Baking powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter, softened | 1 cup (226 g) |
| Granulated sugar | 2½ cups (500 g) |
| Large eggs | 5 |
| Lemon zest | 2 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Vanilla extract | 2 teaspoons |
| 7UP or lemon-lime soda | ¾ cup (180 ml) |
For the Lemon Glaze
| Ingredient | Amount |
| Powdered sugar | 2 cups (240 g) |
| Fresh lemon juice | 3 tablespoons |
| 7UP or lemon-lime soda | 1–2 tablespoons |
| Lemon zest | 1 teaspoon |
Step-by-Step Instructions
1. Prepare the Bundt Pan
Preheat your oven to 325°F (165°C).
Generously grease a 10-inch Bundt pan, making sure to coat all the grooves and corners.
Lightly dust the pan with flour and tap out the excess.
Properly preparing the pan is important because Bundt cakes can stick easily.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
3. Cream the Butter and Sugar
Add the softened butter and granulated sugar to a large mixing bowl.
Beat with an electric mixer for approximately 4–5 minutes, until light, fluffy, and noticeably paler.
This step helps create a lighter pound cake.
4. Add the Eggs
Add the eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl as needed.
Add the lemon zest, lemon juice, and vanilla extract and mix until combined.
5. Add the Flour and 7UP
Gradually add the dry ingredients to the butter mixture.
Alternate the flour mixture with the 7UP, beginning and ending with the flour.
Mix just until everything is incorporated.
Do not overmix the batter.
6. Fill the Bundt Pan
Pour the batter evenly into the prepared Bundt pan.
Gently tap the pan against the counter once or twice to remove large air pockets.
Smooth the surface with a spatula.
7. Bake
Place the cake in the preheated oven.
Bake for approximately 65–75 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
If the cake begins browning too quickly, loosely cover the top with aluminum foil during the final part of baking.
8. Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for approximately 15–20 minutes.
Carefully invert it onto a wire rack or serving plate.
Allow the cake to cool completely before adding the glaze.
9. Make the Lemon Glaze
Add the powdered sugar and lemon juice to a bowl.
Whisk until smooth.
Add the 7UP a little at a time until the glaze reaches a thick but pourable consistency.
Stir in the lemon zest.
10. Glaze the Cake
Slowly drizzle the lemon glaze over the cooled Bundt cake, allowing it to run down the sides.
For the beautiful glossy finish shown in the image, let the glaze drip naturally over the ridges of the cake.
Allow the glaze to set for approximately 15–20 minutes before slicing.
Best Tips
Use room-temperature ingredients. Softened butter and room-temperature eggs help create a smoother batter.
Cream the butter and sugar properly. Don’t rush this step; it helps improve the cake’s texture.
Measure the flour accurately. Too much flour can make the pound cake dry.
Don’t overmix. Mix only until the ingredients are combined after adding the flour.
Grease every part of the Bundt pan. Pay special attention to the grooves.
Don’t open the oven too early. Opening the oven during the first part of baking can affect the cake’s rise.
Cool before glazing. A warm cake will cause the glaze to melt and become too thin.
Best Ingredient Options
7UP
Regular 7UP or another lemon-lime soda works well. For the best flavor and texture, use regular rather than diet soda.
Flour
All-purpose flour gives this cake its classic pound cake texture.
Butter
Unsalted butter allows you to control the salt level. Make sure it is softened but not melted.
Lemon
Fresh lemon juice and freshly grated lemon zest provide the best citrus flavor.
Glaze
For a stronger lemon flavor, replace some of the 7UP in the glaze with additional fresh lemon juice.
Recipe Variations
Extra Lemon Pound Cake
Add an additional tablespoon of lemon zest to the batter for a stronger lemon flavor.
Lemon Blueberry Pound Cake
Fold 1 cup of fresh or frozen blueberries into the batter before transferring it to the Bundt pan.
Coconut Lemon Pound Cake
Add ½ cup shredded coconut to the batter for a tropical twist.
Strawberry Lemon Pound Cake
Serve slices with fresh strawberries and whipped cream.
Orange 7UP Pound Cake
Replace some of the lemon zest with orange zest and use fresh orange juice in the glaze.
Cream Cheese Lemon Pound Cake
Add a small amount of softened cream cheese to the batter for a richer, tangier variation.
What to Serve With
Serve this lemon pound cake with:
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Lemon curd
- Fresh strawberries
- Raspberry sauce
- Coffee
- Black tea
- Iced tea
- Fresh lemonade
A simple slice with coffee makes an excellent afternoon dessert.
Make-Ahead Instructions
This cake is ideal for making ahead.
Bake the cake, allow it to cool completely, and store it tightly covered.
You can prepare the glaze separately and drizzle it over the cake shortly before serving.
For the freshest appearance, add the glaze on the day you plan to serve the cake.
Storage
Store the glazed cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 5–7 days.
Allow refrigerated slices to come to room temperature before serving for the best texture.
Reheating
This cake is usually delicious at room temperature and does not require reheating.
If you prefer a slightly warm slice, microwave one piece for approximately 10–15 seconds.
Avoid overheating because it can dry out the cake and melt the glaze excessively.
Freezing
For best results, freeze the cake without the glaze.
Wrap the completely cooled cake tightly in plastic wrap, followed by aluminum foil.
Place it in a freezer-safe bag or container and freeze for up to 2–3 months.
Thaw overnight in the refrigerator or for several hours at room temperature.
Prepare the lemon glaze and drizzle it over the cake after thawing.
Common Mistakes to Avoid
Using cold butter: Cold butter won’t cream properly with the sugar.
Overmixing the batter: This can create a heavier cake.
Using too much flour: Extra flour can make the pound cake dense and dry.
Under-greasing the Bundt pan: The cake may stick in the decorative grooves.
Adding too much soda: More 7UP does not necessarily make the cake lighter and can affect the batter’s balance.
Glazing while the cake is hot: The glaze may become watery and slide completely off.
Removing the cake too quickly: Give it 15–20 minutes to set before turning it out of the pan.
Nutrition Estimate
Approximate values per slice and will vary depending on the exact ingredients and serving size.
| Nutrient | Estimated Amount |
| Calories | 390–430 kcal |
| Protein | 4–5 g |
| Carbohydrates | 58–65 g |
| Fat | 16–19 g |
| Saturated Fat | 10–12 g |
| Sugar | 40–45 g |
| Fiber | 1 g |
| Sodium | 180–230 mg |
Frequently Asked Questions
What does 7UP do in pound cake?
The lemon-lime soda adds moisture and citrus flavor while contributing carbonation to the batter. It helps create the soft texture associated with this style of pound cake.
Can I use Sprite instead of 7UP?
Yes. Another regular lemon-lime soda can generally be used as a substitute.
Can I use diet 7UP?
Regular soda is preferable for this recipe because the sugar contributes to the cake’s flavor and texture.
Why did my pound cake come out dry?
Overbaking, adding too much flour, or measuring ingredients inaccurately can result in a dry cake. Check the cake near the lower end of the recommended baking time.
How do I prevent a Bundt cake from sticking?
Grease the entire pan thoroughly, including every groove, then lightly dust it with flour. Allowing the cake to cool for 15–20 minutes before turning it out also helps.
Can I make this cake without the glaze?
Absolutely. The cake is delicious on its own, but the lemon glaze adds extra sweetness and citrus flavor.
Can I make the lemon glaze thicker?
Yes. Add more powdered sugar until you reach your preferred consistency.
Can I add fresh berries?
Yes. Blueberries and raspberries pair particularly well with lemon pound cake. Toss blueberries lightly with flour before folding them into the batter to help reduce sinking.
Final Thoughts
This Lemon 7UP Pound Cake is a classic-style dessert with a buttery, tender crumb and bright citrus flavor. The combination of lemon zest, fresh lemon juice, and lemon-lime soda gives the cake a refreshing flavor, while the smooth lemon glaze creates the beautiful finish seen in the photo.
Whether you’re making it for a holiday gathering, Sunday dessert, afternoon coffee, or a family celebration, this easy lemon pound cake recipe is a simple and impressive homemade treat.
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