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Pioneer Woman 7-Up Pound Cake

Pioneer Woman 7-Up Pound Cake - recipe card
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This classic Southern pound cake gets its signature tender crumb and subtle citrus lift from 7-Up soda. With a dense, buttery texture and a bright lemon-lime glaze, it’s a nostalgic dessert that slices beautifully and stays moist for days.

Ingredients

Scale
  • 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
  • 3 cups granulated sugar
  • 5 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1 cup 7-Up soda, at room temperature (not diet)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract
  • 1/4 teaspoon kosher salt
  • For the Glaze:
  • 1 cup confectioners’ sugar, sifted
  • 2 tablespoons 7-Up soda
  • 1/2 teaspoon lemon extract
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Step 1: Preheat your oven to 325°F (163°C). Generously grease a 10-cup bundt pan with softened butter or baking spray, making sure to coat every crevice; then dust with flour and tap out the excess. This ensures the cake releases cleanly without sticking.
  2. Step 2: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy and smooth, about 1 minute. Gradually add the sugar and continue beating for 4 to 5 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through.
  3. Step 3: Add the eggs one at a time, beating well on medium speed after each addition until fully incorporated. After all eggs are added, the batter should look smooth and glossy. Scrape the bowl again to ensure even mixing.
  4. Step 4: In a separate medium bowl, whisk together the all-purpose flour and kosher salt. With the mixer on low speed, add one-third of the flour mixture to the butter mixture, mixing just until combined. Then add half of the 7-Up, mixing on low until just incorporated. Repeat, alternating flour and 7-Up, ending with the final third of flour. Mix only until no streaks of flour remain — overmixing will make the cake tough.
  5. Step 5: Add the vanilla extract and lemon extract, and mix on low for 10 seconds to distribute. Remove the bowl from the mixer and use a rubber spatula to give the batter a few gentle folds from the bottom up, ensuring everything is evenly combined without overworking it.
  6. Step 6: Pour the batter into the prepared bundt pan, spreading it evenly with the spatula. Tap the pan firmly on the counter 4 to 5 times to release any trapped air bubbles. Place the pan on the center rack of the preheated oven.
  7. Step 7: Bake for 70 to 80 minutes, until the top is deep golden brown and a wooden skewer inserted into the thickest part comes out clean with only a few moist crumbs attached. Start checking at 70 minutes. If the top is browning too quickly, tent loosely with foil after 50 minutes.
  8. Step 8: Remove the cake from the oven and place the pan on a wire rack. Let it cool in the pan for exactly 15 minutes. Do not skip this resting time — it allows the structure to set, making unmolding easier.
  9. Step 9: While the cake cools in the pan, prepare the glaze. In a small bowl, whisk together the sifted confectioners’ sugar, 2 tablespoons of 7-Up, lemon extract, and melted butter until smooth. The glaze should be thick but pourable; if it is too thick, add more 7-Up one teaspoon at a time.
  10. Step 10: Invert the cake onto a serving plate or wire rack. If it resists, gently shake the pan or run a thin offset spatula around the edges. Remove the pan. While the cake is still warm (not hot), use a skewer to poke holes all over the top and sides, about 1 inch apart. This helps the glaze soak in for extra moisture.
  11. Step 11: Slowly drizzle the glaze over the warm cake, letting it cascade down the sides. Use a pastry brush to encourage even coverage if needed. Let the cake stand for at least 30 minutes to allow the glaze to set before slicing.
  12. Step 12: Serve the pound cake slices at room temperature. The crumb should be dense, tender, and fine, with a subtle lemon-lime flavor and a buttery richness. Each slice pairs beautifully with fresh berries or a dollop of whipped cream.

Notes

Store leftover pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days. For longer storage, wrap whole or sliced cake in plastic wrap then foil, and freeze for up to 3 months. To thaw, leave at room temperature for 2 to 3 hours. Reheat individual slices in a 300°F (150°C) oven for 8-10 minutes if you prefer a warm, tender texture. Do not microwave, as it will make the cake rubbery.

Nutrition

Keywords: pound cake, 7-Up cake, Southern dessert, lemon-lime cake, classic pound cake, butter cake, bundt cake, soda cake, dessert for gatherings, old-fashioned cake

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-7-up-pound-cake/