Bright, citrusy, and oh-so-moist, this 7UP cake is the cake you didn’t know you needed! Perfect for any occasion, it’s a delicious twist on a classic.
7UP cake has been winning hearts for decades, all thanks to its fun use of soda in the batter. The result? A cake with a super tender crumb, a pop of lemon-lime flavor, and a tangy glaze that ties it all together. It’s the kind of dessert that’ll have everyone asking for seconds. With its richness and density, it shares some characteristics with pound cake, making it a delightful twist on the classic dessert. This nostalgic treat truly never goes out of style!
Why You’ll Love This 7UP Cake Recipe
- Moist and tender. The combination of sour cream and 7UP soda creates a perfectly soft and flavorful cake.
- Easy to make. Simple ingredients and a straightforward process make this recipe accessible for bakers of all skill levels.
- Crowd-pleaser. Whether it’s a family gathering or a potluck, this cake always gets rave reviews.
The Origins of 7UP Cake
The 7UP Cake, sometimes called 7UP Pound Cake, has its roots in the mid-20th century, when creative home bakers began incorporating soda into their recipes. This trend wasn’t just about convenience—it also added a unique flavor and a lighter texture. Using 7UP soda in particular brought a bright lemon-lime twist and helped create a tender crumb, thanks to its carbonation. Over the years, it has become a nostalgic favorite, gracing tables at potlucks, family gatherings, and holiday celebrations. For another nostalgic soda cake, don’t miss my Coca-Cola cake, which adds a rich, chocolatey spin to this fun baking tradition!
What You’ll Need
For ingredient quantities and full instructions, see the recipe card below.
- All-purpose flour – Use a digital kitchen scale or the spoon and sweep method for accuracy. Learn more: How to Measure Flour
- Baking powder – Make sure yours is fresh to give your cake the proper lift. Here’s how to test baking powder for freshness.
- Salt – I almost always bake with table salt. If you want to use a different salt, you may need to make adjustments. Learn more: Types of Salt for Baking
- Unsalted butter and vegetable oil: Combining butter and oil provides the best of both worlds—butter adds flavor and richness, while oil ensures the cake remains ultra-moist.
- Granulated sugar
- Eggs – Let these come to room temperature for easier mixing and a better cake texture.
- Vanilla and lemon extracts – The combination of these two extracts provides a lovely depth of flavor.
- 7UP soda – The carbonation works as a natural leavening agent, helping the cake achieve its light, tender texture while infusing it with that signature lemon-lime taste. While 7UP is traditional in this cake, Sprite or any lemon-lime soda works as a substitute.
- Sour cream – This adds moisture and a bit of tang. Full-fat sour cream works best. Be sure to let it come to room temperature before mixing.
- Lemon – You’ll need both the zest and juice of a lemon.
- Confectioners’ sugar – If yours is lumpy, sift it first for a smooth glaze.
How to Make 7UP Cake
- Prepare for baking. Preheat the oven and grease and flour your Bundt or tube pan.
- Mix the dry ingredients. Combine the flour, baking powder, and salt.
- Cream the fats and sugar. Beat butter, oil, and sugar until light and fluffy.
- Incorporate the eggs and flavoring. Add eggs one at a time, then mix in the extracts.
- Alternate wet and dry ingredients. Mix in dry ingredients, alternating with 7UP and sour cream. Start and end with the dry ingredients. Fold in the lemon zest.
- Bake. Pour the batter into the pan, smooth the top, and bake until a toothpick comes out clean. Cool for 10 minutes before removing from the pan to cool completely on a wire rack.
- Make the glaze. Combine the glaze ingredients, and drizzle over the cooled cake.
Tips for Success
- Temperature matters. Ensure the butter is softened properly, and that the eggs and sour cream are at room temperature for a smooth batter.
- Prep your pan well. Grease and flour the pan thoroughly to ensure the cake releases easily. I recommend a cooking spray with flour, like Baker’s Joy or Pam Baking.
- Use fresh 7UP. For the best flavor and carbonation, open a new can or bottle.
- Zest first, juice later. When zesting a lemon, do it before cutting it for juice to make the process easier.
- Don’t over-mix. When combining the wet and dry ingredients, mix just until combined to avoid a dense cake.
- Check for doneness. Use a toothpick or cake tester to check the cake; it should come out clean or with just a few crumbs. Avoid over-baking to keep the cake moist.
- Adjust the glaze as needed. If your glaze is too thick, add a bit more lemon juice or soda. If it’s too thin, add a little more confectioners’ sugar. You’re aiming for a thick, smooth, pourable glaze.
Variations and Serving Suggestions
- More lime: Substitute lime zest and juice for the lemon. You can use either Persian limes or Key limes.
- Limoncello glaze: Replace the lemon juice with a splash of limoncello, or add it alongside for an extra boozy, citrusy kick.
- Mini Bundts: Divide the batter into mini Bundt pans for individual servings. This recipe typically makes 6-8 mini Bundts, depending on the size of the pans. Reduce the baking time to 20-25 minutes and check for doneness with a toothpick.
- Skip the glaze: Pair slices of 7UP cake with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh berries or a sprinkle of powdered sugar for an elegant touch.
How to Store
- Room temperature: Store your 7UP cake in an airtight container for up to 3 days.
- Refrigerator: Keep in the refrigerator for up to a week. Bring to room temperature before serving.
- Freezer: For best results, freeze the cake without the glaze. If you do freeze the cake with the glaze, first place slices on a rimmed baking sheet and place in the freezer until the glaze is set (about 2 hours). Either way, wrap slices in plastic wrap, then wrap again in aluminum foil or place in an airtight, freezer-safe container or resealable bag. Freeze for up to 3 months. Thaw at room temperature. If your cake is unglazed, add the glaze just before serving for the freshest flavor and presentation.
More Citrus Cake Recipes
7UP Cake
This 7UP Cake is a moist, citrusy Bundt cake with a tangy glaze. It’s easy to make and perfect for any occasion!
Ingredients
For the cake:
- 2 & 1/2 cups (300g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (118ml) vegetable oil
- 1 & 1/2 cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon extract
- 1 cup (237ml) 7UP soda
- 1/2 cup (113g) sour cream
- Zest of 1 lemon
For the glaze:
- 1 & 1/2 cups (165g) confectioners’ sugar
- 2 tablespoons 7UP soda
- 1 teaspoon lemon juice
- 1/4 teaspoon vanilla extract
Instructions
To make the cake:
- Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan or tube pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, vegetable oil, and sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Then add the vanilla extract and lemon extract. Mix until fully combined.
- Gradually add the dry ingredients to the wet mixture in 3 parts, alternating with the 7UP and sour cream. Begin and end with the dry ingredients. Mix on low speed to combine, and then increase the speed to medium and mix until smooth. Be careful not to over-mix. Fold in the lemon zest.
- Pour the batter into the prepared pan and spread evenly. Bake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes. Then invert the cake onto a wire rack to cool completely.
To make the glaze:
- While the cake cools, whisk together the confectioners' sugar, 7UP, lemon juice, and vanilla extract in a small bowl. The glaze should be smooth and pourable.
- Once the cake has cooled completely, drizzle the glaze evenly over the top of the cake, allowing it to drip down the sides. Let the glaze set for 10-15 minutes before serving.
Notes
Store in an airtight container at room temperature up to 3 days.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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