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7Up Cake Recipe: A Tender, Classic Lemon-Lime Bundt Cake

7Up Cake

A classic lemon-lime pound cake baked in a Bundt pan and finished with a simple 7Up and lemon glaze. This tender, buttery cake is ideal for holidays, potlucks, afternoon coffee, or an easy family dessert.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 1/2 cups (3 sticks) Unsalted butter, softened
  • 3 cups Granulated sugar
  • 5 eggs Large eggs, preferably at room temperature
  • 3 cups All-purpose flour
  • 2 tablespoons Lemon extract
  • 3/4 cup 7UP or another lemon-lime soda
Glaze
  • 1 1/2 cups Powdered sugar
  • 2 tablespoons 7UP
  • 1-2 tablespoons Fresh lemon juice

Method
 

Step-by-Step
  1. Heat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch Bundt pan, making sure the butter or baking spray reaches every groove.
  2. Beat the softened butter and granulated sugar together for 3–5 minutes, until very light and fluffy. This creaming step is essential because the cake contains no baking powder or baking soda.
  3. Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed so the mixture stays evenly blended.
  4. Add the flour and lemon extract gradually, mixing just until incorporated. Pour in the 7UP near the end and mix briefly, stopping as soon as the batter is combined.
  5. Transfer the batter to the prepared Bundt pan and smooth the top. Bake for approximately 75–90 minutes, until a skewer inserted near the center comes out clean or with a few moist crumbs.
  6. Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack. Allow it to cool completely before adding the glaze.
  7. Whisk the powdered sugar, 7UP, and 1–2 tablespoons of lemon juice into a pourable glaze. Drizzle it over the cooled cake and let it set briefly before slicing.

Notes

Use room-temperature butter and eggs for the smoothest batter. Do not overmix after the flour is added, and grease every Bundt-pan groove carefully. Store the cooled, glazed cake covered at room temperature for up to 3 days or refrigerate for longer storage.