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7-Up Cake

This 7-Up cake is an amazing Southern dessert that’s been around since the 1950s.

What makes this pound cake a star? Apart from being super moist and tender, it also has a distinct lemon-lime flavor, similar to Sprite cake.

Close Up of 7-Up Cake, a Lemon Bundt Cake with Icing on a White Cake Stand
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It’s also a breeze to make. So easy that it’s newbie-friendly. If you’re new to baking, this is the perfect recipe to start your journey. 

This 7-Up cake is ridiculously delicious and impossible to mess up.

7-Up Cake

7-Up Cake is a classic pound cake bursting with lemon-lime flavor.

Because it’s baked in a bundt pan, the outside is wonderfully crisp and crusty, while the inside is super moist and tender.

The cake is already fantastic on its own, but it’s taken to another level by the sugar glaze.

Together, they create a masterpiece that’s guaranteed to blow your taste buds away.


I love that the ingredient list is short and sweet. Here’s everything you’ll need to whip up this classic sweet treat at home.

  • Granulated sugar. For sweetness.
  • Butter. To make your pound cake ultra-rich. Use room temperature, unsalted butter for best results.
  • Eggs. They bind the ingredients together and help the cake rise.
  • All-purpose flour. The base of the cake. Sift it for a smooth, lump-free batter.
  • Lemon juice. For added tang.
  • 7-Up. The key ingredient that gives the cake its signature flavor. It also works double-duty as a leveling agent. 
  • Powdered sugar. Helps give the glaze its sweet and creamy flavor. 
  • Milk. Added to the glaze, it keeps everything nice and creamy. 
  • Vanilla extract. No cake is complete without a gentle kiss of vanilla!
Top View of  7-Up Cake Batter in a Glass Bowl on a White Marble Table
Side View  7-Up Cake Bundt with No Icing, Cooling on a Wire Rack

Tips for the Best Cake 

It doesn’t get much easier than this 7-Up cake! And following these quick tips and tricks will make this sweet treat the picture of perfection. 

  • Do not over-mix the batter. Once the batter is lump-free, stop mixing! Otherwise, the cake will be dry and crumbly. You’ll only need the electric mixer until the flour has been incorporated. Use the spatula the rest of the way.
  • Stick to unsalted butter. That way, you’ll get to control the amount of sodium that goes into the cake. 
  • Use room temperature ingredients. The colder your ingredients are, the harder it is to incorporate them and the lumpier the batter will be. 
  • Use a cake mix. Everything is already measured which makes things so much easier. Choose whatever flavor you like! 
  • Try diet 7-Up. If you want to save a few calories, you can also use diet soda. Just keep in mind that the artificial sweeteners may affect the flavor and texture.
  • Make it a loaf cake If you don’t have a bundt pan available, you can bake the cake in two loaf pans instead. 
  • Grease those pans! This cake loves to stick. So, be sure to grease those pans liberally. Butter works fine, but an oil spray such as PAM is better for coating every nook and cranny.
  • Make it ultra-lemony. Add a bit of freshly grated lemon zest into the batter for more flavor.


A sweet sugar glaze brings all those flavors together. But you can opt for whatever topping you like! Here are some of my favorite suggestions. 

  • Powered sugar. Instead of making the glaze, you can simply dust the cake with powdered sugar. Tastes fantastic, and looks so pretty.
  • Whipped cream. Everything is better with whipped cream! You can also top the cake with a dollop of whipped cream with berries or a scoop of vanilla ice cream. 
  • Toasted coconut. Sprinkle the cake with toasted coconut for a nice chewy contrast to this incredibly moist cake. 
Close Up of a Slice of  7-Up Cake with White Icing on a White Plate with a Fork

Why Use 7-Up? 

Adding soda to cake batter isn’t uncommon, but what does 7-Up do for a cake specifically? As it turns out, 7-Up serves several purposes!

  • Flavor. Thanks to the lime-y flavor of 7-Up, this pound cake is bright and citrusy. Without it, your cake will be a little too basic.
  • Forms the batter. The soda also serves as the liquid ingredient that saturates the flour to form a batter. We’re not adding milk or water to the mixture, so the 7-Up is crucial.
  • Works as a leveling agent. 7-Up serves as the leavening agent that makes the cake rise. If you’ll notice, the recipe doesn’t call for baking soda or baking powder. It’s all up to the carbonated soda to lift the cake.

How to Store

Another awesome thing about 7-Up Cake is that it tastes better the next day. As long as you store it properly, the cake will remain moist, not dry and crumbly. 

  • To store. Tightly wrap leftovers in plastic to prevent it from drying out. It will keep at room temperature for 2-3 days, and in the fridge for 3-5 days. 
  • To freeze. Yes, you can even freeze this cake! Allow it to cool completely, and wrap it tightly in aluminum foil. It will stay fresh in the freezer for up to 2 months. Allow it to thaw in the fridge overnight. 

More Cake Recipes You’ll Enjoy

Orange Crush Pound Cake
Lemon Sour Cream Cake
Dr. Pepper Cake
Root Beer Float Cake

7-Up Cake



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Prep time


Cooking time








  • 3 cups granulated sugar

  • 1 1/2 cups butter, softened

  • 5 eggs, room temperature

  • 3 cups all-purpose flour, sifted

  • 2 tablespoons lemon juice

  • 1 cup 7-Up

  • 1 cup powdered sugar, sifted

  • 1/4 cup milk

  • 1/2 teaspoon vanilla extract


  • To make the cake, preheat the oven to 325 degrees Fahrenheit. Generously grease a tube pan with oil or butter.
  • In a large bowl, beat the butter at medium speed until light and fluffy, about 5 minutes. Add the sugar and beat for another 5 minutes. Add the eggs, 1 by 1, beating well after every addition.
  • Sift in the flour, 1 cup at a time, beating well after each addition, until mixture is smooth. Pour in the lemon extract and 7-up ad stir with a spatula until well-combined.
  • Pour the batter into the greased pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes. Remove it from the pan and cool on a wire rack completely.
  • While the cake is baking, make the glaze. Beat the powdered sugar, milk, and vanilla extract with an electric mixer until smooth. Pour the glaze over the cake. Let the cake cool completely before slicing.

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Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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