A Southern classic reimagined for winter baking — warm vanilla depth, bright lime citrus, and a creamy coconut glaze with subtle vacation vibes. No seasonal produce needed; everything is a pantry staple or year-round find.
The 7-Up pound cake is one of those recipes that has lived quietly in Southern kitchens for decades, passed down on index cards and inside the covers of community cookbooks. The original is already great. This version just turns it up a little — deeper vanilla, a brighter lime note, and a coconut cream glaze that makes the whole thing feel indulgent without being fussy. Think subtle vacation vibes in the middle of January.
It bakes low and slow at 315°F, which gives you that tall rise and golden, crackly crust that makes a pound cake worth the effort. And like most pound cakes, it gets even better on Day 2.
Ingredients
Serves 12–16 | 10–12 cup Bundt or tube pan
Cake
- 1½ cups (3 sticks) unsalted butter, room temperature
- 3 cups granulated sugar
- ½ teaspoon salt
- 5 large eggs, room temperature
- 3 cups cake flour, sifted
- ¾ cup 7-Up soda, fresh and room temperature
- ¼ cup full-fat coconut milk, canned and shaken well
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure lime extract (or zest + juice of 2 fresh limes)
- Zest of 2 limes, optional but recommended
Coconut Cream Glaze
- 1 cup powdered sugar
- 3–4 tablespoons coconut milk, adjust for consistency
- 1–2 tablespoons 7-Up soda, to thin if needed
- ½ teaspoon pure vanilla extract
- ¼ teaspoon coconut extract, optional
- Pinch of salt
Instructions
- Preheat oven to 315°F. Generously grease and flour your Bundt or tube pan (or use baking spray with flour). Low and slow is the secret to an even bake, tall rise, and that perfect golden crackly crust.
- In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), beat butter on medium-high for 2 minutes until creamy and smooth.
- Gradually add sugar and salt. Increase to high and cream for 8–10 minutes until the mixture is super pale, fluffy, and nearly doubled in volume. This extended creaming is the secret to that airy-yet-dense pound cake texture.
- Add eggs one at a time, beating 30–45 seconds after each addition and scraping down the sides. The batter should look smooth and fully emulsified before moving on.
- Reduce mixer to low. Add sifted cake flour in three additions, mixing just until incorporated after each. Do not overmix — stop as soon as the flour disappears.
- In a small bowl, whisk together the 7-Up, coconut milk, vanilla extract, lime extract, and lime zest until combined.
- With the mixer on low, slowly pour in the wet mixture. Mix until the batter is silky and uniform, scraping the sides one last time. It will be thick but pourable.
- Pour batter into the prepared pan and tap it gently on the counter a few times to release air bubbles.
- Bake 75–85 minutes — check at 70 minutes. A toothpick should come out clean or with just a few moist crumbs. Tent loosely with foil after 50 minutes if the top is browning too quickly.
- Cool in the pan for 15 minutes, then invert onto a wire rack and let cool completely before glazing. Do not rush this — a warm cake will absorb the glaze rather than let it set.
- For the glaze: whisk together powdered sugar, coconut milk, 7-Up, vanilla, coconut extract (if using), and salt until smooth and drizzle-able. Adjust with more coconut milk to thicken or more 7-Up to thin. Pour over the fully cooled cake — it sets to a glossy, creamy finish.
Tips for Success
- Room temperature ingredients are non-negotiable. Cold butter or eggs will break the emulsion and flatten the rise. Pull everything out at least an hour ahead.
- Don’t skip the long cream. That 8–10 minutes with the butter and sugar isn’t excessive — it’s what gives this cake its signature texture. Set a timer and let it run.
- Coconut milk swap: If you’d prefer a less coconut-forward cake, substitute whole milk or heavy cream in the batter. The glaze coconut flavor will still come through.
- This cake gets better on Day 2 as the vanilla and lime flavors meld. Store airtight at room temperature up to 4 days, refrigerated up to a week, or freeze individual slices up to 3 months (thaw at room temperature).
- Serving suggestion: Wonderful plain, exceptional with a scoop of vanilla ice cream. The vanilla-lime-coconut combination feels warm and bright — exactly what a January afternoon in the Lowcountry calls for.
