Reviewer:

Ladyshay

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Nov. 30, 2009

OMG!! what a delicious & moist cake I made this for Thanksgiving and was a huge hit. I used Siera Mist w/cranberry. It is vital to mix for the 20 min. I used 1 tps vanilla & lemon. I will be making this again

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2 users found this review helpful

Reviewer:

debbietay

Reviewed: Nov. 26, 2009

Very THICK... if that's what your looking for they you'll love this recipe, more like a thick, heavy pound cake but the taste was good, just be prepaired

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1 user found this review helpful

Reviewer:

aWe

Cooking Level: Intermediate

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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2 users found this review helpful

Reviewer:

faifai

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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4 users found this review helpful

Reviewer:

Charlie R.

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Living In: Romulus, Michigan, USA

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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1 user found this review helpful

Reviewer:

Teeann

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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11 users found this review helpful

Reviewer:

Raven

Cooking Level: Expert

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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2 users found this review helpful

Reviewer:

honeybunny36

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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1 user found this review helpful