7 Up® Cake Recipe - Allrecipes.com
7 Up(R) Cake Recipe
  • READY IN hrs

7 Up® Cake

Recipe by  

"This is my favorite recipe. My grandmother and mother used to make this when I was a child. It is absolutely wonderful! You can substitute 7Up® for milk in the glaze."

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Ingredients Edit and Save

Original recipe makes 1 9-inch fluted tube pan Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt®).
  2. Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition. Stir flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from pan immediately.
  4. Beat confectioners' sugar, milk, and vanilla extract together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Dec 25, 2013

I made it using recipe, added glaze from another (powdered sugar, 7-up, vanilla extract), It was mmmm mmmm good!!!

 
Mar 30, 2014

Pretty good. I made this for a coworker's birthday and it stayed in the freezer at work until we were ready to sing to him. I didn't get a chance to eat it right away but I tried it later that day and it was pretty good. It's a little heavy, similar to a pound cake, and nice and lemony. It didn't go all that quickly, though, so it wasn't as much of a hit as some of the cakes I've brought to work. Thanks for the recipe!

 

10 Ratings

Apr 03, 2014

I received this recipie, a Bundt cake pan and a bottle of lemon extract as a gift at my wedding shower 28 years ago and it is a favorite at our house. I do add freshly grated lemon peel, and don't use the glaze, just a bit of powdered sugar oner the top. Always super moist and a lemony treat!

 
Jun 21, 2014

I have tried this recipe twice and each time I have it turned out wonderful the only thing is I wish the glaze but stay on the cake and not run down to the bottom of the pan love it. Katrina

 
Apr 21, 2014

I love this recipe. My aunt Syble has made 7up cake for the past 50 years or so. It has become a holiday favorite in our family. It is worth noting that this is essentially a pound cake. That means that, by design, the texture is denser and heavier than a layer cake. That means that, generally speaking, smaller servings are in order. The recipe here is basically the same as my aunt's, except that instead of using 1-1/2 cups of butter, 1 cup of butter and 1/2-cup of all-vegetable shortening are used in the cake. The shortening changes the texture slightly, giving the cake a smoother texture. Another difference is in the glaze. Instead of using milk, melted butter is used; and 1-2 Tbsp. of lemon juice is used instead of vanilla extract. If the glaze is too thick, either additional butter or lemon juice can be added. The lemon juice flavor in the glaze complements the flavor of the cake. I prefer 7up, but my mother sometimes uses Mountain Dew instead of 7up, which yields a slightly different flavor; but delicious, nonetheless.

 
May 26, 2014

While I loved the texture of the cake I was disappointed in the huge amount of lemon extract it called for... 2 TBL is way too much...I read it several times and then followed it against my better judgement. The taste is just ok...but has a definite medicine taste..and I did use high quality extract. I will make this again but use vanilla and perhaps almond...or a squeeze of real lemon. Other than that it's a keeper.

 
Apr 23, 2014

The cake was very good but it took over 90 minutes to bake and have that nice hard crust that I remember. I think using a thick fancy bundt pan was the culprit. By the time it cooked long enough it came out a little dry. Next time I will use a regular cake pan!

 

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Nutrition

  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 65.3 g
  • 21%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 148 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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