Ah, a 7UP Lemon Cake — a Southern classic! 🍋✨
This cake is light, buttery, and moist with a refreshing lemon-lime flavor. The 7UP adds both sweetness and lift, making it tender without needing baking powder or soda.
Here’s a perfect from-scratch version (plus a glaze that’s tart and sweet!).
🍋 7UP Lemon Cake Recipe
🧁 Ingredients
For the cake:
- 3 cups (375 g) all-purpose flour
- ½ tsp salt
- 3 sticks (1 ½ cups / 340 g) unsalted butter, room temperature
- 2 ½ cups (500 g) granulated sugar
- 5 large eggs, room temperature
- ¾ cup (180 ml) 7UP (not diet!)
- 2 tsp lemon extract (or 1 tsp lemon + 1 tsp vanilla)
- Optional: zest of 1 lemon for extra flavor
For the glaze:
- 1 cup (120 g) powdered sugar
- 2 tbsp lemon juice
- 1–2 tbsp 7UP (adjust for thickness)
- Optional: extra lemon zest for garnish
🔪 Instructions
1. Prep
Preheat oven to 325°F (165°C).
Grease and flour a bundt pan (or tube pan) thoroughly.
2. Cream butter and sugar
In a large mixing bowl (or stand mixer), beat butter and sugar together on medium-high for 5–7 minutes, until light and fluffy.
This step is key for a tender crumb!
3. Add eggs
Beat in eggs one at a time, mixing well after each addition.
4. Add flavor and dry ingredients
Mix in lemon extract (and zest if using).
Add flour and 7UP alternately, beginning and ending with flour.
Mix gently until just combined — don’t overmix.
5. Bake
Pour batter into prepared bundt pan and smooth the top.
Bake 60–75 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
6. Make the glaze
Whisk together powdered sugar, lemon juice, and 7UP until smooth and pourable.
Drizzle over the cooled cake. Let set before slicing.
🌼 Tips
- Use room-temperature ingredients for a smoother batter.
- For extra zing, add a teaspoon of lemon zest to the glaze.
- Store covered at room temperature for up to 3 days (or refrigerate for up to 5).
🍰 Optional Variation:
Lemon Cream Cheese Frosting – Beat together 4 oz cream cheese, 1 cup powdered sugar, 1 tbsp lemon juice, and 1 tbsp 7UP for a rich frosting instead of glaze.
Would you like me to give you a mini loaf or cupcake version of this 7UP lemon cake next?
