🍋 Best 7UP Lemon Cake
This classic Southern-style cake is moist, buttery, and lightly citrusy — with 7UP adding a subtle lemon-lime lift and tender texture.
🧁 Ingredients
For the cake:
- 3 cups all-purpose flour
- 2½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening
- 5 large eggs (room temperature)
- 1 cup 7UP (not diet)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ tsp salt
For the glaze:
- 2 cups powdered sugar
- 2–3 tbsp lemon juice
- 1–2 tbsp 7UP
- ½ tsp lemon zest (optional)
👩🍳 Instructions
1️⃣ Preheat oven to 325°F (163°C).
Grease and flour a Bundt pan thoroughly.
2️⃣ Cream butter, shortening & sugar
Beat on medium speed 3–5 minutes until light and fluffy.
3️⃣ Add eggs
Mix in one at a time, beating well after each addition.
4️⃣ Add dry + wet ingredients
On low speed, alternate adding flour and 7UP (begin and end with flour).
Mix just until combined.
5️⃣ Flavor it
Stir in lemon juice, zest, vanilla, and salt.
6️⃣ Bake
Pour into prepared pan and bake 75–90 minutes, or until a toothpick comes out clean.
7️⃣ Cool
Let cool in pan 10–15 minutes, then invert onto a wire rack.
8️⃣ Glaze
Whisk glaze ingredients until smooth. Pour over slightly warm cake.
🔥 Pro Tips for Extra Moist Cake
- Don’t overmix after adding flour.
- Use full-sugar 7UP for best texture.
- Room-temp eggs help create a smoother batter.
- For stronger lemon flavor, add ½ tsp lemon extract.
🍰 Optional Variations
- Add 1 tbsp poppy seeds
- Make a thicker lemon syrup and brush onto cake before glazing
- Swap glaze for a cream cheese frosting
- Add fresh berries when serving
If you want, I can also give you:
- A from-scratch bakery-style version
- A quick boxed mix shortcut version
- Or a lighter, lower-sugar version 😊
