Shredded cheese is placed on top of the baked ramen noodles in the frittata. For lunch, my kids adore this frittata! Making it is extremely simple!
| Servings: | 12 |
| Yield: | 1 to 12 – cup bundt cake |
Ingredients
- 1 ½ cups butter
- 3 cups white sugar
- 5 eggs
- 3 cups all-purpose flour
- 2 teaspoons lemon extract
- ¾ cup lemon-lime flavored carbonated beverage
Instructions
- Cream together the butter and sugar for 20 minutes. Add eggs, one at a time. Add flour, lemon extract and fold in the 7UP soft drink.
- Pour into a well-greased 12 cup Bundt pan. Bake at 325 degrees F (165 degrees C) for 60 to 75 minutes.
Nutrition Facts
| Calories | 549 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 195 mg |
| Sugars | 50 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This is my 1st try at making a cake based on this recipe & it came out great! I greased my bundt pan with butter & dusted it with flour; I creamed my butter by itself then mixed in my sifted sugar; the 20 minutes to cream the butter & sugar together was no problem as I used an electric mixer; I also used 2 cups sifted all-purpose flour plus 1 cup sifted cake flour; I used 2 Tbsp of lemon extract plus 1 tsp of vanilla extract; I only had ginger ale so I used it; it took 2hrs 15mins to cook done; the cake easily slid out of my bundt pan after it cooled for 20 minutes. Thanks for this recipe:D
Question regarding creaming butter and sugar together, 20 minutes seems excessive?
This recipe for 7 up cake is so awesome family love it. The only thing I did was I made some lemon icing perfect
I USE THIS RECIPE ALL OF THE TIME AND EVERYONE LOVES IT EXCEPT I USE MORE CARBONATED BEVERAGE AND WHEN I DO NOT HAVE 7UP I USE SPRITE AND I ALTERNATE PORING THE 7UP AND THE FLOUR INTO MY MIXING BOWL. I USE THE 7.5 OZ CAN OF 7UP OR SPRITE AND I USE THE WHOLE CAN.
Really a great recipe it’s my go to for a good 7 up pound ..
Loved it! I used 1t. Vanilla and 1t. Lemon extract. Brought it to work it was a hit.
Awesome and simple
Super moist and easy to make I did a cup of 7-Up instead of 3/4 and added some vanilla and more lemon extract
This is the BEST 7-Up cake recipe! I’ve been making it for over 20 years and everyone loves it. Beating the butter and sugar for 20 makes seems over the top but trust me it’s worth it. Just stream your favorite tv show on Netflix and the 20 min goes by quick.
This 7UP cake came out good I did
I have been making this 7 up Cake for over 30 years now with only 2 changes. I use cake flour instead of all purpose flour and 2 tablespoons lemon extract, instead of teaspoons. It is a delicious lemon flavored pound cake-like with a crunchy top. I put no glaze or powdered sugar because it does not need it. It is a family favorite with both kids and adults.
I have been making this cake for years, the only difference in my recipe and this one is I use 3 tsp. of Lemon extract. My family loves this cake. And its really an easy recipe!!
Excellent recipe. Moist and delicious even the next day. I followed the suggestion of 1t vanilla extract and 1t lemon extract. I suggest glazing – mix 1 C powdered sugar with 2T milk, and drizzle over the top. If you have it, maybe some lemon zest sprinkled over the glaze would kick it up a notch.
It was very easy and taste delicious
This was amazing! I made a glaze of 1 cup powdered sugar, 2 tsp milk, 2 tsp vanilla and a splash of 7up. Poured the glaze over cool cake and dusted with powdered sugar. It was beautiful and so yummy that it was gone by the next afternoon! Definite favorite.
Very good lemony taste. Cake was very dense.
This cake has become my most requested cake I make. I substitute Softasilk cake flour instead of all purpose flour. I also use 2 tsp lemon extract along with 1 tsp vanilla extract. I’ve seen some reviews that state don’t cream the butter and sugar for the 20 minutes. In creaming the butter and sugar you have a moister cake-do not skip this step it’s worth it!
Great my hubby loves this cake… I’ve made it a few times now… However I did use vanilla & lemon abstract… Thank You ??
The cake came out light fluffy and moist but I’m having issues with my cakes sticking lately. Does this cake need to cool a little longer than 10-15 minutes cause it’s not super dense like cream cheese pound cake?
I never made a 7UP cake before trying this recipe, so using a hand mixer, I beat the butter and sugar for 20 minutes as suggested and yes my hand was tired but I wanted to closely follow the original recipe. Albeit, instead of lemon extract I used 3tsps of lemon juice which is what I had on hand along with 3tsps of vanilla extract as suggested by another reviewer and the cake did not taste too lemony. I also used 1 cup of 7UP instead of 3/4 cup. To avoid the cake from sticking to my bunt pan, I buttered and ( lightly floured) the pan and once baked, the cake separated from the edges of the pan with ease. Now for the negatives; this cake is much too sweet for my taste and baking it on 325 for 75 minutes was not enough for my oven. My cake was slightly underdone and upon reading other reviews, I noticed others had experienced the same problem. I will try this recipe again but will only use about 2 cups of sugar instead of 3 cups. The crust was very crisp and the aroma of the cake baking was awesome. This recipe has the makings for a totally awesome cake, so I will make it again but will bake it on 350 for about 75 minutes. “Ladytbird”
I used cake flour instead. The texture is perfect!