Moist Citrus 7UP Cake with Lemon Glaze

A deliciously simple classic 7UP cake tastes like a lemon pound cake with old‑fashioned charm. This moist, tender bundt cake is made from scratch and finished with a bright lemon glaze for a slice that’s soft inside, crisp and golden outside.

Easy 7UP Bundt Cake Recipe

This Southern classic uses lemon‑lime soda in the batter to create a fine, soft crumb and a subtle citrus note. The carbonation helps the cake rise and contributes to a light texture, while the soda itself provides moisture and a hint of lemon. A simple glaze of powdered sugar and fresh lemon juice brightens the finished cake and makes it ideal for gatherings, potlucks, or a comforting dessert at home.

What Does 7UP Do in Baking?

Using 7UP replaces some traditional leavening and liquid in the batter: the carbonation gives lift and the soda acts as part of the wet ingredients. The result is a tender, lightly aerated pound cake with a delicate lemon‑lime flavor.

Recipe Ingredients

Everything for the cake and the glaze uses common pantry items and a fresh lemon for juice and zest. Use room‑temperature butter and eggs for the best texture.

For the Cake

• Butter: Unsalted, softened to room temperature.
• Sugar: Granulated white sugar.
• Eggs: Large eggs, room temperature.
• Lemon: Fresh lemon juice and lemon zest.
• Vanilla extract: Pure vanilla for best flavor.
• Cake flour: Produces a lighter, more tender crumb than all‑purpose flour.
• 7UP soda: Cold, then allowed to come to room temperature before mixing into the batter. You may substitute a similar lemon‑lime soda if needed.
• Salt: To balance and enhance flavor.

For the Icing

The glaze is intentionally simple so it soaks into the cake’s nooks and adds a bright, sweet finish.

• Powdered sugar: For a smooth, sweet glaze.
• Lemon: Fresh lemon juice and optional extra zest.
• Milk or extra 7UP: Use a little milk for creaminess or soda for extra lemon‑lime flavor.

How to Make 7UP Cake

Prepare the pan: Generously grease a 10‑inch bundt pan with baking spray, or grease with butter or shortening and dust with flour. Because this cake has a higher sugar content it can stick more than average, so thorough pan preparation is important.

Make the batter: Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon juice, lemon zest, vanilla, and salt. On low speed, add cake flour and 7UP in alternating additions, beginning and ending with the flour, and mix just until combined.

Bake: Pour batter into the prepared bundt pan and bake in a preheated oven until a toothpick inserted into the center comes out clean. Baking times will vary slightly by oven; expect about 55–65 minutes for a 10‑inch bundt.

Cool and invert: Cool the cake in the pan for about 20 minutes, then invert onto a wire rack or cake plate to finish cooling. If you prefer a rustic look with more glaze in the crevices, flip the cake so the textured top is facing up before icing.

Ice: When the cake is cool, whisk powdered sugar with lemon juice, a splash of milk or 7UP, and zest until smooth. Drizzle the glaze over the cake and allow it to set a few minutes before slicing.

The Secret to a Moist Pound Cake

Several simple practices help this bundt cake stay moist and tender:

• Use real butter: It contributes better flavor and texture than most substitutes.
• Room temperature ingredients: Let butter and eggs warm to room temperature to improve mixing, rise, and crumb.
• Store correctly: Keep the cake airtight at room temperature for up to three days; this preserves moisture and flavor better than refrigeration.

Variation Ideas

• Lemon extract: Add or replace some lemon zest with lemon extract for a more concentrated citrus note.
• Different pans: This batter works in loaf pans, 9‑inch rounds, or a 9×13 pan. Adjust baking time based on the pan size.

Cake Mix Version

For a quicker version, use a yellow cake mix combined with instant lemon pudding mix, 7UP, oil, and eggs. Combine the dry mix and pudding with the soda, oil, and eggs, beat briefly, and bake in a greased bundt pan at 325°F for roughly 35–45 minutes, or until a toothpick comes out clean.

How to Store This Cake

Store the bundt cake airtight at room temperature for up to three days. If you need to extend shelf life, refrigerate for up to one week; wrap the cake or individual slices tightly to prevent drying. For longer storage, freeze the cooled cake tightly wrapped in plastic wrap and a layer of foil for up to three months. Thaw at room temperature before serving.

Ingredients (detailed)

Instructions (step‑by‑step)

1. Preheat: Preheat oven to 350°F. Liberally coat a 10‑inch bundt pan with nonstick baking spray, or grease and flour the pan.
2. Cream: In a mixer fitted with a paddle, beat butter and sugar on medium speed about 2 minutes until light. Add eggs one at a time, then mix in lemon juice, zest, vanilla, and salt, scraping the bowl as needed.
3. Combine: On low speed, add cake flour and 7UP in alternating additions, beginning and ending with flour. Mix until just combined; do not overmix.
4. Bake: Transfer batter to the prepared pan and bake 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan 20 minutes, then invert to finish cooling.
5. Glaze: Whisk powdered sugar, lemon juice, milk or 7UP, and zest until smooth. Drizzle over the cooled cake and let set before slicing.

Notes

• Use baking spray or a well‑greased and floured pan to prevent sticking; the cake’s sugar content can make it cling to the pan.
• Store airtight at room temperature up to three days; refrigeration can extend life to about a week if wrapped tightly.
• Freeze wrapped cake for up to three months; glazing may become sticky as it thaws.

If you try this recipe, the result should be a classic, tender lemon‑scented pound cake with a tender crumb and a glossy, tangy glaze that complements the subtle citrus notes from the soda-based batter.