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Homemade Mamas 7up Pound Cake photo
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Mamas 7up Pound Cake

This Mamas 7up Pound Cake is delightfully moist and bursting with citrus zing! A cherished family recipe perfect for any occasion.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: 7UP, Citrus, Easy, Family, Moist, Pound Cake, Quick
Servings: 8 servings

Ingredients

  • 1 cup unsalted butter room temperature
  • 3 cups granulated sugar
  • 1 tsp salt
  • 5 large eggs room temperature
  • 3 cups cake flour sifted
  • 1 cup 7UP soda room temperature
  • 1 tbsp lemon extract
  • 1 cup confectioners sugar
  • 3 tbsp 7UP soda
  • 1 tsp lemon extract for glaze

Instructions

  • Preheat your oven to 325°F (163°C). This ensures even baking and a perfect golden brown color.
  • Grease and flour your 9x5 inch loaf pan. Alternatively, use parchment paper for easier removal.
  • In a stand mixer, cream together the unsalted butter and granulated sugar until light and fluffy, about 5 minutes.
  • Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
  • In a separate bowl, whisk together the sifted cake flour and salt to evenly distribute the salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with the 7UP soda. Start and end with the flour mixture, mixing just until combined to keep the cake tender.
  • Stir in the lemon extract to add a refreshing citrus flavor.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even rising.
  • Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean. Watch carefully near the end to prevent overbaking.
  • Let the cake cool in the pan for about 10 minutes, then transfer to a cooling rack. For the glaze, whisk together the confectioners sugar, 3 tablespoons of 7UP, and 1 teaspoon of lemon extract until smooth and drizzle over the cooled cake.

Equipment

  • Stand mixer
  • Measuring Cups and Spoons
  • 9x5-inch loaf pan
  • Cooling Rack
  • Sifter

Notes

  • Use room temperature ingredients to ensure proper mixing and a smooth batter.
  • Do not overmix the batter after adding flour to keep the cake light and tender.
  • This cake can be made ahead and stored covered at room temperature for up to three days or frozen unglazed for up to three months.