Classic 7 UP Pound Cake

This recipe has been around for years and, judging from its popularity, it will be around for many years to come.
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  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 5 eggs, at room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup 7 UP

For the Glaze:

  • 1/4 cup 7 UP
  • 1/2 cup sugar
  1. Preheat oven to 300°F. Grease and flour a 10-inch tube pan.
  2. Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
  3. In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
  4. Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
  5. While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.
  6. Makes one 10-inch cake.
  • To finish, dust with confectioner's sugar, or pour some strawberry glaze on a slice.

Ready in: 2 Hrs 5 Min

Kitchen tools you'll need for Classic 7 UP Pound Cake:
10-inch Tube Pan, Electric Mixer, Mixing Bowls, Rubber Spatula, Wire Cooling Racks

Recipe editor Patricia Mitchell