My go-to recipe is for this 7UP cake. When I was a child, my mother and grandmother used to cook this. It really is fantastic! Milk can be swapped out for 7UP in the glazing.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 16 |
| Yield: | 1 10-inch Bundt cake |
Ingredients
- 3 cups white sugar
- 1 ½ cups butter, softened
- 5 eggs
- 3 cups all-purpose flour, sifted
- 2 tablespoons lemon extract
- 1 cup lemon-lime carbonated beverage (such as 7Up®)
- 1 cup sifted confectioners’ sugar
- ¼ cup milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt).
- Make the cake: Beat white sugar and butter together in a large bowl using an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from the pan immediately by placing a wire cooling rack over the base of the cake and inverting the pan to release.
- Make the glaze: Beat confectioners’ sugar, milk, and vanilla together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake; let cool completely.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 148 mg |
| Sugars | 46 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I have been making this for years, I just use 3/4 cup of 7up, and alternate mixing the flour and 7up. If you use the baking spray that has the flour in it your cake should not stick to the pan when you remove it. If you’re pressed for time try making cupcakes with the batter, simply delicious.
I made this cake late last nite, my kitchen still smells heavenly!! I did add 1/4 teaspoon of salt with the flour as the one person suggested & creamed the butter/sugar 5 full min. I used spray cooking oil with flour in my bunt pan and waited abot 15 min for it to cool. The edges had pulled away from the sides of the pan and it fell out intact when i inverted the pan. I did use Mexican Vanilla flavoring and a small amount of almond extract. I added 7UP to the glaze instead of milk. This cake is BOMB!!! I will be making it again soon! Thx for sharing!!
I LOVED IT!
I made it twice and came out perfectly delicious both times!!!
Made it as is. Very easy cake for a beginner baker
The cake turned out beautifully. I will make it again but will reduce the lemon flavoring to one tablespoon or use lemon zest. I’m not fond of the strong artificial lemon taste.
Delicious and I used Mountain Dew instead of 7up.
My mom was well known for her delicious 7-up cakes. This is the closest recipe to hers that I have found. Tips & tweaks (for those who have trouble) 1) use a good quality butter. 2) cream the butter & sugar on high for AT LEAST 5 minutes. 3) add 1/4 to 1/2 teaspoon of salt with the flour. 4) consider using cake flour to replace all or part of the AP flour. 5) if your family doesn’t live for very sweet Southern-style cakes, use 2 1/2 cups sugar rather than a full 3 cups. 6) IMPORTANT! DO NOT remove from pan immediately. That’s why so many reviews mention a broken cake. Allow the cake to cool for 5-10 minutes (it should pull -slightly- away from the sides of your pan) before removing it to a rack for cooling. Glaze if you want, but I think the glaze takes away from the wonderful crust.
This is an old-school recipe, I made it and everyone loves it.
This cake is the BOMB! I used cake flour instead of all purpose flour, I added 2 tablespoons of dry instant lemon pudding mix for extra lemon flavor, a real lemon for the lemon juice and I cooked my cake for an hour and twenty minutes @ 325 degrees. I glazed my cake with a homemade lemon cream cheese glaze. Delicious!
I don’t recommend the following step ‘remove cake from pan immediately’. Should have followed my instinct on that one, beautiful cake but fell apart completely at the very end.
I used this recipe and everyone loves it when I make it
Delicious cake and very simple to make!! I didn’t put the glaze on it as didn’t realize I needed to do shortly out of the oven!!
I have made this cake several times and everyone loves it but I always have a difficult time getting it out the pan without it sinking in.
So incredibly lovely and delicious! Perfect for summer time. Light as a feather.
I remembered eating this as a kid and just started making it myself. Love it! I don’t bother with the glaze I’m content to sprinkle the top with just a bit of powdered sugar. sometimes I don’t even bother with that.
I don’t know what’s wrong with this recipe… But it sticks like crazy! Well greased and flowered and stuck like glue! Do yourself a favor and try another recipe. Don’t waste your time, money and supplies! A picture is worth a thousand words… So here ya go.
great recipe
This cake came out more delicious then I remembered as a kid growing up. One of my favorite aunt use to make this cake on every holiday. Baking from scratch is some work but worth every minute.
3-up cake? Maybe I overcooked mine but it all stuck in the bunt pan.
This is my goto when I want cake…when I have a sweet tooth. I have made this for years and never realized that there was a glaze to be drizzled over it. We always devoured it “hot out of the oven”. So I made it for the first time in years for a friend and made the glaze too…OMG, it was amazing. It taste like a hot krispy creme doughnut