7-Up Pound Cake

7-Up Pound Cake

This cherry 7-Up cake is one of our sweetest retro recipes.

7-Up Pound Cake
7-Up Pound Cake

We love retro recipes, and this has to be one of our favorites. This delicious Cherry 7-Up Cake is light, fluffy, and full of sweet flavor. A slice of this cake is like a little slice of heaven... and we're willing to bet that a second slice wouldn't be too bad, either.

Bundt cake recipes are always classic, but we've taken this one to the next level with a unique shape and an elegant glaze. Of course, you can make this cake in any bundt pan you like. But if you are in the mood for something fancy, it is easy to transform this humble cake into a true showstopper.

However you decide to enjoy this cake, we recommend that you do it with friends or family. It's big enough to serve a crowd, but we are still confident that it will disappear quickly.


Preparation Time20 min

Cooking Time1 hr 25 min


  • 1 1/2 cup unsalted butter at room temperature
  • 3 cups sugar
  • 1 teaspoon kosher salt
  • 5 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 3 cups cake flour, whisked or sifted to remove any lumps
  • 1/2 cup Cherry 7-Up
  • 1/2 cup maraschino cherries, patted dry
  • 2 cups confectioner's sugar, divided
  • 3 tablespoons maraschino juice
  • 2 tablespoons cream

7-Up Cake Recipe


  1. Heat oven to 315 degrees. Grease and flour a Bundt pan.

  2. In the bowl of a stand mixer, using the whisk attachment, beat the butter for 2-3 minutes until light and fluffy. Mix in the sugar and salt and beat for 6-7 minutes until fluffy and very light, scraping down the bowl a few times.

  3. Add the eggs one at a time until incorporated.

  4. Add the vanilla and lemon zest.

  5. On low speed, add the flour in a bit at a time.

  6. Pour in the Cherry 7-Up and mix in.

  7. Carefully fold in the cherries.

  8. Pour the batter evenly into the bundt pan.

  9. Bake for 70-85 minutes until cake is golden and is done when a wooden skewer inserted in the middle of the cake comes out clean.

  10. Cool in pan for 10 minutes then invert onto a serving plate.

  11. Once the cake is cool prepare the glaze.

  12. Divide the sugar, place 1 cup of the confectioners’ sugar in each of two bowls.

  13. To one bowl add the cherry juice and whisk until smooth.

  14. In the other bowl add the cream and whisk until smooth.

  15. Pour the white glaze over the cake then drizzle with the cherry glaze.

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