Ohhh this one’s a classic Southern favorite 🍋💛—super moist, buttery, and bright with lemon. The 7UP is the secret magic.
Easy Lemon 7UP Cake
Ingredients
- 1 cup unsalted butter, softened
- 3 cups sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp salt
- ½ cup 7UP (or Sprite), room temperature
- 2 tbsp lemon juice
- Zest of 1–2 lemons
- 1 tsp lemon extract (optional but recommended)
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tbsp melted butter (optional, for richness)
Instructions
- Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a Bundt or tube pan very well.
- Cream butter & sugar
- Beat butter and sugar until light and fluffy (3–5 minutes).
- Add eggs one at a time, beating well after each.
- Mix dry ingredients
- In a bowl, whisk flour and salt.
- Combine
- Gradually add flour mixture to batter.
- Stir in lemon juice, zest, lemon extract, and 7UP.
- Mix just until smooth—don’t overbeat.
- Bake
- Pour batter into prepared pan.
- Bake 70–80 minutes, or until a toothpick comes out clean.
- Glaze
- Mix glaze ingredients until smooth.
- While cake is warm, poke small holes and drizzle glaze over the cake.
- Let cool 15–20 minutes before removing from pan.
Pro Tips 🍋
- Room-temperature ingredients = smoother batter.
- Don’t substitute diet soda—it won’t work the same.
- For extra lemon flavor, glaze twice: once warm, once cooled.
- Keeps moist for days if wrapped well.
Variations
- Orange 7UP Cake: Swap lemon for orange juice & zest.
- Loaf pans: Divide batter and bake 45–55 minutes.
- Extra indulgent: Add a cream cheese glaze instead.
This cake is soft, buttery, and melt-in-your-mouth good.
Want a pound-cake-dense version or a from-scratch no-mix version next? 🍰
