Heads Up, 7-Up Pound Cake


  • 1 1/2 cup unsalted butter at room temperature
  • 3 cups sugar
  • 1 teaspoon kosher salt
  • 5 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 3 cups cake flour, whisked or sifted to remove any lumps
  • 1/2 cup Cherry 7-Up
  • 1/2 cup maraschino cherries, patted dry
  • 2 cups confectioner’s sugar, divided
  • 3 tablespoons maraschino juice
  • 2 tablespoons cream


  1. Heat oven to 315 degrees. Grease and flour a Bundt pan.

  2. In the bowl of a stand mixer, using the whisk attachment, beat the butter for 2-3 minutes until light and fluffy. Mix in the sugar and salt and beat for 6-7 minutes until fluffy and very light, scraping down the bowl a few times.

  3. Add the eggs one at a time until incorporated.

  4. Add the vanilla and lemon zest.

  5. On low speed, add the flour in a bit at a time.

  6. Pour in the Cherry 7-Up and mix in.

  7. Carefully fold in the cherries.

  8. Pour the batter evenly into the bundt pan.

  9. Bake for 70-85 minutes until cake is golden and is done when a wooden skewer inserted in the middle of the cake comes out clean.

  10. Cool in pan for 10 minutes then invert onto a serving plate.

  11. Once the cake is cool prepare the glaze.

  12. Divide the sugar, place 1 cup of the confectioners’ sugar in each of two bowls.

  13. To one bowl add the cherry juice and whisk until smooth.

  14. In the other bowl add the cream and whisk until smooth.

  15. Pour the white glaze over the cake then drizzle with the cherry glaze.

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