How to Make a Moist 7up Cake From Scratch
In this recipe, we’ll guide you through creating a moist 7UP cake, ensuring it has the perfect balance of sweetness and brightness. With a soft glaze on top that enhances its citrus essence, this cake is guaranteed to be a crowd-pleaser whether it’s served at a family gathering, summer picnic, or simply enjoyed at home.
- 1 ½ cup unsalted butter (softened)
- 2 ¾ cups granulated sugar
- 5 large eggs (at room temperature)
- 3 cups cake flour (sifted)
- 180 milliliters 7UP (not diet or other sodas)
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 1 teaspoon lemon extract
- 1/2 teaspoon kosher salt
- 1 ½ cup powdered sugar (sifted)
- 3 tablespoons fresh lemon juice
- 60 milliliters 7UP (cold)
- 1 teaspoon lemon zest (optional for extra flavor)
- Prepare the Oven and Bundt Pan
Start by preheating your oven to 325°F (165°C). Take a 10-cup Bundt pan and generously spray it with nonstick baking spray (preferably the kind with flour). Make sure all those crevices are well-coated to avoid sticking.
- Cream the Butter and Sugar
In a large mixing bowl, beat softened unsalted butter and granulated sugar using a hand mixer or stand mixer with the paddle attachment. Cream on medium speed for about 4-5 minutes, or until the mixture becomes pale and fluffy. This step is important for ensuring the cake has a soft texture.
- Add the Eggs One at a Time
With the mixer on low speed, add in eggs one at a time, mixing after each addition. This helps prevent the batter from splitting and ensures the eggs are well-incorporated. Scrape down the sides of the bowl to make sure everything is evenly mixed.
- Add the Zest and Extracts
Once the eggs are incorporated, add lemon zest, lime zest, and lemon extract. This will bring out the citrusy essence that pairs so well with the 7UP®. Mix on low until everything is blended.
- Pour in the 7UP
With your mixer still on low, slowly pour in 7UP®. The batter may look slightly curdled at this point, but don't worry—this is normal! The carbonation will help create a light, fluffy cake.
- Add the Dry Ingredients
Now, it's time to add the dry ingredients. In a separate bowl, sift together cake flour and kosher salt. Gradually add this to the wet ingredients in batches, mixing just until combined. Be careful not to overmix, as we want to keep the cake light and airy.
- Transfer to the Bundt Pan and Bake
Pour the batter evenly into your prepared Bundt pan. Tap the pan gently on the counter to release any trapped air bubbles. Place the cake in the preheated oven and bake for 1 hour and 10-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake
Once the cake is baked, let it cool in the pan for 20-25 minutes. After that, carefully flip the cake onto a wire rack to cool completely before adding the glaze.
- Prepare the Glaze
While the cake is cooling, prepare the glaze. In a medium-sized bowl, whisk together sifted powdered sugar, fresh lemon juice, and cold 7UP®. For an extra kick, you can add a teaspoon of lemon zest if you like. Whisk until smooth and slightly thickened.
- Drizzle the Glaze
Once the cake has fully cooled, drizzle the glaze over the top, letting it cascade down the sides of the cake. If you want an extra glaze layer, wait until the first layer sets slightly and then drizzle a little more.
- Serve and Enjoy
Allow the glaze to set for about 10-15 minutes. Then slice, serve, and enjoy your moist, citrusy 7up cake!
- For the best results, spoon the cake flour into your measuring cup and level it off with a knife. This prevents the flour from being packed too tightly, which could make the cake dense.
- If you don't have a toothpick, you can use a thin skewer to test if the cake is done. It should come out clean or with just a few crumbs.
- Let the cake cool in the pan before flipping to prevent it from breaking. A quick tap on the counter can help release it from the pan.
- If your glaze is too thick, add a little more 7UP to thin it out. If it’s too runny, add a bit more powdered sugar.
Have Fun Baking!