Ahhh yes—7-UP Cake 🍋✨—a light, fluffy, moist cake that’s subtly citrusy and ridiculously easy to make. It’s a Southern classic, often topped with a simple glaze or whipped frosting.
Here’s a reliable recipe:
Classic 7-UP Cake (Bundt or 9×13 pan, Serves 8–10)
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 3 eggs
- ½ cup butter, softened
- 1 cup 7-UP (not diet!)
- 1 tsp vanilla extract
- ½ tsp salt
- Optional: zest of 1 lemon or lime for extra flavor
Glaze/Frosting
- 1 cup powdered sugar
- 2–3 tbsp 7-UP (or milk for thicker glaze)
- Optional: ½ tsp vanilla
Instructions
- Preheat oven
- 350°F (175°C). Grease and flour a Bundt pan or 9×13-inch pan.
- Mix the batter
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Stir in vanilla and optional citrus zest.
- Alternately mix in flour and 7-UP, beginning and ending with flour, until smooth.
- Bake
- Pour batter into prepared pan.
- Bake 35–40 minutes for Bundt, or 30–35 minutes for 9×13 pan, until a toothpick comes out clean.
- Cool & glaze
- Let cake cool 10–15 minutes in pan, then remove to a wire rack.
- Mix powdered sugar and 7-UP until smooth. Drizzle over warm cake.
Tips & Variations
- Extra citrus flavor: Add ½ tsp almond extract or more lemon/lime zest.
- Cream cheese frosting: Swap glaze for a tangy cream cheese frosting.
- Fruit addition: Fold in ½ cup crushed pineapple (drained) or maraschino cherries for extra moistness.
- Southern-style: Serve with a dusting of powdered sugar instead of glaze.
If you want, I can give a “ultimate 7-UP cake” version with cream cheese frosting, crushed pineapple in the batter, and a drizzle of lemon glaze—basically like a bakery-style showstopper 😏.
Do you want me to do that?
