Easy Lemon 7-Up Cake! - My Incredible Recipes (2024)

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Also, one of the easiest too! It is literally bursting with Lemon!

The ones I saw on there, were made from boxed cake mix though,

I personally prefer to make things from scratch when I can, and this is one of them!

I really believe there is a HUGE difference in the taste, it’s just better when you do it from scratch!

I know sometimes it is just faster and easier to do a cake mix and trust me,

I use my fair share when I’m in a hurry!

So, for that reason, I am going to add BOTH recipes here.

and let you choose whichever suits you best! 🙂

I know some of you may be thinking… SODA? In a cake?

Trust me, it is fantastic! If you have ever tried Coca-Cola Cake you already know 😉

The soda basically makes the cake ultra moist and gives it a great flavor as well.

ANY lemon-Lime soda will work.

The Sweet Lemon throughout is just incredible.

Reminds me of sunshine on a plate! …covered in delicious tangy icing send it over the top!

Easy Lemon 7-Up Cake!

Ingredients

From Scratch Ingredients:

  • 5 eggs
  • 3 cups flour
  • 3/4 lb butter softened (3/4 LB of butter equals 3 sticks)
  • 3 cups sugar
  • 2 tablespoons lemon Juice real or squeeze kind is fine or extract if you want a deeper lemon flavor
  • 3/4 cup carbonated lemon-lime beverage any brand

Ingredients using Box Cake Mix

  • one box of yellow cake mix
  • 4 eggs
  • 3/4 cup of vegetable oil
  • 1- 4 ounce box of instant lemon pudding
  • 3/4 cup of carbonated lemon lime soda of your choice/any brand

Lemon Glaze Ingredients:

  • 1 cup powdered sugar
  • 2 tablespoon lemon juice
  • 1 teaspoon of milk

Instructions

From Scratch Directions:

  • Mix butter and sugar together for about 10 minutes.

  • Add in your eggs-1 at a time, beating after each is added in.

  • Add in flour and lemon extract/juice.

  • Fold in your lemon-lime soda of choice.

  • Pour into well-greased 12-cup Bundt pan

  • Bake at 325 degrees for 1 to 1 hour & 15 min or until fully set

  • Remove from oven and transfer to wire rack to cool, then drizzle your glaze on top

  • ENJOY!

Directions using Box Cake Mix

  • Preheat your oven to 325F

  • Grease your bundt pan

  • In a separate large bowl combine all the cake ingredients, plus pudding ans the soda and mix well

  • pour the mixed batter into the greased bundt pan

  • Bake for about 45 to 55 minutes or until set

  • allow to cool completely before removing from the pan

  • top with Glaze

  • ENJOY!

Make Lemon Glaze-

  • Both recipes from scratch and from the box mix use the same easy, delicious glaze

  • Mix powdered sugar and lemon juice and milk together and drizzle on cooled cake one removed from the pan..

Did you make this recipe?

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    Comments & Reviews

  1. peggy says

    Question for you, for the batter for the from scratch recipe, 3?4 lb of butter is that correct? that seems like a lot of butter, I have been cooking for over 35 yrs and that seems like a lot of butter for a cake, can you please let me know if this is correct. thank you

    Reply

    • Lisa M. says

      3/4 LB of butter is 3 sticks 🙂

      Reply

    • Lisa M. says

      3/4 LB of butter is 3 sticks 🙂 and yes, both have been corrected! 🙂

      Reply

  2. P.Robinson says

    3-4lbs of butter or sticks? Lemon juice or lemon extract? For the cake.

    Reply

    • Lisa M. says

      3/4 LB of butter is 3 sticks 🙂

      Reply

    • Lisa M. says

      3/4 LB of butter is 3 sticks and thats lemon Juice, its been corrected!:)

      Reply

  3. Mei says

    Hi Lisa the cake look lushious and awesome!! I’ve been wanting to try this cake for a while now but most of the recipes are make with box cake and the instant pudding. I’m so glad that you also sharing the make from scratch recipe but I see that there no is instant pudding required. So is there a big difference in texture between the 2 and why is it not needed in the scratch recipe?
    Thank you for sharing the recipes and all your knowledge and tips!! Love your blog and photos!

    Mei

    Reply

    • Lisa M. says

      Thank you so much!
      The pudding in the box mix recipe helps the box cake mix taste better and you get an overall more moist cake.
      Where as the from scratch recipe you are going to already have the moistness without needing the pudding to ‘help’ it 🙂

      Reply

  4. Karen Stacy says

    Would this work the same way using a gluten free product?

    Reply

  5. Betty Simms says

    Is this cake made with self rising flour there is no rising agent listed or does the lemon lime soda act as a rising agent, need an answer, going try this cake but will have to use a cake mix if you don’t answer my question don’t really want to do that?????

    Reply

    • Lisa M. says

      Self rising flour 🙂

      Reply

  6. Stephanie Reed says

    I’m going to make this for christmas look good

    Reply

  7. Teareance T says

    Tried this recipe twice and both times the cake over ran the pan. The cake was good. What I’m doing incorrect?
    Thanks

    Reply

  8. Efree says

    You have 2 different measurements for the glaze…1/2 cup powder sugar & 1cup powder sugar. Making it now & I’m keeping my fingers crossed!! Thanks for sharing??

    Reply

  9. Cathy says

    Question …. do I prepare the instant pudding directions first then add to mixture or do I just add the box strait to cake mixture???? It doesn’t say either or… so sorry
    Thank you
    Cathy

    Reply

    • Angie says

      Just the box I assume. Don’t think it would bake well if you added all the milk the pudding requires. I just made this myself. It’s cooling as we speak.

      Reply

  10. Julie Patrick says

    The flavor is fantastic. However, mine sunk. Was I supposed to grease the pan for scratch made? Any other ideas why it sank. I live in Seattle so no high altitude.

    Reply

  11. Jaime says

    Do I use salted or unsalted butter?
    Also, when using the from scratch method do I remove from the pan as soon as it’s done baking? Or wait for it to cool? Thanks in advance ? Hoping for a quick response as I am baking it right now ?

    Reply

  12. Gwen says

    Salted or unsalted butter? Also, when you say “self rising” cake, are you referring to Swan Downs cake flour?

    Reply

  13. Rose says

    Does the flour have to be self rising? Can I use cake flour? What’s the difference?

    Reply

  14. Rose says

    Hi Lisa, I’m still waiting on an answer.

    Reply

  15. Patricia Robinson says

    Does 7 up need to be flat made this but it feel. Made it from scratch.

    Reply

  16. Sayema says

    I have tried this recipe. Unfortunately it over flowed the bundt pan. Is it because both self rising flour and lemon soda are used? I saw some other recipes where regular flour is used. Should I try it with regular flour?

    Reply

  17. insideoyo.com says

    Easy Lemon 7-Up Cake – this is one of the mo a st DELICIOUS cakes I’ve ever made!

    Reply

  18. Deb Myers says

    When you say mix the butter and sugar together for ten minutes, do you mean by hand or with a mixer?

    Reply

  19. Susan says

    In the box recipe, does not say when to add the 3/4 c oil? I assume with the eggs?

    Reply

  20. Val says

    I tried this recipe with self rising flour – however my cake overflowed and fell flat. I have never had this result before and yes I always bake with self-rising flour no problem.

    Reply

  21. Gamz says

    Thank you, thank you. Can’t wait to try this cake for Easter. We all really enjoy lemon flavored anything.

    Reply

  22. Raynebeaux says

    I am making this from scratch and I added the 2 tablespoons of lemon juice. It doesn’t seem very lemony. I am just using the squeeze lemon. Does call for more than that?

    Reply

  23. Suzanne I Aupperle says

    Salted or unsalted butter?

    Reply

  24. Shelia says

    This is the most absolutely moist cake I have ever made…i used tomhe bix directions and added blueberries to the mix….thank you so muchfkr sharing…

    Reply

  25. Patrice Olootu says

    I have been making this cake from scratch for over 30 years. The 7-up soda is the rising agent.and you should use regular flour. I noticed several people said the cake ran over or fell. In addition, it is not a real lemony cake either.

    Reply

  26. Paula says

    Was this cake you made from scratch or did you use box cake?

    Reply

  27. Carla says

    I’ve made this cake about 6 times now…so delicious! I tweaked the box cake recipe by using 1 stick of softened butter and 1/4cup of oil instead of 3/4 c. Oil. And add 1/2 teas. lemon extract to the batter. I also add a little extra soda since the addition of butter makes the batter thicker. Then, I triple that tangy delicious lemon glaze just because It’s what makes the cake so amazing. Wonderful easy recipe. Thanks for sharing.

    Reply

  28. Elaine says

    Can I use a 9 x 13 pan?

    Reply

  29. Ann Daughety says

    For the boxed cake recipe, why not use lemon cake mix?

    Reply

  30. Victoria says

    This cake is delicious, when I do use the box mix I add 3/4 cup of melted butter instead of oil, I add a little extra 7-up, a couple squeeze of fresh lemon and grate a little fresh lemon rind. For the glaze, I usually double the recipe and add fresh lemon juice as well. Yummy Cake!

    Reply

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