Community Pick
7-Up Bundt Cake
"This is THE BEST cake!! It is so good! At potlucks and get-togethers, it always disappears quickly. I love the light lemon flavor and the moistness of the cake. I got the recipe from my mother. It's always been a family favorite."
photo by Jonathan Melendez
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Serves:
-
20
ingredients
- 3⁄4 lb butter, softened
- 3 cups sugar
- 5 eggs
- 3 cups flour
- 2 tablespoons lemon extract
- 3⁄4 cup carbonated lemon-lime beverage
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LEMON GLAZE
- 2⁄3 cup powdered sugar
- 1 tablespoon lemon juice
directions
- Cream butter and sugar together for 20 minutes.
- Add eggs, 1 at a time, beating after each addition.
- Add flour and lemon extract.
- Fold in 7-Up.
- Pour into well-greased 12-cup Bundt pan or tube pan.
- Bake at 325 degrees for 1 to 1 1/4 hours.
- Make Lemon Glaze- mix powdered sugar and lemon juice together.
- When cake is cooled, dribble with Lemon Glaze.
Questions & Replies
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what kind of butter should I use
Reviews
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I have tried this recipe before (found it in a church cookbook) and it is very delicious. Being a chocolate lover, it takes a lot for me to love a cake that is non chocolate, but I am partial to all things lemon :) It does come out very moist and light and I would recommend it to anyone. -
This was a great cake and it starts a great conversation!! The only modification I did was, I doubled the glaze (I have a sweet tooth) and I added 2 teaspoon of 7 Up to the glaze as well. Just made it slightly easier to spread. I think creaming it for the whole twenty minutes made it lighter than when I did it the first time and creamed it for only ten minutes. It was a lot fluffier. :) Great tasting cake! -
Very good! Although, I must confess that I only creamed the butter and sugar for 10 mins.! I also couldn't find lemon extract and used lemon juice in place instead. Seemed to turn out great though, very moist, with just the right amount of lemon flavor!!! I will be making this again! Thanks for sharing! -
I made this as written with the exception of adding some lemon zest, because I needed to use it. I did cream the butter and sugar with the stand mixer for 20 minutes, even though previous posts said it wasn't necessary.As everybody else has said, it has a wonderful light lemon flavor. Mine has a pound cake like consistency and goes beautifully with a glass of cold milk. I'm notorious for messing up baked goods and this one seems pretty fool proof. The egg odor while cooking was present but does not show up in the flavor of the cake. My 15yo DS said, "This cake is da BOMB, MOM!" That's a huge compliment. Thank you for posting a recipe that redeemed my last batch of rock hard boxed brownies! -
WOW!!! Are you kidding me? I made two of these cakes yesterday - one for church and the other for Sunday dinner. The recipe was reasonably easy. The final results were amazing. I followed the cake recipe exactly but did have to cook it for an additional 10 minutes. Like many of the previous reviewers, I doubled the recipe for the glaze and added Sprite to it to make the right consistency. I received nothing but rave reviews from church members and from my family. Without question, this cake will be on my holiday menus. Thanks so much. You are a cake goddess!!!
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Tweaks
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1. I used this recipe and filled a 14.5 cup Bundt cake pan 2. I blended the butter and sugar for 15 minutes 3. I used 1 tablespoon lemon extract, 1 tablespoon vanilla extract, 1 tablespoon lemon juice (I mixed in a little over half of the flour, scraped down the sides, added the lemon extract, vanilla extract, and lemon juice, blended/mixed well, then added the remaining flour). *the reason for the instructions for #3, I find that if I put liquid on top of flour it creates lumps and cause to beat/mix the batter longer than needed* 4. FOLD FOLD FOLD the 7up! You don't need baking powder and salt, or baking soda. The 7up is your rising agent for this cake. It's important that you fold, because you want to create a fluffy cake that will rise. I used a cake release mixture of equal parts shortening and flour w/ a couple tablespoons of vegetable oil, mix, and use a pastry brush to coat pan. Once cake is done let cool for 10-15min. I used a silicon spatula (anything that will bend) to go around the edge of the cake. If you feel this will not be enough, you can fill a sink with hot water about an inch, put a cloth in, place the cake (pan side down) and let sit about 5min. The warmth/steam should release the cake.
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I substituted fresh lemon juice for the lemon extract in the cake and used 7-up, butter and powdered sugar for the glaze. It turned out fabulous! -
Very good! Although, I must confess that I only creamed the butter and sugar for 10 mins.! I also couldn't find lemon extract and used lemon juice in place instead. Seemed to turn out great though, very moist, with just the right amount of lemon flavor!!! I will be making this again! Thanks for sharing!
