7-UP Pound Cake

7 Up Pound Cake has a perfectly crunchy crust with a great lemon-lime glaze and is very moist inside. Surprisingly, it doesn’t need a leavening agent because it gets its height from the long and beautiful creaming process.

The Story

I have always admired my sister-in-law, Bernadine Law. She’s the epitome of elegance—tall, graceful, endlessly patient, and wildly talented. Around here, we lovingly call her the “Black Martha Stewart.” When it comes to the kitchen, Bernadine wears the crown. But when you add her husband, Leon, into the mix, it’s like watching a culinary power couple in perfect harmony. From old-school classics to inventive fusion dishes, there’s nothing those two couldn’t master.

Visiting their home was always a treat—warm, welcoming, and full of laughter. Leon had a way of keeping everyone in stitches while Bernadine worked her magic, effortlessly turning simple ingredients into unforgettable meals.

You’ll find several recipes and heartwarming stories about Bernadine and Leon right here on this site, because they’ve left a delicious legacy that deserves to be shared.

One of my absolute favorite pound cakes is Bernadine’s 7-Up cake, with her signature twist: pineapple juice. It’s moist, flavorful, and unforgettable—just like the memories I have of those special visits.

Thank you, Big Brother and Sis, for the laughter, love, and recipes that continue to bring joy to our table.

7-UP Pound Cake

Bernadine Law

With a tender crumb and a crunchy glazed crust on the outside, this incredible lemon-lime 7-UP Pound Cake with a hint of pineapple is sure to impress your guests! Whip up this easy dessert to enjoy tonight, or serve it at your next party.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Servings 12 slices

Equipment

• 1 10-cup Bundt pan
• 1 Stand mixer

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Ingredients

  

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Cake

• ▢ 3 cups sigar
• ▢ 3 sticks butter, unsalted Recommend Kerrygold butter
• ▢ 3 cups cake flour, sifted
• ▢ 1/2 cup 7-UP soda room temperature
• ▢ 1/3 cup pineapple juice
• ▢ 1 tsp salt
• ▢ 1 tsp lemon
• ▢ 1 tsp vanilla

Glaze

• ▢ 1 cup confectioners’ sugar
• ▢ 3 tbsp 7up soda
• ▢ 1/2 tsp lemon extract

Instructions

 

CAKE

• Preheat oven to 315° F. Prepare a 10-cup Bundt pan with the nonstick method of your choice.
• In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the sugar and the salt. Cream together for an additional 7 minutes, until very pale yellow and fluffy.
• Add the eggs 1 at a time, combining well after each addition an scraping down the bottom and sides of the bowl as needed.
• Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat.
• Pour in the 7-UP, pineapple juice, and lemon extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
• Pour the batter into the prepared pan and bake for 75 -85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate.
• Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.

GLAZE

• In a small bowl, whisk together all the ingredients until the mixture is pourable.
• When the cake is completely cool, spoon the glaze over the cake and allow it to harden.
• Serve at room temperature.

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.

Keyword 7up, pineapples, pound cake

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