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Nutrition Facts
Serving Size 1 (93g) Recipe makes 20 servings
Calories 347
Calories from Fat 137		(39%)
Amount Per Serving		%DV
	Total Fat 15.2g	23%
	Saturated Fat 9.2g	45%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 89mg		29%
Sodium 116mg		4%
Potassium 43mg		1%
Total Carbohydrate 49.4g		16%
	Dietary Fiber 0.5g	2%
	Sugars 34.9g
Protein 3.7g		7%
detailed view... how is this calculated?

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7-Up Bundt Cake

Recipe #31500 | 1¾ hours | 30 min prep | add private note

⁽⁴⁶⁾ RATE IT NOW Print Recipe

By: Jo
Jun 17, 2002

This is THE BEST cake!! It is so good! At potlucks and get-togethers, it always disappears quickly. I love the light lemon flavor and the moistness of the cake. I got the recipe from my mother. It's always been a family favorite.

SERVES 20 (change servings and units)

Ingredients

3/4 lb butter, softened
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup carbonated lemon-lime beverage

LEMON GLAZE

2/3 cup powdered sugar
1 tablespoon lemon juice

Directions

1
Cream butter and sugar together for 20 minutes.
2
Add eggs, 1 at a time, beating after each addition.
3
Add flour and lemon extract.
4
Fold in 7-Up.
5
Pour into well-greased 12-cup Bundt pan or tube pan.
6
Bake at 325 degrees for 1 to 1 1/4 hours.
7
Make Lemon Glaze- mix powdered sugar and lemon juice together.
8
When cake is cooled, dribble with Lemon Glaze.

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Featured Reviews for This Recipe

From: Mt House mama

On Aug 3, 2009

I didn't have lemon extract. I used the zest of 1 lemon and added 2 tbsp of lemon juice. Plus I used vinilla sugar. It did smell like eggs and has a mild egg flavor but nothing off putting. The lemon flavor is good, and the cake is sweet. I really enjoyed the glaze, yum yum. It was good enough to send the rest to work w/my DH. If I make it again I'll make sure to triple the glaze and stick holes in the cake cause the glaze adds the spark to this cake.Also it was better this morning than last night out of the oven. But over all yummy!

0 people found this review helpful

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From: Dienia B.

On Apr 24, 2009

darlene liked this alot

0 people found this review helpful

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From: KitchenManiac

On Mar 2, 2003

This was a great cake and it starts a great conversation!! The only modification I did was, I doubled the glaze (I have a sweet tooth) and I added 2 teaspoon of 7 Up to the glaze as well. Just made it slightly easier to spread. I think creaming it for the whole twenty minutes made it lighter than when I did it the first time and creamed it for only ten minutes. It was a lot fluffier. Great tasting cake!

16 people found this review helpful

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From: Pianolady

On Sep 1, 2003

Delicious! It took 2 tries to get it right, but it was well worth it. The first time I cooked according to directions 1 hour to 1 1/4 hours — after unmolding from bundt cake pan some of the cake escaped ... it obviously was not done... I was determined to get it right so made again and like Kass stated (thanks Kass for giving me the impetus to try again), cooked a full l 1/2 hours and it came out perfect. The lemon is just perfect in this cake, and we thoroughly enjoyed for our Labor Day celebration. Thanks for a great recipe!!

11 people found this review helpful

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