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A freshly-made 7-up pound cake with drip frosting.

7UP Pound Cake

Prep Time 30 mins
Cook Time 1 hr
Course Dessert


  • 2 sticks butter softened
  • 2 cups of sugar
  • 5 eggs
  • 1 teaspoon vanilla
  • grated zest of one lemon
  • 3 cups sifted flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup 7UP soda
  • 1 ½ cups powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon 7UP
  • ½ teaspoon salt


  • Heat the oven to 350°F and spray a bundt pan with cooking spray. Lightly dust the pan with flour to help the cake release more easily.
  • In a large bowl, with an electric mixer, mix together the butter and sugar, beating them until they are light and fluffy.
  • Add the eggs one at a time using the mixer to beat well after each addition.
  • Add the vanilla and lemon zest, mixing well.
  • Using a separate medium-sized bowl, combine the flour, baking powder, and salt. Whisk these dry ingredients together to combine them.
  • Add one-third of the dry ingredients mixture to the butter and sugar mixture, using the electric mixer on medium speed to thoroughly combine them.
  • Add one-third of the 7UP and mix it again.
  • Take half of the remaining dry mixture and blend it into the larger bowl, mixing well.
  • Add half of the remaining 7UP, blending well after adding it.
  • Finally, add the last of the dry ingredients to the larger bowl, mixing well.
  • Add the remaining 7UP, mixing again. The mixture should be light, fluffy, and creamy.
  • Pour the batter into the prepared pan and smooth the top with a rubber spatula.
  • Place the pan in the center of the preheated oven and bake for 60-65 minutes, or until a cake tester inserted in the middle of the cake comes out clean.
  • Allow the cake to cool for about ten minutes on the counter.
  • Gently remove the cake from the pan onto a wire rack to cool completely.
  • While you are waiting for the cake to cool, you can create the glaze.
  • In a small bowl with a wire whisk, combine the powdered sugar, lemon juice, and salt.
  • Whisk in the 7UP one teaspoon at a time, until the glaze has the texture of yogurt, slightly thickened but still rather runny.
  • When the cake is completely cooled, after about an hour and a half, drizzle the glaze over the top so that it runs down the sides of the cake.