This classic 7Up cake is an old-fashioned Southern recipe that’s been in my family for years. It’s a simple recipe, a delicious, buttery cake packed with sweet lemon-lime flavor, all made from scratch.
Hey friends! Today, I’m sharing one of the very first cake recipes I’ve ever posted. You may be able to tell from the picture, but this cake recipe has lived on my blog since the early days. That’s because it’s really stood the test of time. Today, I’m sharing my classic family recipe for a from-scratch 7Up pound cake!
I’ve tweaked and perfected this recipe many times over the last fifteen years, but this is the original – the OG 7Up cake recipe from my husband’s grandmother that I’ve been making for what seems like forever.
Why 7Up Pound Cake is a Southern Staple
What makes this delicious 7Up cake so popular in the South? The fact that it’s such a simple recipe makes it easy to pass down from generation to generation. If you grew up in a Southern household, you likely grew up with this cake sitting on your kitchen counter.
The real secret to using soda in cake batter is that it takes the place of the leavening agent and adds moisture, giving your cake a perfectly tender crumb while also adding flavor. In this 7Up cake, the lemon-lime flavor is perfect with the buttery smooth pound cake texture. We finish it all off with a sweet glaze also made with – you guessed it – 7Up. If you’ve never made a 7Up cake before, now is definitely the time to jump on the wagon!
Ingredients for Homemade 7Up Cake
This recipe is nothing if not simple, and you’ll see that in the ingredients list! You only need a few pantry staples to make this delicious cake. The only thing is, if you’re planning on making this cake for a holiday or special occasion, plan on making more than one because I have seen fights over that last slice! Be sure to check out the recipe card below for exact ingredient measurements and directions. Here’s everything you need to make a homemade 7Up cake from scratch.
- 7Up Soda: you’ll need about a cup and a half for this recipe, so make sure you have enough on hand (and a little extra to enjoy for yourself!). I use the classic lemon-lime flavor.
- All-Purpose Flour: I prefer AP flour over cake flour cause it’s usually what I have on hand.
- Granulated White Sugar: believe it or not, the sugary soda isn’t enough to sweeten this cake, so you’ll need some regular sugar too.Â
- Powdered Sugar: to make the simple 7Up glaze.Â
- Vanilla Extract: y’all know I’m gonna tell you to use that pure vanilla extract! I don’t want to see imitation anywhere in your house!
- Salt: just a little bit goes a long way in enhancing all the tasty flavors we’re adding to this cake.
- Butter: this recipe calls for a whole two sticks of butter. While it may seem like a lot, after tasting the texture and flavor of this cake, you’ll know exactly why it’s necessary!
- Eggs: give structure to the cake.
What does adding soda to a cake do?
The most frequent question I get on this recipe is, “But Cousin Rosie, where’s the baking powder or baking soda?!” and y’all… you don’t need it! Adding soda works as the rising agent thanks to the carbon dioxide bubbles in the drink. Those bubbles do the same job as baking powder or baking soda, so those extra ingredients aren’t needed. (And pro tip: this is true with any carbonated soda!)
Can I use cake flour instead of all-purpose flour?
You sure can, although I prefer the texture of AP flour in this cake. If you decide to use cake flour, double-check to make sure there isn’t a leavening agent mixed in already because, again, you don’t need it! I’ve seen many bakers use Swans Down cake flour as their preferred brand because it always gives consistent results.
What equipment do I need to make 7Up pound cake?
You’ll need basic baking equipment – measuring cups and spoons, a mixing bowl, and an electric mixer. You can use a stand mixer if you have it. I also use a bundt pan, but you can use any type of cake pan you prefer.
How to Make a Moist Homemade 7Up Cake
Now we’ve come to the good part – how to make this delicious cake! I have a video tutorial for this recipe, but it’s an oldie! You can watch it below or watch it here on YouTube. As always, be sure to subscribe to I Heart Recipes on YouTube to find all of my recipe videos and tutorials!Â
Let’s talk about how to make a moist 7Up cake from scratch.
- In a large mixing bowl or stand mixer, combine the dry ingredients: flour, granulated sugar, and salt.
- In a separate bowl, whisk together the eggs, then add those slowly to the dry ingredients while mixing at a low speed.Â
- Next, add the softened butter, vanilla extract, and 7Up to the bowl and mix until everything is well combined.Â
- Prepare a bundt pan by greasing it with butter or nonstick baking spray.
- Pour the cake batter into the prepared bundt pan and let it rest for a few minutes while the oven finishes preheating.Â
- Bake the 7Up cake in a preheated oven at 325 degrees F for about 1 hour, or until a knife inserted into the center of the cake comes out clean.
- While the cake cools, make the glaze by combining the powdered sugar and 7Up soda in a bowl.Â
- Once the cake is fully cooled, pour the glaze over the top of the cake. Let it sit and soak in for a few minutes before serving.
Tips, Tricks, and FAQs for Making 7Up Cake
Now, over the years of making this cake, I’ve learned a lot of ways to tweak and perfect this from-scratch recipe. I’ve even included some questions and tips from my lovely readers, who have shared their own experiences making this tasty pound cake recipe!
- Don’t overmix the batter! Some readers have said their cake was dry and crumbly, almost like a cornbread. This cake should never taste like that! Overmixing will dry out the cake, so you always want to mix at a lower speed (if using an electric mixer) until the ingredients are just combined.Â
- Make sure you’re using REAL butter! Margarine is NOT butter, y’all, and it will absolutely change the taste and texture of your cake.Â
- Add a few drops of lemon extract to the cake batter if you want more lemon flavor. You could add lemon juice to the icing to give it a more tart, bright flavor.
- Even if you’re using a nonstick pan, I highly recommend greasing your bundt or cake pans anyway. The last thing y’all want is your cake falling apart on you cause you can’t get it out of the pan!
- It’s always best to work with room-temperature ingredients. They mix so much smoother than cold ingredients, which will give you the best results every time!Â
Can I make this 7Up cake recipe with boxed cake mix?
If you need a shortcut, you certainly can use a boxed cake mix. Keep in mind that it will change the taste and texture of the cake. Boxed mixes also usually call for vegetable oil. To achieve the same texture as a pound cake, swap it out with the same amount of butter. As far as what kind of boxed cake mix to use, stick with yellow cake or even lemon cake mix if you can find it.
I don’t have bundt pans. Can I use another type of cake pan?
You can use whatever kind of cake pan you have! I’d recommend using a loaf pan as the best alternative (depending on the pan size, you might need two). But most round or square cake pans will work too.
More Tasty Cakes to Try from I Heart Recipes
Well, there you have it, fam–the classic 7Up cake recipe made from scratch! This recipe is tried and true in our household and is always a big hit! I love making it for any special occasion, whether it’s holidays, summer parties, or birthdays. It’s simple, sweet, and always a crowd-pleaser! If you’re looking for more tasty cake recipes to try, give these a whirl!
- Cherry 7up Cake Pound Cake
- Homemade Key Lime Pound Cake
- From-Scratch Southern Lemon Pound Cake
- From-Scratch Coconut Pineapple Cake
- Homemade Southern Caramel Cake (from Scratch)
- Old Fashioned Sour Cream Chocolate Cake
- The Best Southern Hummingbird Cake Recipe
Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soul Food, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.
7Up Cake Recipe
Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1/2 teaspoon salt
- 2 sticks butter room temperature
- 1 tbs vanilla extract
- 5 eggs
- 1 cup 7 UP
7Up Glaze
- 1 cup powdered sugar
- 1/4 cup 7Up
Instructions
- Add all of your dry ingredients in a large mixing bowl and whisk until everything is well combined.3 cups all-purpose flour, 3 cups granulated sugar, 1/2 teaspoon salt
- In a separate bowl, whisk 5 eggs until the color is completely yellow. Slowly add to dry ingredients while mixing on low speed.5 eggs
- Next, add softened butter, vanilla, and 7Up to the mixing bowl and mix until well combined.2 sticks butter, 1 tbs vanilla extract, 1 cup 7 UP
- Pour the cake batter into a greased bundt pan and let the batter sit while the oven preheats.
- Preheat your oven to 325 degrees F.
- Bake the 7Up pound cake for 1 hour and 5 minutes, or until a knife inserted into the center of the cake comes out clean.
- While the cake bakes, prepare the icing by combining the powdered sugar and 7Up soda in a small bowl and mix until smooth.1 cup powdered sugar, 1/4 cup 7Up
- Allow the cake to cool completely, then pour the glaze over the cake. Let the glaze soak into the cake before serving.
- Enjoy!
Hi, I just found your channel on youtube and I really want to thank you for making such awesome, easy to understand videos. I’m curious, as far as taste and consistency go, what is the difference between the 7-up cake you posted in february 2010 and this one?
Thanks again,
Bonnie.
The newer recipe is better in my opinion, AND it’s easier to make. 🙂
hi i was wondering can i use imperial butter for my 7up cake?
You can use which ever butter you choose 🙂
thank u thank u thank u……..i really appreciate the recipe….i love this cake…easy and mouf watering….
Rosei where might I find this wonderful macaroni salad recipe??
thanks
Hi Bernie, I don’t have my cole slaw recipe up as of it, but here is a link to my Macaroni Salad https://iheartrecipes.com/2010/07/06/macaroni-salad/
Rosie do you have a recipe for cole slaw and pasta salad.
i tried this followed the directions but…my cake looks & taste like sweet cornbread =( what did i do wrong?
I’m not sure what you did wrong Ashley, but it shouldn’t taste anything like “cornbread” . You should review the ingredients and the directions again.
This was my father-in-laws favorite recipe. When my husband’s mother passed away many years ago we could not find her recipe. When I made this recipe I was nervous but my husband said it comes pretty close to his mother’s. Thank you for posting it.
That is so cool! Thank you for trusting my recipe enough to try out. I’m glad you all like it!
To the lady who say’s when she bake her cake, they turn into cornbread!! You’re over mixing you batter!! Make sure to not over mix your batter. Baking is a science, when you over mix the cake batter u you’re developing the gluton in the flour which turn’s it to bread instead of the cake texture you want. Hope this tip helps….
Thanks for that tip! 🙂
Hi, Can I use cake flour in this recipe?
I suggest sticking to all purpose flour.
No sifting required?
It’s not require, but you can sift if you’d like 🙂
Hey Rosie, I am making this cake for my family on Thanksgiving. I can’t wait for the outcome.
Let me know how it turned out for you.
Hello, your recipe looks amazing I was wondering if you sift the flour? I’ve seen many recipes for 7up cake and they all seem to sift the flour before adding the rest of the dry ingredients.
You can sift the flour if you’d like. I usually do, but I didn’t during this video/recipe. It’s up to you.
Hi Rosie! Thanks for posting your mouthwatering dessert recipes. I couldn’t just pick one so I’ll be making the peach cobbler, 7up cake and the Sweet potato pie for Thanksgiving. I’ll let you know how they all turn out!
My 11 year old daughter made this recipe today and it turned out perfectly. So moist and flavorful. The one thing we differently was the glaze. We added fresh lemon juice and fresh lime juice to give it more flavor and “kick”. We also used a wooden skewer and poked holes in the top of the cake so some of the glaze would seep down into the actual cake itself. (Got that tip from America’s Test Kitchen).
Thanks again for this simple but delicious receipe!
How much is 2 sticks of butter in grams , cups or whatever normal measurement units?
I am going to do it in the next couple of days 🙂
Hi Artem! Each stick of butter is 8 tbsp. So use 16 tbsp of butter.
I tried ur recipe today. Turn out ok. It just not moist. I use blue booney butter & swain cake flour. I was wondering was it the butter. I put 2 sticks. Help!!!
Blue Bonnet is NOT butter. Blue Bonnet is Vegetable oil and water. I would suggest sticking to real butter.
Thanks… I’m going to try it again with real butter!
I don’t like butter . So can i use oil instead of butter ?
This cake is AWESOME!!!!! I added 1tsp of pure lemon extract and I used Swan’s Cake Flour because it doesn’t have any leavening agents as most other cake flours. And because I’m trying to cut down on the Gluten in my diet, Swan’s was the best choice without completely sacrificing the great taste!!
I baked this cake and now this is my favorite cake. It is so yummy and moist. I followed your recipe to a te and it came out perfect. Thank you 🙂
I’m baking this cake for the 3rd time in 24hrs. 1st time I went by the video &didn’t notice I shouldn’t have used self rising flour. (Messy oven!) 2nd time, still not good. Now my 3rd cake is in the oven, I’m reading the comments and see that blue bonnet isn’t butter!!!! ARRRRGHHHHH!!!! 15 eggs later and I guess I need to go back to the store!!!
Will post results of cake #4! Lol
Awwwww……Please keep me updated! LOL
The fourth cake was AMAZING!!! I just took my 5th out of the oven and it smells yummy! (I added lemon extract this time). I’m so happy that I didn’t give up, thanks a mil!!!! 🙂
Hi Rosie
Does is make a difference if you use Salted/Unsalted Butter? I’m making this cake weekend to ship to my cousin in Kuwait (serving our country) she’s been asking for it for a while 🙂
I think you be fine with any BUTTER, just make sure it’s butter and not margarine. 🙂
I just put the cake in the oven made this for my aunt birthday party tomorrow ..this cake is what she asked for I hope she likes it.
I had been making 7-up cakes for the church Bake Sale, one lady requested a sweeter cake. I started looking online for a different recipe and discovered yours, I had my doubts because yours just seems so simple. But girl friend this cake is out of sight, I received so many compliments tha I had to give you 100% of the credits. That’s for all the sharing you do for us.
A new fan………Phyllis L
Hi Rosie,
Will this work with CocaCola?
Your recipe is simple, and I also want to try using Coke next time.
I noticed that your recipe doesnt have baking soda or baking powder.
They say 7up is a carbonated drink so it serves as the leavening agent to make the cake double in size.
Coke is also a carbonated drink right? If i will substitute 7up with Coke. Will it work with this recipe?
Yes, it will work with any soda. It just will be a Cola Cake.
Hi Rosie,
What can you use if you don’t have a bundt pan? Can you make it in the form of a sheet cake?
This my second time making this cake the first time it came out perfect. I also used baking powder. The second time I didn’t use baking powder but I put food color to do a rainbow swirl and the cake spilled everywhere and sinked in. Do u think the food coloring messed the cake up.?
thanks so much for the recipe! this came out to be one of my best cakes thanks to you!
I’ve been looking for a recipe that had a picture of a cake with the texture I’m looking for, and yours looks perfect. It doesn’t have any visible air bubbles in the photos, so I can tell it is dense and moist. It looks superb, and I can’t wait to make it for my Christmas dinner! BTW, I love your yt channel! Subbed 🙂
I am going to try it for the first time for my sister’s birthday on Jan14th 2014
Thanks Rosie appreciate you
Thank you! I appreciate you coming by, and trying out my recipes.
Hi Rosie, I love all of recipes just wondering do you have a recipe for a sock-it-to-me cake?
I’m actually working on a recipe now 😉
Just came from the store getting all the ingredients Will let you know how it turns out. Thanks! Wish me luck 🙂
The first time I attempted it, I didn’t grease my pan because it was supposedly “non-stick”. Big mistake! So that cake was just ruined when I tried to get it out of the pan. Fast forward 5 hours later, I made sure to butter and flour my pan and my cake came out delicious!! Thanks, Rosie, for this simple recipe that tastes absolutely divine. My husband and son just love it!!
Rosie, I just found you & your recipes. I like your style of flavor & know that my husband will too! Thank your for taking the time to share!
You are a precious angel sent from heaven. Thank you so much for sharing your recipe with the rest of us. To those of us who love cooking, great recipes are worth more than gold. This recipe is definitely gold and by far the best pound cake I’ve ever tried.
I forgot to let the 7 up cake sit for 3 min.is that. Going to mattter.
No your cake should be fine 🙂
baked this today and came out wonderful! Thanks for the easy recipe!
Can i make the cake without a bundt pan?
You can use any cake pan that you choose.
I Love Your Simple Style Of Cooking.
Thank you Judy!
Hi what are the instructions on making the glaze? Do I heat it or just mix the white sugar and 7 up together?
Hi Rosie, so my cake has been in the oven for about 35 minutes and it looks great so far butiI’ve been reading the comments and realized that blue bonnet butter is a fat no no…. Sadly that’s all the store up the street had and so that’s what I used….. Praying for at least descent results…. Please pray with me!!!!
Hi LaTanya! The Blue Bonnet, is margarine- not butter. I always use real butter when I make this cake. How did the cake come out?
I have been making this cake with another recipe for years. Tried this one because I misplaced my original recipe. I was worried because thte consistency of the batter was a little different, but wow! I have made 3 cakes (to share with others) over the past week! Nothing but compliments. I feel that this recipe is also much easier than the previous which had me creaming butter and sugar for hours!! Thank you for sharing!!
I’m so glad that you liked it!! XOXO
Can you please reload the recipe? It looks great!
Hi Tashica! Yes indeed! I am actually revising the recipe, and it will be up soon! Stay tuned! XOXO
Hi Rosie!
Your 7-Up cake is so simple. Cant’t wait for the results. Thanks! One of the comments I read was asking about the icing or glaze preparation. I’m not sure to heat the sugar and 7-Up or not. could you let us know, pls?
Hi JoAnn. Yes, you would heat it up. Please check out my latest 7-up Cake
Thank you Rosie. My first try with your 7-Up cake recipe turned out perfect. I shared it with friends and they all just loved it. I didn’t use the icing or glaze just plain and it was a big hit. It is delicious! I have already found your Cherry 7-Up recipe and will be trying it out soon. I can’t believe I’m baking from scratch! And!!! It is so easy!
Hi. Is the butter unsalted?
Thank you!
You can use either
H irosie what size bundt pan you use?
I honestly can’t remember the size of the bundt pan I used. Sorry.
I made the 7up cake yesterday, but I used the Swan cake flour (it’s all I had). Rosie, my cake came out perfectly, my house smelled wonderful and my family loved it! Thanks again!!
I’m going to make this for the holidays!! Love all your recipes!!
Loved it!!!!!
are you married ? YOU COOK ‘ I EAT ; A MATCH MADE IN HEAVEN.
Girrrrl just call me Big Back. This is sooooo good and MOIST Girl. This don’t make no sense! I love this recipe
LOL!! This comment made me laugh!! I love it! LOL
Made this on today. My granddaughter said if was the best cake ever. I felt that the glaze had to much sugar or not enough 7 up. Very good cake.
Looks Delicious
I love your 7Up Pound Cake. The instructions are easy to follow and ingredients can be found at any grocery store. I can’t wait to try my next recipe.
Thank you!