Best ever 7UP Bundt Cake

Sharing is caring!

I can remember running around the yard barefoot when I was a child on a hot summer day with a 7UP in my hand. 7UP was my favorite childhood drink and it makes me think of summer, dancing in the sprinklers and eating homemade popsicles made from 7UP. Since I grew up in the 60s and 70s, I goggled when 7UP was invented only to find it has been around a long time – since 1929 (who knew?). So it makes perfect sense that I am a super fan of 7UP Bundt cake.

I also remember the very first time I tasted a 7UP Bundt Cake at a Sunday afternoon church potluck lunch. I fell in love after my first bite. This irresistible 7 Up Bundt Cake makes a spectacular addition to any occasion. You can serve it for a casual afternoon treat, a special holiday or as the sweet ending to a backyard cookout. You will love this old fashioned, best ever Bundt cake.

You may notice this recipe does not call for baking soda or baking power. The 7UP is used in place of traditional leavener, such as baking soda or baking powder. The carbonation helps the cake rise and gives it a lift.

Just a quick tip when making this cake, do not try to substitute Sprite for 7UP. Because 7UP has a higher level of carbonation than Sprite, it will give you the best and most desired results. Also by adding 7UP to the batter, this cake takes on an extra-light texture with just the slightest hint of citrus.

I recommend that you serve this cake with ice cream or sherbet topped with fresh fruit and whipped topping. Since I was posting this recipe the week of Easter, I added a few sweets treats to make it a little more festive.

7UP Bundt Cake

Recipe by Cooking with Aunt PamCourse: DessertCuisine: SouthernDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking time

1

hour 

20

minutes

Old fashioned, best ever, 7 Up Pound Cake recipe! One of the easiest and best tasting pound cake recipes!

Ingredients

• 1 1/2 cups unsalted butter

• 3 cups of sugar

• 5 eggs

• 3 cups flour

• 2 tablespoons of fresh lemon juice

• Zest of one lemon

• 1 tablespoon vanilla

• 3/4 cup 7UP®

• GLAZE

• 3 1/4 cups powdered sugar

• 1 teaspoon vanilla

• 3 tablespoons fresh lemon juice

• 1/4 cup 7UP®

Directions

• Preheat oven to 325 degrees. Grease and flour a 10-in. fluted Bundt pan or plain tube pan.
• Using an electric mixer, beat the sugar and butter until creamy.
  
• Add in lemon juice, lemon zest and vanilla.
  
• Add 1 egg at a time, beating well after each addition. Beat in lemon juice and vanilla
  
• Add in flour and mix.
  
• Add in 7UP® and mix for 1 minute. Scrape down the sides of the bowl. Mix for 1 more minute at low speed.
  
  
• Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean about 75 -80minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely.
  
  
  
• For glaze, in a small bowl, mix confectioners’ sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.