Easy Lemon 7UP Cake

A light, moist, old-fashioned Southern classic

This Easy Lemon 7UP Cake is one of those timeless desserts that never goes out of style. Thanks to the lemon-lime soda, the cake turns out soft, fluffy, and incredibly moist, with a bright citrus flavor and a tender crumb. Perfect for gatherings, holidays, or a simple weeknight treat.

 Why This Cake Works

• 7UP adds lift → extra light texture
• Lemon glaze soaks in → ultra-moist cake
• Simple pantry ingredients → no fuss, guaranteed success

 Ingredients

For the Cake

• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp salt
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• ¾ cup 7UP (or any lemon-lime soda)

For the Lemon Glaze

• ¼ cup unsalted butter
• 1½ cups powdered sugar
• 2 tbsp fresh lemon juice
• 2 tbsp 7UP

 Instructions

Step 1: Prepare the Pan

• Preheat oven to 325°F (165°C).
• Grease and flour a bundt pan very well (don’t skip this).

Step 2: Make the Batter

1. Cream butter and sugar together until light and fluffy (4–5 minutes).
2. Add eggs one at a time, mixing well after each.
3. In a bowl, whisk flour and salt.
4. Add flour mixture to batter alternately with 7UP, starting and ending with flour.
5. Gently mix in lemon juice and lemon zest.

Step 3: Bake

• Pour batter into prepared pan.
• Bake 70–75 minutes, or until a toothpick comes out clean.
• Cool in pan for 10 minutes, then turn out onto a wire rack.

Step 4: Make the Glaze

1. Melt butter in a small saucepan over low heat.
2. Stir in powdered sugar, lemon juice, and 7UP.
3. Cook gently until smooth (do not boil).

Step 5: Glaze the Cake

• Spoon warm glaze over the warm cake, letting it soak in.
• Cool completely before slicing.

 Serving Ideas

• Dust lightly with powdered sugar
• Serve with fresh berries
• Add whipped cream or vanilla ice cream

 Q & A

Q: Can I use Sprite instead of 7UP?
Yes, Sprite or any lemon-lime soda works perfectly.

Q: Can I make this in a loaf pan?
Yes. Divide into two loaf pans and bake 50–55 minutes.

Q: Why bake at 325°F instead of 350°F?
Lower temperature ensures even baking and prevents dryness.

Q: How do I store it?

• Room temperature: up to 3 days, covered
• Refrigerator: up to 1 week
• Freezer (unglazed): up to 3 months

Q: Can I make it more lemony?
Absolutely—add extra lemon zest or a few drops of lemon extract.

 Final Tip

This cake tastes even better the next day, once the glaze fully settles in—making it ideal for make-ahead desserts.

• Author
• Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

Latest posts by Sara Mitchell (see all)

• Bang Bang Salmon Recipe - May 24, 2026
• Sweet & Spicy Chicken Pineapple Stir-Fry - May 24, 2026
• Creamy Chicken & Turkey Bacon Stroganoff - May 24, 2026