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A close-up of a slice of moist lemon bundt cake with glaze on a white plate and a fork, with the rest of the cake and a lemon in the background.
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7UP Cake

7UP Cake has been showing up at potlucks and Sunday dinners since 1953, and it's easy to see why. The soda gives the batter a light, fizzy lift while the lemon flavor keeps every bite bright. Top it with the glaze while it's still warm and you've got a cake people will ask you to make again.
Course Dessert
Cuisine American
Keyword 7Up Cake
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Author Heidi Bruaw

Equipment

Ingredients

Cake

  • 1½ Cups Butter
  • 3 Cups Sugar
  • 5 Eggs
  • 3 Cups Flour
  • 2 Tablespoons Lemon Extract
  • ¾ Cup 7Up

Glaze

Instructions

  • Preheat the oven to 325℉.
  • Grease a 15-cup Bundt pan thoroughly and set aside.
  • Beat the sugar and butter until creamy.
  • Add the lemon extract and mix.
  • Mix in the eggs.
  • Add the flour gradually, mixing while adding.
  • Add the 7Up and mix for 1 minute.
  • Scrape the sides of the bowl and mix for 1 minute on low.
  • Pour the batter into a well-greased 15-Cup Bundt pan.
  • Bake for 1 hour and check. If not done, bake for up to 1 hour and 20 minutes, checking every 5 minutes. (It took mine between 1 hour and 20 minutes and 1 hour and 30 minutes.) All ovens are slightly different.
  • Let the cake stand in the pan for about 10 minutes before removing.
  • Turn the cake over onto a plate or platter to remove.

Glaze

  • While the cake bakes, make the glaze. Combine the powdered sugar, vanilla, lemon juice, and 7Up using a mixer. Beat until smooth.
  • Let the cake cool, then drizzle with the glaze.

Notes

Helpful Tips
  • Use room temperature butter and eggs. Cold ingredients don't cream together as well, and you'll end up with a denser cake instead of that light, tender crumb you're going for.
  • Don't skip the "scrape down the sides" step. It's easy to rush past this, but it makes sure everything mixes evenly so you don't end up with pockets of flour or sugar in the finished cake.
  • Grease your pan generously. A 15-Cup Bundt pan has a lot of nooks and crannies, and this cake is dense enough that it can stick if you're stingy with the butter or spray. Get into every groove.
  • Check doneness with a toothpick, not just the timer. Ovens vary, so start checking around the 1-hour mark. If the toothpick comes out clean, it's done, even if that's before your full bake time is up.
  • Let the cake cool for the full 10 minutes before flipping it out. Flip it too soon and it can fall apart. Wait too long, and it can stick to the pan. Ten minutes is the sweet spot.
  • Pour the glaze while the cake is still slightly warm. It soaks in better and gives you