Hamdi Saidani This Pioneer Woman 7-Up Pound Cake is a moist and rich recipe, which is made with 7-Up soda and cake flour. It’s a classic, foolproof recipe, ready in about 2 hours and 30 minutes.
Pioneer Woman 7-Up Pound Cake Ingredients
A classic Southern combination for a perfectly dense and tender cake.
For the Cake:
- 3 cups of Swan Cake flour
- 3 sticks of unsalted butter, softened at room temperature
- 1 lemon for lemon zest (optional)
- 5 large eggs, at room temperature
- 1 teaspoon of lemon extract
- 3 cups of granulated sugar
- 1 teaspoon of vanilla extract
- 3/4 cup of 7-Up, at room temperature
For the Homemade Glaze:
- 2 cups of confectioners’ powdered sugar
- 4 tablespoons of whole milk
- 1 tablespoon of lemon flavor
How To Make Pioneer Woman 7-Up Pound Cake
A step-by-step guide to baking this nostalgic and delicious dessert.
- Prep the Oven and Pan: Preheat your oven to 325°F. Thoroughly grease and flour a 10-12 cup Bundt or Angel Food cake pan, making sure to cover every nook and cranny.
- Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium-high speed for at least 5-6 minutes. This long creaming time is crucial and will make the mixture very light and fluffy.
- Add Eggs and Flavorings: With the mixer still running, add the room-temperature eggs one at a time, allowing each one to fully incorporate before adding the next. Stir in the lemon extract, vanilla extract, and optional lemon zest.
- Alternate Flour and 7-Up: Reduce the mixer speed to low. Add the cake flour in three parts, alternating with the 7-Up. Start with one cup of flour, then add half the 7-Up, then the second cup of flour, the rest of the 7-Up, and finally the last cup of flour. Mix only until each addition is just combined.
- Final Mix and Bake: After the last addition of flour is incorporated, mix the batter for one final minute to ensure it’s smooth. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 10 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan on a wire rack for at least 10-15 minutes before carefully inverting it onto the rack to cool completely.
- Make and Apply Glaze: While the cake is cooling, whisk together the powdered sugar, milk, and lemon flavor until smooth. If the glaze is too thick, add a drop more milk; if too thin, add more powdered sugar. Drizzle the glaze over the completely cooled cake.
Recipe Tips
For a perfect, tender 7-Up pound cake every single time.
- Why cream the butter and sugar for so long? This is the most important step for a pound cake’s texture. Beating the butter and sugar for a full 5-6 minutes incorporates a significant amount of air, which helps the cake rise and creates a fine, tender crumb.
- Why use room temperature ingredients? Using room temperature butter, and especially eggs, is non-negotiable for a smooth batter. Cold ingredients don’t emulsify properly, which can lead to a dense, heavy cake or a curdled-looking batter.
- How to prevent the cake from sticking to the Bundt pan? Be meticulous. Use softened butter or shortening and a pastry brush to get into every single detail of the pan. Follow with a generous dusting of flour, rotate the pan to coat it completely, then tap out any excess.
- Can I use a different soda? While 7-Up is the classic choice for its clean lemon-lime flavor, other sodas like Sprite, Squirt, or even a pale ginger ale can be used in a pinch for a similar leavening effect and subtle flavor.
What To Serve With 7-Up Pound Cake
Simple pairings for a classic and delicious dessert.
This cake is fantastic on its own, but also pairs beautifully with:
- A handful of fresh strawberries or mixed berries
- A dollop of fresh homemade whipped cream
- A scoop of simple vanilla bean ice cream
- A hot cup of coffee or a tall glass of iced tea
How To Store 7-Up Pound Cake
Keeping your pound cake moist and fresh.
- Room Temperature: The best way to store this cake is at room temperature. Keep it in an airtight container or under a cake dome for up to 4 days. Refrigeration can dry it out.
- Freeze: This cake freezes wonderfully. For best results, freeze it before glazing. Let the cake cool completely, then wrap it tightly in two layers of plastic wrap and a final layer of aluminum foil. It will keep for up to 3 months. Thaw overnight on the counter before glazing and serving.
7-Up Pound Cake Nutrition Facts
An estimated guide per serving.
- Calories: 510 kcal
- Carbohydrates: 75 g
- Protein: 5 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What does the 7-Up actually do in the cake?
The 7-Up serves two purposes. First, the carbonation in the soda acts as a leavening agent, reacting with the other ingredients to give the dense pound cake batter extra lift, resulting in a lighter, more tender crumb. Second, it adds a subtle, bright lemon-lime flavor that enhances the overall taste.
Can I use all-purpose flour instead of cake flour?
Cake flour is highly recommended because it has a lower protein content, which yields a softer, more tender cake. If you don’t have cake flour, you can make a substitute: for every 1 cup of all-purpose flour, remove 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch. Sift them together before using.
My pound cake turned out heavy and dense. What did I do wrong?
The most common reasons for a dense pound cake are not creaming the butter and sugar long enough, using cold ingredients, or overmixing the batter after the flour has been added. Ensure you follow the 5-6 minute creaming time and only mix until the flour is just incorporated.
Try More Pioneer Woman Recipes:
- Pioneer Woman Lemon Pound Cake Recipe
- Pioneer Woman Cream Cheese Pound Cake Recipe
- Pioneer Woman Lemon Blueberry Pound Cake Recipe
Pioneer Woman 7-Up Pound Cake Recipe
Description
A classic, incredibly moist Southern pound cake made with 7-Up for a tender crumb and a bright, subtle lemon flavor, finished with a simple lemon glaze.
Ingredients
Instructions
- Preheat oven to 325°F. Thoroughly grease and flour a 10-12 cup Bundt pan.
- In a large bowl, cream softened butter and sugar on high speed for 5-6 minutes until very light and fluffy.
- Beat in room-temperature eggs one at a time. Stir in extracts and optional zest.
- On low speed, alternate adding the cake flour and 7-Up, beginning and ending with flour. Mix until just combined.
- Pour batter into the prepared pan and bake for 1 hour and 10 minutes, or until a tester comes out clean.
- Cool cake in the pan for 15 minutes before inverting onto a rack to cool completely.
- Whisk glaze ingredients until smooth and drizzle over the cooled cake.
Notes
- u003cliu003eThe 5-6 minute creaming of butter and sugar is the most critical step for the cake’s light texture. Do not rush it.u003c/liu003eu003cliu003eUsing room temperature ingredients (butter, eggs, 7-Up) is essential for a smooth, well-emulsified batter and a tender crumb.u003c/liu003eu003cliu003eBe sure to grease and flour your Bundt pan meticulously in every crevice to prevent the cake from sticking.u003c/liu003eu003cliu003eDo not overmix the batter after adding the flour, as this can develop the gluten and result in a tough cake.u003c/liu003e
