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.
7-Up Bundt Cake Recipe
Ingredients
- 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)
- Glaze-
- 2/3 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- 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.
- Bake at 325 degrees for 1 hour and 20 minutes or until a toothpick comes out clean. Remove from oven and allow to cool.
- To make the glaze- in a bowl mix powdered sugar and lemon juice. When the cake has cooled drizzle the glaze over it.
Teri
Sunday 31st of May 2015
I think the mixing time should be 2 minutes, not 20. Beating it too long will separate the butter and make it more dense and not light and fluffy like you need it to be. Just sayin'
Dianna
Saturday 22nd of November 2014
I made this cake last night for the first time. I'm an experienced baker. First I would like to point out a discrepancy with the recipe. At the beginning of the blog you write this cake will be in the oven in 10 minutes. Then later, you write to cream the butter and sugar for 20 minutes. The cake takes way longer than 10 minutes to get in the oven, at least 35 minutes. Not long really but still should be corrected.
I made the cake, even at 325 the top was still very crunchy but I like it crunchy like that and then moist on the inside. And I used a whole lemon with 2/3 cup of powered sugar, the one tablespoon recommended I was not able to pour the frosting on the cake.
Thanks for a great recipe, I will make it many times over.
Ginny
Monday 8th of September 2014
Hi,
Some friends and I were talking about this cake last week. One of them said that she uses margarine instead of butter and the cake is still delicious. Has anyone else used margarine in place of butter? BTW, the pics of your cake look wonderful.
Geraldine Osborne
Monday 18th of November 2013
Made the cake 3 times each time was dense and heavy. Help very disappointing.
Darwin McKinney
Wednesday 16th of October 2013
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.