Name: The Easiest 7 Up Cake Recipe {Lemon Lime Bundt Cake}
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cups unsalted butter, room temperature (341 gm); 3 cups granulated sugar (603 gm); 5 large eggs, room temperature; 2 tablespoon lemon juice (30 ml); 3 cups all-purpose flour, sifted (376 gm); 1 cup lemon-lime soda (237 ml); 1 1/2 cups powdered sugar (182 gm); 4 tablespoon milk, divided (60 ml); 3 tablespoon lemon-lime soda (45 ml); 2 teaspoon vanilla extract (10 ml); Zest of 1 lemon or lime

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Springtime needs light and refreshing flavor. This easy 7-Up cake or lemon-lime bundt cake is a perfect choice! The moist and light cake has just a hint of citrus to make it refreshing. Topped with a simple lemon glaze, it feels both rich and light at the same time. Follow this simple step-by-step recipe tutorial to make your own!

Lemon Lime Bundt Cake

If you like lemon-flavored desserts, this one has a sweet combination of both lemon and lime. Not overpoweringly tart like some, it's more satisfying and the acid cuts the sweet so it isn't too much. I like this one because it's so fast to mix up and while it has a longer cook time than most cakes, the result is super moist and airy.

If you like lemon then you might also enjoy this lemon cake recipe with blueberries. We also love this strawberry lemon cheesecake bars recipe for a slightly different creamy treat.

Can I Use Any Lemon Lime Soda?

You sure can! 7-Up is the more popular brand name, but you can use any citrus soda. I've used generic brands, Sprite, and even Squirt. Each has a little different flavor, but they can all work great in this particular cake recipe.

To create a slightly different flavor, you could substitute it with ginger ale, cream soda, or orange soda. All would offer a different flavor, but would still pair well with the overall flavor of the cake. The orange soda would definitely have a stronger flavor, but one that is delicious.

Does This Need Icing or a Glaze?

For this particular recipe, the glaze is a major part of the added flavor and moisture in the cake. While it is not absolutely necessary, it is definitely worth the time to add to the cake.

If you do not want to make a homemade glaze, and instead use prepared icing, you can do so. Simply place the icing into a microwave-safe bowl and heat for 30 to 45 seconds until thin enough to pour. Then follow the process to pour ¼ of the glaze into the holes you poke, and the rest over the top of the cake.

If using prepared icing, you can use vanilla, lemon, or even cream cheese icing with great results in this particular recipe.

How Do You Keep This Cake Moist?

The key to a moist cake is in the ratio of fats to dry ingredients. This recipe includes both butter and eggs. In particular, this lemon-lime cake has 5 eggs which help create a richer and moist cake.

You may also notice a difference in textures depending upon how long you cream the butter and sugar together. Making it light and airy is best for that light texture you want in this cake. However, if you prefer a denser cake, you can skip the sifting portion of the dry ingredients to add a denser texture.

Ingredients

Unsalted butter
All-purpose flour
Granulated sugar
Eggs
Lemon juice
7-Up
Powdered sugar
Milk
Vanilla extract
Lime or Lemon

Handy Kitchen Tools

How to Make a 7 Up Cake

Preheat the oven to 325°F and spray a Bundt pan with non-stick baking spray or grease well with butter then dust with flour. Set aside.

In a large bowl, add the butter and sugar and beat for 5 to 7 minutes on medium speed until light and fluffy.

To the creamed mixture, add the eggs, one at a time. Fully incorporate each egg before adding in another.

Add in the lemon juice and stir to combine.

Into the butter and egg mixture, sift the flour, folding it into the batter with a rubber spatula.

Continue this process until all flour has been incorporated into the wet mixture.

Add in the lemon-lime soda.

Do not stir, but fold the lemon-lime soda into the batter until just combined.

Pour the batter into the Bundt pan and bake for 1 hour and 15 minutes.

Resist the urge to open the oven for at least an hour and do not slam the oven door shut.

At one hour, test the doneness of the cake with a skewer or butter knife (a toothpick is not long enough). If cooked through, remove and set aside but do not remove from the pan yet. If not, continue cooking for an additional 15 minutes.

In a large bowl, combine the powdered sugar, milk, lemon-lime soda, vanilla extract, and zest of the lemon or lime.

Beat this mixture together until it is well combined

Then remove ¼ of the glaze into a separate bowl.

To ¼ of the glaze, add 2 tablespoons of milk to thin the mixture.

With the cake still in the pan, use a skewer to poke 10 to 15 holes onto the bottom of the cake.

Pour the thinner glaze you made (¼ of the whole mixture), onto the cake letting it drip into the holes you just made.

Set the cake aside to cool for 20 to 25 minutes.

After 25 minutes, place a cake plate or platter over the cake pan, and flip so that it turns out onto the plate.

Coat the cake with the rest of the glaze.

Drizzle glaze over the top and let it drip down the sides for the best look. You don't want every inch of the cake covered.

Slice to serve and store leftovers in an airtight container.

More Great Recipes

If you want to add more cakes to your dessert menu, make sure you check out these favorites below. They are delicious and never fail to be loved by everyone at your dinner table! Bookmark, pin, or print these recipes to make soon!

📖 Recipe

Yield: 12