Discover the ultimate 7 Up pound cake, made even better with the rich, natural sweetness of Sugar In The Raw. A moist, fluffy, and nostalgic dessert perfect for any occasion.
There’s something about a classic pound cake that always hits. It’s simple, timeless, and somehow feels like a warm hug on a plate. But when you add a little zing with 7 Up and the rich, molasses-kissed notes of Sugar In The Raw? Game over. This cake becomes a star, and trust me, everyone will want the recipe.
Growing up, pound cake was a staple dessert in our house. You know, the kind that sits on the counter, tempting you to sneak a slice every time you pass by. Whether it was for Sunday dinner or a special holiday, this dessert always brought people together. So today, I’m bringing that nostalgic vibe with a modern twist, featuring Sugar In The Raw—a natural sweetener I love for its deep flavor and unrefined touch.
Let’s get into it.
What Makes This Pound Cake Special?
- 7 Up Soda: It gives the cake its signature airy texture and subtle citrus flavor. The bubbles work their magic, and the results? Chef’s kiss.
- Sugar In The Raw: Unlike regular white sugar, this natural cane sugar adds depth, giving the cake a more complex sweetness with a hint of molasses.
- Perfect Crumb: This cake is dense in the best way—moist, buttery, and soft, but never heavy.
Tips for the Best Pound Cake
- Room Temp Ingredients: Don’t skip this! It ensures your batter mixes evenly for the perfect crumb.
- Sift That Flour: Sifting keeps the batter smooth and prevents lumps.
- Patience is Key: Let the cake cool completely before slicing. I know it’s hard, but trust me, it’s worth the wait.
Why Sugar In The Raw?
Sugar In The Raw elevates this cake with its natural, unrefined texture and subtle caramel notes. It’s not just sweet; it adds character—something that plain white sugar just can’t do. Plus, I love knowing I’m using a sweetener that’s less processed.
7 Up Poundcake
Ingredients
- 3 sticks 1 ½ cups unsalted butter, room temperature
- 3 cups Sugar In The Raw Organic White Sugar
- 6 large eggs room temperature
- 1 ½ cups all-purpose flour sifted
- 1 ½ cups cake flour sifted
- ¾ cup 7 Up soda room temperature
- 2 teaspoons vanilla bean paste
- ½ teaspoon lemon extract
- ½ teaspoon almond extract
- Pam Perfect Release for Nordic Ware 12-cup bundt pan
Instructions
- Preheat your oven to 325°F. Generously spray your Nordic Ware 12-cup bundt pan with Pam Perfect Release to ensure the cake comes out perfectly.
- Cream the butter and sugar: In a stand mixer (or using a hand mixer), beat the butter and Sugar In The Raw on medium speed until light and fluffy. Don’t rush this step—let it mix for at least 3-5 minutes.
- Add the eggs: One at a time, mix in the eggs, ensuring each one is fully incorporated before adding the next.
- Alternate flour and 7 Up: Gradually add the sifted all-purpose flour, cake flour, and 7 Up to the batter in batches. Start and end with the flour, mixing gently to keep the batter light and airy.
- Add the extracts: Mix in the vanilla bean paste, lemon extract, and almond extract until just combined.
- Pour and bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and release: Let the cake rest in the pan for 10-15 minutes before carefully flipping it onto a cooling rack. Allow it to cool completely before slicing and serving.
Notes
- 3-1/4 cups powdered sugar or sugar in the raw for a more textured glaze
- 1 tsp. vanilla
- 3 tbsp. lemon juice
- 1/4 cup cold 7UP®
Serve It Up
This 7 Up pound cake is perfect on its own, but you know I’m extra. Pair it with fresh whipped cream and seasonal berries, or drizzle a simple lemon glaze for even more flavor.
Whether it’s a potluck, holiday dessert table, or just a sweet treat for the fam, this cake will disappear fast.
Now it’s your turn! If you make this 7 Up pound cake, I want to see it! Snap a photo, tag me on Instagram @asiliglamcooks, and don’t forget to share the love with #SugarInTheRaw.
Happy baking, friends!
Can’t wait to try it, just curious why you use 1/2 reg flour and half cake flour?
Author
just a combo I found that keeps poundcake super airy instead of overly dense