Variety is the spice of life, and when it comes to baking, nothing proves this point better than the versatile Seven Up pound cake. Whether you’re a seasoned baker or just starting out, these 12 delicious recipes promise to bring a bubbly twist to your dessert table. From classic to creative, each cake is a testament to the magic of simple ingredients. Ready to bake your way through this fizzy, fabulous list?
Classic Seven Up Pound Cake
Yesterday, I found myself craving something sweet yet simple, a dessert that reminds me of summer picnics and family gatherings. That’s when I decided to bake a Classic Seven Up Pound Cake, a recipe that’s been in my family for generations, always bringing smiles with its buttery richness and subtle citrus notes.
Ingredients
- 3 cups of all-purpose flour, sifted for lightness
- 3 cups of granulated sugar, for that perfect sweetness
- 1 cup (2 sticks) of unsalted butter, softened to room temperature
- 5 large farm-fresh eggs, adding richness and structure
- 1 cup of Seven Up soda, for a unique citrusy tang
- 2 teaspoons of pure vanilla extract, for aromatic depth
- 1/2 teaspoon of salt, to balance the sweetness
Instructions
- Preheat your oven to 325°F (163°C) to ensure even baking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes. Tip: Scrape down the sides of the bowl occasionally for uniform mixing.
- Add the eggs one at a time, beating well after each addition to incorporate air into the batter.
- Gradually mix in the sifted flour and salt, alternating with the Seven Up soda, starting and ending with the flour. Tip: Mix just until combined to avoid overworking the batter.
- Stir in the vanilla extract for that final layer of flavor.
- Pour the batter into a greased and floured 10-inch Bundt pan, smoothing the top with a spatula.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Unbelievably moist and tender, this Classic Seven Up Pound Cake has a delicate crumb that melts in your mouth, with a hint of citrus that brightens every bite. Serve it with a dollop of whipped cream and fresh berries for an extra special treat, or enjoy a slice with your afternoon coffee for a simple pleasure.
Lemon Seven Up Pound Cake
Delightfully tangy and irresistibly moist, this Lemon Seven Up Pound Cake has been a staple in my kitchen for years. It’s the perfect blend of sweet and citrusy, with a texture so tender it practically melts in your mouth. I remember the first time I made it for a family gathering; the cake disappeared before I even got a slice!
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar, for a sweet, crystalline texture
- 4 large farm-fresh eggs, at room temperature
- 3 cups all-purpose flour, sifted for lightness
- 1/2 teaspoon salt, to enhance flavors
- 1 cup Seven Up soda, chilled for maximum fizz
- 1 tablespoon pure vanilla extract, for aromatic depth
- Zest of 2 lemons, finely grated for vibrant citrus notes
- Juice of 1 lemon, freshly squeezed for tangy brightness
Instructions
- Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan with butter, ensuring every nook is covered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 5 minutes. Tip: Scrape down the sides of the bowl occasionally for even mixing.
- Add the eggs one at a time, beating well after each addition to incorporate fully and create a smooth batter.
- Gradually mix in the sifted flour and salt on low speed, alternating with the Seven Up, beginning and ending with the flour. Tip: Overmixing can lead to a dense cake, so stop as soon as the last streaks of flour disappear.
- Fold in the vanilla extract, lemon zest, and lemon juice until just combined, distributing the citrus flavors evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula for an even bake.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely tent it with aluminum foil.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Unbelievably soft with a delicate crumb, this cake is a citrus lover’s dream. Serve it with a dollop of whipped cream and fresh berries for an extra special treat, or enjoy a slice with your morning coffee for a bright start to the day.
Vanilla Seven Up Pound Cake
Believe it or not, the first time I stumbled upon the recipe for Vanilla Seven Up Pound Cake, I was skeptical. How could a soda make a cake better? But one bite of this moist, buttery delight, and I was a believer. It’s become my go-to for potlucks, and today, I’m sharing the magic with you.
Ingredients
- 3 cups of all-purpose flour, sifted for lightness
- 3 cups of granulated sugar, for that perfect sweetness
- 1 1/2 cups (3 sticks) of unsalted butter, softened to room temperature
- 5 large farm-fresh eggs, at room temperature
- 1 cup of Seven Up, chilled for maximum fizz
- 2 teaspoons of pure vanilla extract, for aromatic depth
- 1/2 teaspoon of salt, to balance the flavors
Instructions
- Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan with butter, ensuring every nook is covered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 5 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
- Add the eggs one at a time, beating well after each addition. Tip: Room temperature eggs incorporate more smoothly, preventing the batter from curdling.
- Gradually mix in the sifted flour and salt on low speed, alternating with the Seven Up, starting and ending with the flour. Tip: Overmixing can lead to a dense cake, so mix just until the ingredients are combined.
- Stir in the vanilla extract until just incorporated, then pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and pull away slightly from the sides of the pan.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Kindly note, this cake is a masterpiece of texture—crusty on the outside, tender and moist inside, with a subtle vanilla aroma that’s irresistible. Serve it with a dollop of whipped cream and fresh berries for a summer treat that’ll have everyone asking for seconds.
Chocolate Seven Up Pound Cake
Never have I stumbled upon a recipe that combines simplicity with decadence quite like this Chocolate Seven Up Pound Cake. It’s a nostalgic nod to the classic Southern dessert, but with a chocolaty twist that’s bound to win over any crowd. I remember the first time I made it; the aroma alone was enough to gather everyone in the kitchen, peeking over my shoulder.
Ingredients
- 1 cup of unsalted butter, softened to room temperature
- 3 cups of granulated sugar, for that perfect sweetness
- 5 large farm-fresh eggs, adding richness and structure
- 1 teaspoon of pure vanilla extract, for a hint of warmth
- 3 cups of all-purpose flour, sifted for a light texture
- 1/2 cup of rich cocoa powder, for deep chocolate flavor
- 1 cup of Seven Up soda, chilled for maximum fizz
Instructions
- Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan with butter, ensuring every nook is covered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes. This step is crucial for a tender crumb.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract for that aromatic depth.
- Sift together the flour and cocoa powder to avoid lumps, then alternately add to the butter mixture with the Seven Up, starting and ending with the dry ingredients. Mix just until combined to keep the cake light.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. This patience ensures the cake releases perfectly.
Out of the oven, this cake boasts a moist, dense texture with a velvety crumb that melts in your mouth. The subtle tang from the Seven Up elevates the chocolate, making each bite a delightful surprise. Serve it with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat.
Strawberry Seven Up Pound Cake
Unbelievably moist and bursting with the sweet, tangy flavor of strawberries, this Strawberry Seven Up Pound Cake is a nostalgic twist on a classic that never fails to delight. I remember the first time I tried it at a summer picnic; the cake was so light yet rich, I had to ask for the recipe right away.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3 cups granulated sugar, for a perfectly sweet balance
- 5 large farm-fresh eggs, at room temperature
- 3 cups all-purpose flour, sifted for a lighter texture
- 1 cup Seven Up soda, chilled for maximum fizz
- 1 teaspoon pure vanilla extract, for a warm aroma
- 1 cup fresh strawberries, diced and tossed in 1 tablespoon flour to prevent sinking
Instructions
- Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan with butter, ensuring every nook is covered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 5 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
- Add the eggs one at a time, beating well after each addition. Tip: Room temperature eggs incorporate more smoothly, creating a uniform batter.
- Alternately add the sifted flour and Seven Up to the butter mixture, beginning and ending with flour. Mix until just combined to avoid overworking the batter.
- Gently fold in the vanilla extract and flour-tossed strawberries until evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Zesty and vibrant, this cake boasts a tender crumb that melts in your mouth, with juicy strawberries adding a burst of freshness in every bite. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Blueberry Seven Up Pound Cake
Delightfully moist and bursting with juicy blueberries, this Blueberry Seven Up Pound Cake is a nostalgic treat that brings back memories of summer picnics and family gatherings. I stumbled upon this recipe in my grandmother’s handwritten cookbook, and after a few tweaks, it’s become a staple in my kitchen for its simplicity and irresistible flavor.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3 cups granulated sugar, for a perfectly sweet balance
- 5 large farm-fresh eggs, at room temperature
- 3 cups all-purpose flour, sifted for a light texture
- 1/2 cup Seven Up soda, chilled for maximum fizz
- 2 cups fresh blueberries, washed and dried
- 1 teaspoon pure vanilla extract, for a warm aroma
- 1/4 teaspoon salt, to enhance all the flavors
Instructions
- Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan with butter, ensuring every nook is covered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 5 minutes. Tip: Scrape down the sides of the bowl occasionally for even mixing.
- Add the eggs one at a time, beating well after each addition. Tip: Room temperature eggs incorporate more smoothly, creating a uniform batter.
- Gradually mix in the sifted flour and salt, alternating with the Seven Up, starting and ending with the flour. Mix just until combined to avoid overworking the batter.
- Gently fold in the blueberries and vanilla extract with a spatula, distributing them evenly without crushing the berries.
- Pour the batter into the prepared bundt pan, smoothing the top with the spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely tent it with aluminum foil.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Unbelievably tender with a crisp golden crust, this pound cake is a delightful contrast of textures. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. The blueberries add a burst of freshness, making every bite a little celebration.
Coconut Seven Up Pound Cake
Last weekend, I stumbled upon a recipe that reminded me of my grandmother’s kitchen—a place where the aroma of baking was as comforting as her hugs. This Coconut Seven Up Pound Cake is a delightful twist on the classic, with a tropical flair that’s perfect for summer gatherings or a cozy afternoon treat.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3 cups granulated sugar, for a perfectly sweet base
- 5 large farm-fresh eggs, at room temperature
- 3 cups all-purpose flour, sifted for lightness
- 1 cup Seven Up soda, chilled for maximum fizz
- 1 teaspoon pure vanilla extract, for aromatic depth
- 1/2 teaspoon almond extract, for a subtle nutty note
- 1 cup sweetened shredded coconut, for texture and tropical taste
Instructions
- Preheat your oven to 325°F (163°C) and generously grease a 10-inch Bundt pan with butter, ensuring every nook is covered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 5 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
- Add the eggs one at a time, beating well after each addition to incorporate fully and create a smooth batter.
- Alternately add the sifted flour and Seven Up to the butter mixture, beginning and ending with flour. Mix on low speed until just combined to avoid overworking the batter.
- Stir in the vanilla extract, almond extract, and shredded coconut by hand, folding gently to distribute evenly throughout the batter.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tip: Tap the pan lightly on the counter to remove any air bubbles.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely tent it with aluminum foil.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
So moist and tender, this cake boasts a delicate crumb with pockets of coconut in every bite. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut for an extra special touch.
Pineapple Seven Up Pound Cake
Absolutely nothing beats the joy of baking on a lazy Sunday afternoon, and today, I’m sharing a recipe that’s close to my heart—Pineapple Seven Up Pound Cake. It’s a delightful twist on the classic pound cake, infused with the tropical sweetness of pineapple and the fizzy lightness of Seven Up, making it a perfect treat for any occasion.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar, for that perfect sweetness
- 4 large farm-fresh eggs, at room temperature
- 3 cups all-purpose flour, sifted for a light texture
- 1/2 cup Seven Up soda, chilled for maximum fizz
- 1 cup crushed pineapple, drained but juicy
- 1 teaspoon pure vanilla extract, for a warm aroma
- 1/2 teaspoon baking powder, to ensure a fluffy rise
Instructions
- Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan with butter, ensuring every nook is covered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 5 minutes on medium speed.
- Add the eggs one at a time, beating well after each addition to incorporate air into the batter.
- Gradually mix in the sifted flour and baking powder, alternating with the Seven Up, starting and ending with the flour. Mix just until combined to avoid overworking the batter.
- Fold in the crushed pineapple and vanilla extract with a spatula, distributing evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with the spatula for an even bake.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and pull away slightly from the edges of the pan.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. This patience ensures the cake maintains its beautiful shape.
Lusciously moist with a tender crumb, this Pineapple Seven Up Pound Cake is a tropical paradise in every bite. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut for an extra special touch.
Almond Seven Up Pound Cake
Believe it or not, the first time I stumbled upon this Almond Seven Up Pound Cake recipe, I was skeptical. How could a soda make a cake better? But let me tell you, the results were nothing short of magical. The cake was moist, with a subtle almond flavor that perfectly complemented the citrusy undertones from the Seven Up. It’s become a staple at my family gatherings, and I’m excited to share how you can make it too.
Ingredients
- 3 cups all-purpose flour, sifted for a light texture
- 3 cups granulated sugar, for that perfect sweetness
- 1 1/2 cups unsalted butter, softened to room temperature
- 5 large farm-fresh eggs, adding richness
- 3/4 cup Seven Up, for a unique citrus twist
- 2 tsp pure almond extract, for a nutty aroma
Instructions
- Preheat your oven to 325°F (163°C) to ensure it’s perfectly heated for baking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 5 minutes. This step is crucial for a tender crumb.
- Add the eggs one at a time, beating well after each addition to incorporate air and volume.
- Gradually mix in the sifted flour, alternating with the Seven Up, starting and ending with the flour. This method prevents the batter from becoming too dense.
- Stir in the almond extract until just combined, being careful not to overmix which can toughen the cake.
- Pour the batter into a greased and floured 10-inch tube pan, smoothing the top with a spatula for an even bake.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. The golden crust is a visual cue it’s done.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents it from becoming soggy.
Velvety and moist, this Almond Seven Up Pound Cake has a delicate crumb that melts in your mouth. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch. The almond and citrus flavors make it a refreshing choice for summer picnics or cozy winter gatherings alike.
Orange Seven Up Pound Cake
Delightfully moist and bursting with citrus flavor, this Orange Seven Up Pound Cake is a nostalgic nod to the classic soda cakes of the South. I remember my grandmother whipping up a similar version for family gatherings, the aroma of orange and vanilla filling the air as we eagerly awaited the first slice.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3 cups granulated sugar, fine and sparkling
- 5 large farm-fresh eggs, at room temperature
- 3 cups all-purpose flour, sifted for lightness
- 1/2 cup Seven Up, chilled and fizzy
- 1 tablespoon pure vanilla extract, aromatic and sweet
- Zest of 2 large oranges, brightly colored and fragrant
Instructions
- Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan with butter, ensuring every nook is covered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition to incorporate fully and create a smooth batter.
- Gradually mix in the sifted flour, alternating with the Seven Up, starting and ending with the flour. This method ensures a perfectly textured cake.
- Stir in the vanilla extract and orange zest, distributing the flavors evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula for an even bake.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and pulling away slightly from the edges.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Kitchen tip: For an extra citrus kick, drizzle the cooled cake with a simple glaze made from powdered sugar and fresh orange juice. The result is a tender, buttery cake with a vibrant orange flavor that pairs wonderfully with a cup of tea or as a sunny dessert at your next brunch.
Raspberry Seven Up Pound Cake
Remember those lazy summer afternoons at grandma’s house, where the air was thick with the scent of something sweet baking in the oven? That’s exactly what this Raspberry Seven Up Pound Cake brings to mind for me. It’s a nostalgic twist on a classic, with the fizzy lift of Seven Up making the cake incredibly moist and tender, while the raspberries add a burst of fruity freshness.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3 cups granulated sugar, for that perfect sweetness
- 5 large farm-fresh eggs, at room temperature
- 3 cups all-purpose flour, sifted for lightness
- 1 cup Seven Up, chilled and fizzy
- 1 teaspoon pure vanilla extract, for aromatic depth
- 1 cup fresh raspberries, gently rinsed and patted dry
- 1/2 teaspoon salt, to balance the flavors
Instructions
- Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan with butter, ensuring every nook is covered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 5 minutes on medium speed. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
- Add the eggs one at a time, beating well after each addition to incorporate fully. Tip: Room temperature eggs blend more smoothly into the batter, creating a uniform texture.
- Alternately add the sifted flour and Seven Up to the butter mixture, beginning and ending with flour. Mix until just combined after each addition. Tip: Overmixing can lead to a dense cake, so fold gently.
- Fold in the fresh raspberries and vanilla extract with a spatula, distributing them evenly without crushing the berries.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
With its golden crust and moist, tender crumb, this Raspberry Seven Up Pound Cake is a delightful contrast of textures. The raspberries offer little pockets of tartness that cut through the sweetness beautifully. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Peach Seven Up Pound Cake
Summer afternoons always remind me of my grandma’s kitchen, where the air was sweet with the scent of baking and laughter. That’s why this Peach Seven Up Pound Cake holds a special place in my heart—it’s a nostalgic twist on a classic, perfect for those lazy, sun-drenched days.
Ingredients
- 1 cup of unsalted butter, softened to room temperature
- 3 cups of granulated sugar, for that perfect sweetness
- 5 large farm-fresh eggs, beaten lightly
- 3 cups of all-purpose flour, sifted for a light texture
- 1 cup of Seven Up, chilled and fizzy
- 1 teaspoon of pure vanilla extract, for a warm aroma
- 2 ripe peaches, peeled and diced into juicy chunks
Instructions
- Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan with butter, ensuring every nook is covered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is fluffy and light in color, about 5 minutes. Tip: Scrape down the sides of the bowl periodically for even mixing.
- Gradually add the beaten eggs to the butter mixture, mixing well after each addition to incorporate fully and create a smooth batter.
- Alternately add the sifted flour and chilled Seven Up to the batter, starting and ending with flour. Mix just until combined to keep the cake tender. Tip: Overmixing can lead to a dense cake, so fold gently.
- Fold in the diced peaches and vanilla extract, distributing the fruit evenly throughout the batter for bursts of flavor in every slice.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should be golden and pull away slightly from the pan’s edges when done.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely, ensuring it releases easily and maintains its shape.
Every bite of this Peach Seven Up Pound Cake is a delightful contrast of moist, buttery crumb and the bright, juicy peaches. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat that screams summer.
Conclusion
How delightful it is to explore these 12 scrumptious Seven Up pound cake recipes! Each one offers a unique twist on the classic, promising to sweeten your day. We’d love for you to try them, share which recipe stole your heart in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!
