Seven-up (7-up) Pound Cake
This simple Southern pound cake is a church supper and family gathering favorite. The 7-Up keeps it incredibly moist and gives it that classic tender pound cake texture without a lot of fuss. Serve it plain, dusted with powdered sugar, or with fresh berries and whipped cream. It also freezes beautifully - wrap cooled slices individually in plastic wrap for an easy dessert anytime.
For more classic Southern cakes, try our Chocolate Pound Cake or Mama’s Pound Cake.
Ingredients
- 2 sticks margarine, softened
- 1/2 cup Crisco
- 3 cups sugar
- 5 eggs, room temperature
- 3 cups flour
- 3/4 cup 7-up
Step-by-Step Instructions
- Preheat oven to 325°F. Grease and flour a tube pan or bundt pan thoroughly.
- Cream margarine, Crisco and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition and alternating with flour (add egg, beat, add some flour, beat, repeat).
- Gently stir in the 7-up until just combined. Don’t overmix.
- Pour batter into prepared tube pan. Bake at 325°F for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Let cool in pan for 10-15 minutes, then turn out onto a wire rack to cool completely.
Common Problems and Solutions
Q: Why is my pound cake dry?
A: Make sure your eggs are at room temperature and don't overbake. Check for doneness at 1 hour and 10 minutes. The cake is done when a toothpick comes out with just a few moist crumbs. Also, don't overmix once you add the 7-Up - stir just until combined.
Q: Can I use butter instead of margarine and Crisco?
A: Yes, but the texture will be slightly different. Margarine and Crisco were traditional in Southern baking and create an especially tender crumb. If using all butter (2 1/2 sticks total), expect a denser, more buttery flavor.
Q: Why did my cake sink in the middle?
A: This usually happens from opening the oven door too early or underbaking. Don't open the oven for at least the first 50 minutes, and make sure the cake is fully set in the center before removing. Also ensure your oven temperature is accurate.
Tips and Techniques
Room temperature ingredients are key - cold eggs can cause the batter to curdle or not incorporate smoothly. For extra flavor, you can add 1 teaspoon of vanilla or lemon extract. Some cooks like to glaze this cake while it’s still warm with a simple powdered sugar and lemon juice mixture.
Ingredient Substitutions
- 7-Up: Sprite, Sierra Mist, or any lemon-lime soda
- margarine and Crisco: all butter (2 1/2 sticks total)
- tube pan: bundt pan or two loaf pans
Equipment Needed
- Large tube pan or bundt pan (10-inch)
- Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Toothpick for testing doneness
- Wire cooling rack
Historical Context
Seven-Up cakes became wildly popular across the South in the 1960s and 70s as soft drink companies promoted their products for baking. The carbonation and sugar in the soda tenderize the cake, while the citrus oils add subtle flavor. It’s a cousin to the famous Coca-Cola cake, another Southern classic.
