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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.

 

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7-Up Bundt Cake Recipe


  • Author: Bobby
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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

 

 

  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.
  2. Fold in 7 up. Pour into a greased 12-cup Bundt cake pan.
  3. Bake at 325 degrees for 1 hour and 20 minutes or until a toothpick comes out clean. Remove from oven and allow to cool.
  4.  To make the glaze- in a bowl mix powdered sugar and lemon juice. When the cake has cooled drizzle the glaze over it.

33 comments

  1. Vanessa says:

    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…

  2. Erika says:

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

  3. Jim says:

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

    Do you shift the flour and then measure 3 cups?

  4. 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 !!

  5. Food Lover says:

    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.

  6. Frank says:

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

  7. Bobby says:

    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.

  8. Nadalein says:

    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.

    Thanks!

  9. Fernanda says:

    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.

  10. Mya says:

    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!

  11. Dan says:

    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

  12. Danielle says:

    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.

  13. AnnMarie says:

    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.

  14. betty grant says:

    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’

  15. laura says:

    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.

  16. Dianne Clark says:

    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.

  17. red says:

    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.

  18. 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.

  19. Ginny says:

    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.

  20. Dianna says:

    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.

  21. Teri says:

    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’

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