7UP Lemon Cake: A Classic Southern Dessert with a Refreshing Twist

Few desserts capture the taste of sunshine quite like a 7UP Lemon Cake. This vintage classic combines the sweet, zesty flavor of lemon with the light, bubbly lift of 7UP soda for a cake that’s moist, tender, and irresistibly refreshing. It’s a recipe that’s been loved for generations — perfect for potlucks, Sunday dinners, holidays, or anytime you crave a cheerful burst of citrus flavor.

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Why You’ll Love 7UP Lemon Cake

This 7UP Lemon Cake is pure nostalgia baked into every slice. The 7UP not only enhances the lemon flavor but also gives the cake a light, airy texture without any extra leavening agents. The result is a buttery, soft, and perfectly sweet cake that’s balanced by a hint of tartness.

Topped with a glossy lemon glaze, it’s as pretty as it is delicious. This cake keeps beautifully, tastes even better the next day, and is guaranteed to impress guests with its bright, citrusy aroma.

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Ingredients You’ll Need

For the Cake:

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour

• ¾ cup 7UP soda (not diet)

• 2 tablespoons lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 ½ cups powdered sugar

• 2–3 tablespoons lemon juice

• 1 teaspoon lemon zest(optional)

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How to Make 7UP Lemon Cake

1. Preheat the Oven:
   Set your oven to 170°C (340°F). Grease and flour a bundt pan or 9×13-inch cake pan.

2. Cream the Butter and Sugar:
   In a large bowl, beat together the butter and sugar until light and fluffy — about 3–5 minutes. This step gives your cake that signature tender crumb.

3. Add the Eggs:
   Add eggs one at a time, beating well after each addition.

4. Incorporate the Flavors:
   Mix in the lemon juice, lemon zest, and vanilla extract until combined.

5. Add Flour and 7UP:
   Alternate adding the flour and 7UP, beginning and ending with flour. Mix gently until the batter is smooth — don’t overmix!

6. Bake:
   Pour the batter into your prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and Glaze:
   Allow the cake to cool in the pan for 10 minutes, then turn it out onto a rack. Whisk together powdered sugar, lemon juice, and zest for the glaze, then drizzle over the cooled cake.