How To Make A 7-Up Cake?

Preheat oven to 325 F.

How do you make 7-Up cake mix?

PER SERVING % DAILY VALUE Empty lemon supreme cake mix and instant pineapple pudding into a large mixing bowl. Add oil and eggs. Beat about 2 minutes. Add 7-Up and mix until well blended. Pour into a greased and floured cake sheet pan. Preheat oven to 350 degrees Fahrenheit. Bake 35 to minutes or until done. While still hot spread with Icing.

How long to bake a cake with 7 Up?

Add Wesson oil, 7 Up – Stir to combine. Pour in a greased bundt pan and bake at 325 degrees for 40-45 minutes. Allow to cool and top with glaze. Mix all ingredients together and drizzle over cake. If playback doesn’t begin shortly, try restarting your device.

How do you make 7 up cake mix with Pineapple Pudding?

PER SERVING % DAILY VALUE Empty lemon supreme cake mix and instant pineapple pudding into a large mixing bowl. Add oil and eggs. Beat about 2 minutes. Add 7-Up and mix until well blended. Pour into a greased and floured cake sheet pan. Preheat oven to 350 degrees Fahrenheit. Bake 35 to minutes or until done.

Can I substitute 7up for milk in a cake recipe?

You can substitute 7Up® for milk in the glaze. Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt®). Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition.

What does 7-Up do in baking?

What does 7UP do for a cake? 7UP is used in place of traditional leaveners such as baking soda or baking powder. The carbonation helps the cake rise and gives it a lift. If you have any leftover 7UP, use it up in one of these other recipes that use lemon-lime soda.

Why is it called 7-Up cake?

Many people continue to praise 7-Up as an effective remedy to sooth an upset stomach or relieve nausea, giving credence to the idea 7-Up’s name comes from the drink’s formula having a pH level “higher than 7,” despite that its pH level is really closer to 4.

What ingredient makes a cake moist and fluffy?

Room Temperature Butter / Don’t Over-Cream

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.

Can I substitute Sprite for 7 Up?

Do I have to use 7-Up? You can substitute any kind of lemon-lime soda in place of the 7-Up like Sprite, but I’ve also seen recipes that use Squirt, which is a carbonated grapefruit soda! I’ve actually used ginger ale to make these biscuits, too, and they turned out great. Just don’t skip the soda.

What is the size of 2 pound cake?

Cake sizes and recommended servings

2 lb. (8′) 8 – 12 servings
3 lb. (9′) 12 – 18 servings
4 lb. (10′) 16 – 24 servings
5 lb. (12′) 20 – 30 servings
6 lb. (12′) 25 – 35 servings

What can I use flat 7 Up for?

Crazy Ways to Use 7 Up In the Kitchen

  • 7-Up Cake. Recipe: Heat Oven to 350 If you’d like to dabble in the art of cooking with 7 Up, this is a great place to begin.
  • Sparkling White Kimchi.
  • Korean Short Ribs.
  • Simple 7-Up Biscuits.
  • 7-Up Grilled Chicken.
  • Easter 7-Up Salad.
  • Steamed Pandan Sponge Cake.
  • 7-Up Pork Chops.
  • How is 7UP different from Sprite?

    Finally, there are the differences between the drinks themselves. When it comes to formulation, one distinction often pointed out is the salt. Sprite uses sodium citrate in its formula, while 7UP uses potassium citrate. However, when it comes to taste, it can be less clear cut.

    How long do you mix a pound cake?

    Expect to use your stand or electric mixer for at least five minutes—or more. Don’t stop when the mixture looks combined. ‘It should be very pale in color; almost white,’ Saffitz explains. And yes, you really do need to use butter for pound cake.

    What flavor is 7 Up soda?

    7 Up (stylized as 7up outside the U.S.) is an American brand of lemon-lime-flavored non-caffeinated soft drink.

    Where did Coke cake come from?

    Historians have found newspaper articles to confirm that using cola in cake recipes originated in the Southern United States. The earliest reference to a Coca-Cola Cake recipe appears in 1950’s Cookbooks and was brought to the forefront again in the 1990’s.

    What does milk do in a cake?

    The protein in milk softens, contributes moisture, and adds colour and flavour to baked goods. It’s a double-whammy in terms of function, as it gives the dough or batter strength and structure, as well as adds tenderness, flavour and moisture.

    What makes a cake rise?

    Leaveners, like baking soda or powder, produce carbon dioxide bubbles, which are trapped by the starch in the batter and expand during baking, causing the cake to rise.

    Why don’t my cakes rise?

    Cakes that don’t rise properly or have a surface covered in little holes are often the result of not getting the cake into the oven quickly enough; a common mistake that happens because you forgot to turn the oven on before you started, or you get distracted with something else mid-way through mixing.

    How to make a 7Up pound cake from scratch?

    Preheat oven to 350 degrees and spray your bundt pan greasing well. Everyone always asks for the recipe and they love the delicious lemon lime. Add in lemon extract and mix. How to make a 7up cake from scratch. Add in 7UP and mix for 1 minute. Add in lemon extract and mix. Add in 7up and mix for 1 minute.

    Can you use sprite in 7 up cake?

    Yes and no. Technically, you can substitute Sprite or any generic brand lemon-lime soda without compromising the texture of the cake. However, 7Up pound cake lovers insist that if you use anything other than 7Up, it won’t taste quite right. It has 7Up right in the name, after all.

    How to make 7 up cake with yellow cake mix?

  • Add cake mix and 1 large box Jell-O lemon pudding mix into a large bowl
  • Add eggs,and beat well.
  • Add Wesson oil,7 Up – Stir to combine.
  • Pour in a greased bundt pan and bake at 325 degrees for 40-45 minutes.
  • Allow to cool and top with glaze.
  • 7UP Cake (From a Box Mix!)

    « 7UP Cake Recipe (From a Box Mix!) » Try this 7UP Cake Recipe for a moist and tasty bundt cake the next time you’re looking for a quick and delicious cake recipe that doesn’t require a box cake mix!This 7up Cake is one of my favorite (and most straightforward!) recipes.It’s THE moistest, most delicious, and EASIEST bundt cake recipe you’ll ever come across — guaranteed.

    1. It’s even a hit with my children!
    2. Every time I make it, they ask me to make it again.
    3. And it’s not a problem for me because – CAKE!
    1. Some more of my favorite cake recipes that are likely to become your favorites as well are included below.
    2. Peach Dump Cake, The Best Easy Cake Recipes, No-Bake Oreo Dessert, and Ooey Gooey Butter Cake are some of the recipes you’ll find on this page.
    3. The days are filled with work, but nights are filled with kid-related activities such as baseball games, ballet courses, swimming and backyard fun!
    4. Although I enjoy every minute of it, there is nothing better than simply hanging out with some friends in the garden with some delicious food and beverages, such as this 7Up Cake!

    7UP Bundt Cake Recipe

    This cake recipe is very simple to make because I have a little secret…It’s made using a box cake mix, which I use.Don’t tell anyone about it, please.

    1. It’s possible that it’s our secret.
    2. They’ll never know what hit them!
    3. —> Another recipe for a delicious cake: Recipe for Heath Bar Cake I utilize my Box Cake Mix Secrets to transform it into something very delicious.
    1. You’ll have to click over to that post once you’ve finished reading this one since it’s quickly approaching number one on All Things Mamma’s list.
    2. People like baking, and they adore finding out the secrets to making their cake taste like it was created from scratch when they use a box cake mix.
    3. I guarantee that using these insider secrets will convert your ordinary box mix into something spectacular!
    4. Take a look at it over here.
    5. —> 10 WAYS TO MAKE A BOX CAKE MIX TASTE LIKE IT WAS MADE AT HOME Now, let’s get to the delicious 7UP Bundt Cake Recipe!

    I’m not sure whether you’ve ever eaten a 7up Cake, but the flavor is quite delicious!Simply said, the 7up gives the taste an extra kick while also adding a touch of sweetness, but not too much.It’s just perfect!I’ve considered including Cherry 7up into the cake, but haven’t gotten around to it yet.

    My suspicion is that it would elevate this cake to an entirely new level!

    Ingredients for 7UP Cake

    • For the cake, use the following ingredients: Yellow Cake Mix — Duncan Hines and Betty Crocker are excellent choices if you want a high-quality cake mix that tastes like it was cooked from scratch.
    • Recipe for Lemon Instant Pudding Mix (Instant Pudding Mix)
    • Eggs.
    • In this cake, I prefer to use Wesson Canola Oil, which is a traditional, light oil that adds moisture and has a pleasant flavor
    • 7UP soda
    • and a pinch of baking soda.
      For the glaze:

    • powdered sugar
    • milk
    • lemon juice

    Speaking of taking things to a whole new level, since we’re talking about hanging out in the backyard with grownups, a small 7up drink is the ideal accompaniment to this cake.The White Wine Spriter, made with cherry 7up, cherry juice, and a splash of white wine, is the ultimate summery cocktail!Without the wine, you may still enjoy a light, refreshing cocktail that is low in calories and alcohol.

    1. Whatever the case, it’s delicious!
    2. Do you want to see more recipes that include 7UP?
    3. More easy recipes that make use of 7UP may be found at this page.
    1. Make this fantastic 7up Cake Recipe for your next event and impress your guests!
    2. It’s unquestionably a winner!

    7UP CAKE

    • 12 ounces Yellow Cake Mix
    • 1 box INSTANT lemon pudding mix
    • 4 eggs
    • 3/4 cup Wesson oil
    • 3/4 cup 7-Up (optional).


    • 1cuppowdered sugar
    • 4 TBS milk
    • 1TBSLemon juice
    • In a large mixing bowl, combine the cake mix and 1 large box Jell-O lemon pudding mix
    • mix well.
    • Add the eggs and thoroughly mix them together.
    • Stir in the Wesson oil and 7 Up until everything is well-combined.
    • In a prepared bundt pan, pour the batter and bake for 40-45 minutes at 325 degrees
    • Allow to cool and top with glaze


    • Mix all ingredients together and drizzle over cake.

    The following are the nutritional values: 374 calories | 54 grams of carbohydrates | three grams of protein | sixteen grams of fat (12 grams of saturated fat) | cholesterol: 55 mg | sodium: 378 milligrams | potassium: 47 milligrams | sugar: thirty grams vitamin A: 85 international units vitamin C: 0.5 milligrams iron 1.2 milligrams calcium 105 milligrams iron

    Do I have to use a Bundt pan?

    If you don’t have a Bundt pan, you can use a circular cake pan or a springform pan using this little trick: fill an empty can with dried beans and place it inside the cake pan or springform pan.After that, place it in the center of the circular pan and top it with your cake mix!Make sure to butter or coat the pan and can with nonstick spray before starting!

    1. Do you need to make adjustments to a recipe to account for different measurements?
    2. While you’re cooking, use this free printable to show you how many cups are in a quart, pint, or gallon, as well as other useful ways to translate measurements.
    3. Don’t forget to PIN this 7UP Cake Recipe for subsequent use as well!
    1. Where I serve up family favorite recipes that are simple to create using common, everyday items, you can find me on my blog, All Things Mamma.
    2. In addition, you’ll get helpful hints and advice for living your best life!

    7 Up® Cake

    • This dish is one of my favorites.
    • My aunt Syble has been making 7up cake for the better part of 50 years.
    • It has quickly become a Christmas tradition in our household.
    • It’s important to note that this is essentially a pound cake in appearance.
    • This implies that the texture is richer and heavier than a layer cake because of the way it is designed.
    • That indicates that, in general, smaller portions are preferable to larger portions.

    The cake recipe below is very identical to my aunt’s, with the exception that instead of 1-1/2 cups of butter, 1 cup of butter and 1/2 cup of all-vegetable shortening are used in the cake.The shortening significantly modifies the texture of the cake, making it a little smoother in texture.The glazing is another point of differentiation.It is preferable to use melted butter instead of milk, and it is preferable to use 1-2 tablespoons of lemon juice instead of vanilla essence.If the glaze becomes too thick, either more butter or lemon juice can be added to thin it down.The flavor of lemon juice in the glaze is a nice addition to the flavor of the cake.

    1. My favorite is 7up, although my mother occasionally substitutes Mountain Dew for 7up, which results in a slightly different flavor that is still excellent, in my opinion.
    2. Making it from scratch and adding glaze from a different recipe (powdered sugar, 7-up, and vanilla essence) turned out very delicious!
    3. Pretty excellent, actually.
    4. My coworker’s birthday was coming up, so I baked this for him, and it kept in the freezer at the office until we were ready to sing to him.

    Even though I didn’t get to eat it straight away, it was still rather tasty when I did later that day.Because it’s hefty, it’s akin to pound cake, and it’s very lemony.Despite the fact that it went down somewhat slowly, it wasn’t as well received as some of the other cakes I had brought in to work.

    Thank you very much for the recipe!This recipe, as well as a Bundt cake pan and a bottle of lemon essence, were given to me as a bridal shower present 28 years ago, and it has become a family favorite ever since.I do use freshly grated lemon peel, and I don’t use the glaze; instead, I sprinkle a little powdered sugar on top of the cake.Always moist and tangy with a hint of lemon flavor!Using oil instead of butter made this cake a whole lot better.

    I baked it for 70 minutes at 325 degrees, with a teaspoon of baking powder added for good measure.It was the most crispy and crunchy pound cake I’d ever cooked, and it was delicious!I also tried it with butter, and I will never make it with butter again; just with oil, please!While I like the texture of the cake, I was underwhelmed by the large amount of lemon essence that was asked for in the recipe.A total of 2 TBL is far too much.I reread it several times and finally decided to go through with it despite my better judgment.

    1. The flavor is hardly passable.
    2. However, there is a distinct pharmaceutical flavor to it.
    3. I did, however, utilize a high-quality extract.
    4. I plan to make this again, but this time using vanilla and possibly almond extract.
    5. Alternatively, a squeeze of fresh lemon juice.
    6. Everything else about it is a keeper.
    • Thank you for making this recipe available.
    • I had previously attempted another recipe, but it had failed miserably.
    • The only thing I changed was that I used ginger ale instead of 7up because that was all I had on hand at the time.
    • The cake may be thick, but as long as you make certain that the sugar and butter are well blended before adding the flour, this cake will melt in your mouth when you bite into it.
    • The crust that forms on the outside represents the absolute truth.
    • This cake is frequently requested, and I am happy to oblige!
    • The cake has a wonderful flavor, however it stuck to my pan.
    • I’ve oiled it thoroughly, and then the second time I even floured it, but it’s still stuck in place.
    • It has been two times that I have attempted this recipe and each time it has turned out beautifully.
    1. The only thing I want is that the glaze would remain on the cake rather than dripping down to the bottom of the pan.
    2. Katrina This was made just last night!
    3. It tasted just like my grandmother’s cake.
    See also:  Where Can I Buy Black Forest Cake?

    Thank you very much, it was a huge hit with my family!The first time I made it, it wasn’t particularly attractive.The frosting wasn’t too appetizing, but the cake itself had a pleasant citrus flavor.Make careful to generously oil the pan, else it will stick.

    • The recipe was followed to the letter.
    • Yummy!
    • Nana did an excellent job!
    • Thank you very much.
    • My first cake was a resounding success thanks to this recipe.
    • I’m looking forward to trying new things in the kitchen.
    • It tasted tasty, but the exterior was rough, and it clung to the pavement.
    • I used a lot of PAM spray to make sure it didn’t cling.
    • It was later discovered that nonstick spray should not be used.

    I took away a star since the recipe didn’t specify what to use to oil the pans with.Experts recommend using butter or crisco, as well as a little sprinkling of flour.(Cover it, but make sure it’s dusted.) There will be no flour clumps).Although I was ashamed that my husband’s birthday cake had crumbled, I hope that this will prevent someone else from having a similar experience.The recipe that was used before this one was excellent.

    The amount of lemon essence used was substantial.I’d probably reduce it in half the next time and substitute the juice of a couple of lemons and some zest for the orange juice.I’m a new baker, and I’m learning the ropes.

    As a result, I utilized this recipe as a starting point and made minor adjustments along the way.Along with the lemon essence, I also added some grated lemon zest and a teaspoon or two of vanilla.The taste is greatly enhanced by the addition of the zest.Also.I believe it is necessary to point out that the directions are, in my opinion, a bit inaccurate.I alternate between flour and 7up, finishing with the flour in between.

    When I only added the 7up at the end, my cake didn’t turn out as well as I would have liked.Thank you for sharing this recipe.With the purple frosting and powdered sugar, I gave the cake a personal touch at the end.It’s not excessively sweet, either.My son requested a 7 Up Cake for Thanksgiving, which I happily obliged.A 7 Up Cake had been years in the making, and I had forgotten whether or not I still possessed the recipe.

    • Fortunately, I was able to locate it on
    • The simplicity of this dish appealed to me.
    • The cake is incredibly tasty and moist – exactly as I remembered it to be.
    • One of the greatest pound cakes you’ll find anywhere!

    My family thinks it’s a big hit!My Wife’s Uncle used to make her one on a regular basis, and she really adores it.It is necessary for someone to carry on the tradition.OH Oh my goodness, it turned out perfectly.

    However, it took more than 90 minutes to bake and achieve the desired firm crust, which I found to be a little excessive.I believe that using a thick, elegant bundt pan was the cause of the problem.By the time it had been cooking for a long enough period of time, it had become a touch dry.

    A standard cake pan will be used in the future!:) This lemon bundt is a favorite of mine.For a change of pace, I occasionally add a few drops of rose water to the frosting to give it a fresh, springtime flavor.Also makes a great Easter treat!Thank you for your contribution.My very first pound cake was cooked for my husband on New Year’s Eve, as pound cake is one of his favorite desserts.

    It was my very first time baking a pound cake.Several people commented that the cake itself was superior to store-bought 7UP pound cake since it was so lemony and just the right amount of sweet!However, even after generously greasing the pan twice, the cake remained stuck to the pan, therefore I recommend researching how to prevent the cake from sticking to the pan.Aside from that, I thought the glaze on top made the cake a touch too sweet; I think a little dusting of powdered sugar on top, or maybe none at all, would be appropriate!Overall, this was the finest pound cake I’d ever had.:) I highly recommend it.

    I’m curious as to how accurate these reviews are.This recipe did not come out well for me, and the cake did not turn out good for anybody else.It is definitely too much to use one cup of 7-Up and two teaspoons of lemon extract.Half a cup of 7up and two teaspoons of lemon extract are called for in every other recipe I’ve seen.The cake sank to the bottom of the pan after it spilled.

    I followed the directions exactly while baking the cake.The glazing was not created by me.My husband and I like the cake, although it was a touch too sugary for our tastes.

    Overall, it was a positive experience.Maybe I’ll use a bit less sugar the next time I make this.Thanks.Following the instructions to the letter, I did not have any difficulties; the dish came out of the pan effortlessly and tasted fantastic.I tried this recipe, and while the flavor was wonderful, the texture was a little on the dense side.

    Extremely hefty.It was only satisfactory for me.Follow the directions on the recipe to the letter.Delicious!The only thing I have to say about this recipe is that you must oil and flour your bunt pan before starting.

    1. In the process of removing my cake from its baking pan, it shattered in half.
    2. The cake, on the other hand, was really delicious.
    3. The flavor and texture are excellent.
    4. The most delicious cake I’ve ever baked.
    1. It was only that I was having problems taking it out of the pan.
    2. This is my first attempt at creating this cake.
    3. The recipe was simple.
    4. This is something I will definitely continue to use.
    5. The cake was moist and delicious.
    6. I couldn’t wait to test it out with my favorite ice cream flavor, vanilla.

    I prepared the recipe, however after reading the reviews, I made a few minor adjustments to the recipe.The substitutions I made were (1 cup butter instead of 1 cup oil, 1 teaspoon baking powder, and 1 teaspoon lemon essence) and let me tell you, it tasted precisely like my great grandmother’s recipe!The shortening was used to coat the pan so that the cake wouldn’t adhere to the pan.I was so pleased with myself that I almost burst into tears when I saw the final product.

    • This is something I’ve done multiple times and it has become one of my favorite flavors.
    • I really like it with white frosting on top!
    • This cake reminds me of the 7Up cake I grew up eating.
    • This is a recipe that we use for special occasions and it always turns out flawlessly.
    • It melts in your mouth and is quite simple to prepare.
    • I created this for the first time, taking into consideration some of the comments from the other reviewers: In the cake, I used 1 cup butter and 1/2 cup veggie shortening, and in the glaze, I used 7 up and a little lemon juice in place of the milk.
    1. There will be no modifications.
    2. It was very excellent.
    3. This is something I’ve done countless times.
    4. I prefer to add a bit extra lemon juice, and I want the drizzle to be fairly lemon tart, so I increase the amount of lemon juice I use there as well.
    5. It is always a hit with the audience.

    And now others are asking me to make it for them.Yum My family and friends have enjoyed this cake on multiple occasions, but I usually have a tough time pulling it out of the pan without it sinking in completely.I really like how light and fluffy it is.Instructions are simple to follow, and the dish is delicious.I baked it in little bundt pans because they were tiny.

    It was a big hit with my family.I followed the recipe exactly and found it to be boring, but it had a nice texture to it.It was a hit with my husband and children.The next time I make it, I’ll add salt, lemon juice, and citrus zest to taste.This is a fantastic recipe.Very moist and simple to prepare.

    This is the most delicious cake I’ve ever baked.It’s a hit with my spouse and children.The only thing I do differently is that instead of using milk for my glaze, I use a small amount of 7-Up instead of regular milk.This recipe turned out to be a huge success.A nostalgic flavor that reminded me of my grandmother’s pastries pervaded the cake.In lieu of spraying your bundt pan with cooking spray, I recommend that you butter and flour it instead of using it.

    You’ll notice a significant change.In addition, I recommend that you use 7Up instead of milk for the glaze.It’s quite tasty, and it provides you even another incentive to drink 7Up soda in general.This is something I will definitely make again.Delicious!Making this cake has been a part of my family’s tradition for many more years than I want to confess.

    I make it frequently for my family (and for friends).I bake the cake in a bundt pan, which I generously butter and flour.I keep one of these in the freezer in case I need a quick dessert at the last minute.This is something I’ve cooked countless times!It’s a huge success!

    1. I had misplaced a treasured family recipe, so I was thrilled to find upon this one.
    2. Recipe for 7-up was a hit with everyone!!
    3. Thank you very much!

    Swan Downs cake flour is what I’m now using.I awarded it two stars because, no, I will not make it again.It was too much labor for the end result to be so dry and tasteless.The glaze was the only thing that had any taste.

    I believe this recipe was created by 7up in order to market their product, however it definitely needs to be improved!It’s something I’ve done countless times.It’s always a pleasure.Around this time of year and into the beginning of the New Year, the women in my family have always done a wonderful job cooking enormous dinners, and one of my favorite desserts has always been the 7UP cake.It’s a pleasure to distribute the cake around the table.

    This is a really tasty cake.It’s adhered to the interior of the bundt pan, but it’s a mile high and a mile wide.In addition, I floured the pan.I’m going to let it cool down for a while before releasing it with a butterknife.

    It’s something I’m dreading.I followed the instructions exactly as they were written.As mentioned in a number of the reviews, I made one modification: I added a teaspoon of vanilla essence.My cake took much longer to bake than the allotted time of 1:15.It’s possible that it’s because of my oven.I chose not to use a glaze on top of the cake since, in my view, it is not necessary.

    Shared with my family, who were delighted with it.The texture is moist and lemon scented.This is just what I was hoping for.

    1. This was my first time baking, and the recipe was straightforward and simple to follow.
    2. The cake turned out beautifully, and everyone praised it highly.
    3. Despite the fact that I greased the pan, the cake adhered to it.

    As a result, I chose to serve it right side up rather than inverted.In the glaze, I used lemon abstract instead of vanilla extract.It was very delicious!This dish was simple and delicious.

    • I really adore it!
    • This is something I made, and my kids absolutely enjoyed it!
    • It was a smash at a party when I served it up with this recipe.

    I’ll make it again, but I’ll use 2 cups of sugar this time.If I had the option, I would give this cake 10 stars.My only complaint was that I should have created two of them.This cake was a huge hit with my family, and I plan to make another one today.Thank you very much!This dish was a hit with me.

    The whole family enjoyed it!Although it was called 7-up cake, it actually tasted more like a pound cake!It’s excellent, yet it’s strange.Yes, I would make modifications.This was my first time making it, and it was delicious!It was very delicious!

    I made sure to follow the instructions to the letter.My favorite part of the cake was the frosting, although I think it would have been just as good without it as the icing had been.Neither too lemony nor too sweet!It was fantastic!

    I followed the recipe to the letter, precisely as instructed.The cake turned out just stunning.A delicious cake that is also quite simple to make!

    I didn’t glaze it since I didn’t understand I needed to do so right away after taking it out of the oven!This cake was quite tasty.I applied half of the glaze while it was still hot, and then I waited until it had cooled before applying the remaining half.7up, butter, lemon extract, and powdered sugar were the ingredients I used in this recipe.I put in the 20 minutes on the butter and sugar and it was delicious.

    1. After years of eating this as a child, I finally got around to preparing it myself.
    2. It’s fantastic!
    3. I don’t bother with the glaze; instead, I simply sprinkle a little powdered sugar on top of the finished product.
    4. Sometimes I don’t even bother with that step at all.
    5. This was a favorite song of my significant other’s growing up.

    He said it turned out just the way his mother used to prepare it.The cake recipe turned out perfectly.The glaze was a little thinner than I prefer, so if you prefer a thicker glaze, reduce the amount of milk used and/or add the milk gradually to taste.

    • I really like this cake!
    • This is the best one yet.
    • There were no adjustments made, and the cake turned out PERFECT.
    • Instead of 7up, I made a few changes to this recipe.
    • I tried it with Canada Dry and replaced margarine for 4 tablespoons of the unsalted butter.
    • It turned out great!
    1. I also oiled and dusted my pan thoroughly to ensure that it wouldn’t stick!
    2. As an alternative to lemon extract, I used lemon juice!
    3. In addition, I used lemon juice into the frosting!
    4. It turned out fantastic for a cake that was baked at 9 p.m.
    5. on a Monday night!
    • I made this and it was absolutely delicious and perfect.
    • Instead of 7-Up, I used Sprite instead.
    • It was really juicy and delicious.
    • I also created the glaze, which turned out to be quite delicious.
    • I received a lot of positive response.
    • It was a huge hit with my customer!

    This is something I will absolutely cook again.My hubby had developed a craving for 7-Up cake.We had a lot of fun putting this together.My glaze, on the other hand, appeared to be a little too thin.I followed the measures exactly, but I think I’ll need to tweak them a little next time.

    • Aside from that, I saw a recipe that included lemon and lime zest; I’m thinking about incorporating that the next time I make this to help boost the lemon-lime flavor further.
    • Overall, I give it a thumbs up!
    • I prepared this cake for my aunt and uncle, and they thought it was delicious.
    • Nothing about the cake would be changed because it is delicious!
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    Thank you very much.I’m going to make it again.Great recipe for particularly bundt Excellent!

    My family adores this cake, and I am frequently requested to bring it to family gatherings.I didn’t make any modifications; I simply followed the recipe’s instructions.My son enjoyed it.

    I’m going to make it again for my granddaughter’s birthday on Monday.5 out of 5 stars I’m at a loss as to what’s wrong with this recipe.However, it adheres tenaciously!This one was well oiled and flowered, and it adhered like glue!Try a different recipe if you want to do yourself a favor.

    1. Don’t spend your time, money, or materials on anything else!
    2. A picture is worth a thousand words, as the saying goes.
    3. So here you have it.
    4. I really like this website, and the cake was absolutely delicious.
    5. I made the 7-Up cake, and everyone seemed to enjoy it.

    I’m going to make it again.I prepared this cake for Thanksgiving, and it was a huge hit with everyone.I followed the instructions exactly, and it was simple.It took an additional 30 minutes over the time allotted by the manufacturer.Delicious!I wouldn’t alter anything about it!

    • So simple and the greatest texture isn’t able to send a shot since there isn’t any more to send?
    • This recipe was delicious, and I made it myself.
    • In order to make it even more luxurious, I added a teaspoon of butter flavoring essence.
    • This cake turned out even better than I remembered it tasting as a child growing up.
    • Every holiday, one of my favorite aunts used to make this cake for the family.
    • Baking from scratch takes time and effort, but the results are well worth it.
    • I followed the recipe to the letter, but I made the glaze a little differently, using lemon juice and powdered sugar.
    • The final result was wonderful.
    • This is a family favorite that I will make again!
    • This is the second time I’m going to make it for you.
    • This cake is absolutely delectable.
    • The ones you can buy at the store aren’t even close to being comparable.

    Alternatively, you may use rum instead of the liquid in the glaze to make it more adult-friendly.The cake was wonderful, and it received several praises.I was really looking forward to making this cake, and I paid attention to other people’s warnings about it sticking, but even with a lot of greasing and flouring, it stuck.Half of it came out willingly, but the other half came out in three pieces due to the way it was cut.I felt it wasn’t a big concern as long as it tasted well because I wasn’t going to serve it to anybody else, but it is quite bland.I followed the recipe to the letter, using the entire quantity of lemon, and the result largely tasted like butter.

    This isn’t my favorite.I was expecting more flavor from the recipe given the quantity of butter and eggs I used.When I’m in the mood for cake, here is where I go.when I have a sweet craving.I’ve been making this for years and had no idea that there was a glaze that could be poured over the top.

    We always ate it ″hot out of the oven,″ as the saying goes.So I made it for the first time in years for a buddy, and I also created the glaze from scratch for the first time.OMG, that was just incredible.It has the texture and flavor of a hot krispy creme doughnut.This cake was absolutely delicious!My cake was a little stuck to the pan in one spot, but it was so delicious that we didn’t care.

    I was worried I’d mess it up because I didn’t have any lemon extract on hand.Instead, I used fresh lemon juice (about a table spoon) and that was perfect.It didn’t overpower the cake, and it remained moist and delicious despite the addition.

    1. I would definitely increase the glaze recipe the next time I make it because my children really appreciated it.
    2. There didn’t appear to be enough for everyone to have their fair share of cake.
    3. Having said that, it was also quite tasty..
    4. When I make it again, I’ll probably add a few drops of almond essence to the batter and drizzle a traditional butter cream recipe over the top of the cake while it’s still warm, allowing it to melt.
    5. The options are virtually limitless!
    6. Instead of using flour, I should have used butter spray.

    7 Up Cake {With Cake Mix}

    • CakeWhiz posted a new article on May 6, 2019 — It is possible that this content contains affiliate links.
    • Please take the time to read my disclosure policy.
    • Recipe for a traditional, old fashioned, quick and easy 7 up cake prepared using cake mix, created with simple ingredients, and topped with a lemon glaze is provided.
    • This cake is soft and delicious, and it may be baked as a bundt cake or a pound cake.
    • I am overjoyed to be able to include this recipe in my ever-growing collection of doctored cake mix creations.
    • It’s simple and convenient, and even the youngest members of your family may assist you in making it.

    If you enjoy bundt cakes, you should definitely check out this incredible Chocolate Bundt Cake and these adorable Mini Bundt Cake Recipes.I believe it is a delectable Summer treat that is superior to any lemon 7-up cake made from scratch that I have ever eaten.Serve it with a drizzle of glaze or a scoop of vanilla ice cream on top.

    How to Make a 7 Up Cake?

    1. Combine the cake mix, eggs, 7-Up, oil, and pudding mix in a large mixing bowl.
    2. Pour the batter into the bundt pan.
    3. Bake the cake and allow it to cool completely.
    4. Drizzle glaze over the top
    5. Serve and take pleasure in it

    Where did 7 up cake come from (History)?

    According to my research, the origins of this cake may be traced back to the 1950s, when the lemon lime soda firm featured it in a promotional recipe booklet to promote the soda. During the Christmas season, it was a very popular dessert option.

    Can you make a 7 up bundt cake in a regular pan?

    Although I would not recommend it in most recipes, this cake bakes just as well without a bundt pan in this particular instance. I’ve successfully baked it in both a round and a rectangle pound cake pan without any issues, and it’s delicious.


    • Cherry 7-Up Cake– In place of standard 7-Up, use cherry-flavored 7-Up (which is only available for a few months of the year and is only available in limited quantities). You may also use cherry pudding mix in place of the lemon pudding mix if desired.
    • Attempt different varieties of frosting, such as the standard Whipped Cream or pineapple icing, or more exotic tastes such as Maraschino Cherry Frosting, Strawberry Buttercream Frosting, or even Orange Frosting.
    • Other sauces and glazes can be used for drizzling, such as Nutella Syrup, Dulce de Leche, or even homemade caramel sauce.
    • Add citrus zests– To truly bring out the citrus taste, use freshly grated lemon, lime, or orange zest. It may be used in the cake batter as well as the glaze.

    Tips and Techniques

    • Use sugar-free ingredients sparingly—this is especially true for pudding mix and cake mix, as sugar-free components have an odd aftertaste.
    • All of the components should be at room temperature before mixing them together to ensure that they blend easily and evenly.
    • Keep cake batter from becoming too stiff– This will result in a rough cake, and it may also cause the cake to collapse or sink during baking.
    • Brand of cake mixes– I have had luck with the following brands of cake mixes: Pillsbury, Duncan Hines, and Betty Crocker.
    • What kind of cake mix should I use? It is customary to use a yellow cake mix, but you may also use a golden cake mix, white cake mix, butter cake mix, or lemon cake mix instead.
    • The temperature of the cake is critical– do not pour the glaze over the cake until it has completely cooled, or else it will result in a sticky, soggy mess.
    • What is the appropriate amount of glaze to use? This is totally a personal preference. I sprinkle just enough to coat the top of the cake, but not enough to totally soak it.
    • To decorate, use a basic, traditional method such as glaze and fresh lemon slices or zest, if you wish, or a combination of both. Alternatively, you may go through a variety of these lovely Bundt Cake Decorating Ideas.
    • How do you get a cake out of a pan that has been stuck? Don’t forget to thoroughly oil and flour the pan before baking. Also, choose a plain bundt pan with no fancy decorations on it since such have a higher chance of causing the cake batter to adhere to the pan. Once the cake has finished baking, allow it to cool completely before gently loosening the edges of the cake using a thin spatula along the sides of the pan. Afterwards, flip it over and lightly touch it on the top to release it

    Other Doctored Cake Mix Recipes

    • Lemon Pound Cake (made with cake mix)
    • Cinnamon Roll Cake (made with cake mix)
    • Sock It To Me Cake (made with cake mix)
    • Louisiana Crunch Cake (made with cake mix)
    • Easy Black Forest Cake (made with cake mix)
    • Pistachio Cake (made with cake mix)
    • Chocolate Cake (made with cake mix).

    7 Up Cake Recipe

    • Prep Time: 10 minutes Preparation time: 50 minutes Time allotted: 1 hour 7-Up cake recipe that is quick and easy to make with cake mix, handmade with basic ingredients, and lemon glaze. This cake is soft and delicious, and it may be baked as a bundt cake or a pound cake. 10 slices are produced with this recipe. 4 large eggs
    • 3/4 cup oil
    • 3/4 cup 7 Up
    • 1 box yellow cake mix
    • 1 box lemon pudding mix (4 oz. box)
    • 1 box vanilla pudding mix


    • 2 cups Powdered sugar
    • 2 tbsp Lemon juice
    • 1-2 tbsp Milk
    • In a large mixing basin, combine the eggs, oil, and 7-Up
    • whisk until smooth.
    • Combine the cake mix and lemon pudding mix until barely mixed.
    • Pour the batter into a bundt pan (10 inch pan) that has been oiled and dusted.
    • Bake for 45-55 minutes at 325 degrees, or until a toothpick inserted in the middle comes out clean.
    • Allow it to cool completely before using it.
    • While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and milk until smooth.
    • Place the cake in a dish or on a cake stand and sprinkle the glaze over the top of the cake. Enjoy
    • Take a look at all of my suggestions above
    • Leftovers can be kept in the fridge for up to 3 days if they are placed in an airtight container.
    • 500 calories, 77 grams of carbohydrates, 4 grams of protein, 20 grams of fat, 2 grams of saturated fat The following values are in mg: 65 mg of cholesterol, 452 mg of sodium, 48 milligrams of potassium, 47 grams of sugar, 95 international units of vitamin A, 1.2 milligrams of vitamin C and 121 milligrams of iron.
    • Dessert is the final course.
    • American cuisine is served.
    • Calories per serving: 500 Let us wait till next time, tata my sweethearts!
    • Originally published on May 6, 2019 by CakeWhiz / 35 comments

    7UP Bundt Cake Recipe

    As with many dessert fads, the crowd-pleasing Bundt cake will continue to be welcomed to all of the occasions, from baby showers to backyard barbeques and elegant dinner parties. Because of the addition of 7UP to the batter, this cake has an extra-light texture and only the faintest trace of citrus flavor.


    • CAKE: 1-1/2 cups margarine or butter
    • 3 cups sugar
    • 5 eggs
    • 3 cups flour
    • 2 tablespoons lemon extract
    • 3/4 cup 7UP®
    • GLAZE: 3-1/4 cups powdered sugar
    • 1 teaspoon vanilla
    • 3 tablespoons lemon juice
    • 1/4 cup cold 7UP®
    • FROSTING: 3-1/4 cups powdered sugar
    • 1 teaspoon vanilla
    • 1/4 cup cold 7UP®
    • FROSTING: 3-1/4 cups powdered sugar
    • 1 teaspoon vanilla
    • 1/4 cup cold 7UP


    • Preheat the oven to 325 degrees.
    • Make a creamy mixture by beating the sugar and butter with an electric hand mixer.
    • Mix in the lemon extract until well combined.
    • Add in the eggs and stir well
    • Mix in the flour until well combined.
    • 1 minute later, add in 7UP® and mix well.
    • Scrape the edges of the dish to remove any stuck-on food.
    • Mix on a low pace for 1 minute until smooth.
    • Pour the batter into a large Bundt pan that has been thoroughly oiled
    • Bake for 1 hour, or for up to 1 hour and 20 minutes at the highest temperature.
    • While the cake is baking, prepare the glaze. Combine the powdered sugar, vanilla, lemon juice, and 7UP® in a mixing bowl with an electric hand mixer. Using an electric mixer, blend until smooth.
    • Allow the cake to rest in the pan for approximately 10 minutes.
    • Remove the cake from the pan and place it on a dish or tray.
    • Allow to cool before drizzling with the glaze.

    Serve the cake with ice cream or sherbet for a refreshing treat. Decorate the top with fresh fruit, a homemade or store-bought fruit glaze, or omit the glaze entirely and gently coat the cake with powdered sugar instead.

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    The 7UP Digital Bartender is only available on mobile devices. Visit on your phone to try it out!

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    7-Up Pound Cake Is Like No Other Bundt Cake

    • A standard vanilla bundt cake is delicious, but if you add a splash of 7-Up, things will get a little more interesting!
    • The addition of 7-up and citrus zest gives this cake a little zing while still keeping it light and fluffy.
    • Have you gotten around to making it yet?
    • Please share your experience with us in the comments section below!
    • This recipe makes 12 servings.
    • time to prepare: 0 hours 20 minutes Time taken: 3 hours and 0 minutes In order to make the cake Using cooking spray 1 cup (2 sticks) melted butter, melted granulated sugar (about 2 cups) Room-temperature eggs (five big ones) 1 tbsp.

    unsweetened vanilla extract 1 tablespoon lime zest 1 tablespoon lemon zest 3 cups sifted cake flour, plus a little extra for the pan Baking powder (about 2 teaspoons) a half teaspoon of kosher salt a third of a c.7-Up In order to make the glazing 1 1/2 cup confectioners’ sugar 1 tablespoon freshly squeezed lime juice a quarter teaspoon of kosher salt 1 tbsp.of the mixture 7-Up

    1. Bake at 350° for 30 minutes, then remove from oven and sprinkle a little flour on the pan before turning it around to coat it.
    2. Combine the butter and sugar in a large mixing basin until light and fluffy, using a hand mixer. Toss in the eggs, one at a time, beating thoroughly after each addition, followed by the vanilla and both zests
    3. In a separate large mixing basin, whisk together the flour, baking powder, and salt until well combined. Add one-third of the dry ingredients to the butter mixture and mix until combined, then add one-third of the 7-Up and mix until combined. Make sure you use up all of the dry ingredients as well as the 7-Up at the end of the process. Pour the batter into the bundt pan that has been prepped and smooth the top with an offset spatula.
    4. Baking time is 1 hour, or until a toothpick inserted into the center comes out cleanly. Allow to cool for 10 minutes before inverting onto a cooling rack to finish cooling.
    5. In the meantime, prepare the glaze: In a large mixing bowl, whisk together powdered sugar, lime juice, and salt. Add 7-Up a teaspoon at a time, stirring constantly, until the mixture has the consistency of sour cream. Before serving, drizzle the glaze over the top of the cooled cake.
    See also:  How Long Is Store Bought Cake Good For?

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    Make Your Own Delicious 7 Up Cake

    • My 7up cake recipe has recently been revised.
    • I’m sorry, but I have to warn you!
    • This cake is very delectable.
    • This recipe was first passed down to me by my husband’s grandmother and another elderly woman with whom I used to work.
    • With time, I was able to incorporate my own personal touches into the recipe, and I’ve been really pleased with the results.
    • The most often asked question I receive about this recipe is ″does it require the use of baking soda or baking powder?″, and the answer is NO.

    The soda (in this case, the lemon lime soda that we’re using) acts as a rising agent.Make careful you follow the guidelines exactly as they are written, and don’t make any changes for the greatest results.The use of frosting or glaze is entirely optional.You don’t have to include it if you don’t want it.If you want to make this cake for the holidays, I recommend preparing more than one since I have witnessed battles over the final slice of cake in the past!LOL HAVE FUN WITH IT!

    7-Up Cake

    • This 7-Up cake is delicious, sweet, and acidic all at the same time. It’s quite simple to construct, yet it’s extremely addictive. This is a surefire crowd-pleaser! Course Dessert / TreatAmerican Cuisine Dessert / Treat Keyword Preparation Time for the 7-Up Cake 10 minutes are allotted. Preparation Time 1 hour 5 minutes 1 hour 5 minutes Total Time 1 hour 15 minutes 1 hour 15 minutes 1 tbs of vanilla extract
    • \s2 sticks of melted butter
    • \s5 eggs
    • \s3 cups all-purpose flour
    • \s3 cups of granulated sugar
    • \s1/2 tsp salt
    • \s1 cup 7 UP
    • Glaze
    • 1 cup sugar (or powdered sugar if you want an icing) if you want an icing 14 cup ordinary granulated sugar (for glazing)
    • 1/4 cup 7up
    • Using a large mixing bowl, combine all of the dry ingredients and whisk until everything is well distributed
    • In a separate dish, mix together all five eggs until the color is entirely yellow
    • set aside.
    • Toss your eggs and butter into a large mixing bowl with the rest of your dry ingredients and combine thoroughly
    • Now, combine the vanilla and 7up into the cake batter and beat until smooth.
    • Pour your batter into a cake pan with a well in the center. If your pan does not have a nonstick coating, you may wish to oil it beforehand.
    • Allow the batter to remain in the pan for 3 minutes without moving. Preheat the oven to 325 degrees while the cake is cooling.
    • Allow the cake to bake for 1 hour and 5 minutes at 325 degrees.
    • When the cake has cooled, apply your frosting or glaze.
    • Allow the glaze, or frosting, to set on the cake for at least 20 minutes before cutting and serving it.
    • Enjoy

    7 Up Cake Recipe

    This 7-Up cake recipe is a favorite of ours, and we hope you will too. Each mouthful is juicy and wonderful in its own right. In addition, that glaze is just delicious!

    7 up cake recipe

    • You might be wondering, what is the significance of soda in a cake recipe.
    • Continue reading, though, because I assure you that this 7-Up cake recipe will not let you down.
    • It’s quite moist and wonderful.
    • 7 up cake will quickly become one of those recipes that you will want to cook over and over again after you have tried it.
    • It is quite delicious and looks stunning when baked in a bundt cake pan.

    This cake is a must try!

    The creamy and sweet frosting that runs down the edge of the cake is very delicious. It’s truly the finest, I mean, there’s nothing better. Plus, isn’t that a lovely sight to behold? No matter what occasion you choose to serve this cake, it will be a hit with everyone. Plus, because it starts with a cake mix, it is quite simple to put together.

    7 up cake ingredients:

    • Yellow cake mix, instant lemon pudding, vegetable oil, eggs, and vanilla extract
    • Ingredients for the glaze: powdered sugar
    • fresh lemon juice
    • milk
    • vanilla extract

    How to make 7 up cake recipe:

    • Preheat the oven to 325 degrees Fahrenheit.
    • Spray a bundt pan with non-sticking cooking spray and carefully coat with the pan with flour so the cake can be withdrawn easily.
    • Using a hand handled mixer, fully incorporate all of the cake mix ingredients in a large mixing basin.
    • Pour the batter into the bundt pan.
    • Bake for 45-55 minutes until an inserted toothpick comes out clean.
    • Allow the cake to cool in the pan for 2-3 minutes before carefully removing it to a wire rack to cool completely.

    Cool fully.

    Now it is time to prepare the glaze for the cake. 

    • While the cake is cooling, add the glaze ingredients in a separate bowl.
    • You can add extra milk to make the glaze the consistency that you wish.
    • Pour the glaze over the cake and enjoy!
    • The icing elevates the cake to a whole new level of deliciousness.
    • Yum!
    • If the notion occurred to you that you might skip the glaze, don’t!

    If at all possible, avoid skipping out on the glazing.It’s very stunning, and it’s my favorite element of the cake!While the cake is cooling, whisk together the glaze ingredients in a medium-sized mixing basin until thoroughly combined.I prefer to put the cake on a serving tray and then sprinkle the glaze all over the top of the cake before cutting it into pieces.Just bear in mind the glaze is thin so it won’t be as thick as icing.You want the thin consistency to make it simple to drizzle over the cake.

    Now you know how to make a 7 up cake!

    • It’s simply that basic and straightforward.
    • Whenever I prepare this cake, it is usually a hit with the guests in attendance.
    • This cake is a hit at every gathering, from potlucks to family dinners.
    • Everyone who has tried it has asked for the recipe, and they all rave about the delightful lemon-lime flavor.
    • It is far less time consuming than creating a cake from scratch, yet it tastes exactly like handmade.
    • This 7up pound cake recipe is simple to make and delicious.

    If you wish, you may also add some lemon zest to the cake batter.I also like to top each cake slice with a dab of whipped cream every now and then.It’s really good!

    7 up cake is so delicious!

    • I appreciate that this cake is both delicious and simple to create.
    • Furthermore, baking is not a difficult or expensive endeavor.
    • This is the perfect dessert for any occasion, including birthdays.
    • Cake mixes are something I keep in the cupboard to make it easier to make something delicious whenever the mood strikes me.
    • They are regularly on sale, which contributes to the overall cost-effectiveness of the dish.
    • Grab them when you see them on sale, and you’ll be able to whip up this cake whenever the mood strikes.

    You’ll understand what I’m talking about once you’ve made it.It’s really, really nice.Because we normally eat what is on sale at the grocery store or what I already have in the cupboard, following these 8 Tips for Saving Money on Groceries by Menu Planning has allowed me to reduce our grocery expenditure by 50%!Save that money for anything else, or use it to offer your family some wriggle space in their financial situation.You will appreciate the money you will save while still being able to provide delicious meals for your family.Simple dishes like this one keep my family pleased while also keeping my food budget in good condition.

    1. In this way, we are able to keep our food budget under control while still enjoying an excellent dessert!

    Print this easy recipe for homemade 7 up cake below:

    7 up Cake

    • This 7-Up cake recipe is a favorite of ours, and we hope you will too. Each mouthful is juicy and wonderful in its own right. In addition, that glaze is just delicious! This cake is a must-try for every baker! Preparation time: 10 minutes Preparation time: 55 minutes 1 hour and 5 minutes is the total time. Servings Dessert569 calories9 coursesAmerican cuisineCourse dessertCalories 1 box Yellow Cake Mix
    • 1 box instant lemon pudding
    • 3/4 cup 7 Up
    • 3/4 cup vegetable oil
    • 4 eggs Glaze Ingredients: 2 cups powdered sugar
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon milk
    • Preheat the oven to 325 degrees Fahrenheit.
    • Spray a bundt pan with nonstick cooking spray and lightly dust the pan with flour to ensure that the cake can be removed without difficulty
    • Using a hand handled mixer, fully incorporate all of the cake mix ingredients in a large mixing basin.
    • Fill the bundt pan halfway with the batter
    • Prepare the dish by baking it for 45-55 minutes, or until a toothpick inserted comes out clean.
    • Allow the cake to cool in the pan for 2-3 minutes before carefully removing it from the pan and placing it on a wire rack to cool.
    • Allow to cool fully
    • In a separate small mixing bowl, whisk together the glaze ingredients until smooth.
    • You may adjust the consistency of the glaze by adding extra milk if necessary.
    • Pour the glaze over the cake and serve it immediately

    569 calories, 91 grams of carbohydrates, 5 grams of protein, 22 grams of fat, 16 grams of saturated fat, 73 milligrams of cholesterol, 549 milligrams of sodium, 54 milligrams of potassium, 1 gram of fiber, 66 grams of sugar, 106 international units of vitamin A, 1 milligram of vitamin C, calcium 134 milligrams of iron

    Try these other easy cake recipes:

    • Angel Food Cake Recipe with Mandarin Oranges
    • chocolate cherry cake recipe with chocolate cherries
    • peach dump cake recipe with chocolate cherries
    • easy chocolate lava cake recipe using a crock pot
    • easy S’Mores cake recipe
    • melted ice cream cake recipe

    Try these other recipes

    • To All the Mothers Who Struggle with the Dinnertime Situation: Every week, you may save hours in the kitchen and recover valuable family time without blowing your budget by using these tips.
    • Become a member of the Lazy Day Cooking Club.
    • About the AuthorHello, my name is Carrie.
    • Greetings and welcome to Desserts on a Dime!
    • I’m on a quest to help you make excellent meals without blowing your wallet.
    • Real food…

    for real families…is what we’ll be cooking together.

    7UP Pound Cake

    Preparation time: 25 minutes 65 minutes in the oven plus cooling


    There are 16 servings total. This 7UP pound cake recipe was given to me by my grandma. In addition to being tasty, this 7UP cake symbolizes family tradition, connection, and love, among other things. The following is an email from Marsha Davis of Desert Hot Springs, California.


    • 1-1/2 cups melted butter
    • 3 cups sugar
    • 5 big eggs, room temperature
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla extract
    • 3 cups all-purpose flour
    • 3/4 cup 7UP soda
    • 1-1/2 cups all-purpose flour
    • The glaze is made up of 1-1/2 cups confectioners’ sugar, 1 tablespoon lemon or lime juice, 1 to 2 teaspoons 7UP soda, and optionally 1/2 teaspoon grated lemon or lime zest.


    1. Preheat the oven to 350 degrees. Prepare a 10-inch fluted or plain tube pan by greasing and flouring it
    2. in a large mixing basin, beat together the butter and sugar until light and fluffy, about 5-7 minutes. Pour in the eggs, one at a time, beating well after each addition. Add the lemon juice and vanilla extract and mix well. alternately adding the flour and 7UP, mixing well after each addition.
    3. Pour the batter into the pan that has been prepared. Bake for 65-75 minutes, or until a toothpick inserted in the middle comes out clean. Allow for 20 minutes of cooling time in the pan before transferring to a wire rack to cool fully.
    4. To make the glaze, combine confectioners’ sugar, lemon juice, and just enough 7UP to get the required consistency in a small mixing dish. Zest can be added if desired. Drizzle the glaze over the cake.

    7UP Pound Cake Tips

    What does 7UP do for a cake?

    Traditional leaveners such as baking soda and baking powder are replaced with 7UP. When the cake is carbonated, it enables it to rise and rise higher in the air. In the event that you have any leftover 7UP, try one of these other recipes that call for lemon-lime soda to use it up.

    Can I substitute Sprite (or any other soda) for 7UP?

    In this pound cake recipe, we recommend that you always use 7UP instead of Sprite because it has a higher amount of carbonation than Sprite. It will provide you with the greatest and most desirable outcomes.

    How do you keep this cake moist?

    • The beauty of this 7UP cake is its moist and tasty texture.
    • A simple syrup is essential for keeping it extra moist.
    • Simple syrup may be made by heating equal parts water and sugar until the sugar is completely dissolved in the water.
    • After removing the cake from the pan, use a pastry brush to spread the syrup onto the still-warm cake.
    • The syrup will be absorbed by the heated cake, which will keep it moist.

    Nutrition Facts

    1 slice has 457 calories, 19 grams of fat (11 grams of saturated fat), 104 milligrams of cholesterol, 177 milligrams of sodium, 69 grams of carbohydrates (50 grams of sugars, 1 gram of fiber), and 5 grams of protein.

    7-Up cake? Bubbly history of the lemon-lime soda includes popular retro recipes

    • Recently, while doing some grocery shopping, I was shocked to notice a display in the bakery area that had many commercially prepared cakes, one of which was advertised as ″7-Up Cake,″ and which even included the endorsement and logo of the legendary soda business directly on the brand label.
    • Certainly, the recipe for 7-Up cake is not a brand-new invention.
    • On the other hand, it is a nostalgic dish that I recall my mother cooking back in the 1970s when it was popularized as an amusement dessert provided by hostesses, such as my mother, at bunko club parties and church carry-ins, among o

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