7 UP Cake Recipe

4.66 from 100 votes

My Mama’s recipe for 7 UP Cake from scratch is a classic, decadent and moist cake complemented by the subtle flavor of citrus soda.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Dessert

Cuisine: Southern

Servings: slices

Calories: 584kcal

Start by preheating your oven to 315°F then liberally spray a bundt pan with non-stick baking spray.
In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and salt beat on high speed for an additional seven minutes until very pale yellow and fluffy.
Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments. Be careful not to overbeat.
Lastly, pour in 7 Up and lemon extract, scrape down sides and mix until just combined and turn off mixer.
Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate.

In a small bowl, whisk together confectioner’s sugar, 7 Up, and lemon extract until it’s pourable. Spoon over the cake and allow to harden.

Room Temp: Keep in a tightly covered cake container or wrap well for up to 4 to 5 days in a cool spot.
Fridge: Wrap tightly and refrigerate for up to 7 days. Let slices come to room temperature before serving for a softer texture.
Freezer: Wrap the whole cake or individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw while still wrapped in the fridge or at room temperature. If ya like a warm slice, microwave it briefly in short bursts. The glaze will soften as it warms.