Reviewed: Oct. 11, 2006

This recipe is great! I used vanilla extract as well and made the glaze suggested by other reviewers. I baked it for longer than I expected (80 minutes) but it was great. I cut back to 2 cups of sugar. I have no idea why anyone would use 3 cups of sugar in any recipe other than homemade jams. EXCELLENT!

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SMZAA

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Reviewed: Aug. 9, 2006

The cake was really good. I cut back a cup of sugar, and increase the soda to 1 cup. I used two eight inch round pans and bake for 45 minutes. It was kind of hard to get out of the pan, but tasted pretty good. Maybe cut back on the lemon extract next time. My family said that it was strangely addictive too. :D A keeper, will definately repeat.

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Minyatur

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2006

This cake was sooo good! I may have cooked it longer than I should but it was great!

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Tish

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 20, 2006

While this cake had a great flavor, It stuck to the pan so badly I only had crumbly pieces. I used a non-stick bundt pan that I greased the heck out of so I don't know what else I could have done. If I make it again I will use a regular 9x13 pan.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jun. 8, 2006

This was very easy to make, although a little time consuming. So far everyone who has tried it has liked it! It is very easy to add toppings (fresh strawberries, lemon glaze) to it to make it look harder. Thanks for the great Recipe!

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Lexy

Cooking Level: Intermediate

Living In: Williamsburg, Iowa, USA

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Reviewed: Jun. 7, 2006

I am new to allrecipes and I was amazed to see the cake that my mom made for mine and my sister's birthdays for the past 20 or so years. Now I make the cake for my own kids. The best cake ever!!!!

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Kisha F.

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Reviewed: May 15, 2006

This cake was great!! I made it for my mom yesturday (Mother's Day) and she loved it!! I will definitely make it again. I may never return to box cakes!! I even made a glaze to drizzle on top out of 1 cup powder sugar, 2 tsp. milk, and 2 tsp. vanilla extract and a splash of 7-up.

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maramarie

Cooking Level: Intermediate

Home Town: Mccomb, Mississippi, USA

Living In: Ridgeland, Mississippi, USA

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Reviewed: Mar. 12, 2006

At first, I was a little hesistant to even click on the link but the cake turned out great!! I think that I would reduce the sugar just a bit, probably to 2 1/2 cups instead. However, my friends and I did make some adjustments to the recipe. Rather than using lemon extract, we used about 1/4 teaspoon of Kool-Aid pink lemonade. We also simply baked them in 9 x 13.5 pans. I think it was about 1" deep. We made two pans and then cut them in half to create a four layer cake. Everyone loved it!

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Sherry

Cooking Level: Beginning

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Reviewed: Dec. 3, 2005

Excellent recipe. Changes I made were reduce sugar to 2 1/2 c and 1 c. of lemon-lime soda. Used glaze as suggested by others of 1 c. powdered sugar, lemon juice, and milk or hot water.

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QUIMO

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Reviewed: Aug. 5, 2005

I followed the directions exactly for the cake and it turned out tasting very well. I had problems removing it from the bundt pans - I used a combination of butter and Pam to prepare the pans. The batter was enough for 18 mini bundt pans but I only had 7 cakes come out whole. I believe it's from the carmelized sugar on the outside of the cakes. I have used these pans for other recipes without problems.

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JFICKES

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Reviewed: Jul. 24, 2005

I have never successfully bake a cake in my life. I love making sweets. The first time I bake the 7up cake it was a success. It was very moist and flavorful. This recipe has inspired to fulfill my dreams of owning a dessert restarurant. I will continue to use your website to increase my experience with baking.

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val

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Reviewed: Jul. 11, 2005

Very good cake. I did substitute some cream cheese for some of the butter(since I ran out). I made a citrus glaze for it as well.

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Lisa

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Reviewed: May 8, 2005

This cake was actually good..the outer crust was a little crispy but good.

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EXTREMEDELIGHT

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Reviewed: Feb. 17, 2005

"Wonderful and so easy. It was a big hit at a reunion this weekend. I read the other reviews and chose to mix butter and sugar for about 10 minutes in my mixer. It turned out to be dense, like a pound cake and so delicious!"

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BAKLEEMAN

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Reviewed: Jan. 11, 2005

Instead of using 3 cups flour, I used 2 cups of flour, and 1 cup Cake Flour. I creamed the butter and sugar for 2 minutes, not 20.(I wonder if that was a misprint.) My kids LOVE this cake!

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ABENGALUVA

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Reviewed: Nov. 12, 2004

I thought the cake turned out good. I added a 1/2 cup of butter flavored shortening and instead of 3/4 cup of the beverage. I added a cup. Also I added another egg and baked the cake in a tube pan. Very moist and very good.

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KEATTA

Cooking Level: Expert

Living In: Wilmington, North Carolina, USA

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Reviewed: Oct. 7, 2004

For this recipe, I used cake flour instead of all purpose flour because I notice that the cake is not as dense. I also put a teaspoon of vanilla extract in addition to the lemon extract and use 1 cup of 7-up and bake at 375 for about 80 minutes.

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TEDDI6995

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Reviewed: Sep. 22, 2004

this cake is ridiculously easy & absolutely wonderful! this is the first recipe that I tried from this site. i made it for work and now my team will allow me to bring nothing else for potlucks.

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