7UP Bundt Cake is a fun and flavorful dessert that brings a delightful twist to traditional cake recipes. The addition of 7UP soda not only adds a hint of lemon-lime flavor but also keeps the cake incredibly moist. With its simple ingredients and straightforward steps, this cake is perfect for any occasion, whether it’s a family gathering, a birthday party, or just a sweet treat for yourself.
Why Make This Recipe
Making 7UP Bundt Cake can easily brighten up your day. This cake is easy to prepare, even for beginners. The combination of lemon and soda enhances the flavor, making it refreshing and tasty. Plus, the beautiful bundt shape makes it visually appealing without any complicated decorating techniques.
How to Make 7UP Bundt Cake
Ingredients:
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 ½ cups softened unsalted butter
- 3 cups granulated sugar
- ¾ cup 7UP soda (or other lemon-lime soda)
- 1 tablespoon lemon zest
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 ½ cups powdered sugar
- 1 teaspoon lemon zest
- 2-3 tablespoons 7UP soda (or other lemon-lime soda)
Directions:
- Preheat the oven to 325 degrees Fahrenheit. Spray a 10-inch bundt cake pan with nonstick cooking spray and dust the inside with flour, tapping out the excess. You can also use a cooking spray that already has flour in it.
- Add 3 cups all-purpose flour and ½ teaspoon salt to a small bowl and whisk to combine. Set aside.
- In a large bowl, add 1 ½ cups softened unsalted butter and 3 cups granulated sugar. Beat with a hand mixer or a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes.
- Add ¾ cup 7UP soda, 1 tablespoon lemon zest, 1 tablespoon lemon extract, and 1 teaspoon vanilla extract. Beat until combined.
- Add 5 large eggs one at a time, beating thoroughly between each addition. Scrape down the sides and bottom of the bowl as needed.
- Add the flour mixture to the bowl and mix until smooth and combined.
- Pour the batter into the bundt pan and smooth over the top. Bake for 70-85 minutes or until a toothpick comes out clean from the center of the cake.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a cooling rack to finish cooling.
- Once the cake is cooled, prepare the glaze by whisking together 1 ½ cups powdered sugar, 1 teaspoon lemon zest, and 2-3 tablespoons 7UP soda. Drizzle over the cake, slice, and serve.
How to Serve 7UP Bundt Cake
Serve 7UP Bundt Cake on a beautiful plate or cake stand for an elegant touch. You can enjoy it plain or paired with a dollop of whipped cream or a scoop of vanilla ice cream. A fresh fruit garnish, like berries or sliced lemon, can also enhance its presentation.
How to Store 7UP Bundt Cake
Store any leftover 7UP Bundt Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. You can also freeze the cake for up to 3 months. To thaw, simply leave it at room temperature for a couple of hours.
Tips to Make 7UP Bundt Cake
- Ensure all your ingredients are at room temperature for a better mixing result.
- Don’t skip the scrapping step after adding the eggs to ensure even mixing.
- If desired, add poppy seeds or other flavorings to customize the cake.
Variation
For a unique twist, try using different flavors of soda, like orange or cherry, instead of 7UP. You can also experiment with different extracts, such as almond or coconut, for a different flavor profile.
FAQs
1. Can I use diet 7UP for this recipe?
Yes, you can use diet 7UP, but be aware that the texture and flavor may differ slightly.
2. How do I prevent the cake from sticking to the bundt pan?
Make sure to thoroughly grease and flour the bundt pan before pouring in the batter. Using a nonstick cooking spray with flour can also help.
3. Can I add chocolate chips or nuts to this cake?
Absolutely! You can fold in chocolate chips or chopped nuts into the batter before pouring it into the bundt pan for added texture and flavor.
7UP Bundt Cake
Ingredients
Dry Ingredients
- 3 cups all-purpose flour Plus additional for dusting
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups softened unsalted butter At room temperature
- 3 cups granulated sugar
- ¾ cup 7UP soda Or other lemon-lime soda
- 1 tablespoon lemon zest For batter
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- 5 large eggs At room temperature
Glaze
- 1 ½ cups powdered sugar
- 1 teaspoon lemon zest For glaze
- 2-3 tablespoons 7UP soda Or other lemon-lime soda for glaze
Instructions
Preparation
- Preheat the oven to 325°F. Spray a 10-inch bundt cake pan with nonstick cooking spray and dust the inside with flour, tapping out the excess.
- In a small bowl, whisk together 3 cups of all-purpose flour and ½ teaspoon of salt. Set aside.
Mixing Batter
- In a large bowl, add 1 ½ cups softened unsalted butter and 3 cups granulated sugar. Beat with a hand mixer or stand mixer until light and fluffy, about 4 minutes.
- Add ¾ cup of 7UP soda, 1 tablespoon lemon zest, 1 tablespoon lemon extract, and 1 teaspoon vanilla extract. Beat until combined.
- Add 5 large eggs one at a time, beating thoroughly between each addition. Scrape down the sides and bottom of the bowl as needed.
- Gradually add the flour mixture to the bowl and mix until smooth and combined.
Baking
- Pour the batter into the bundt pan and smooth over the top. Bake for 70-85 minutes or until a toothpick comes out clean from the center of the cake.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a cooling rack to finish cooling.
Glazing
- Once the cake is cooled, prepare the glaze by whisking together 1 ½ cups powdered sugar, 1 teaspoon lemon zest, and 2-3 tablespoons of 7UP soda. Drizzle over the cake, slice, and serve.
