Mama’s 7UP Pound Cake recipe – a vintage recipe passed down for generations. Cooks low and slow for an amazing cake! One of the easiest and best pound cakes I’ve ever made!
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Pin This RecipeI made this pound cake last weekend for our tailgate party. My team had an early game and all our football friends gathered at my parent’s house after the game for a cookout. Chicken Legs and I were in charge of the food. I made this 7UP Pound Cake because everyone loves a good pound cake. It was a huge hit! It took all my will power to leave the cake with my Mom, but I knew we would devour it if I brought the leftovers home.
This recipe is from my friend’s, Jocelyn, new cookbook. Grandbaby Cakes is a fabulous cookbook filled with 50 vintage cake recipes. Some are from her blog, Grandbaby-Cakes.com, and there are also many new recipes in the book. The one thing I love about her book is that it is filled with old family snapshots and heartwarming memories of her family’s generations-old love of baking. I fell like I know her and her family after reading through the cookbook!
This cake is wonderful. It is one of the best cakes I’ve ever made. This cake cooks at a low temperature – 315 degrees. There are also no leavening agents in the cake batter. Make sure to follow the cooking process listed. The longer creaming time adds more air to the batter, giving it the lift it needs.
Give Mama’s 7up Pound Cake a try the next time you need an easy & delicious dessert!
Mama’s 7UP Pound Cake
Equipment:
Ingredients:
Cake
- 1½ cups unsalted butter, room temperature
- 3 cups granulated sugar
- 1 tsp salt
- 5 large eggs, room temperature
- 3 cups sifted cake flour
- ½ cup 7UP soda, room temperature
- 1 Tbsp lemon extract
Glaze
- 1 cup confectioners’ sugar
- 3 Tbsp 7UP soda
- ½ tsp lemon extract
Instructions:
- Preheat oven to 315°F. Prepare a 10-cup Bundt pan with the nonstick method of your choice.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the sugar and salt. Cream together for an additional 7 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn the mixer down to the lowest speed and slowly add the flour in 2 batches. Be careful not to overhead. Pour in the 7UP and lemon extract. Scrape down the sides and bottom of the bowl and mix the batter just until combined. Be careful not to over mix.
- Pour the batter into the prepared pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes, then inver onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it doesn’t dry out.
- For the glaze: in a small bowl, whisk together all ingredients until the mixture is pourable. When the cake is completely cook, spoon the glaze over the cake and allow it to harden. Serve at room temperature.
Steph
Remember this recipe.
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I have made this cake and my family loves it oh, thank you for the recipe
This is my absolute favorite cake to make! However, I’ve noticed that if I use butter instead of Crisco to prep the bundt pan, it ALWAYS sticks in places around the top of the cake. Regardless, it is delicious!
This was a favorite my Grandmother used to make when we visited. It is my favorite cake‼️ Delicious. Thank you for the memory and the delicious recipe.
Very good cake, great texture, moist, & easy to make.
I made this 7 up pound cake yesterday. It was so easy to make and it had such a delicious aroma throughout the house. The cake was very moist and sweet. I think next time, I would probably use only two and a half cups of sugar instead of three cups. The cake was sweet enough without needing to make a glaze. I did add about two teaspoons of lemon zest to the batter. I baked the cake in a fluted cake pan for an hour and a half at 315 degrees and it was super moist. IT was so good and I will bake this cake again.
SO glad you enjoyed it!
Can you use regular flour instead of cake flour?
I’ve never tried that, so I can not say.
I used regular flour and it came out good.
Just made this it’s in oven now can’t wait to see how it will taste
You are in for a treat!!
The 7 up pound cake was the best ever. It last long in our house. Thank you for sharing the recipe.