Classic 7UP Pound Cake

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
2. In a large mixing bowl, cream butter and sugar together until light and fluffy (about 5 minutes).
3. Add eggs one at a time, beating well after each addition.
4. Mix in the lemon and vanilla extracts.
5. Gradually add the flour, alternating with the 7UP. Begin and end with flour. Mix until just combined—don’t overmix.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

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For the Glaze

1. In a small bowl, whisk together powdered sugar and 7UP (and lemon zest, if using) until smooth.
2. Drizzle over the cooled cake. Let it set before slicing.

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💡 Tips

• Make sure your butter and eggs are at room temperature for a smooth batter.
• If you want extra lemon flavor, add 1 teaspoon of lemon juice or zest to the batter.
• The cake stays moist for up to 5 days when stored covered at room temperature.

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Would you like me to include a version with lemon glaze and a fluffy whipped topping (like a bakery-style finish)?