Lemon 7 up pound cake recipe

Alright, I know that sounds like a wild combo—Lemon and 7 Up in a pound cake? But trust me, this is one of those recipes that sneaks up on you and totally steals the show. The secret fizz from the 7 Up gives the cake the lightest, fluffiest crumb, while the zesty lemon cuts through the sweetness with just the right amount of tang. If you ever thought pound cakes were dense and boring, this one will change your mind completely. I can’t wait to spill all the juicy details and share the magic that happens when citrus meets soda in the best way possible.

Quick Facts

Yield: Serves 8–10
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes

Ingredients

For the Main Dish:

1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup 7 Up or other lemon-lime soda
2 tbsp freshly squeezed lemon juice
1 tbsp lemon zest (about 1 large lemon)
1 tsp vanilla extract

How I Make It

Step 1:

First things first—preheat your oven to 325°F and grease a 9×5-inch loaf pan. In a large bowl, cream together the softened butter and sugar until it’s light and fluffy—think pale yellow and almost cloud-like in texture. This usually takes about 4 to 5 minutes with an electric mixer.

Step 2:

Next, add the eggs one at a time, beating well after each addition. This helps create a smooth, well-emulsified batter that won’t split. Then, mix in the lemon zest, lemon juice, and vanilla extract. You’ll start to smell that bright, fresh citrus that’s going to wake up the flavor in this cake.

Step 3:

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to your wet mixture, alternating with the 7 Up—start and end with the dry. The soda is the magic ingredient here; it adds moisture and a gentle lift that gives the cake a surprising airiness.

Step 4:

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles trapped inside, helping to avoid cracks on the surface.

Step 5:

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the edges start browning too fast, loosely tent the cake with foil halfway through baking.

Step 6:

Let the cake cool in the pan for 15 minutes, then run a knife around the edges and turn it out onto a wire rack to cool completely. The aroma of lemon lingering in the air is absolutely irresistible at this point!

Variations & Tips

Swap out lemon zest for orange or lime zest for a different citrus spin.
For extra zing, drizzle a simple lemon glaze over the cooled cake (powdered sugar + lemon juice).
If you don’t have 7 Up, lemon-lime soda or even club soda with a bit of added lemon juice works.
Want it lighter? Use cake flour instead of all-purpose for a softer crumb.
If batter looks too thin, a touch more flour (1 tbsp at a time) can help without drying out the cake.

How I Like to Serve It

This pound cake is perfect with a scoop of vanilla ice cream or a dollop of whipped cream during warmer months. I love serving it at springtime brunches or casual family gatherings—it’s light but still feels like a treats-worthy indulgence. Plus, a cup of hot tea or freshly brewed coffee is a perfect pair any time of day.

Notes

Store wrapped tightly at room temperature for up to 3 days or freeze slices for up to 2 months.
To refresh day-old cake, warm gently in the microwave for 10–15 seconds.

Closing: This Lemon 7 Up pound cake is one of those easy, breezy recipes that always brings a burst of sunshine to the kitchen—and a happy smile to your plate.