Mama’s 7UP Pound Cake recipe – vintage recipe passed down for generations. Cooks low and slow for an amazing cake! One of the easiest and best pounds cakes I’ve ever made!
I made this pound cake last weekend for our tailgate party. My team had an early game and all our football friends gathered at my parents 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!
Much like Jocelyn, I have lots of memories of cooking growing up. We didn’t eat out much when I was growing up. We always cooked at home. I didn’t know they made bags of cookie mix until I went to college and went grocery shopping by myself. My Mom and I always made cookies from scratch!
Here I am in our kitchen in Nashville when I was 3 years old. I’m making Christmas cookies in August. I actually have all those cookie cutters in my pantry. I love pulling them out during the holidays. They remind me of my childhood and making cookies with my Mom.
Back to the cake. It is wonderful. One of the best 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.
Yield: serves 10 to 12
Mama’s 7Up Pound Cake
prep time: 10 MINScook time: 1 hour and 15 MINStotal time: 1 hours and 25 mins
1-1/2 cups (3 sticks) unsalted butter, room temperature
3 cups granulated sugar
1 tsp salt
5 large eggs, room temperature
3 cups sifted cake flour
1/2 cup 7UP soda, room temperature
1 Tbsp lemon extract
1 cup confectioners’ sugar
3 Tbsp 7UP soda
1/2 tsp lemon extract
Preheat oven to 315 degrees. 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.