The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 11, 2009
lessee: 1) used strawberry soda instead of 7up. the cake was pink, but YUMMY. 2) added 2 tsps of lemon juice; i think i'll do 4 next time, just to see what happens. 3) used a sheet cake pan instead of a bundt cake pan. still worked fine. 4) used a paring knife and poked holes, and then glazed with a lemon juice/powdered sugar glaze. DELISH! i LOVE this recipe and highly recommend it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 30, 2009
I always wanted a recipe that made a 7-up cake like my grandmother used to make, I have found it! This is GREAT! My only problem is I cannot seem to get it to come out the pan without a SLIGHT tear! I am trying to get it together! THIS IS A GREAT RECIPE!
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Photo by Charlie R.

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA
Living In: Romulus, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 12, 2009
I've been making this cake for years. You can change up the flavor a little by using almond flavoring instead of vanilla or even orange flavoring. It tastes even better after a couple of days!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 7, 2009
I grew up in the Midwest eating this bundt cake and other desserts like this. I had not eaten this dessert in years and decided to bake it for a dinner party. It turned out perfect and received rave reviews. The cake was light, moist, and not too sweet. Use room temperature butter and eggs. You must beat (I used an electric mixer) the sugar and butter for a FULL 20 minutes. This is key and essential to a successfully made cake. After each egg beat for a full minute. I didn't have lemon extract so I added 5 teaspoons of fresh lemon juice and 3 teaspoons of vanilla.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 2, 2009
My grandma taught me this recipe when I was a teenager. I followed the recipe but I added a tablespoon of lemon extract for more flavor. Also, I let the butter sit at room temp. for 4 hours so I could mix it better. The cake was delicious and moist. Also, I made this cake for my twin sister and it was loved by everyone.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 22, 2009
This cake was really good. The only bad thing that came out of this cake was that my handmixer started smoking from creaming the butter and the sugar too long. But it worth it, the cake was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 18, 2009
Works like a charm! Thanks for the advice for using a hand mixer for 20 minutes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 21, 2009
What delicious cake! I really didn't know what to expect as I have never had 7-up cake before, but I was pleasantly surprised! I like the crunchy outside crust, with the lighter inside. I followed the recipe ingredients exactly. I only mixed the butter and sugar for about 5 mins. by hand, being sure that the sugar no longer resembled instant potatoes, as one reviewer mentioned. I took turns adding the flour and soda, a third of it at a time, being sure not to over mix. I baked it for 60 mins. I would make this again.
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Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 6, 2009
I made this for my husbands birthday...it was fantastic! I don't have a stand mixer, so I was only able to beat the sugar and butter for 10 minutes before my hands gave out. I followed the recipe and only used lemon extract, and we were very pleased with the flavor and aroma. In my oven, I had to bake it for 75 minutes, and the 'crust' was a beautiful golden brown. I also made a glaze of 1/4 cup lemon juice and 1 and 1/2 cup confectioners sugar that turned out to be a little too thin and sweet. I guess next time I will try something a little lighter, even though my husband actually liked it!
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KK

Cooking Level: Beginning

Home Town: Osceola, Indiana, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 27, 2009
My family loved this cake. I used lemon and vanilla flavorings. Separating the egg whites and folding them in later, makes it lighter also. Excellent cake.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 26, 2009
I followed this recipe exactly, even the 20 minute creaming of the sugar and butter. I followed one review saying it doesn't rise much so add all the batter b/c it won't overflow. So I have cake all in the oven from overflowing and then right before it was done it just caved in!! What did I do wrong? And I need for tomorrow and now have no cake.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 30, 2009
This recipe was really good. Very moist and delicious. I had a really hard time with it sticking to my Pampered chef stone bundt pan. I will make again, just with another bundt pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 23, 2009
Scrumptious.... I made this cake Saturday before my husband's deployment. He absolutely loved it. It was a quick and easy recipe and my daughters and I had fun cooking together.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 22, 2009
This cake is amazing! I took Serenity's advice and made a few modifications in the prep work. The cake was beautiful and so moist. It was definitely worth the extra effort. This will be a cake I make over and over.
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Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 19, 2009
This was a good cake, though I found the lemon flavour to be minimal. I cut back on the sugar by about 1/3 of a cup. The batter was too much for my bundt pan so I poured the remainder into muffin tins and baked it that way without a problem. I didn't have any icing sugar available to make icing, so I drizzled honey on top instead, which tasted fine.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 24, 2009
OMG! This was the yummiest pound cake I ever had! Moist, not too sweet and just plain delicious. I made it for my guy's birthday and he absolutely loved it! I will surely be making this often.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 18, 2009
I followed the recipe exactly as provided; however, the cake came out heavier than I expected. The flavor was good, but the cake was more trouble than it was worth for the end result.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 10, 2009
This cake was simply delicious even my two year old stated this! I would have gave the cake 5 stars; however, the recipe called for 3 cups sugar..Per other reviews I only used 2 and the cake came out wonderful...Also, I didn't creme the butter and sugar for 20 min only about 8 min.. I also used a cream cheese and powered sugar icing and the cake was just the right sweetness withouth being too sweet... 2 cups powered sugar and 8 oz cream cheese and 3 tsp milk and vanilla extract...This is a wonderful recipe....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 21, 2008
I've had some great pound cake recipes but this one is superior...this cake is perfect. I added a lemon glaze...wonderful!
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Cooking Level: Intermediate

Living In: Beaumont, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 10, 2008
Okay. Can I just say. AWESOME!!!!!!!!!!!!!! I followed the recipe exactly with the exception of substituting one of the tsp of lemon extract for vanilla. It was absolutely wonderful. I just love it.
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