7Up Cake

7Up Cake

There are some desserts that just feel like home, and this is one of them.If you grew up in the South or had a grandma who kept a Bundt pan on standby, you’ve probably had a slice of 7Up Pound Cake. It’s buttery, bright, and full of lemon-lime flavor with a golden crust that makes you close your eyes on the first bite.

This cake is simple, timeless, and always a crowd-pleaser. My version keeps all the nostalgia but adds a few modern touches to make sure it comes out soft, moist, and perfect every single time.

Special Tips for the Perfect 7Up Cake

Do not overmix the batter. Once you add the flour, mix just until everything is combined. Overmixing can make your cake dense and tough instead of soft and velvety.

Use room temperature ingredients. Cold butter and eggs don’t cream or blend properly. Let them sit out for about 30 minutes before mixing so your batter comes together evenly.

Sift the flour. It might seem unnecessary, but it makes a big difference in keeping your cake light and smooth.

Always use regular 7Up. Diet versions don’t bake the same. The sugar in regular 7Up adds moisture and helps your cake rise properly.

Let the cake cool before glazing. If the cake is even slightly warm, the glaze will slide right off. Wait until it’s completely cool for that picture-perfect drizzle.

Add a personal twist. A little lemon zest in the glaze or a splash of almond extract in the batter takes it from classic to unforgettable.

Ingredients:

For Cake:

3 sticks of salted butter, room temperature

3 cups white sugar

6 eggs, room temperature

3 cups Swans Down Cake Flour

3/4 cup 7UP soda

2 teaspoons lemon extract

1 teaspoon vanilla extract

For Glaze:

1 cup powdered sugar

1-2 tablespoons fresh lemon juice

Lemon zest (for garnish)

Instructions:

Preheat your oven to 325°F (163°C).

In a mixing bowl, cream together the room-temperature butter and white sugar until the mixture is smooth.

Add the room-temperature eggs one at a time, mixing well after each addition.

Gradually add the Swans Down Cake Flour, about 1/2 cup at a time, and mix until the batter is combined. 

Stir in the vanilla extract and lemon extract.

Mix in the 7UP soda until the batter is fluffy and well combined.

Grease a 10-inch bundt pan and fill it to about 3/4 full with the batter.

Bake the cake for approximately 1 hour and 20 minutes. However, it's advisable to start checking the cake's doneness around the 60-minute mark. Insert a toothpick into the center of the cake, and if it comes out clean or with a few moist crumbs (but no raw batter), the cake is done.

*Adjust the baking time as needed, as oven temperatures can vary.

Once the cake is done, let it sit in the pan until the pan is warm to the touch - about 10-15 minutes.

Remove the cake from the pan and cool it on a cooling rack.

For the glaze, mix powdered sugar and 1-2 tablespoons of fresh lemon juice until you get the desired consistency for your glaze.

Drizzle the lemon glaze over the cooled cake.

Garnish the top of the cake with fresh lemon zest.