7-Up Pound Cake

Renée **II**


This recipe is copied from a little paperback cookbook my grandmother got from inside a sack of flour; it was the first thing I ever baked – I think I was about 10 years old. Came across that little grease stained booklet not long ago and was so happy to find my favorite cake recipe, still right there on page 11, where it’s always been.

I looked for the publisher and it was an early edition of a Martha White Flour compilation. But, sadly, the published date had been partly torn away and I couldn't tell the year, but I'm sure it was late 40's or early 50's.

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10 - 12 (depending on serving size)
15 Min
1 Hr 10 Min



1 ½ cups butter, softened
3 cups sugar
5 large eggs
2 tbsp. lemon juice
1 tsp. pure vanilla extract
3 cups all-purpose flour
¾ cup 7-up soda


1 ½ cups confectioners' sugar
1 tbsp. lemon juice
1 to 2 tbsp. 7-up soda
½ tsp. grated lemon peel, optional


1Preheat oven to 350° F. Grease and flour a 10-in. fluted or plain tube pan.*
2In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7-Up, beating well after each addition.
3Pour batter evenly into prepared pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before turning out on a wire rack to cool completely.

*Baking time will vary according to your oven. Begin testing after 55 minutes, then keep checking every five minutes until it tests done in the middle.
4For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7-Up to reach desired consistency. If desired, stir in lemon peel. Drizzle over cake.
5*Cook’s Note: To remove cakes easily, use solid shortening to grease cake pan; dust with flour and shake around until entire inside surface is coated. Shake out excess flour.

About 7-Up Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American