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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THECOLORBLUE

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Reviewed: Aug. 28, 2004

The cake was ok, a little thick for taste...

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BABYJ25

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Reviewed: Aug. 8, 2004

This was a great recipe a great hit at my cook out. I would recommend it and use it again!

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SBDONOVAN

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Reviewed: Aug. 3, 2004

Now this cake totally rocks. The ingredient list is simple. The directions say to cream the butter and sugar for 20 minutes but I did it for 15 and my cake turned out beautifully. This makes a beautiful light and fluffy cake, very very moist but with a slightly crunchy outer crust (I believe due to the carmelized sugar). I made a bunch of these in little mini-bundt pans (I bought the little pans from Walmart, four of them for $2.50 (this recipe made 8 of them)). They do raise a little so don't pour to the top of your pan, best used for bundt pans or the mini bundt pans. Can't tell you how good this cake is! Gotta make it for yourself to believe it. Make sure you use just opened fresh 7-up.

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JUSTSMURFIE1976

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Reviewed: Apr. 22, 2004

I have made this cake SEVERAL times and my family absolutely loves it!!! I must say that I did experiment with different flavorings and different frostings, but the cake itself is marvelous. I even have customers now who order them because it is so good.

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plumtuckeredout

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Reviewed: Apr. 18, 2004

This recipe is so delicious,transfat free, and great for breakfast with coffee.I can't stop eating it. Maybe not such a good thing. I bought cake flour but grabbed the regular flour out of habit. I used a handmixer until it was smooth and not stuck in the mixer anymore. It does come out, probably 5-10 mins. I found an icing for lemon cookies, 1 cup confectioner sugar, 1/4 tsplemon extract and 2 tbs milk. I had to add a tiny bit more milk until it was like icing then put it on cake while it was cooling in the pan, like another recipe suggested but it didn't run underneath like it was supposed to. Next time I will put it on after the cake is out of the pan. I used canola oil to grease the pan and at first wouldn't come out but put knife between the pan and cake and it came out perfect.

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CINDY JEAN

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Reviewed: Mar. 4, 2004

I must have made this cake at least 20 times by now, it never fails to please.

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REEBERT

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Reviewed: Feb. 2, 2004

Cake was pretty good. It was a little greasy and didn't have a strong 7-up flavor. But overall, it had a pretty good taste.

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ANTWANNSWIFE

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Reviewed: Jan. 16, 2004

This cake is the bomb!!!!!!

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prettibrowneyes

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Reviewed: Dec. 8, 2003

I loved this cake, though it was a little heavy, but it was very delicious. My family loved it. What I did different: first, I used only 2.5 cups sugar, since I don't like anything oversweet; second, I used 2 tsp. lemon juice; third, I misread the recipe and poured in the ENTIRE can of 7 up. I even used DIET 7 up!! I was so worried the cake would not rise, that it would be too liquidy. WRONG! It was just wonderful!!!

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JULS LAU

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Reviewed: Sep. 19, 2003

I've made this cake several times. If you beat the butter/sugar for 20 min. as printed it works the best, makeing the cake light and fluffy texture. I tried not beating the required time and the cake was a little gummy, still great. My family and friends now request this cake. I also used fresh lemon juice/zest instead of the lemon flavoring and it was great. Love this cake!!

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MARIE946

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Reviewed: Aug. 26, 2003

This was a very good cake that was easy to make. I followed another reviewer's advice and used 2 tsps of lemon extract and 1 tsp of vanilla extract. If you're not looking for a strong lemon flavor, you're going to want to go easier on the lemon. You also don't need to cream the butter and sugar for 20 minutes. I used a hand mixer on a medium setting for less than 5 minutes. I can only assume Eleanor mixes by hand to warrant 20 minutes. Even then, it seems excessive. Just make sure it's completely blended (aka there is no sugar that bears a striking resemblance to instant potato flakes). It does look like it makes too much batter for one Bundt, I ended up reserving some. Don't. The cake didn't rise enough to warrant my fear. My only real complaint with the cake is that it really needs a glaze or frosting to really make it pop. There are a couple of glazes suggested by other reviewers, be sure to have the ingredients handy as this isn't really a stand alone cake.

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Thalisa

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Jun. 22, 2003

This cake was Great. As I was making this cake, I was a little concerned because I only creamed the butter and sugar for 5 mins. I tasted some of the batter and it was grainy and then I really started to worry. The recipe calls for you to cream the butter and sugar for 20 minutes and I did not do so. I started to second guess myself about my decision to cream the butter and sugar for only 5 min instead of the 20 minutes or even the 10 minutes as most reviewers did. But not to worry, I put a lemon glaze icing on the cake while it was hot and the cake was WONDERFUL. This was a relief to have such a wonderful cake and it was so easy to make. I have to make this cake again next week for a friend, so I said, I will at least cream the butter and sugar for 10 minutes just to see if it makes a difference but honestly, I don't think it will. I just don't think the cake can get any better but if it does then I will definitely be surprised and the winner. I made this cake for a Saturday event and there was no cake left, so I guess all of our guests felt as I do that this was a wonderful cake. I received many compliments on this cake. Thanks for sharing this great recipe.

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MSBETTYE

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Reviewed: Jun. 16, 2003

This cake was easy to make and delicious. I creamed the butter and sugar only for 10mins as recommended by other reviews.Also I used lemon juice instead of extract and it was not lemony enough.Next time I'll try the extract. The cake turned out very moist and dense. Everyone thought it was awsome.

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SHELE567

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Reviewed: Feb. 25, 2003

Very good, even better the next day. My kids loved it!

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nikco

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Reviewed: Feb. 18, 2003

Excellent recipe! I've been looking for a 7up cake recipe on the Internet for a long time, there aren't too many, but this one is the best. Made it for my co-workers twice. The cake did not last one day. Everyone loved it. You do not have to cream the butter and sugar for 20 minutes. I did it in 10 (my hand was getting achy). It took my oven 75 minutes to complete the cake. After you add the flour, do not overbeat or you'll have a gooey middle. That happened to me once and I think it's from overbeating. Friends still ate it all up though! Will make again and again. Thanks for the recipe.

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MARGALITA4

Home Town: Voorhees, New Jersey, USA

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Reviewed: Jan. 26, 2003

This is the best recipe for a 7 up cake I have ever used. Even if it is your first time making a cake, there recipe is easy to follow and make!!!! AND IT REALLY TASTE GREAT!!!!

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TODDSR

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Reviewed: Nov. 9, 2002

Wow!! I have never heard about seven up cake but now after baking one....I wish I knew. Simple and Sweet!!

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A-LAKHANI

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Reviewed: Sep. 29, 2002

It was a good cake. I was expecting something really exciting and different, though. This just tasted like a regular pound cake.

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losangeles71

Cooking Level: Expert

Home Town: Greenfield, Indiana, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 2, 2002

My husband loved this cake. Because of other reviews, I decreased sugar a little and used only 1 tsp lemon extract. It was delicious. Only problem was it stuck to my nonstick pan (I had sprayed it). Next time will try a greased pan. Tastes like sponge cake. Would be good with a lemon sauce.

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STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Seven-Up™ Cake II

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