Who remembers this wonderful 7UP® Bundt Cake recipe from scratch? This old-fashioned 7UP® Bundt cake is one of the recipes my grandmother made over 50 years ago. This is a delicious classic, moist, easy scratch-cooking (baking) pound cake with a sweet yet tangy lemon-lime flavor. If you like old-fashioned baking recipes, you are going to want to try this fabulous 7UP® Bundt Cake recipe!
Back in the day, every brand had a recipe. The idea was to get you to purchase more of their products by providing tried-and-true, taste kitchen-tested recipes to the public. If you would like more recipes with 7UP®, their website has them here. This 7UP® Bundt cake was one of those recipes.
7UP® Bundt Cake Recipe
If you would like to enjoy some other old-time cake recipes that my Grandmother used to make, try one of these:
● Original Bacardi Rum Cake Recipe – The Original Bacardi Rum Cake Recipe from the 1980s. This is one moist and delicious rum cake recipe!
● Mexican Fruit Cake Recipe – This is my grandmother’s Mexican Fruit Cake recipe. It is a moist, delicious, and easy-to-make cake that I hope your family will enjoy as much as mine does. The next time you need a fabulous cake recipe for family or guests, give this wonderful Mexican Fruit Cake a try.
● Chocolate Slush Cake Recipe – Rich, cool, creamy, and decadent, this chocolate slush cake is a great dessert to serve family and friends any time of the year. This is a delicious layered pudding cake that simply melts in your mouth.
Tips and variations for making this 7UP® Bundt Cake Recipe:
● While this is a 7UP® bundt cake recipe, the truth is any clear lemon-lime soda pop can be used.
● This is basically a pound cake, not a layer cake. It is denser than a traditional layer cake.
● If the amount of lemon extract is too much for you, you can cut the lemon extract down and substitute vanilla extra in its place. Do not go below ½ lemon extract ½ vanilla extract in proportions, or your Bundt cake will not be very lemony.
● In the US, 8 TBSP of butter = 1 stick
● Many people use a light lemon-lime glaze on top (simply confectionary sugar + lemon-lime pop (or lemon juice) instead of water or milk and a dash of lemon extract) instead of a dusting of powdered sugar. It is simply a personal preference. You can also add some lemon and/or lime peel shavings on top for garnish.
● You could also add some lemon and/or lime peel shavings to the batter if you like (do this by hand).
● And speaking of by hand… many people swear by combining the flour but adding the 7UP® by hand and folding it in (instead of alternating as my directions below)
● Make sure you heavily grease (with Crisco) and flour your bundt pan, or it will stick to the pan when you remove it.
7UP® Bundt Cake Ingredients:
● 3 cups White Sugar
● 24 TBSP unsalted butter
● 5 Eggs, room temperature
● 3 TBSP Lemon Extract
● 3 cups Flour
● 1 cup of 7UP® (or other clear lemon-lime soda pop)
7UP® Bundt Cake Mise en Place:
7UP® Bundt Cake Directions:
● Preheated oven to 350°F.
● Heavily grease and flour a Bundt pan; set aside.
● Using a stand mixer, cream together sugar and butter, beat until smooth.
● Add eggs one at a time, beating until combined after each addition.
● Add lemon extract. Combine.
● Alternate adding flour one cup at a time and 1/3 of a cup of lemon-lime soda pop.
● Beat until just combined, do not overbeat the mixture will become too dense.
● Place mixture in prepared pan and bake at 350°F for 1 hour (until baking pick comes out clean).
● Allow the cake to cool for 15 minutes before removing it from the pan. (Use a bendable silicone spatula to help loosen it.)
● After completely cooled, add a powdered sugar garnish or a lemon glaze on top.
- 3 cups White Sugar
- 24 TBSP unsalted Butter
- 5 Eggs, room temperature
- 3 TBSP Lemon Extract
- 3 cups Flour
- 1 cup of 7UP®
- Preheated oven to 350°F.
- Heavily grease and flour a Bundt pan; set aside.
- Using a stand mixer, cream together sugar and butter, beat until smooth.
- Add eggs one at a time, beating until combined after each addition.
- Add lemon extract. Combine.
- Alternate adding flour one cup at a time and 1/3 of a cup of lemon-lime soda pop.
- Beat until just combined, do not overbeat the mixture will become too dense.
- Place mixture in prepared pan and bake at 350°F for 1 hour (until baking pick comes out clean).
- Allow the cake to cool for 15 minutes before removing it from the pan. (Use a bendable silicone spatula to help loosen it.)
- After completely cooled, add a powdered sugar garnish or a lemon glaze on top.
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Amount Per Serving: Calories: 335Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 83mgSodium: 22mgCarbohydrates: 46gFiber: 1gSugar: 32gProtein: 4g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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