Reviewed: Dec. 10, 2007

The taste was fine but the cake was dry. It needed cream cheese.

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NickNack7

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Reviewed: Nov. 25, 2007

Very Rich, not something i would bake on a regular basis.

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kimber

Cooking Level: Expert

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Reviewed: Nov. 19, 2007

I have used this recipe for years. I did learn to cream the butter and sugar for at least 10 min and not to blend much after the flour is added. This really helped the consistency of the cake.

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lmartin

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Reviewed: Nov. 11, 2007

I have been using this wonderful recipe for years. It is important to cream the butter and sugar for 20 minutes, otherwise the cake may come out on the heavy side. Also, add your eggs one at a time (beating afterwards). When adding the flour and 7-Up, alternate (a little flour, then a little 7-Up) until gone. You will you have the best results if these directions are followed. Lastly, this cake can be time consuming so it is best if you use a stand mixer.

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Retired35

Cooking Level: Expert

Home Town: Madison, Mississippi, USA

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Reviewed: Nov. 6, 2007

I had to chime in on this recipe. I have been making this cake for years and while this recipe is not exactly like my great-grandmothers it's the closest I've seen. This cake at one time was just a holiday tradition in my family and was only made at that time of the year. But my hubby and boys love it so much I love making it for them. Plus the ladies I work with ask for it everytime we have a potluck. This is an amazing cake. I hope you and your family like it as much as mine.

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Lorrie

Cooking Level: Expert

Home Town: Hinton, West Virginia, USA

Living In: Nottingham, Pennsylvania, USA

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Reviewed: Nov. 6, 2007

I make this cake about once a month. My BF says it is the best cake he has ever had. I must say that I personally didn't like it. To me it was too dense and had no flavor other than just sugary, but he loves it and requests it regularly. The 5 stars are for him. I use store-bought cream cheese frosting and thin it with lemon juice to drizzle over the finished cake. I use a bundt pan also.

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Karen

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 25, 2007

I would have given this 5 stars if it wasn't for the additions which I added and find necessary. I added about 1 1/2 tsp vanilla extract and instead of 2 tsp of lemon extract, I added 3 tsp. I have been making this cake forever and have recently lost the recipe. So when I made my search here on AllRecipes I was delighted to find a recipe so close to the one which I had been making. One thing to keep in mind for this recipe is watch your cooking time, especially don't let it overbake more than necessary. Once it is just done, this cake is so delightful that you won't want to make any other coffee cake. Many people who've had this cake are surprised that it is made with 7-up beverage. To be honest I use mostly ginger-ale because that's what I have on hand (therefore, reason for the extra lemon extract). Anyway, you must try, try this recipe.

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FANTASKMANJAR

Cooking Level: Expert

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Reviewed: Oct. 19, 2007

This was a great cake. I made this and brought it to work for a potluck and people thought that I bought it from a store. The cake was soft and moist. The recipe was easy to follow, thanks a mill :-)

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stephsteph

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Reviewed: Oct. 11, 2007

I had been looking for a recipe like this for years! I agree with not creaming butter and sugar for 20 minutes. I tried recipe using all purpose flour. I had better results with using flour especially for cakes.

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Cheryl Curtis

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Reviewed: Sep. 17, 2007

Moist, delicious and a perfect texture. This will be the only pound cake recipe I'll be using. The butter and sugar should be creamed for the full 20 minutes for the best results. A knowledgeable cook knows that the proper creaming of sugar and fats create the structure of a good cake.

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Gayle

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Reviewed: Aug. 27, 2007

The cake had a nice flavour but I found that is was very heavy and on the dry side. Thankfully I served it with whipped cream and a strawberry sauce (found on this site also) and all together, it was a good dessert.

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Dana

Cooking Level: Intermediate

Home Town: Avonlea, Saskatchewan, Canada

Living In: Lo Barnechea, Santiago Metropolitan Region, Chile

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Reviewed: Jul. 14, 2007

this cake is great. i made it twice instead of 2tsp lemon i use 3

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corkie

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

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Reviewed: Jun. 16, 2007

This cake turned out delicious. I used the cake batter to make two birthday cakes for my daughter. I divided the batter between two round spring forms. After baking I sliced the cakes horizontally, added strawberry jam in the middle and whipped cream and fresh strawberries on top. It was a hit!

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Heineken

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Reviewed: Jun. 5, 2007

This cake just didnt have all that much flavor to me and it was also really heavy, but my coworkers loved it.

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hollie

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Reviewed: May 20, 2007

A perfect version of a classic. Soft and moist. Delicious served with a few sliced strawberries and a spoon of whipped cream.

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MISSMIKE

Cooking Level: Expert

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Reviewed: May 20, 2007

I make this using Splenda (I use spelnda for all my baking) and everyone loves it. I have made it a few times for different events and it always gets eaten. I also use diet 7up or diet Sprite. By usig splenda and diet, you cut the calories from 568 for 1/12th of the cake, to 358 calories for 1/12th! (Not to mention all the sugar you save your body from) :)

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Mar. 28, 2007

My family loved it. Thanks :)

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chorn74

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Mar. 19, 2007

this was a wonderful cake! as others suggested, I only creamed sugar and butter for 10 minutes and that was plenty enough. I sprayed my pan with Crisco with flour(in light blue can) for baking and had no problems with the cake sticking. I also only used 2 cups of sugar(3 seemed a little excessive), used lemon juice instead, and used 1 cup of lemon-lim beverage and it came out perfect. I took to work for a potluckand it was gone in minutes. will definitely use again! Thanks :)

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MS 2 REE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Marietta, Georgia, USA

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Reviewed: Dec. 25, 2006

This is the same recipe that my mother gave me years ago. I had lost it and was glad when I saw this one. To the other readers I had the same problem with the cake sticking to the pan. The trick to this is letting the cake cool off for about one hour and take a butter to loosen the cake around the cake pan and the cake should slip out easily.

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TRIISH

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Reviewed: Dec. 24, 2006

This is the best 7-Up Cake I have ever tasted. I have gotten so many request to make this cake after using this recipe. My family can't get enough of it. Sometimes I do make a glaze for it though, but it's wonderful with or without one.

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BabyGirlDU23

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Galveston, Texas, USA

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Seven-Up™ Cake II

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