Distinctively delicious with a fresh lemon-lime flavor, our 7UP cake, with its tender crumb and sweet and tart glazed lemony finish, might just become your new favorite cake!
If you love bundt cake and citrus, this just might be the perfect cake for you,
Similar to our lemon bundt cake in flavor, this old-fashioned Southern recipe features ingredients that are easy to find, and the end result is a bakery-quality moist cake that everyone will love.
If you can’t find 7UP, no problem. The recipe can also be made with Sprite, Sierra Mist, or any generic soda with a lemon-lime flavor.
Try our easy lemon bars for another fun lemon recipe!
I know after one bite of this tender, moist, sweet cake with its light citrus undertones, you’ll agree that my 7UP cake recipe is a keeper!
Tips to Make the Perfect 7UP Cake
- Use room-temperature soda. Room temperature soda is best for this recipe for three primary reasons: room temperature ingredients blend together more easily, the bubbles in the soda will be distributed more evenly for a better cake texture, and the cake will rise better if both of these factors are at play.
- Grease and flour the pan thoroughly to make sure that your cake slides out of the bundt cake pan with ease. A well-greased bundt pan is essential for a beautiful-looking cake that’s hassle-free!
- Allow the cake to cool completely before drizzling with your homemade glaze. This will prevent the glaze from melting off the top and pooling under the cake.
Ingredients to Make a 7UP Cake
Start by gathering the ingredients needed to make our 7UP Cake recipe. In culinary terms, this is called the Mise en Place, which translates into “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
*If you’d like more lemon flavor, add one tablespoon of lemon zest or fresh lemon juice to the batter.
How to Make a 7UP Cake
- Preheat the oven to 315 degrees F.
- Liberally spray a 12-cup bundt cake pan with cooking spray.
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and electric mixer).
- Beat for 2 minutes at high speed.
- Add the granulated sugar and kosher salt to the creamed butter. Then beat at high speed for 6 – 8 minutes until it is very pale yellow, light, and fluffy.
- Add the eggs, one at a time.
- Mixing to combine after each addition.
*Scrape down the bottom and sides of the bowl after each addition.
- With the mixer on its lowest setting, slowly add half of the cake flour to the batter. Mix just enough to combine.
- Then add the remainder of the cake flour and mix just enough to combine.
*Scrape down the bottom and sides of the bowl as needed. - Add the 7-up and lemon extract to the bowl.
- Mix until just combined, scraping down the sides and bottom of the bowl as needed.
- Pour the cake batter into the prepared pan.
- Place the pan on the center rack of the preheated oven and bake for 70 – 75 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Add the powdered sugar, 7UP, and lemon extract to a small bowl.
- Whisk until well blended. Set aside until needed.
- Place the pan on a wire rack to cool for 10 minutes, then invert the cake on a serving plate to let the cake cool completely.
- Drizzle the sweet glaze over the cooled cake and allow it to set before serving.
7UP cake is a delicious sweet treat for an afternoon tea with friends, a potluck, or a holiday celebration with friends and family.
Made with simple ingredients, it’s the perfect go-to recipe for last-minute desserts for functions or just to treat your family.
What are you waiting for? Bring the summery essence of lemon and lime to your table tonight with our 7UP cake!
If storing it on the countertop, use an airtight container, like a cake keeper, to help prevent it from getting stale. At room temperature, it will last 4-5 days. Refrigerated, it will last up to a week.
Stored well wrapped in plastic wrap and aluminum foil, it can be kept frozen for up to 2 months. You can freeze the whole cake or individual slices. Thaw at room temperature or overnight in the fridge.
Recipe FAQ’s
Yes, you can, but the cake will be denser and chewier than if you used cake flour. You can make a cake flour substitute by removing two tablespoons of flour per cup and replacing it with cornstarch. Whisk to combine before using.
Add optional lemon zest and/or lime zest if you want more flavor. Lemon and lime zest can be added to the cake batter or sprinkled lightly over the cake once it is freshly glazed. Zest does add a lovely burst if color if you’re looking for one! You can also sprinkle garnish on the plate or serve a slice of cake beside lemon and lime wedges for a polished final look.
You can also thicken the glaze on your cake to your preference by adding or removing sugar.
Soda acts as a leavening agent in place of baking soda or baking powder. The soda’s flavor enhances the overall cake flavor as well.
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7UP Cake
Equipment
Ingredients
Cake
- 1 ½ cups unsalted butter
- 3 cups granulated sugar
- 1 teaspoon kosher salt or ¾ teaspoon table salt
- 5 large eggs
- 3 cups cake flour sifted
- ½ cup 7UP or Sprite, Sierra Mist, or any lemon-lime soda
- 2 teaspoons lemon extract
Glaze
- 1 cup confectioner’s sugar
- 3 tablespoons 7up or Sprite, Sierra Mist or any lemon-lime soda
- ½ teaspoon lemon extract
Instructions
Cake
- Preheat the oven to 315 degrees F.
- Liberally spray a 12 cup bundt pan with cooking spray.
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat for 2 minutes on high speed.
- Slowly add the granulated sugar and kosher salt to the creamed butter. Then beat on high speed for 6-8 minutes until very pale yellow, light and fluffy.
- Add the eggs, one at a time, mixing to combine. *Scrape down the bottom and sides of the bowl after each addition.
- With the mixer on its lowest setting, slowly add half of the flour to the batter. Mix just enough to combine, then add the remainder of the flour and mix just enough to combine. *Scrape down the bottom and sides of the bowl as needed.
- Add the 7UP and lemon extract to the bowl. Mix until just combined, scraping down the sides and bottom of the bowl as needed.
- Pour the cake batter into the prepared bundt pan.
- Place the pan on the center rack of the preheated oven and bake for 70-75 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Place the pan on a wire rack to cool for 10 minutes, then invert the cake on serving plate to let the cake cool completely.
- Add the confectioner’s sugar, 7 Up, and lemon extract to a small bowl and whisk until well blended.
- Drizzle the glaze over the cooled cake and allow the glaze to set before serving.
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