7-Up Bundt Cake Recipe

If you enjoy citrus, you will enjoy this 7-Up Bundt cake. Lemon is without a doubt my favorite citrus flavor when it comes to desserts. This Bundt cake gets most of its flavor from a whopping 2 tablespoons of lemon extract and 7-Up.  If you don’t want to use 7-Up any carbonated lemon-lime beverage will work as well. I knew before I had even begun making it that I would love this cake, and I was right, it was delicious. The cake turned out to be extremely moist with excellent citrus flavor. You will definitely want to take small pieces because this cake is not a light dessert by any means. This cake also had a fantastic lemon glaze that goes over it. This does not take very long to make, you can have it in the oven within 10 minutes. Enjoy.

¾ lb butter
3 cups white sugar
5 eggs
3 cups all purpose flour
2 tablespoons lemon extract
¾ cup 7 Up (or any carbonated lemon-lime beverage)
2/3 cup powdered sugar
1 tablespoon lemon juice

Cooking Instructions:

Step 1: Pre-heat the oven to 325 degrees. In a large bowl cream butter and sugar for 20 minutes. Add eggs one at a time beating after each one. Add flour and lemon extract. Fold in 7 up. Pour into a greased 12-cup Bundt cake pan.

Step 2: Bake at 325 degrees for 1 hour and 20 minutes or until a tooth pick comes out clean. Remove from oven and allow to cool.
Step 3: To make glaze- in a bowl mix powered sugar and lemon juice. When the cake has cooled drizzle the glaze over it.


31 Responses to “7-Up Bundt Cake Recipe”

  1. Victor — April 22, 2009 @ 6:21 pm

    Wow, I never in my life would have thought of using 7-up as an ingredient for a dish or desserts only for alcoholic drink.

  2. Vanessa — April 22, 2009 @ 6:29 pm

    man I love this cake…grew up on it. When I make it for others they can’t believe that there is soda in it and how delicious it is…

  3. Psychgrad — April 22, 2009 @ 6:31 pm

    I’ve never baked with 7-up. The cake looks delicious. I am surprised with the amount of sugar though. Was it really sweet?

  4. s, stockwell — April 22, 2009 @ 7:21 pm

    We are crazy about anything lemony! And this cake is a must try, Thanks! Best from Santa Barbara, s

  5. dawn — April 23, 2009 @ 6:09 am

    now that sounds good! I must try this.

  6. The Duo Dishes — April 23, 2009 @ 11:31 am

    This is an old-school Southern cake we’re very familiar with. In fact, we’ve eaten it (and made it) too many times. A classic.

  7. Erika — April 23, 2009 @ 12:48 pm

    My Grandma use to make this cake and her recipe is very similar to this one. I can’t wait to compare!

  8. Jim — April 24, 2009 @ 6:48 am

    Almost forgot about this cake, enjoyed it many times while growing up.

    Do you shift the flour and then measure 3 cups?

  9. Kevin — April 26, 2009 @ 5:52 am

    I have never tried using soda in a cake. It sounds like fun and the cake looks great!

  10. CallmeIshmael — April 28, 2009 @ 11:31 pm

    Hi !!

    a few hints !

    if you don’t like the Bottom ,,look like the Ho Chi Minh path ,,,afer 15 min in the oven ,,,cut the edges of the Cake with a knife !

    and in the last 20 minutes of baking ,,,put a foil or baking sheet over the cake !

    i made this cake ,,,with 2/3 flour and 1/3 starch and a Cup of Coconutflakes ( Flakes in Coconutmilk / 2 hrs )

    a nice Bundt Cake with a nice flavor ,,moisty ,,and so on !! Thx for the inspiration !

    Greets from Germany !!

  11. Food Lover — May 8, 2009 @ 1:54 am

    The name of this cake brought me to this post. Using 7-up as an ingredient seems quite interesting. Nice different recipe and an easy one too.

  12. Frank — January 24, 2010 @ 4:00 pm

    Delicious cake, thanks! Is it okay to leave this out on the counter or does it need to be refrigerated for storing?

  13. Bobby — January 24, 2010 @ 4:48 pm

    Frank – I would recommend refigerating but if you are planing on eating the whole thing within a day or two, I don’t think its necessary.

  14. Nadalein — February 9, 2010 @ 2:00 pm

    I made this cake yesterday. It was delicious! Although, the top was cracked and it took more time to bake. I think it is my oven’s fault.


  15. Fernanda — August 1, 2010 @ 6:09 pm

    Just made this cake this afternoon and it was delicious! Everyone enjoyed it . Great cake for an afternoon snack in a summer evening with the girls.

  16. Mya — October 18, 2010 @ 6:39 pm

    This cake should be outlawed in all 50 states…it was delicious! My husband enjoyed it and had to take a nap! Please be aware of wives who love to bake!

  17. Dan — October 19, 2010 @ 8:35 am

    This cake is good my ma makes it all the time except she dont put lemon in it try it without lemon its a little better just my opinion

  18. Danielle — January 16, 2012 @ 2:10 pm

    Wow! I made this cake and everyone loved it! I did accidentally melt my butter. (real butter), i did beat for a full 20 minutes and I used sprite instead of 7up. This was the best, consistent cake I’ve made.

  19. AnnMarie — February 21, 2012 @ 9:51 pm

    This cake is great, I used 1/2 cup less sugar and lemon La Croix instead-worked well! I made 4 cup cakes- baked 20min with some of the batter and they were also good. I only baked the cake for 55min. It’s SO moist and light feeling.

  20. betty grant — February 28, 2012 @ 10:53 am

    this recipe is something like my butter pound i make but only adding 7up lemon juice it look good i must make it thanks alot’

  21. Lady Joyful — March 12, 2012 @ 4:52 am

    We made this a couple of weeks ago and really enjoyed it. It was a hit with the whole family and definitely something we’d make again. We enjoyed it so much that we’ve even blogged about it over at http://thejoyfulsoul.wordpress.com/2012/03/12/pat-a-cake-lemonade-bundt-cake/
    Thank you for sharing the recipe!

  22. laura — March 12, 2012 @ 7:46 am

    Iam going to try this cake hope it turns out well I have a sister that has never baked a cake before from scracth and Iam going to let her bake this so I”ll respond after she bakes it. thanks.

  23. Ray — May 16, 2012 @ 8:30 am

    Makeing this cake Thursday.

  24. Sally P — September 30, 2012 @ 5:12 pm

    I made this cake today way very moist but was a little to sweet for me, add 1/2 less.

  25. Dianne Clark — October 19, 2012 @ 10:48 pm

    Hi this cake sounds and looks delicious. My two sisters are mixing and baking one as I talk. There’s a bake sale in the morning.
    Hope all goes well.
    Thanks for sharing your recipe.

  26. red — November 20, 2012 @ 10:34 pm

    Another interesting way to mix it up a bit. Instead of using lemon juice for the glaze try using orange juice (100%). It makes the glaze a little less sweet and still holds to the citrus flavor of the cake.

  27. cgrant — December 15, 2012 @ 9:30 am

    Followed This Recipe Step By Step Best Cake I Ever Made!

  28. Anne — September 13, 2013 @ 9:47 am

    Are you sure you use 2 Tablespoons of extract and not 2 teaspoons? I am afraid to use so much.

  29. Bobby — September 13, 2013 @ 7:44 pm

    Anne – Yes, 2 tablespoons is correct.

  30. Darwin McKinney — October 16, 2013 @ 3:46 pm

    This cake seems wonderful on the website, but I made it and it was awful……I am sure it is something I did in the preparation. I beat the first 2 ingredients for 20 minutes–and followed the rest of the recipe but the cake took 2 hours to cook and it was so tough and heavy you could not eat it. At the end when it said to “fold” in the 7-up, I mixed it but only for about 20 seconds.

    I want to make it again, but I am not sure what I did wrong…..all comments welcomed.

  31. Geraldine Osborne — November 18, 2013 @ 6:13 am

    Made the cake 3 times each time was dense and heavy. Help very disappointing.

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