4️⃣ Combine Dry Ingredients
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In a separate bowl, whisk flour, baking powder, and salt.
5️⃣ Finish the Batter
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Add dry ingredients to batter in batches, alternating with 7UP.
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Mix just until combined.
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Stir in lemon zest, lemon juice, and vanilla.
6️⃣ Bake
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Pour batter into prepared pan and smooth the top.
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Bake 75–85 minutes, or until a toothpick comes out clean.
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Tent loosely with foil if browning too quickly.
7️⃣ Cool & Glaze
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Cool cake in pan for 15 minutes, then invert onto a rack.
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Mix glaze ingredients and drizzle over cooled cake.
🍋 Tips for Success
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Use room-temperature ingredients for best texture.
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Don’t overmix once flour is added.
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This cake tastes even better the next day!
🔄 Variations
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Extra Lemon: Add lemon extract for bold citrus flavor.
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Mini Loaves: Bake 40–45 minutes.
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No Glaze: Dust with powdered sugar instead.
🧊 Storage
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Room Temp: 3 days tightly wrapped
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Refrigerator: Up to 7 days
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Freezer: Slice and freeze up to 2 months
❤️ Final Thoughts
This 7UP Lemon Pound Cake is moist, rich, and packed with bright lemon flavor—one bite and you’ll understand why it’s a classic. Save it, share it, and don’t lose it! 🍋🍰