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Easy Lemon 7-Up Cake

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This Easy Lemon 7-Up Cake is a refreshing dessert that features a hint of carbonation from lemon-lime soda, creating a light, fluffy treat that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 5 units eggs at room temperature
  • 3/4 lb butter softened (that's 3 sticks)
  • 3 cups sugar
  • 2 tablespoons lemon juice can use real lemon juice, squeeze kind, or extract
  • 3/4 cup carbonated lemon-lime beverage any brand works
  • 4 units eggs additional, at room temperature
  • 3/4 cup vegetable oil
Dry Ingredients
  • 3 cups flour
  • 1 box yellow cake mix
  • 1 4 ounces instant lemon pudding
Glaze Ingredients
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice for the glaze
  • 1 teaspoon milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add 5 eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, cake mix, and instant pudding mix.
  5. Gradually add the dry mixture into the wet ingredients, alternating with 3/4 cup of lemon-lime soda and 2 tablespoons of lemon juice.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Alternate Preparation Using Box Cake Mix
  1. Preheat your oven to 350°F (175°C) and prepare your cake pans.
  2. In a bowl, combine the yellow cake mix, 4 eggs, vegetable oil, and the lemon-lime soda.
  3. Pour the batter into prepared pans.
  4. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
Make Lemon Glaze
  1. In a small bowl, whisk together the powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon of milk to achieve a smooth consistency.
  2. Drizzle over cooled cakes.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 250mgSugar: 25g

Notes

This cake pairs excellently with freshly whipped cream, vanilla ice cream, or fresh berries. To keep leftovers fresh, store in an airtight container at room temperature for up to three days, or freeze for up to three months. Ensure eggs and butter are at room temperature for a smoother batter, and avoid overmixing the batter to keep it light and fluffy.
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