This is my favorite recipe. My grandmother and mother used to make this when I was a child. It is absolutely wonderful! You can substitute 7Up® for milk in the glaze.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cake:
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt®).

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  • Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition. Stir flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from pan immediately.

  • Beat confectioners' sugar, milk, and vanilla extract together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake.

Nutrition Facts

449 calories; 19.1 g total fat; 104 mg cholesterol; 148 mg sodium. 65.3 g carbohydrates; 4.7 g protein; Full Nutrition

Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2013
I made it using recipe, added glaze from another (powdered sugar, 7-up, vanilla extract), It was mmmm mmmm good!!! Read More
(99)

Most helpful critical review

Rating: 3 stars
12/24/2015
Great tasting, but the cake sticks to my pan. I have greased it real good and then second time I even floured it and it still stuck. Read More
(12)
121 Ratings
  • 5 star values: 89
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/25/2013
I made it using recipe, added glaze from another (powdered sugar, 7-up, vanilla extract), It was mmmm mmmm good!!! Read More
(99)
Rating: 5 stars
12/25/2013
I made it using recipe, added glaze from another (powdered sugar, 7-up, vanilla extract), It was mmmm mmmm good!!! Read More
(99)
Rating: 5 stars
04/21/2014
I love this recipe. My aunt Syble has made 7up cake for the past 50 years or so. It has become a holiday favorite in our family. It is worth noting that this is essentially a pound cake. That means that by design the texture is denser and heavier than a layer cake. That means that generally speaking smaller servings are in order. The recipe here is basically the same as my aunt's except that instead of using 1-1/2 cups of butter 1 cup of butter and 1/2-cup of all-vegetable shortening are used in the cake. The shortening changes the texture slightly giving the cake a smoother texture. Another difference is in the glaze. Instead of using milk melted butter is used; and 1-2 Tbsp. of lemon juice is used instead of vanilla extract. If the glaze is too thick either additional butter or lemon juice can be added. The lemon juice flavor in the glaze complements the flavor of the cake. I prefer 7up but my mother sometimes uses Mountain Dew instead of 7up which yields a slightly different flavor; but delicious nonetheless. Read More
(44)
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Rating: 4 stars
03/30/2014
Pretty good. I made this for a coworker's birthday and it stayed in the freezer at work until we were ready to sing to him. I didn't get a chance to eat it right away but I tried it later that day and it was pretty good. It's a little heavy similar to a pound cake and nice and lemony. It didn't go all that quickly though so it wasn't as much of a hit as some of the cakes I've brought to work. Thanks for the recipe! Read More
(36)
Rating: 5 stars
04/03/2014
I received this recipie a Bundt cake pan and a bottle of lemon extract as a gift at my wedding shower 28 years ago and it is a favorite at our house. I do add freshly grated lemon peel and don't use the glaze just a bit of powdered sugar oner the top. Always super moist and a lemony treat! Read More
(29)
Rating: 4 stars
07/15/2014
This cake was lots better with oil instead of butter. I cooked it on 325 for 70 minutes and also added a teaspoon of baking powder. It was so crispy and crunchy best pound cake ive ever made! I also tried the butter and will never make it again with butter only with oil! Read More
(23)
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Rating: 4 stars
05/26/2014
While I loved the texture of the cake I was disappointed in the huge amount of lemon extract it called for... 2 TBL is way too much...I read it several times and then followed it against my better judgement. The taste is just ok...but has a definite medicine taste..and I did use high quality extract. I will make this again but use vanilla and perhaps almond...or a squeeze of real lemon. Other than that it's a keeper. Read More
(15)
Rating: 3 stars
12/23/2015
Great tasting, but the cake sticks to my pan. I have greased it real good and then second time I even floured it and it still stuck. Read More
(12)
Rating: 5 stars
06/21/2014
I have tried this recipe twice and each time I have it turned out wonderful the only thing is I wish the glaze but stay on the cake and not run down to the bottom of the pan love it. Katrina Read More
(10)
Rating: 5 stars
01/17/2016
Thank you for posting this recipe. I tried another recipe before but it didn't turn out well. The only thing different I did was use ginger ale instead of 7up since that was all I had on hand. Yes it's a dense cake but as long as you make sure you blend the sugar and butter completely and don't over beat once you add the flour this cake will melt in your mouth. The crust on the outside is the absolute truth. I get several requests to make this cake!! Read More
(9)