7 Up® Cake

7 Up® Cake

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"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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1 h 45 m servings 449 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 65.3g
  • 21%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt(R)).
  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.


  1. 30 Ratings

Most helpful positive review

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

Most helpful critical review

I tried this recipe and the flavor was good but the texture came out really dense. Very heavy. It was just ok for me. Follow the recipe to the letter.

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

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...

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...

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...

Nana did good ! Thank you.

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

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 bett...

This cake was lots better with oil instead of butter. I cooked it on 325 for 70 minutes and also added a teaspoon of baking powder. It was so crispy and crunchy, best pound cake ive ever made! ...

First time making wasn't too pretty. The glaze wasn't too good but the cake had a nice lemony flavor. Be sure too grease pan very genourosly or it sticks. Followed recipe to the letter. Yummy!

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