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7 up cake recipe

7 Up Cake

Prep 25 minutes
Cook 1 hour 10 minutes
Total 1 hour 35 minutes
With citrusy flavor and tender crumb! So fluffy, so fresh. A retro cake that still wows!
4 stars (1 ratings)
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Ingredients
  

For the cake:

  • 3 cups all-purpose flour (sifted for ultimate fluffiness)
  • 3 cups granulated sugar (for perfect sweetness)
  • 1½ cups unsalted butter , softened (European-style for richer flavor)
  • 5 large eggs (room temperature for better volume)
  • ¾ cup 7 Up soda (fresh, not flat for best results)
  • 1 tablespoon lemon zest (freshly grated for vibrant flavor)
  • 1 teaspoon vanilla extract (pure, not imitation)

For the glaze:

  • 2 cups powdered sugar (sifted to prevent lumps)
  • ¼ cup 7 Up soda
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  • Step 1: Gather Your Ingredients
    Ensure all ingredients are at room temperature, especially the butter and eggs. Room temperature ingredients incorporate better, creating a smoother batter and fluffier cake.
    Step 2: Preheat Your Oven
    Set your oven to 325°F (165°C). If using a dark bundt pan, reduce temperature to 315°F (157°C) to prevent over-browning.
    Step 3: Prepare Your Bundt Pan
    Thoroughly grease and flour your 12-cup bundt pan, ensuring you reach all the crevices. For best results, use a baking spray with flour.
    Step 4: Sift the Flour
    Sift the flour twice for an incredibly light texture. This step eliminates lumps and aerates the flour, resulting in a more tender crumb.
    Step 5: Cream Butter and Sugar
    In a large mixing bowl, beat the softened butter for 2 minutes until creamy. Gradually add sugar and continue beating for 5-7 minutes until pale and fluffy. This extended creaming time is crucial for incorporating air into the batter.
    Step 6: Add Eggs
    Add eggs one at a time, beating for 30 seconds after each addition. This prevents the mixture from curdling and ensures proper emulsification.
    Step 7: Prepare Lemon Zest
    While beating the eggs, zest one large lemon, being careful to avoid the bitter white pith.
    Step 8: Add Dry Ingredients
    Gradually add the sifted flour to the butter mixture, alternating with 7 Up (begin and end with flour). Mix on low speed to prevent gluten development.
    Step 9: Fold in Flavorings
    Gently fold in the lemon zest and vanilla extract using a spatula, not a mixer, to preserve the air bubbles.
    Step 10: Check Batter Consistency
    The batter should be smooth and silky, falling slowly from a spoon. If too thick, add 1-2 tablespoons of 7 Up.
    Step 11: Pour Into Bundt Pan
    Transfer the batter to your prepared bundt pan, filling it about 2/3 full. Tap the pan gently on the counter to release air bubbles.
    Step 12: Level the Batter
    Smooth the top with a spatula for even baking and to help the cake rise uniformly.
    Step 13: Place in Oven
    Position the pan in the center of your preheated oven for optimal heat distribution.
    Step 14: Avoid Opening the Oven Door
    Resist checking your cake during the first 45 minutes to prevent temperature fluctuations that can cause sinking.
    Step 15: Test for Doneness
    After 60 minutes, insert a wooden skewer into the center. It should come out clean or with a few moist crumbs.
    Step 16: Cool in Pan
    Allow the cake to cool in the pan for exactly 15 minutes. Any less and it might break; any more and it could stick.
    Step 17: Invert Onto Cooling Rack
    Carefully invert the cake onto a wire cooling rack. If it doesn't release immediately, tap the pan gently.
    Step 18: Cool Completely
    Allow the cake to cool completely for at least 2 hours before glazing.
    Step 19: Prepare the Glaze
    Sift powdered sugar into a medium bowl to ensure a smooth glaze.
    Step 20: Add Liquid to Glaze
    Whisk in 7 Up, lemon juice, and zest until completely smooth.
    Step 21: Test Glaze Consistency
    The glaze should coat the back of a spoon and fall in a thick ribbon. Adjust with more sugar or liquid as needed.
    Step 22: Position Cake for Glazing
    Place the cooling rack with the cake over a baking sheet to catch drips.
    Step 23: Apply First Glaze Layer
    Pour one-third of the glaze slowly over the top of the cake, allowing it to drizzle down the sides naturally.
    Step 24: Let Glaze Set
    Wait 10 minutes for the first layer to set slightly before adding more.
    Step 25: Apply Second Glaze Layer
    Pour another third of the glaze over the cake, focusing on areas that need more coverage.
    Step 26: Final Glaze Application
    Use the remaining glaze for a final coating, creating a beautiful, shiny finish.
    Step 27: Allow Glaze to Set
    Let the glaze set completely for 30 minutes before moving the cake.
    Step 28: Transfer to Serving Plate
    Carefully transfer the glazed cake to your serving plate using two wide spatulas.
    Step 29: Garnish (Optional)
    Add lemon slices, mint leaves, or edible flowers for a beautiful presentation.
    Step 30: Slice and Serve
    Cut with a serrated knife, wiping the blade between slices for clean cuts.
    7 up cake recipeingredients

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