Forreals, you guys – this cake is AMAZING. The flavor is so out of control awesome and the cake itself is dense, tender and moist as hell. It’s buttery, sweet, and citrusy thanks to the zip from lemons and limes. But really, it’s the texture that’s just so amazing. The 7-Up soda almost caramelizes the crust of the cake, lending a crisp texture to the tender crumb inside… which is precisely why you must invert it pretty quickly after removing it from the oven or that puppy will stick. And you must butter, flour, and grease the living ‘ish outta your Bundt pan. Consider my words of wisdom very wise because I baked three of these cakes because of improper greasing of the pan. It’s a must!


  • 1 & ½ cups (3 sticks) unsalted butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 Tbsp lemon juice
  • 2 Tbsp lime juice
  • 2 tsp vanilla extract
  • 1 cup 7-Up Soda
  • 3 cups all-purpose flour
  • Zest of one lime
  • Zest of one lemon


  • 2 cups powdered sugar
  • 1 Tbsp lime juice
  • 2 Tbsp 7-Up Soda

Tender, dense and super moist, this buttery 7-Up Pound Cake is bright and zesty thanks to lemon and lime and fizzy soda.


  1. Preheat oven to 325 degrees F. Liberally (and I mean it!) grease and flour a bundt pan. If you think you’ve greased it well, grease it again. Seriously. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs in, one at a time, beating well after each addition. Beat in the lemon and lime juice, lemon and lime zests, and vanilla extract to combine. Then, alternating with 7-Up and flour, add each gradually until a thick and smooth batter comes together.
  3. Pour the batter into the prepared (and very well greased and floured!) bundt pan and bake for approx. 60-70 minutes or until a toothpick inserted near the center comes out mostly clean. Leave in pan for about 20 minutes before carefully inverting to a wire rack to cool completely …