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.


36 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.

  32. Ginny — September 8, 2014 @ 3:12 pm


    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.

  33. Dianna — November 22, 2014 @ 3:09 pm

    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.

  34. Teri — May 31, 2015 @ 7:29 pm

    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’

  35. Lenlyncl — February 13, 2016 @ 9:17 pm

    I have baked this cake at least fifty times. It is dangerously delicious. My coworkers, and family beg for it. I Will continue to spread the love as long as I bake. Not very hard or time consuming to make.

  36. Kimberly L Drewery — September 23, 2018 @ 12:40 pm

    Im making this cake right now and im so dissappointed it smells great but it looks awful and the hour is almost done and it hardly is looking firm. I hope and pray a miracle happens within the next 29 mins because i followed the recipe i just didnt mix for 20 min and i read some of the comments and a lot of those people said thier cake still came out fine. Maybe i should of did exactly wat the recipe called for. Im really sad. I’ll let you know when it cools down and make the icing how it taste.

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