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Perfect Pound Cake (7-Up Cake) adapted from The Pioneer Woman


7-up Cake is a classic recipe that's been around for ages. I've seen several versions of it. The wildly popular food blogger "The Pioneer Woman Cooks" posted this cake and I finally decided to try this version. This version has notes of butter and a hint of lemon. We loved it. When strawberries are in season, it will be perfect as the base for a mountain of berries and whipped cream. We loved it, and it's very quick and easy to make. I used a "secret ingredient" which I will post on my blog at

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  • 3 sticks Butter
  • 3 cups Sugar
  • 5 whole Eggs
  • 1 teaspoon Butter Flavoring
  • 2 teaspoons Lemon Flavoring
  • 3 cups All-purpose Flour
  • 1 cup Sprite, 7-UP, Or Sierra Mist


Servings 12
Preparation time 30mins
Cooking time 90mins
Adapted from


Step 1

Preheat oven to 325 degrees fahrenheit.

Cream butter. Add sugar, 1 cup at a time, mixing after each addition.

Add eggs, 1 at a time, mixing after each addition.

Add butter and lemon extracts and mix well.

Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.

Remove cake from oven and invert pan until cake drops out. Slice and enjoy plain, with a freshly brewed cup of coffee-- or add a glaze if you wish.

This would be a perfect cake to serve with fresh strawberries (in season, of course) and whipped cream. It's moist but dense enough to not become soggy.


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