This Lemon 7UP Pound Cake is soft, buttery, and bursting with bright lemon flavor. The 7UP adds moisture and a light texture, while the creamy lemon glaze gives the cake a sweet, refreshing finish.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 3/4 cup 7UP or another lemon-lime soda
For the Lemon Glaze
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon 7UP
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 325°F. Grease and flour a 10-inch Bundt pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Mix in the lemon juice, lemon zest, and vanilla extract.
Gradually add the dry ingredients, alternating with the 7UP. Begin and end with the dry ingredients, mixing just until combined.
Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes, then carefully turn it onto a wire rack to cool completely.
Make the Lemon Glaze
Whisk together the powdered sugar, lemon juice, 7UP, and lemon zest until smooth and pourable.
Drizzle the glaze generously over the cooled pound cake, allowing it to run down the sides.
Serving
Let the glaze set for a few minutes, then slice and serve. Store the cake covered at room temperature for up to 3 days.
