Description
This Easy Lemon 7-Up Cake is a light, moist, and zesty dessert that’s perfect for any occasion. The carbonation from the lemon-lime soda gives the cake a soft and airy texture while the lemon glaze adds a sweet, tangy finish. You can make it completely from scratch or use a box cake mix for a quicker version. Either way, it’s sure to impress friends and family with minimal effort.
Ingredients
From Scratch
- 5 eggs
- 3 cups flour
- 3/4 lb butter, softened (3 sticks)
- 3 cups sugar
- 2 tablespoons lemon juice (fresh or bottled) or lemon extract
- 3/4 cup carbonated lemon-lime soda
Using Box Cake Mix
- 1 box yellow cake mix
- 4 eggs
- 3/4 cup vegetable oil
- 1 (4-ounce) box instant lemon pudding
- 3/4 cup carbonated lemon-lime soda
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon milk
Instructions
From Scratch
- Preheat oven to 325°F (163°C).
- Grease a 12-cup Bundt pan.
- Mix butter and sugar together for about 10 minutes.
- Add eggs one at a time, beating after each addition.
- Add flour and lemon juice/extract and mix until combined.
- Fold in the lemon-lime soda gently.
- Pour batter into the prepared Bundt pan.
- Bake for 1 to 1 hour 15 minutes or until set.
- Remove from oven and cool on a wire rack.
- Drizzle with lemon glaze once cooled.
Using Box Cake Mix
- Preheat oven to 325°F (163°C).
- Grease a Bundt pan.
- In a large bowl, combine cake mix, eggs, oil, lemon pudding, and soda. Mix well.
- Pour batter into the prepared pan.
- Bake for 45–55 minutes or until set.
- Cool completely before removing from pan.
- Drizzle with lemon glaze.
Lemon Glaze
- Mix powdered sugar, lemon juice, and milk until smooth.
- Drizzle over cooled cake.
Notes
- Serve slightly warm or at room temperature.
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week; bring to room temperature before serving.
- Can be frozen for up to 2 months; thaw in fridge and drizzle glaze before serving.