- 3 weeks ago
A soft, rich 7-Up Triple Cream Pound Cake with cream cheese, sour cream, heavy whipping cream, lemon zest, and a simple glaze makes this a standout Southern dessert for Easter or any family gathering. The batter is mixed carefully with room-temperature ingredients, starting with lemon sugar and butter for a fluffy base, then alternating the flour mix with the triple cream and 7-Up to keep the cake tender and moist.
The recipe also includes a smart bundt pan trick: baking spray plus granulated sugar instead of flour, which helps the cake release cleanly and adds a light crust on the outside. That method is especially useful for sticky pound cake recipes, soda cakes, and bundt cake baking when you want a smooth finish and a reliable release.
By the end, the cake bakes low and slow, comes out seamlessly, and gets finished with glaze for a bakery-style look. It is a practical step-by-step baking tutorial for anyone who loves Southern pound cake, lemon 7-Up cake, moist bundt cakes, and easy dessert recipes with clear mixing and baking instructions.
SEO: Perfect for viewers searching for 7-Up cake recipe, triple cream pound cake, Southern pound cake, moist bundt cake, lemon pound cake, and easy homemade dessert tutorials. Great for baking inspiration, family desserts, holiday cakes, and anyone looking for a reliable pound cake recipe with a clean pan release.
The recipe also includes a smart bundt pan trick: baking spray plus granulated sugar instead of flour, which helps the cake release cleanly and adds a light crust on the outside. That method is especially useful for sticky pound cake recipes, soda cakes, and bundt cake baking when you want a smooth finish and a reliable release.
By the end, the cake bakes low and slow, comes out seamlessly, and gets finished with glaze for a bakery-style look. It is a practical step-by-step baking tutorial for anyone who loves Southern pound cake, lemon 7-Up cake, moist bundt cakes, and easy dessert recipes with clear mixing and baking instructions.
SEO: Perfect for viewers searching for 7-Up cake recipe, triple cream pound cake, Southern pound cake, moist bundt cake, lemon pound cake, and easy homemade dessert tutorials. Great for baking inspiration, family desserts, holiday cakes, and anyone looking for a reliable pound cake recipe with a clean pan release.
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LifestyleTranscript
00:00This is a 7-Up Triple Cream Pound Cake made with cream cheese, sour cream, and heavy whipping cream.
00:06This pound cake is the dessert of the year in my opinion.
00:10I created this recipe just for you and for people who want to have something different for Easter.
00:15It is soft and fluffy and let's get into it how to make it.
00:18Here is what you're going to need for your 7-Up Triple Cream Pound Cake.
00:21I got some heavy whipping cream, some sour cream, going to go on with some cream cheese as well.
00:26All of these are room temperature, by the way. All dairy is room temperature.
00:30We got some salted butter. You can use unsalted butter.
00:33Just notice you will have to add salt to your flour mix.
00:36Then you have your large eggs. You got your sugar.
00:41With this sugar, I'm using pure cane sugar, so I wanted that to be known in this video.
00:46I got some all-purpose flour, some salt, of course, just to balance everything out.
00:51We got, of course, the 7-Up, which is the star of the show.
00:54Oh, and you also would need one lemon, and I'm going to be using it for some lemon zest when
00:59it comes to this pound cake recipe.
01:01First, I'm zesting some lemon into my sugar.
01:03This is a move that I've been doing for a while with my 7-Up Pound Cakes and lemon pound
01:07cakes in general.
01:09Putting this zest in your sugar actually helps the lemon zest release its lemon oil, which is going to flavor
01:17the cake a little bit more.
01:18That's why we do that, so you can just see me massaging it into the sugar.
01:22Now, I'm going to work on my dry ingredients.
01:24I just have some all-purpose flour here.
01:26I'm going to add some salt to that, and I'm going to add some baking powder.
01:28I am weighing all of my ingredients because I wanted to give you guys the accurate measurements for everything.
01:34You have this in cups, in teaspoon, and in grams for the people who like to use a scale.
01:40I'm mixing that together, and I'm going to place that to the side.
01:43Now, I'm going to work on my triple cream.
01:45I got my cream cheese, my sour cream going in.
01:48I also would like to note that the full recipe to this pound cake and the instructions in written format
01:53is going to be in my description of this video, and it'll be on my website.
01:59It's completely free, so you guys can learn exactly how to do this cake from start to finish if you're
02:04a person that likes written recipes.
02:05So, I'm going in with some heavy whipping cream on top of that sour cream and that cream cheese, and
02:11then we're going to go in with some 7-Up Soda.
02:13Now, like I said, I'm measuring everything in grams.
02:15I want this to be perfect for you guys, but that's just to ensure that every recipe that I create
02:20for you guys, you're able to recreate at home in the way that the recipe was intended to be made.
02:26So, now I'm going to add a little bit more lemon zest to the sour cream and the cream cheese
02:32and the heavy whipping cream and the 7-Up Soda just to kind of give it a burst of flavor.
02:36I'm doing that on each one of my ingredient lists, so I did that with my eggs.
02:41I added some lemon zest to my eggs as well, but then we're going to go in with some flavoring.
02:45I got some double vanilla.
02:47I'm just going to get a little bit of dash of that, not too much of a vanilla cake by
02:51any stretch of the imagination.
02:53I'm going to go in with some lemon extract as well, and, you know, just a little bit.
02:58You know, you got the 7-Up.
02:59You got the lemon zest.
03:00Your cake is going to be very lemon flavored.
03:03You can see me making a mess right here as I'm mixing everything together.
03:06You want everything to be well combined, so just take your time and whisk it.
03:11You know, I took a little bit of time just to kind of make sure all of the clumps were
03:13out.
03:14Everything was room temperature, but as you can see, it's still a little bit of those clumps of cream cheese,
03:18which happens from time to time.
03:20So, just take your whisk and try to, you know, get all of that out.
03:23All of this enrichment in soda is going to make the cake a little bit sticky, but no worries about
03:28that.
03:28I'm going to show you guys my method to getting my cake released every time.
03:31So, let's go ahead and start making the cake so you guys can know exactly what you need to do.
03:35So, the first thing I'm going to do is add some softened butter.
03:38This is room temperature, by the way, and I'm going to go in with that lemon sugar that we made
03:42earlier.
03:43I'm just going to put it on top of there, and what we're going to do is we're going to
03:46beat this on medium high speed for about 5 to 7 minutes.
03:50What you're looking for is for this to be white and fluffy.
03:53So, this is going to take a little bit.
03:55So, just have some patience.
03:56It's going to start stirring a little bit slow.
03:58It's going to start to kind of pick up speed as your mixer goes through the butter and begins the
04:04creaming process.
04:05Also, if you're enjoying this video so far, please give this video a thumbs up.
04:09I also share this on Pinterest and Facebook or whatever.
04:12Get the word out about this pound cake.
04:14I want everybody to try this recipe.
04:15But this is what you're looking for when it comes to creaming your butter and sugar together.
04:19You're looking for it to be white and fluffy.
04:21Try to get a little close-up so you guys can see that.
04:24But once it becomes white and fluffy, you're going to turn it down to low speed or the lowest setting
04:28on your mixer.
04:29And you're going to add in your room temperature eggs one at a time.
04:33You're going to make sure each egg is fully incorporated into the mix before you add in the next egg.
04:38So, as you can see, that first egg that we put in was fully incorporated.
04:42So, I'm going in with the second egg.
04:44And you want to continuously do this until you're out of all of your eggs.
04:48This is important because it is slowly introducing your cake batter, you know, into the egg.
04:53And it's emulsifying it as well.
04:55And you want to have your cake properly emulsified so that your cake can rise in the oven and it
05:01won't fall.
05:02So, now, once it's fully incorporated, all of the eggs are fully incorporated, I'm going to scrape down my bowl.
05:07And this is very, very important because sometimes those egg yolks or those, you know, egg whites can get stuck
05:14to the bottom.
05:14So, just kind of take your, you know, your spatula and kind of go around the bowl and, you know,
05:20kind of go under it just to make sure everything is well incorporated.
05:23When I do that, and now I'm sure that everything is emulsified, I'm going to put the mixer back on
05:29low speed.
05:30And I'm going to slowly add in our flour mix.
05:33Now, we're going to alternate this with our cream, extract, and 7-Up mix.
05:37But you want to always start and end with flour.
05:40My general rule of thumb when it comes to this is to add about a third of my flour mix
05:45and then add a third of my cream.
05:47And just kind of keep alternating until I'm done with both of them.
05:50And for me, there's about two or three ladle scoops of, you know, your flour mix and then kind of
05:57like a spoon fill or a spatula foam, spoon, excuse me, of our cream or buttermilk or whatever you're adding
06:03to your pound cake.
06:03In this case, we're adding our triple cream, some 7-Up.
06:06And so, we're just alternating between there.
06:08It is super important that you do not go over one speed because now that you've added flour to your
06:13cake batter, it creates gluten.
06:16And too much gluten can lead to a tough cake, a cake with gluten streaks in it.
06:21So, definitely keep it on low speed and definitely mix it one by one like I'm showing you right here.
06:26So, you're going to keep alternating and we're going to keep going with our cream mix, our flour mix.
06:32Like I said, I'm going with about a third at a time.
06:35And, you know, once you get to a point you want to stop and you want to scrape down your
06:39bowl, you just want to make sure everything is properly combined with your cake batter.
06:45Now, all I got is a little bit of that flour left and I'm just adding it all into, you
06:50know, their mixer or whatever.
06:52And once you do that, you want to stop your mixer immediately.
06:54Like I said, we do not want any gluten streaks whatsoever.
06:57And so, I'm stopping it and the rest of this that's not combined into the cake batter, excuse me, the
07:03flour and the sour cream or cream cheese or whatever.
07:06I'm manually using my hand and using a spatula to mix it all together until it's well combined.
07:12You can never overmix with your hands.
07:15Well, I don't want to say never, but to me, you can never overmix with your hand because your hands
07:19is like five to ten times slower than a mechanical mixer.
07:24So, definitely, if you're in doubt and you feel like you might be overmixing, you can just stop your mixer
07:29and grab a spatula and mix it by hand.
07:31So, once everything is well combined, you can put that to the side.
07:34Now, here comes the secret method to getting your cake to release because 7-Up Cake, for some reason, it
07:40is super sticky.
07:41I do not know why it's so sticky, but we're going to go on with some pan baking spray.
07:46And this time, I want to do something different.
07:48Instead of using flour to coat my pan, I usually do spray and flour.
07:52I'm going to add some granulated sugar.
07:54Now, at first, I thought this was a little bit crazy, but it creates a little crust on the outside
07:59of your cake that is very delicious, by the way.
08:02But it also helps your cake release because the sugars adhere to your cake and it helps it slide out.
08:09So, I've seen this before on a couple of videos on TikTok, but I've never tried it.
08:14And so, now we're going to try it today.
08:15But you want to use about 3-4 tablespoons of sugar and just put it to your cake pan and
08:22then just dust it out.
08:23And so, now I'm just adding my cake batter in here.
08:26Add it in as evenly as you can.
08:28We want to, you know, kind of use a spoon to make sure everything is even so you don't have
08:33any cake that's kind of wopsided to the side or anything like that.
08:37So, I'm just kind of taking a spoon and just going over it, you know, kind of spread it.
08:41And then we're also going to tap it around, get rid of the air bubbles as well before we put
08:45it in the oven.
08:45We're going to bake this on 315 for about an hour, 30 to an hour, 40 minutes.
08:50I want to make sure a toothpick comes out clean before you remove it.
08:53But as you guys can see, when I take it out the cake pan, it came out seamlessly and it
08:58didn't stick to any part of the pan, which is crazy because 7-a-pound cake, like I said, is
09:03notorious for sticking to any pan.
09:06I don't care how many times you grease and flour it, because of the soda and the, you know, the
09:10carbonation, it can make the cakes extra sticky.
09:14And I'm surprised that the whole cake came out clean.
09:16So, now I'm just going to add my simple glaze that go on top of this cake.
09:20The full recipe, like I said, will be in the link in the description below.
09:24So, just check that out.
09:25Click that link.
09:26You can download the recipe for free.
09:27And if you want more Southerner pound cake recipes for me, I have 5 e-books that have over 50
09:32pound cake recipes.
09:33So, check that out as well.
09:34Make sure you guys like and subscribe for more.