Introduction

This Easy Lemon 7-Up Cake is a bright, moist dessert perfect for any occasion. Whether you make it from scratch or use a box mix, the subtle lemon flavor combined with a fizzy twist makes it irresistibly delicious and refreshingly light.

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 (real or squeeze kind, or extract for deeper flavor)
3/4 cup carbonated lemon-lime beverage (any brand)

Using Box Cake Mix:

1 box yellow cake mix
4 eggs
3/4 cup vegetable oil
1 box (4 ounces) 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: Mix butter and sugar together for about 10 minutes until light and fluffy.
Step 2: Add eggs one at a time, beating well after each addition.
Step 3: Stir in flour and lemon juice or extract until just combined.
Step 4: Gently fold in the lemon-lime soda, being careful not to deflate the batter.
Step 5: Pour batter into a well-greased 12-cup Bundt pan.
Step 6: Bake at 325°F (163°C) for 1 to 1 hour and 15 minutes, or until a toothpick comes out clean.
Step 7: Remove from oven and transfer to a wire rack to cool completely.
Step 8: Prepare the lemon glaze and drizzle over the cooled cake.

Using Box Cake Mix Directions

Step 1: Preheat oven to 325°F (163°C) and grease your Bundt pan.
Step 2: In a large bowl, combine cake mix, eggs, vegetable oil, lemon pudding, and lemon-lime soda. Mix well until smooth.
Step 3: Pour batter into the greased Bundt pan.
Step 4: Bake for 45 to 55 minutes, or until the cake is set and a toothpick inserted comes out clean.
Step 5: Allow to cool completely before removing from the pan.
Step 6: Drizzle the lemon glaze over the cooled cake before serving.

Tips & Variations

For a more intense lemon flavor, use fresh lemon zest in addition to lemon juice.
Swap the 7-Up or lemon-lime soda for any citrus-flavored sparkling water for a lighter alternative.
Try adding a handful of blueberries or poppy seeds to the batter for a fun twist.
Make sure your Bundt pan is well greased and floured to prevent sticking.
For an extra shiny glaze, add a teaspoon of melted butter to the glaze mixture.

Storage

Store the lemon cake covered at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to 1 week. Reheat slices gently in the microwave for 10 to 15 seconds to enjoy a slightly warm dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of soda?

Yes, you can substitute the lemon-lime soda with any citrus-flavored carbonated beverage, such as sparkling water with lemon or lime. Avoid dark sodas as they will alter the flavor and color of the cake.

Is it necessary to use the glaze?

The glaze adds a sweet, tangy finish that complements the lemon cake perfectly, but you can skip it if you prefer a less sweet dessert. The cake is still moist and flavorful on its own.

Easy Lemon 7-Up Cake Recipe

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★★★★★

4.8 from 137 reviews

This Easy Lemon 7-Up Cake is a moist, flavorful Bundt cake that combines the tangy freshness of lemon juice and lemon-lime soda to create a light and tender crumb. You can make it from scratch or opt for a convenient box cake mix version, both topped with a simple lemon glaze that adds a perfect sweet and citrusy finish. Ideal for gatherings or a delightful everyday treat!

Author: Elias
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes (from scratch), 55 minutes (box mix)
Total Time: 1 hour 35 minutes (from scratch), 1 hour 15 minutes (box mix)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

From Scratch Ingredients:

5 eggs
3 cups all-purpose flour
3/4 lb (3 sticks) unsalted butter, softened
3 cups granulated sugar
2 tablespoons lemon juice (fresh or extract for stronger 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 the mixture is light and fluffy, ensuring a smooth base for your cake batter.
Add Eggs: Add eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate and help provide structure to the cake.
Add Dry Ingredients and Lemon Flavor: Gradually add the flour along with lemon juice or lemon extract to the mixture. Stir gently to combine without overmixing.
Fold in Lemon-Lime Soda: Carefully fold in the lemon-lime soda to add moisture and a slight fizz that lightens the cake’s texture.
Prepare Pan and Bake (From Scratch): Pour the batter into a well-greased 12-cup Bundt pan. Bake at 325°F for 1 to 1 hour 15 minutes, or until a toothpick inserted near the center comes out clean.
Cool and Glaze: Remove the cake from the oven and transfer it to a wire rack to cool completely. Drizzle the lemon glaze over the cooled cake for a sweet, zesty finish.
Box Mix Preparation: Preheat oven to 325°F. Grease your Bundt pan well. In a large bowl, mix together the yellow cake mix, eggs, vegetable oil, instant lemon pudding mix, and lemon-lime soda until well combined.
Bake (Box Mix): Pour the prepared batter into the greased Bundt pan and bake for 45 to 55 minutes or until set and a toothpick inserted comes out clean.
Cool and Glaze (Box Mix): Allow the cake to cool completely in the pan before removing it. Once cool, drizzle with the lemon glaze and serve.

Notes

You can substitute the lemon-lime soda with any similar carbonated citrus soda to tweak the flavor slightly.
For a more intense lemon flavor, use lemon extract instead of fresh lemon juice.
Ensure the butter is softened to room temperature to achieve a better creaming texture with the sugar.
Allow the cake to cool completely before glazing to prevent the glaze from melting off.
Gluten-free flours can be used as a substitute if a gluten-free version is desired, adjusting liquids as necessary.
If you like a denser cake, reduce the amount of soda by a quarter cup.

Keywords: Lemon 7-Up Cake, Lemon Cake, Bundt Cake, Easy Lemon Cake, Lemon Glaze, From Scratch Cake, Box Mix Cake, Citrus Cake, Lemon Dessert