Classic 7Up Cake
This classic nostalgic dessert is a moist and flavorful Bundt cake made with 7up soda. The soda acts as a leavening agent, creating a light and fluffy texture. Infused with hints of lemon and lime, this cake is often finished with a sweet glaze that enhances its citrusy notes.
This cake has the ability to transport you into some of your fondest memories of childhood at family gatherings and lifelong traditions. I hope to keep my grandmother’s memory alive by sharing it with so many of you.
Servings: 16 slices
Time: 2 hours
Cake
1Tbls lemon zest
3 cup sugar
1 cup salted butter (softened)
1/2 cup shortening
5 eggs (room temperature)
2 Tbls lemon extract (substitute for 2Tbls lemon/lime juice and 1Tbls lemon extract)
1 t vanilla
3/4 cup (7 fl. oz) 7up soda
3 cup sifted cake flour
1/2 t salt
Glaze
2T softened butter
1c powdered sugar
1t lemon zest
1-2T lemon juice
Directions
Prepare the cake:
Preheat oven to 325°.
In a mixing bowl, add sugar and lemon zest. Rub lemon zest and sugar together with your fingers. Incorporate well.
Cream butter, shortening and sugar together for 7 minutes on medium speed (#4-5 on a Kitchen-aid stand mixer with paddle attachment) until light and fluffy.
Add eggs in one at a time on the lowest speed after each one is just incorporated. (Scrap sides of bowl with each egg addition.
In a liquid measuring cup, add lemon juice, lemon extract, vanilla extract and 7up.
Mix in flour and soda into mixing bowl in thirds (I cup flour, ⅓c soda, x 3) mixing just enough until everything is incorporated well.
Spray a Bundt pan with Baker’s Joy spray and make sure to coat the pan evenly with light sprays or use pastry brush with butter and coat with flour, shaking out excess.
Bake:
Bake cake for 80-90 minutes or until a toothpick comes out clean.
Let the cake sit for 15 additional minutes in the pan. Place a plate or cooling rack on the top of the cake and flip upside down. Gently lift the pan from the cake. Let the cake cool for 30-45 minutes.
Prepare the glaze:
With a small whisk, mix all ingredients for the glaze in a bowl.
Finish the cake:
Spoon the glaze over the cake. Let the glaze settle. Cut and enjoy!
Materials Needed
12-Cup Bundt Pan - I used the Nordic brand from Amazon linked in my store.
(2 loaf pans may be used if bundt pan is not available).
Stand mixer or hand mixer - You can make this recipe without the assistance of an electric mixer. You will just have to be prepared to use some real arm work for the step of creaming the butter and sugar together. I find it best to do this with a wooden spoon.
Pastry brush with butter and flour or Baker’s Joy spray - I find the sprays to be easier but you can use what method works best for you to get a smooth release of the cake.
Silicon spatula - Scraping the sides of the bowl is much easier with a silicon or rubber spatula.
Variations
This cake can be made into several variations. Here are 3 examples:
Add fresh fruit just before serving
Skip the glaze and top the cake with fresh strawberries, blackberries, raspberries, peaches, pineapple, etc.
Grapefruit 7up cake
Substitute the lemon juice, extract and zest for grapefruit juice, grapefruit extract and grapefruit juice for the cake and the glaze.
Substitute the 7up for any grapefruit soda you can find. (Squirt, blood orange, etc.)
Orange Kool-Aid glaze with candied pecans
Ingredients
⅓ (1.3g) of one Kool-Aid packet
1T butter
¼ c brown sugar
1c raw pecans
Directions
Add ⅓ of one orange Kool-aid packet to glaze ingredients and mix well.
On the stovetop, add ¼ c brown sugar, 1 T butter and mix until sugar dissolves. Add 1c raw pecans and allow to candy for 7 minutes, until sugar starts to coat nuts well.
Put the pecans on a piece of parchment to cool. Break apart when ready.
Glaze cake with frosting and sprinkle with candied pecans.
This recipe is inspired by my grandmother, Mrs. Margaret E. Roberts
-Chef Jessica Roberts
