Description
A classic 7UP Cake tastes like a lemon pound cake with tons of old fashioned charm! Moist, tender cake drizzled with a homemade lemon glaze.
Ingredients
Scale
Cake:
- 1 1/2 cups butter, room temperature
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 3 1/4 cups cake flour
- 3/4 cup 7UP soda, room temperature
Icing:
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk (or 7UP)
- 1 teaspoon lemon zest
Instructions
- Cake: Preheat oven to 350°F. Coat a 10- inch bundt pan (10 – 15 cups capacity) liberally with nonstick baking spray (see note). Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes until light and fluffy. Add in the eggs, one at a time, lemon juice, zest, vanilla, and salt mixing for 1 minutes to combine, scraping the sides and bottom of the bowl as necessary.
- Turn the mixer down to low and add in the flour and 7UP in alternating additions, beginning and ending with the flour. Mix until just combined.
- Transfer the batter to the prepared pan and bake for 55 – 65 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 20 minutes and then invert onto a cake plate or wire rack to cool completely.
- Icing: In a medium bowl, whisk together the powdered sugar, lemon juice, milk and zest. Drizzle the icing onto the cooled cake.
Notes
I recommend using baking spray instead of regular non-stick spray in this recipe, or butter (or shortening) and flouring the pan. The high sugar content in this cake will cause it to stick a little more than the average, so to ensure you don’t lose half your half when inverting make sure to prep the pan properly!
Store airtight for up to 3 days at room temperature.
Freeze baked cake airtight for up to 30 days. (note: the icing will get sticky as it thaws)
