- 6 days ago
How to Make the Ultimate 7 Up Mile High Pound Cake | Classic Southern Pound Cake Recipe
Full recipe to my 7up Mile High Poundcake is in my Southern Poundcakes 4 ebook here: https://jaffrywardjr.gumroad.com/ (Get 15% off all e-books when use the code “2025”)
Looking for the best 7 Up Mile High Pound Cake recipe? You’ve come to the right place! In this video, I’ll show you how to make a perfectly moist and fluffy 7up Pound Cake that rises to incredible heights, just like its name. This classic Southern pound cake is bursting with flavor, thanks to the secret ingredient—7up soda.
Whether you’re a seasoned baker or new to the kitchen, this step-by-step tutorial will guide you through the process of baking a show-stopping dessert. Learn my baking secrets for achieving the perfect texture in a Mile High Pound Cake. This recipe is a must-have for any dessert lover looking to create a homemade masterpiece that’s both light and rich.
This homemade pound cake recipe is ideal for family gatherings, holiday desserts, or simply satisfying your sweet tooth. The use of 7up soda gives it a unique flavor and helps create an airy yet moist crumb that everyone will rave about.
What You'll
Full recipe to my 7up Mile High Poundcake is in my Southern Poundcakes 4 ebook here: https://jaffrywardjr.gumroad.com/ (Get 15% off all e-books when use the code “2025”)
Looking for the best 7 Up Mile High Pound Cake recipe? You’ve come to the right place! In this video, I’ll show you how to make a perfectly moist and fluffy 7up Pound Cake that rises to incredible heights, just like its name. This classic Southern pound cake is bursting with flavor, thanks to the secret ingredient—7up soda.
Whether you’re a seasoned baker or new to the kitchen, this step-by-step tutorial will guide you through the process of baking a show-stopping dessert. Learn my baking secrets for achieving the perfect texture in a Mile High Pound Cake. This recipe is a must-have for any dessert lover looking to create a homemade masterpiece that’s both light and rich.
This homemade pound cake recipe is ideal for family gatherings, holiday desserts, or simply satisfying your sweet tooth. The use of 7up soda gives it a unique flavor and helps create an airy yet moist crumb that everyone will rave about.
What You'll
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00:00In this video I'm going to show you how to make the ultra delicious 7 up mile high pound cake.
00:05This pound cake is ultra tall, it is ultra delicious, it is super moist on the inside but yet still
00:12dense.
00:13This is a super easy cake to make and once you know the process I'm going to teach you the
00:17process step by step.
00:18Give you some of my favorite tips to make this cake ultra moist including ingredients including doing something at the
00:24end of the bake that's going to help your cake remain moist.
00:27By the end of this video you should have every tip and trick that you need to make the moistest
00:32pound cake on the planet.
00:33If you're new to my channel make sure you like and subscribe and comment any questions that you may have.
00:38Also if you want more pound cake recipes check out my southern pound cake ebooks that will be linked in
00:42the description below.
00:44Now without further ado let's jump into the video and I hope you guys enjoy this recipe.
00:48So here are the ingredients that you're going to need.
00:51First you're going to need some granulated sugar.
00:53You're going to need a lemon and a lime.
00:55You're going to get the zest from each lemon and lime and also the lemon and lime juice.
01:00You're also going to need four sticks of butter.
01:02These are eight eggs back here.
01:04You're going to get some buttermilk as well.
01:07This is a white lily all purpose flour.
01:09I do not suggest you use cake flour with this recipe just because we're going to be adding a lot
01:13of liquid.
01:14And you know all purpose flour has a higher protein content which means it can absorb that liquid that's going
01:20to come from the 7-Up soda and the lemon and lime.
01:23But if you guys do use cake flour I would just adjust my 7-Up just a little bit so
01:29that you won't have gluten spree in your pound cake.
01:32So you got white lily all purpose flour.
01:34This is about a 9% protein content which means it's going to be super soft.
01:38As well as your eggs if I haven't already said that.
01:40But these are all the ingredients.
01:42Oh and the 7-Up as well.
01:43Cannot forget the 7-Up.
01:44I don't know if you guys can see that back there.
01:46But these are all the ingredients that you're going to need.
01:47And so let's go ahead and get started mixing and making this cake.
01:51Before we get started we're going to go ahead and zest our lime and lemon.
01:55And I'm adjusting it in the sugar.
01:57Be careful not to get any of that white stuff on the lime.
02:02So I'm just kind of zesting this and just kind of making sure I don't get any of that white
02:07puffy stuff right there.
02:08This is the stuff you do not want.
02:10So I'm just kind of rotating the lemon.
02:12Not the lemon but the lime.
02:14And doing it as well.
02:16Just trying to make sure I get a good amount in there.
02:19I would say a tablespoon worth is fine.
02:22You don't have to go past a tablespoon.
02:24But of course the more zest that you have in here the more flavor the cake is going to be.
02:28So just keep that in mind.
02:31So I'm starting to get a little bit of the white skill.
02:35Not the white skill.
02:36The white skill being revealed.
02:37So I'm just going to kind of loosen up a little bit on this particular lemon.
02:43So I'm going to take this off and kind of get the rest of that on the back of there.
02:48Put that in there.
02:49And as you will see, if you leave this in here long enough, you're going to see the lemon and
02:55lime oil start to come out of the zest.
02:56And you're going to start to see that sugar will start to kind of dissolve as far as, you know,
03:04the liquid starting to come out of the oils.
03:05And so it will start to dissolve into the sugar.
03:08And you'll wonder, you'll be like, why does my sugar look like somebody to put some water in it?
03:15If you're leaving there long enough, that's going to be all the juice that's coming out of those zest that
03:20you put up the lemon and the lime in here.
03:22So just keep that in mind.
03:23There's nothing to worry about.
03:25You don't need to add more sugar.
03:27But usually it doesn't happen unless you leave it overnight.
03:31So that's something to keep in mind.
03:32But you see me just kind of assessing, trying to get as much lemon zest as I can and not
03:36get that white puffy stuff.
03:38It is super bitter and you do not want that in your cake.
03:42This could take, you know, a long time or a little time, depending on what type of, well, how soft
03:49your lemon is.
03:50This is kind of soft, so it's taking me quite a bit of time to kind of, you know, get
03:56the zest up off here.
03:57So just keep that in mind as well.
04:01So you're going to take some clean hands and you're just going to rub that lemon and lime zest into
04:06the sugar.
04:06And I'm going to place it to the side.
04:09I'm not going to, if I was doing this overnight, you will see more liquid in here.
04:14But, and you'll have a stronger lemon and lime flavor.
04:17But I'm not too worried about that today.
04:18But that is like a pro tip.
04:20Do this the night before.
04:21You will see the sugar kind of dissolve a little bit more.
04:24But I'm not worried about that in this particular cake because I'm just going to put this to the side.
04:28I'm going to go ahead and get the mixing in a second.
04:30So now I'm going to extract the juice.
04:32I got this thing that I got from Walmart.
04:34This is the lemon and lime juice extractor thingy.
04:37You just kind of massage it on top and the juice is falling.
04:40It also filters out all of that pulp and all of those seeds that we don't want.
04:45So I'm rubbing the lemon and the lime to kind of loosen up the juice.
04:48And I'm going to cut it.
04:49And we're going to get to squeezing this juice about this lemon and this lime.
04:54Also, let me make sure that I mentioned that if you want the four recipes to this cake,
04:59it's in my Southern Pound Cakes 4 e-book.
05:01That link will be in my bio as well as all of my other Pound Cakes e-books I have
05:06four in my Southern Pound Cakes series.
05:09So if you guys want to pick those up and you want different 7-Up Pound Cakes recipes like 7
05:15-Up Cream Cheese or 7-Up Sour Cream,
05:19I do have those in my book.
05:21So right now, if you don't have one of these, that's okay.
05:24You can use a juicer or something else.
05:26You just want to kind of filter out all those pulps and seeds.
05:30And that's what I'm doing right now.
05:32This is the first lime.
05:34Just, you see all that pulp on the side?
05:35You don't want that in your cake.
05:37So I'm doing the same thing with the other half of the lime.
05:41And, you know, this is going to take probably a good three or four, you know,
05:45a couple of minutes to get all of that juice out of these lemon and lime.
05:49So you can kind of see me doing this right here and, you know, getting that lemon out as well.
05:55So, like, if you guys are enjoying this content, make sure you guys like and subscribe
06:00and make sure that you share this with people who want to make Pound Cakes.
06:04I really, really appreciate all of the support I've got so far.
06:07So thank you guys for that as well.
06:09So this is about, this is a good amount of juice and, you know, this will go into our cake.
06:15So let me take this off and you can see the lemon and lime juice along with the 7-Up
06:19and along with the buttermilk is going to make this cake super fluffy and tender.
06:24So, yeah, I'm excited for this cake.
06:26So I got my all-purpose flour and I'm adding some salt and baking powder to the all-purpose flour.
06:31And I'm going to whisk this to get rid of the clumps in here.
06:35Now, you can sift this, but I just feel like this is just a lot easier for me to just
06:39kind of whisk this instead of sift.
06:41It's still doing the same thing for me.
06:45But if you guys, you know, want to know why I do this instead of sift, then it exactly does
06:49the same thing.
06:50So now that we got all the ingredients ready, let's start working on our Pound Cake.
06:54So the first thing I'm doing is spraying down a 14-cup angel food pan.
06:58And I'm spraying it down so that I can throw it in the freezer so the spray can adhere to
07:03the cake pan.
07:04I have had better luck with my case coming out correctly and not sticking to the pan when I use
07:09this method.
07:09So I'm just telling you guys that's the method that I'm using.
07:12And I also preheated my oven to 325.
07:14So now let's start working on the actual cake part.
07:17I got some lemon and lime sugar in my bowl.
07:19Now, if you're using a stand mixer, this is exactly how you want to set it up.
07:23But if you are using a hand mixer, you want to use a bigger bowl than a wider bowl.
07:27Because you're going to be mixing for a while longer than what I'm going to be mixing with the stand
07:32mixer.
07:33But I'm beating the sugar together for around 5-7 minutes.
07:36And you want to mix it until it becomes white and fluffy like you see here.
07:39Make sure you're scraping down your bowl in between time.
07:42And make sure that all of your ingredients like your butter and your eggs are room temperature.
07:47If your ingredients are not room temperature, your cake will not come out correct.
07:50So now I'm just adding eggs in one at a time.
07:53And, you know, you definitely want to do this the right way.
07:56And my mixer is on low speed, even though it looked like it's going fast.
07:59It's because I sped up the video a little bit.
08:01But I'm having this on low speed, which is the lowest speed that my mixer can go.
08:05And I'm just adding in the eggs in one at a time.
08:08Wait until I see the yolk disappear before adding in the next one.
08:11You do not want to rush through this method.
08:13Because if you mess this up, your cake can collapse once you take it out.
08:17And that's something that you do not want.
08:19By adding in all of these eggs one at a time is going to help our height of the cake.
08:23And it's going to help our cake kind of stabilize at that height.
08:26If you notice, a lot of people who bake pound cakes and they put a lot of eggs in there,
08:30sometimes the cake can last when it comes out the oven.
08:32So that's why it's important for us to mix this one at a time on low speed.
08:36Because if you do it this way, I promise it's going to come out right.
08:39So after I add in all of those eggs, I'm going to scrape down my bowl.
08:43And just make sure everything is incorporated and I don't see any yellow yolk.
08:46This is super important as well.
08:48Because once we go to the next ingredients, it's going to be hard for us to kind of fix this.
08:52So as you can see, the mix is looking homogenous.
08:55It's not separating, which is good.
08:57That's how you can tell your cake batter is going to be fine.
08:59So now I'm going to mix the buttermilk and the 7-Up together.
09:02And also I'm going to add the lemon and lime juice that you saw us, you know,
09:06juice at the beginning of the video.
09:08And you want to mix this really, really well before adding in your lemon and your vanilla extract.
09:13We're just adding in a tad bit of vanilla extract.
09:15It's going to bring out the lemon flavor.
09:17This is not a vanilla cake.
09:18So what I'm going to do now is alternate my flour mix with my buttermilk, lemon extract and lemon and
09:24lime juice.
09:25You're going to want to start and end with flour.
09:27And the reason why we started with flour is we want to coat that butter, sugar and eggs in something
09:32that can hold it before we add any liquid.
09:35If you add the liquid first, it's going to start to separate and that's going to be a problem when
09:39you bake it.
09:39So you see me alternating and I'm adding in a little bit of the flour at the time, maybe two
09:43or three scoops.
09:44And then I'm going in with the 7-Up buttermilk and lemon and lime juice and extract.
09:50I also forgot to mention that my mixer is on low speed.
09:53So this is on low speed as I'm adding these in here.
09:56This whole process should take around five minutes.
09:59You don't want to over mix this as well.
10:01You can stop this and do this manually with a spatula, but my mixer is pretty good at keeping a
10:07low speed and it's not, you know, it's not going overboard right now.
10:11So once I add in the last of the flour mix, I'm going to mix for about five more seconds
10:16before I turn the mixer off.
10:17And then whatever is not mixed into the actual cake batter, I'm going to use my spatula to just kind
10:23of go around the edges of the bowl and kind of incorporate that.
10:27Because, you know, you cannot over mix using your spatula, but you can definitely over mix if you use something
10:34mechanical like a stand mixer.
10:35Also, make sure you get all of the batter off of all your tools that you're using.
10:39You don't want none of that to be left over.
10:42You want all of that to go into your pan and make your delicious cake.
10:45So now I'm going to take out my pound cake pan and you can see the baking spray has completely
10:49stuck to the pan.
10:50It's like a cast iron skillet at this point, which means that, you know, once we start baking this in
10:55here, it's not going to stick.
10:56Which is what we want.
10:58So now I'm just adding in the pound cake batter evenly as I can.
11:01We're going to tap this around in a minute so it doesn't have to be perfect.
11:05But you kind of see me just rotating the pan around, adding in some pound cake batter on each side.
11:10Make sure you add all of the pound cake batter in the bowl.
11:13We're not trying to save any of this.
11:14And once we do that, I'm just shaking it around to make sure it's even.
11:17And I'm tapping it to get rid of the air bubbles.
11:20So I spent around like one or two minutes doing this.
11:22I kind of sped it up a little bit.
11:23But you definitely want to do this because, like I said, we want this cake to be tall.
11:27But it's still a pound cake.
11:28It's got to be dense.
11:29But it still has to be light and fluffy.
11:30So I baked this cake for an hour and 25 minutes on 325.
11:35And the toothpick came out clean.
11:36And I checked it on both sides.
11:37You want to make sure you do that.
11:39You're going to let it cool for at least 10 to 15 minutes before you try to remove it.
11:43But as you can see, this came out clean.
11:44And I'm just going to let this cool right here on the countertop so that we can ice our cake.
11:48So here's a pro tip.
11:50I wrapped my cake in saran wrap and I put it in the refrigerator overnight while it was still warm.
11:55This is called sweating the cake out.
11:56This is going to ensure that your cake remains moist.
11:59But now it's time to make the actual glaze that goes on here.
12:02Mine is simple.
12:03Just powdered sugar and some 7-Up.
12:05It's really, really that simple.
12:06I didn't add any butter or milk or any of that.
12:08But if you want to, you can.
12:10I do have a couple of lemon glazes in my pound cake e-books that you guys can, you know,
12:14kind of use and add the 7-Up to.
12:16And kind of make your own 7-Up glaze.
12:17But I'm just going to whisk it up until it becomes a pourable consistency.
12:21And as you can see right here, I'm really, really good with that.
12:24So I unwrapped my cake and I just poured the glaze on there.
12:27Now if you have abundant, you're going to have to do a lot more maneuvering with your glaze.
12:32But me, you just see I'm just trying to get an even coverage over all the cake.
12:36And then kind of letting the kind of free will drip down, you know, on the sides of the cake
12:40as well.
12:41When I stopped the video, I actually got the back of the cake because I really didn't get that part
12:45while I was filming.
12:46But once you glaze your cake, you're going to want to let it set for at least 10 to 20
12:49minutes to kind of let it harden.
12:51And then you're ready to cut into your cake.
12:53This 7-Up Mile High Pound cake was super moist, tender, and delicious.
12:58You cannot tell that I didn't use cake flour with this.
13:01But there you have it.
13:02That's how you make the cake.
13:03Make sure you like and subscribe for more videos.
13:05Peace out.
13:05Peace out.
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