desserts

Lemon–Lime Pound Cake

This Lemon–Lime Pound Cake is a bright, citrusy twist on a beloved Southern classic—the famous 7UP Pound Cake of the 1950s. Softened butter, sugar, and eggs create a rich, velvety crumb, while lemon zest and extracts infuse every slice with layers of sunny flavor. The secret ingredient, a cup of lemon–lime soda, adds lift and lightness without the need for traditional leaveners. Finished with a glossy Lemon–Lime Glaze and optionally adorned with jewel-like Candied Lemons, this showstopping Bundt is tender, fragrant, and irresistibly nostalgic. A true RizzieFarms keeper.

Servings: 1 (10-inch) Bundt cake
Total Time: 100 min
Pan: 10-inch Bundt pan, greased with shortening and floured

Ingredients

Pound Cake
  • 1 1/2 cups butter, softened
  • 3 cups sugar
  • 5 large eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1 cup lemon-lime soft drink (such as 7UP)
  • Shortening (for greasing pan)
Lemon–Lime Glaze
  • 1 cup powdered sugar
  • 2–3 tablespoons lemon-lime soft drink (or mix lemon and lime juice)
  • 1/2 teaspoon lemon zest (optional)
Optional Candied Lemons
  • 1 lemon, sliced thin
  • 1 cup sugar
  • 1 cup water
Lemon–Lime Pound Cake

Instructions

  1. Preheat the oven Preheat oven to 350°F. Grease a **10-inch Bundt pan** generously with shortening and dust with flour to ensure easy release.
  2. Cream butter and sugar In a stand mixer on medium speed, beat **1 1/2 cups softened butter** until creamy. Gradually add **3 cups sugar** and continue beating for 3–5 minutes until the butter–sugar mixture is light and fluffy.
  3. Add eggs Add **5 large eggs** one at a time, beating just until each egg is incorporated into the butter–sugar mixture before adding the next.
  4. Add citrus flavor Stir in **2 tablespoons lemon zest**, **1 teaspoon vanilla extract**, and **1 teaspoon lemon extract** until evenly distributed.
  5. Alternate flour and soda Add **3 cups all-purpose flour** to the batter alternately with **1 cup lemon–lime soft drink**, beginning and ending with the flour. Mix on low speed just until each addition is blended—avoid overmixing.
  6. Bake Pour the batter into the prepared **10-inch Bundt pan**. Bake at 350°F for **65–75 minutes**, or until a long wooden pick inserted into the center comes out clean. Shield with foil after 45–50 minutes to prevent over-browning.
  7. Cool Cool the cake in the pan on a wire rack for 10 minutes. Then remove the cake from the pan and allow it to cool to warm or room temperature on the rack.
  8. Prepare Lemon–Lime Glaze In a bowl, whisk **1 cup powdered sugar**, **2–3 tablespoons lemon–lime soda**, and **1/2 teaspoon lemon zest** (optional) until smooth. Adjust consistency with additional soda or sugar.
  9. Glaze the cake Spoon the Lemon–Lime Glaze over the warm or room-temperature cake so it drips down the sides.
  10. Prepare Candied Lemons (optional) In a small saucepan, combine **1 cup sugar** and **1 cup water**. Bring to a simmer, then add thin **lemon slices**. Simmer for 15–20 minutes until translucent. Transfer to parchment to cool before garnishing.
  11. Garnish and serve Top the glazed cake with candied lemons and lime rind twists, if desired. Slice and serve.

Notes

  • For maximum flavor, use freshly grated lemon zest rather than bottled.
  • A high-quality lemon–lime soda (not diet) provides the best rise and texture.
  • This cake keeps well and tastes even better the next day.

Tags

cake pound cake lemon lime 7up southern dessert bundt cake