If you grew up in a Southern kitchen, you know exactly what this is! We’re taking a buttery, old-fashioned pound cake and giving it a “fizzy” twist. The soda makes the cake incredibly moist and adds a bright citrus flavor that cuts right through the richness.
This is the kind of cake that looks beautiful in a Bundt pan and tastes even better the next day!
INGREDIENTS
The Cake:
3 sticks (1 ½ cups) Unsalted Butter, room temperature
3 cups Granulated Sugar
5 Large Eggs, room temperature
3 cups All-purpose Flour (sifted)
2 tbsp Lemon Juice
1 tsp Vanilla Extract
3/4 cup 7-Up (or any lemon-lime soda—make sure it’s fresh and fizzy! )
The Lemon Glaze:
1 cup Powdered Sugar
1-2 tbsp 7-Up or Lemon Juice
1/2 tsp Vanilla Extract
INSTRUCTIONS
The Prep: Preheat your oven to 325°F. Generously grease and flour a 10-12 cup Bundt pan.
The Creaming: Cream the butter and sugar together for at least 5 minutes until light and fluffy. Don’t rush this—it’s the key to a good rise!
The Eggs: Add eggs one at a time, beating well after each addition. Stir in the lemon juice and vanilla.
The Flour: Gradually add the sifted flour, mixing on low speed until just combined.
The Fizz: Gently fold in the 7-Up by hand. You want to keep as many of those bubbles intact as possible!
The Bake: Pour into the prepared pan and bake for 1 hour to 1 hour and 15 minutes. A skewer should come out clean.
The Cool: Let it cool in the pan for 10-15 minutes, then invert onto a wire rack.
The Glaze: Whisk the glaze ingredients together and drizzle over the cake while it’s still slightly warm so it soaks in a bit.
PRO TIPS:
Don’t Use Diet: The sugar in the regular soda reacts with the heat to help the texture. Stick to the classic full-sugar 7-Up!
Room Temp Matters: Just like a standard pound cake, if your eggs or butter are cold, the batter won’t emulsify, and you’ll lose that velvety texture.
The Glaze Trick: Poke tiny holes in the top of the cake with a toothpick before glazing so that citrusy goodness seeps deep into the cake.