7UP Bundt Cake

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Baked goods made with soft drinks can be traced back to the 1930s and 1940s, according to food expert Lynne Olver. On her website, Food Timeline, she cited early recipes like Ginger Ale Icebox Cake and Raisin Cake Made With Pepsi-Cola. Soda has popped up in all sorts of recipes, with 7UP cake being one of the most famous. The effervescence of 7UP produces a lighter crumb in pound cakes made from scratch and gives packaged cake mix a mild lemon flavor. —Toni Tipton-Martin

By
Pam Lolley
Pam Lolley
Pam Lolley

Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living.

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Published on July 2, 2019
7-UP Bundt Cake
Photo: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Kathleen Varner
Active Time:
45 mins
Total Time:
4 hrs
Yield:
12 serves

Ingredients

  • Vegetable shortening, for greasing pan

  • 3 cups all-purpose flour, plus more for pan

  • 1 1/2 cups butter, softened

  • 2 1/2 cups granulated sugar

  • 5 large eggs

  • 1 tablespoon lemon zest plus 1 Tbsp. fresh juice (from 2 lemons)

  • 1 tablespoon lime zest (from 3 limes)

  • 1 teaspoon vanilla extract

  • 1 cup lemon-lime soft drink (such as 7UP)

  • Lemon-Lime Cream Cheese Frosting

  • Sugared Lemon-Lime Zest

Directions

  1. Preheat oven to 350°F. Grease and flour a 14- to 16-cup Bundt pan. Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Gradually add sugar, beating on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating until just blended after each addition. Add lemon zest, lemon juice, lime zest, and vanilla; beat on low speed until just blended, about 30 seconds. Add flour to butter mixture alternately with soft drink, beginning and ending with flour, beating until just blended after each addition.

  2. Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 1 hour to 1 hour and 15 minutes, loosely tenting pan with aluminum foil after about 45 minutes to prevent excessive browning.

  3. Cool cake in pan on a wire rack 10 minutes. Remove from pan. Transfer to wire rack, and let cool completely, 2 hours.

  4. Spoon Lemon-Lime Cream Cheese Frosting into a piping bag or heavy-duty ziplock plastic bag. Cut a 1-inch hole in corner of bag, and pipe frosting in a roped pattern over top and sides of cake. Top cake with Sugared Lemon-Lime Zest.

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