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7 Up® Cake

Rated as 4.66 out of 5 Stars

"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

1 h 45 m servings 449 cals
Original recipe yields 16 servings (1 9-inch fluted tube pan)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt(R)).
  2. 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.
  3. 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.
  4. 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


Per Serving: 449 calories; 19.1 g fat; 65.3 g carbohydrates; 4.7 g protein; 104 mg cholesterol; 148 mg sodium. Full nutrition

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Reviews

Read all reviews 65
  1. 85 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made it using recipe, added glaze from another (powdered sugar, 7-up, vanilla extract), It was mmmm mmmm good!!!

Most helpful critical review

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.

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I made it using recipe, added glaze from another (powdered sugar, 7-up, vanilla extract), It was mmmm mmmm good!!!

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...

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...

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...

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! ...

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 bett...

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

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.

First time making wasn't too pretty. The glaze wasn't too good but the cake had a nice lemony flavor. Be sure too grease pan very genourosly or it sticks. Followed recipe to the letter. Yummy!