Introduction

This Easy Lemon 7-Up Cake is a bright, moist dessert perfect for any occasion. Whether you choose to make it from scratch or use a box mix, the refreshing lemon-lime soda adds a delightful fizz that keeps the cake tender and flavorful.

Easy Lemon 7-Up Cake Recipe - Recipe Image

Ingredients

From Scratch Ingredients:
- 5 eggs
- 3 cups flour
- 3/4 lb butter, softened (3 sticks)
- 3 cups sugar
- 2 tablespoons lemon juice (fresh or extract)
- 3/4 cup carbonated lemon-lime beverage (any brand)
Box Cake Mix Ingredients:
- 1 box yellow cake mix
- 4 eggs
- 3/4 cup vegetable oil
- 1 (4-ounce) box instant lemon pudding
- 3/4 cup carbonated lemon-lime soda (any brand)
Lemon Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon milk

Instructions

From Scratch Directions

Step 1: Preheat the oven to 325°F. Grease a 12-cup Bundt pan well.
Step 2: Cream the softened butter and sugar together for about 10 minutes until light and fluffy.
Step 3: Add eggs one at a time, beating well after each addition.
Step 4: Mix in the flour and lemon juice or extract until combined.
Step 5: Gently fold in the carbonated lemon-lime beverage.
Step 6: Pour the batter into the prepared Bundt pan.
Step 7: Bake for 1 to 1 hour and 15 minutes, or until the cake is fully set and a toothpick comes out clean.
Step 8: Remove from the oven and let cool on a wire rack. Once cooled, drizzle with lemon glaze.

Box Cake Mix Directions

Step 1: Preheat the oven to 325°F and grease your Bundt pan.
Step 2: In a large bowl, combine the yellow cake mix, eggs, vegetable oil, instant lemon pudding, and carbonated lemon-lime soda. Mix well.
Step 3: Pour the batter into the prepared Bundt pan.
Step 4: Bake for 45 to 55 minutes, or until the cake is set and a toothpick comes out clean.
Step 5: Allow the cake to cool completely before removing it from the pan.
Step 6: Drizzle with lemon glaze before serving.

Tips & Variations

For extra zing, add a teaspoon of lemon zest to the batter.
Substitute the lemon-lime soda with club soda and add extra lemon extract for a less sweet version.
If you prefer a thicker glaze, add more powdered sugar or use less milk.
Make mini cupcakes using the same batter, adjusting baking time to 15-20 minutes.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. To reheat, warm slices gently in the microwave for 10-15 seconds. The glaze will soften when refrigerated, so you may want to add fresh glaze before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other citrus sodas instead of lemon-lime?

Yes, you can substitute with any clear citrus soda like ginger ale or plain club soda. The flavor will change slightly but still taste delicious.

Do I need to use a Bundt pan for this recipe?

A Bundt pan is recommended for even baking and the classic ring shape, but you can use a regular 9×13-inch pan. Adjust baking time accordingly and check for doneness frequently.

Easy Lemon 7-Up Cake Recipe

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★★★★★

4.7 from 144 reviews

This Easy Lemon 7-Up Cake is a moist, flavorful Bundt cake that combines the bright, zesty flavor of lemon with the lightness of lemon-lime soda. Whether made from scratch or using a box cake mix, this delightful dessert features a soft crumb and a tangy lemon glaze that perfectly complements the cake’s sweetness. Perfect for any occasion that calls for a refreshing, citrus-infused treat.

Author: Zane
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes (from scratch), 55 minutes (box mix)
Total Time: 1 hour 30 minutes (from scratch), 1 hour 10 minutes (box mix)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

From Scratch Ingredients:

5 eggs
3 cups all-purpose flour
3/4 lb (3 sticks) butter, softened
3 cups granulated sugar
2 tablespoons lemon juice (fresh or bottled) or lemon extract for deeper flavor
3/4 cup carbonated lemon-lime beverage (any brand)

Box Cake Mix Ingredients:

1 box yellow cake mix
4 eggs
3/4 cup vegetable oil
1 (4 ounce) box instant lemon pudding mix
3/4 cup carbonated lemon-lime soda (any brand)

Lemon Glaze Ingredients:

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon milk

Instructions

Mix Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar for about 10 minutes until light and fluffy. This step is essential to incorporate air and create a tender crumb.
Add Eggs: Add eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure full incorporation and smooth batter.
Add Flour and Lemon: Gradually add the flour along with lemon juice or lemon extract to the batter. Mix gently to combine without overmixing, preserving the cake’s light texture.
Fold in Lemon-Lime Soda: Carefully fold the carbonated lemon-lime soda into the batter, which helps to keep the cake moist and airy.
Prepare the Bundt Pan: Grease a 12-cup Bundt pan thoroughly to prevent sticking.
Bake the Cake: Pour the batter into the prepared Bundt pan and bake in a preheated oven at 325°F (163°C) for 1 to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze: Remove the cake from the oven and transfer it to a wire rack to cool. Once cooled, drizzle the lemon glaze mixture over the top of the cake.
Enjoy: Serve slices of the lemony Bundt cake as a delightful dessert or afternoon treat.
Box Cake Mix Version – Preheat Oven: Preheat your oven to 325°F (163°C) and grease your Bundt pan thoroughly.
Box Cake Mix Version – Mix Ingredients: In a large bowl, combine the yellow cake mix, eggs, vegetable oil, instant lemon pudding mix, and lemon-lime soda. Mix well until smooth and uniform.
Box Cake Mix Version – Bake: Pour the batter into the greased Bundt pan and bake for 45 to 55 minutes or until the cake is set and a toothpick inserted into the center comes out clean.
Box Cake Mix Version – Cool and Glaze: Allow the cake to cool completely before removing it from the pan. Once cool, top with the prepared lemon glaze.

Notes

Using fresh lemon juice will provide a brighter citrus flavor than lemon extract, but both are suitable.
The carbonated lemon-lime soda is key to making the cake light and moist; any brand works well.
Make sure the butter is softened to room temperature for easier creaming with sugar.
The glaze can be adjusted for thickness by adding more powdered sugar or milk, depending on your preference.
This cake stores well covered at room temperature for up to 3 days or refrigerated for up to a week.
For an extra lemon punch, add lemon zest to the batter along with the lemon juice or extract.

Keywords: Lemon 7-Up Cake, Lemon Bundt Cake, Easy Lemon Cake, Lemon Soda Cake, Citrus Cake, Bundt Cake Recipe