7-Up Cake is a favorite around here and has such a light, lemon-lime, fizzy taste, I think it’s perfect for a hot summer day. I baked these cakes and used them as props for a photo shoot to accompany a newspaper story that will be printed next week. I’ll be sure to post it here soon after that.
(Update: HERE you go!)
But for now, here’s the easy-as-pie recipe (which I never understood, because I think cake is so much easier than pie).
This recipe makes a huge amount of batter. I have a small bundt cake pan as well as a larger traditional size. I used this one recipe to fill both pans and made two cakes. Make sure you have a really large bowl to mix everything in.
Let me know if you’ve ever tried this cake.
Bubble-bubble, fizz-fizz, enjoy!
3 sticks softened butter (1 1/2 cup)
3 cups sugar
5 large eggs
2 tablespoons fresh lemon juice
1 teaspoon vanilla
3 cups all-purpose flour
3/4 cup 7-up
1-1/2 cups confectioners sugar
1 tablespoon lemon juice (or lime)
1 to 2 tablespoons 7-Up
Preheat oven to 350°. Grease and flour a 10 inch bundt cake pan or tube cake pan. In a large bowl, cream butter and sugar together. Add eggs one at a time. Beat in lemon juice and vanilla. Add small portions of flour, alternating with 7-up until it’s all incorporated. Pour batter into cake pan and bake for 60-70 minutes, or until a toothpick can be removed clean. Let cake cool for 20 minutes before removing to a rack. After completely cool, Mix glaze ingredients together, adding small amounts of 7-Up until the desired consistency is reached. Drizzle glaze over top and enjoy!