51 Reviews of 7-Up Bundt Cake

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!

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!!

From: Queen90043

On Jul 29, 2008

I am a pastry chef and this is the same recipe that has been in my family for generations. The key to making this recipe is to make sure that all your ingredients are at room temperature. If you have a KitchenAid Stand mixer, you only have to cream the sugar and butter until it is light and fluffy, about 5-6 minutes. Alternate the flour and 7up when mixing and mix just until the batter is all incorporated. This is a wonderful pound cake that will become your family's favorite as well.

From: Karen=^..^=

On Jun 20, 2002

I have tried this recipe before (found it in a church cookbook) and it is very delicious. Being a chocolate lover, it takes a lot for me to love a cake that is non chocolate, but I am partial to all things lemon It does come out very moist and light and I would recommend it to anyone.

From: :)shirley(:

On Oct 31, 2006

Loved this cake!! Took it to work for a potluck and it was a hit. The texture of this is more of a pound cake and mine rose beautifully!! Anymore and it would have been all over my oven. I do think that some lemon zest would not hurt this at all and would bring out more of the lemon. About 10 minutes into the creaming of the butter and sugar, I was wishing that i had a free standing mixer Just a note that i almost didn't see, is that; it is 3/4 a pound of butter NOT 3/4 a cup. When the sugar and butter just were not doing anything I had to look at the recipe again and that's when I saw my error I had half the butter necessary. So glad that I was able to catch that prior to adding anything else. Just wondering tho what does cause the cake to rise so much no baking powder or soda in the recipe, is it the 7up?? Thank you again for sharing this yummy cake. shirley(:

From: Mascha

On Nov 12, 2006

It was good, but very heavy. Next time I will add baking powder to make it more fluffy. The center was verrrry moist, and me and my friends LOVED the lemon glaze Edit: I baked it with baking powder and it was a lot fluffier and better!

From: Chef #939524

On Jan 11, 2009

Delicious and easy to make too!! However, I'm not big on lemon flavoring so I substituted vanilla extract instead and it turned out really good! I will make this again!

From: CheekyBear

On Mar 10, 2003

Made this for my daughter's birthday and it was a hit! I didn't have any 7-up so I used Sprite instead-came out just fine...yum!

From: Jo

On Jul 1, 2002

Just a little note- The container that butter comes in is a pound and contains 4 sticks. So 3/4 lb. of butter is really just 3 sticks. Although I wrote "3 sticks of butter," it changed to 3/4 lbs. However, they are the same amount.

From: Juley

On Dec 28, 2003

I hate to put an end to the five star streak but I didn't think that this cake deserved all the hype that others gave it. It was good, but there wasn't enough lemony glaze for my taste. If I were to make it again, I would double the glaze and add real lemon zest zest. I would also probably poke holes in the cake with a fork so that the glaze could ooze throughout the cake.