7up lemon Cake

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The “Blue Ribbon” 7up Lemon Cake

This is traditionally baked in a Bundt pan to ensure the dense batter cooks evenly and provides maximum surface area for the lemon glaze to soak in.

CategoryDetails
Prep Time20 minutes
Cook Time60–75 minutes
Total Time~1.5 hours
Yield12–16 slices

🍴 Ingredients

The Cake:

  • 3 cups All-purpose flour
  • 3 cups Granulated sugar
  • 1 ½ cups (3 sticks) Unsalted butter, softened
  • 5 Large eggs, room temperature
  • 2 tbsp Lemon zest (about 2 large lemons)
  • 2 tbsp Lemon extract
  • ¾ cup 7up (freshly opened, room temperature)

The Lemon Glaze:

  • 1 ½ cups Powdered sugar
  • 2–3 tbsp Fresh lemon juice
  • 1 tsp Lemon zest

👩‍🍳 Instructions

1. The Creaming Phase

  • Preheat your oven to 165°C (325°F). Grease and flour a 10-12 cup Bundt pan very thoroughly.
  • In a stand mixer, cream the softened butter and granulated sugar on medium-high for at least 5 minutes until it looks pale and fluffy. This is where you build the air.

2. The Egg Integration

  • Add the eggs one at a time, beating well after each addition.
  • Stir in the lemon zest and lemon extract.

3. The Flour and Fizz

  • Turn the mixer to low. Alternately add the flour and the 7up, beginning and ending with the flour.
  • The Gentle Mix: Do not overbeat once the soda goes in! You want to keep as many bubbles intact as possible.

4. The Long Bake

  • Pour the batter into the prepared pan. Bake for 60 to 75 minutes.
  • The Check: Because it’s a dense cake, use a long skewer. It should come out clean or with just a few moist crumbs.

5. The Glaze Soak

  • Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack.
  • Whisk the glaze ingredients together. While the cake is still warm, poke small holes in the top with a toothpick and pour half the glaze over it. Let it cool completely, then drizzle the remaining glaze for a thick, white finish.

The “Cold Start” Variant: Many Southern bakers swear by putting this cake into a cold oven and then turning the heat on. This allows the cake to rise slowly as the oven warms, resulting in an even denser, more “creamy” interior texture.

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