7Up Pound Cake
7UP Cream Cheese Pound Cake that's ultra moist, buttery, and bright. It has a tender crumb and the most delicious citrusy flavor!
Equipment
- 15-cup Bundt Pan
Ingredients
- 3 1/2 cups (438 g) Cake Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1 cup (227 g) Salted Butter, (room temperature)
- 8 oz (226 g) Cream Cheese, (room temperature)
- 2 tbsp Vegetable Oil
- 2 3/4 cups (550 g) Sugar
- 1 tbsp Lime Zest
- 5 large (250 g) Eggs, (room temperature)
- 1 tbsp Butter Vanilla Emulsion, (or vanilla extract)
- 2 1/2 tsp Lemon Emulsion , (or lemon extract)
- 1/2 tsp Almond Extract
- 3/4 cup (180 g) 7-Up, (room temperature)
- 1/3 cup (80 ml) Heavy Cream
- 2 tbsp (30 g) Sour Cream
Lemon Lime Cream Cheese Glaze
- 4 oz Cream Cheese
- 2 1/2 cups Powdered Sugar
- 2 tbsp Salted Butter, (melted)
- 2 tbsp Lemon Juice
- 1 tbsp Lime Juice
- 1 tbsp Whole Milk, (more if you prefer a looser consistency)
Instructions
- Preheat the oven to 325 degrees F. In a large bowl, combine cake flour, baking powder, and kosher salt. Whisk together and set aside. 3 1/2 cups Cake Flour 1/2 tsp Baking Powder 1/2 tsp Kosher Salt
- Add room temperature butter, cream cheese, vegetable oil, sugar, and lime zest to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 6-8 minutes, until light and fluffy. Scrape down the sides of the bowl and reduce the mixer speed to low speed. Begin adding eggs one at a time, scraping down the sides of the bowl, ensuring that everything is mixed together and smooth. 1 cup Salted Butter 8 oz Cream Cheese 2 tbsp Vegetable Oil 2 3/4 cups Sugar 1 tbsp Lime Zest 5 large Eggs
- In a separate bowl, combine 7-up soda, heavy cream, sour cream, lemon extract, butter vanilla emulsion (or vanilla extract), and almond extract. Gently mix together until smooth. 3/4 cup 7-Up 1/3 cup Heavy Cream 2 tbsp Sour Cream 2 1/2 tsp Lemon Emulsion 1 tbsp Butter Vanilla Emulsion 1/2 tsp Almond Extract
- Add half of the dry ingredients to the stand mixer bowl and mix together until smooth, about 20 seconds. Then add in the soda mixture and mix until combined. Add the remainder of the dry ingredients and mix until smooth, about 20 seconds. Scrape down the sides of the bowl once more ensuring the batter is combined.
- Spray a 15-cup bundt pan or tube pan with nonstick baking spray (like baker's joy), then pour the cake batter into the pan. Smooth into an even layer, then bake for for 1 hour and 15-25 minutes, until a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- While the cake is cooling, make the lemon lime glaze. Add cream cheese to a bowl and beat with an electric mixer until smooth. Add in the powdered sugar, melted butter, lemon juice, lime juice, and milk. 4 oz Cream Cheese 2 1/2 cups Powdered Sugar 2 tbsp Salted Butter 2 tbsp Lemon Juice 1 tbsp Lime Juice 1 tbsp Whole Milk
- Pour the glaze on top of the cooled cake and enjoy!
Notes
Cream until it’s truly fluffy. Don’t rush this part! Beat the butter, cream cheese, oil, sugar, and lime zest for a full 6 to 8 minutes. It should look pale and airy. That long creaming time is what gives your pound cake its signature plush texture and fine crumb.
Use room temperature ingredients. Cold butter or eggs will cause your batter to curdle or bake unevenly. Let everything - I'm talking butter, cream cheese, eggs, sour cream, and even 7U, sit out until it’s at room temp before you start. At least 1 hour depending on the temperature of your house.
Measure flour the right way.
Always spoon and level your flour (or better yet, weigh it). Too much flour is the #1 reason pound cakes turn out dry. Grease every crevice of your Bundt or tube pan. Use a nonstick baking spray with flour (like Baker’s Joy) and make sure to get every curve and ridge. You can even dust it lightly with extra flour afterward for good measure. Don’t rush the cooling process. Let the cake rest for 10 minutes in the pan before inverting, any sooner and it might tear. Then cool completely before adding syrup or glaze to lock in moisture instead of melting it away.
Always spoon and level your flour (or better yet, weigh it). Too much flour is the #1 reason pound cakes turn out dry. Grease every crevice of your Bundt or tube pan. Use a nonstick baking spray with flour (like Baker’s Joy) and make sure to get every curve and ridge. You can even dust it lightly with extra flour afterward for good measure. Don’t rush the cooling process. Let the cake rest for 10 minutes in the pan before inverting, any sooner and it might tear. Then cool completely before adding syrup or glaze to lock in moisture instead of melting it away.
Nutrition
Calories: 474kcal, Carbohydrates: 60g, Protein: 7g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 264mg, Potassium: 84mg, Fiber: 1g, Sugar: 39g, Vitamin A: 760IU, Vitamin C: 0.2mg, Calcium: 46mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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