Here it is — a classic 7UP Lemon Cake that’s bright, buttery, and ultra-moist. This old-school Southern favorite gets its tender texture and zingy flavor from the lemon-lime soda!
⭐ 7UP Lemon Cake (Classic Southern Pound Cake Style)
Ingredients
For the cake:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 cup 7UP (not diet)
- 1 tbsp lemon extract
- 1 tsp vanilla extract (optional)
For the lemon glaze:
- 1 ½ cups powdered sugar
- 2–3 tbsp 7UP
- 1–2 tbsp lemon juice
- ½ tsp lemon zest (optional, but great)
⭐ Instructions
1. Preheat & prep
Preheat oven to 325°F (165°C).
Grease and flour a Bundt pan very well.
2. Cream butter & sugar
Beat the softened butter and sugar for 5–7 minutes, until very light and fluffy.
This step is key for a soft, dense, pound-cake crumb.
3. Add eggs
Add eggs one at a time, mixing well after each.
4. Add dry ingredients & flavor
Slowly add the flour, mixing on low until just combined.
Stir in the lemon extract and vanilla.
5. Add the 7UP
Pour in the 7UP and gently fold until the batter is smooth.
(Don’t overmix!)
6. Bake
Pour batter into the Bundt pan.
Bake 75–90 minutes, or until a toothpick comes out clean.
Cool in the pan for 15–20 minutes, then turn out onto a rack.
7. Make the glaze
Whisk powdered sugar, 7UP, lemon juice, and lemon zest until smooth.
Drizzle over the cooled cake.
⭐ Tips for the Best 7UP Cake
- Use real 7UP, not diet — the sugar and carbonation help structure the cake.
- Room temperature ingredients create a smoother batter.
- Let the cake cool fully before glazing for the prettiest drizzle.
- Adding lemon zest to the batter amps up the citrus flavor beautifully.
🍋 Want a twist?
I can also give you:
✨ A double-lemon version with lemon pudding mix
✨ A strawberry-7UP drizzle
✨ A mini 7UP cupcakes version
Just tell me!
