Bring home the nostalgic charm of this 7 UP Cake Recipe, blending sugar, butter, lemon extract, and fizzy 7 Up for a moist, zesty pound cake with a sweet glaze.
Okay, confession time. The first time I made this 7 UP Cake Recipe, it was a total accident. I was rifling through my pantry, looking for something—anything—to whip up for a last-minute family dinner. You know those moments where you feel like everyone is staring at you, expecting magic? Yeah, that was me.
Then I remembered a cake my grandmother used to make. She called it her “soda cake,” and it always came out perfect, no matter what kind of chaos was happening in the kitchen. I wasn’t totally sure how to pull it off, but I had butter, sugar, eggs, and, most importantly, a can of 7 Up.
The first bite transported me back to her little kitchen with its creaky floors and the smell of lemon and sugar in the air. And let me tell you, the compliments that followed? Totally worth the mess I made figuring out the glaze.
Now, this recipe has become a go-to for any occasion—holidays, birthdays, or just a regular Tuesday when I need a little reminder that simple things can be special.
Why You’ll Love This 7 UP Cake Recipe?
Why should you drop everything and make this 7 UP Cake Recipe? Let me count the ways:
- Light and Fluffy Texture: The fizz from the 7 Up isn’t just fun—it makes the cake irresistibly soft.
- Bright Lemon Flavor: The combo of lemon extract and soda is like sunshine in dessert form.
- That Glaze: Sweet, silky, and just the right amount of indulgent.
- Nostalgic Appeal: It’s a dessert that feels like a warm hug from your favorite aunt.
- Effortlessly Impressive: Looks fancy, tastes incredible, but it’s so easy to make.
Ingredient Notes:
Let’s talk about the magic behind the ingredients:
- Granulated Sugar: The foundation of sweetness and structure.
- Unsalted Butter: Always go for softened butter—it creams beautifully with sugar for that perfect texture.
- Eggs: The unsung heroes that hold everything together and make the cake rich.
- All-Purpose Flour: Sifting makes all the difference. No lumps allowed!
- Lemon Extract: Brings a bold citrus flavor that pairs perfectly with the soda.
- 7 Up: The secret weapon! It adds just enough fizz and flavor to keep things light and fresh.
- Confectioners’ Sugar: Essential for a glaze that’s smooth as silk.
- Milk and Vanilla Extract: They round out the glaze, making it the perfect topper.
How To Make 7 UP Cake?
This cake might sound fancy, but trust me, it’s a breeze. Here’s how to make it:
Step 1: Prep Like a Pro
First, set the stage. Preheat your oven to 325°F and generously butter a Bundt pan. Seriously, don’t skimp on this step. A stuck cake is a sad cake.
Step 2: Mix the Batter
In a large bowl, cream the butter and sugar together until it’s light and fluffy. This part takes a little patience, but it’s worth it. Add the eggs one at a time, making sure each one is fully mixed before adding the next.
Now, alternate adding the flour and 7 Up, starting and ending with the flour. This keeps the batter smooth and airy. Stir in the lemon extract, and you’re good to go!
Step 3: Bake It Up
Pour the batter into your prepared pan and smooth the top. Bake for about 75 minutes. You’ll know it’s ready when a toothpick comes out clean. Let it cool in the pan for 10 minutes before flipping it onto a wire rack.
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Step 4: Make the Glaze
While the cake cools, whisk together the confectioners’ sugar, milk, and vanilla. Adjust the consistency if needed—thicker for a heavier glaze, thinner for a delicate drizzle.
Step 5: Glaze Like a Boss
Drizzle the glaze all over the warm cake, letting it pool beautifully in the crevices. Let it set for a few minutes (if you can wait that long), then slice and serve.
Storage Options:
- At Room Temperature: Store in an airtight container for up to three days.
- Refrigerate: If you prefer a chilled slice, it’ll keep in the fridge for up to a week.
- Freeze: Slice it up, wrap in plastic, and freeze for up to three months. Perfect for when you need dessert in a pinch.
Variations and Substitutions:
Feeling adventurous? Here are a few ways to switch things up:
- Citrus Play: Swap the lemon extract for lime or orange for a new flavor twist.
- Diet-Friendly: Use a sugar-free soda and sugar alternatives for a lighter version.
- Glaze Remix: Try a chocolate glaze or cream cheese frosting for a fun spin.
- Bundt Pan Substitute: No Bundt? Use loaf pans instead—just adjust the baking time.
- Add Zest: Grate some lemon or lime zest into the batter for extra zing.
What to Serve with 7 UP Cake?
This cake is perfect on its own, but here are a few ideas to take it to the next level:
- Fresh Berries: Strawberries or raspberries add a refreshing tartness.
- Whipped Cream: Light, fluffy, and the perfect complement to the rich cake.
- Ice Cream: Vanilla or lemon ice cream is a dreamy pairing.
- Hot Beverages: Pair it with tea, coffee, or even a citrusy herbal infusion.
Frequently Asked Questions:
Can I use Sprite instead of 7 Up?
Absolutely! Sprite works just as well, though 7 Up has a slightly stronger lemon-lime flavor.
How do I prevent the cake from sticking?
Generously butter your Bundt pan and lightly dust it with flour. It’s foolproof.
Can I make this cake ahead of time?
Yes! In fact, it tastes even better the next day as the flavors settle.
There’s something special about baking a cake like this 7 UP Cake Recipe. It’s simple, nostalgic, and a guaranteed crowd-pleaser. Whether you’re making it for a family dinner, a celebration, or just because, it’s one of those recipes that never disappoints.
So, what do you think? Ready to give it a try? Let me know how it goes—and don’t forget to save a slice for yourself. You deserve it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
7 UP Cake Recipe
Ingredients
For the Cake:
- 3 cups granulated sugar
- 1½ cups unsalted butter softened to room temperature
- 5 large eggs
- 3 cups all-purpose flour sifted
- 2 tablespoons pure lemon extract
- 1 cup lemon-lime soda e.g., 7 Up
For the Glaze:
- 1 cup confectioners’ sugar sifted
- ¼ cup whole milk
- ½ teaspoon pure vanilla extract
Instructions
Prepare the Oven and Pan
- Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan or fluted tube pan generously with butter to ensure the cake releases cleanly.
Mix the Batter
- In a large mixing bowl, cream the granulated sugar and softened butter using an electric mixer on medium speed. Beat until the mixture is light and fluffy, approximately 2–3 minutes.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually mix in the sifted flour, one cup at a time, alternating with the lemon-lime soda. Begin and end with the flour. Stir in the pure lemon extract to complete the batter.
Transfer and Bake
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even baking. Place the pan in the preheated oven and bake for approximately 75 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Release the Cake
- Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes. Carefully invert the pan onto a wire cooling rack to release the cake, and let it cool completely.
Prepare the Glaze
- In a medium mixing bowl, combine the sifted confectioners’ sugar, milk, and vanilla extract. Whisk until smooth and free of lumps. The glaze should have a pourable consistency; adjust with additional milk or sugar as needed.
Glaze the Cake
- Once the cake is fully cooled, drizzle the glaze evenly over the top, allowing it to cascade down the sides for an elegant finish. Allow the glaze to set before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
