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My deliciously moist 7UP Bundt Cake has a buttery texture with a hint of citrus. The carbonation in 7UP lifts the batter for a light, fluffy crumb.
Reasons You’ll Love This Recipe
- Bright Citrus Flavor: The 7UP and lemon give this cake a light, refreshing citrus kick. The sweet, tangy glaze drizzled over the top really takes it to the next level.
- Moist and Tender Texture: This 7Up bundt cake is soft, buttery, and melt-in-your-mouth delicious.
- Shake It ‘UP’: Serve this fun unique cake for Easter, Mother’s Day, or your kid’s birthday party. Bundt cakes are so beautiful and the flavor and texture in this one sets it apart!
Ingredients Needed
*** You can use Sprite, Starry, or any other lemon-lime soda in this 7UP bundt cake.
How to Make a 7UP Bundt Cake
With this simple 7-up cake recipe, just mix, bake, and finish with a sweet, zesty glaze! You guys will love the texture and flavor of this yummy cake!
- Whisk the Flour and Salt: Preheat the oven to 325ºF. Spray a 10-inch bundt cake pan with nonstick cooking spray and then dust the inside with flour, tapping out the excess. Alternatively, you may use a cooking spray that has flour in it already. Combine the flour and salt in a small bowl and set aside.
- Beat the Wet Ingredients: Add the butter and sugar to a large bowl. Beat with a hand mixer or a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the 7up, lemon zest, lemon extract, and vanilla extract and beat until combined.
- Mix in the Eggs: Add the eggs one at a time, beating thoroughly between each egg. Scrape down the sides and bottom of the bowl as needed.
- Stir in the Flour Mixture: Add the flour mixture to the bowl and mix until smooth and combined.
- Bake: Pour the batter into the bundt pan and then smooth over the top. Bake for 70-85 minutes or until a toothpick comes out clean from the center of the cake.
- Cool and Add the Glaze: Let the cake cool in the pan for about 10 minutes before inverting it onto a cooling rack to finish cooling. Once the cake is fully cooled, prepare the glaze. Whisk the powdered sugar, lemon zest, and 7Up soda in a small bowl. Drizzle over the 7UP bundt cake, slice, and serve.
Baking a Perfect 7UP Bundt Cake
Bundt cakes are stunning but tricky to release. Use the right pan, temperature, and proper prep for success.
- Use the Right Pan: A 10-inch aluminum Bundt pan (10-12 cup capacity) bakes evenly and prevents overflow when filled two-thirds full. Extra batter? Use a loaf pan or make cupcakes.
- Lower Baking Temperature: Bake at 325ºF instead of 350ºF for even cooking—this prevents the center from underbaking while keeping the edges from drying out.
- Grease Properly: Use a nonstick baking spray with flour (like Baker’s Joy) or brush with shortening and flour. Avoid butter, its milk solids can cause sticking.
How to Store Leftover Bundt Cake
To keep your 7UP bundt cake fresh, you’ll want to store any leftovers properly so you can enjoy every last bite. Here’s how to do it!
- Room Temperature: Store the cake in an airtight container or cover it well with plastic wrap at room temperature for up to 5 days.
- In the Freezer: You can freeze this cake for up to 3 months! Before you glaze the cake, wrap it in 2-3 layers of plastic wrap followed by a layer of heavy-duty aluminum foil. Let the cake sit at room temp for a couple of hours to thaw before glazing and serving.
More Lovely Lemon Desserts To Try
If you love lemon desserts, you should try some of the recipes below. Let me know which ones are your favorites!
Dressings, Sauces, and Dips
Perfect Lemon Curd
15 mins
Desserts
Lemon Tiramisu
3 hrs 6 mins
Bread
Glazed Lemon Bread
1 hr
Cookies
Lemon Cake Mix Cookies
27 mins
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Preheat the oven to 325 degrees Fahrenheit. Spray a 10-inch bundt cake pan with nonstick cooking spray and dust the inside with flour, tapping out the excess. Alternatively, you may use a cooking spray that already has flour in it.
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Add 3 cups all-purpose flour and ½ teaspoon salt to a small bowl and whisk to combine. Set aside.
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Add 1 ½ cups softened unsalted butter and 3 cups granulated sugar to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes.
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Add ¾ cup 7Up soda, 1 tablespoon lemon zest, 1 tablespoon lemon extract, and 1 teaspoon vanilla extract and beat until combined.
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Add 5 large eggs one at a time, beating thoroughly between each egg. Scrape down the sides and bottom of the bowl as needed.
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Add 3 cups all-purpose flourhe flour mixture to the bowl and mix until smooth and combined.
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Pour the batter into the bundt pan and smooth over the top. Bake for 70-85 minutes or until a toothpick comes out clean from the center of the cake.
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Let the cake cool in the pan for about 10 minutes before inverting it onto a cooling rack to finish cooling
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Once the cake is cooled, prepare the glaze by whisking together 1 ½ cups powdered sugar, 1 teaspoon lemon zest, and 2-3 tablespoons 7Up soda,. Drizzle over the cake, slice, and serve.
Calories: 603kcalCarbohydrates: 91gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 129mgSodium: 129mgPotassium: 69mgFiber: 1gSugar: 67gVitamin A: 808IUVitamin C: 1mgCalcium: 24mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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