📝 About This Recipe
A cornerstone of Southern Sunday dinners, this 7-Up Cake is the epitome of Soul Food hospitality. The carbonation from the lemon-lime soda acts as a secret leavening agent, resulting in a remarkably tender, velvety crumb and a golden, slightly crisp crust. Infused with bright citrus notes and finished with a buttery glaze, this cake is a nostalgic masterpiece that tastes like a warm hug from a professional kitchen.
🥗 Ingredients
The Cake Batter
- 3 sticks Unsalted Butter (softened to room temperature)
- 3 cups Granulated Sugar (extra fine if available)
- 5 Large Eggs (at room temperature)
- 3 cups All-Purpose Flour (sifted)
- 2 teaspoons Lemon Extract (pure extract preferred)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla)
- 3/4 cup 7-Up Soda (room temperature, not diet)
- 1/2 teaspoon Salt (fine sea salt)
Lemon-Lime Glaze
- 1 1/2 cups Powdered Sugar (sifted to remove lumps)
- 2-3 tablespoons 7-Up Soda (added gradually for consistency)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Melted Butter (unsalted)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Ensure the oven rack is in the center position for even heat distribution.
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2
Generously grease a 10-12 cup Bundt pan with shortening and dust lightly with flour, tapping out any excess. This ensures the intricate design of the cake releases perfectly.
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3
In a large stand mixer fitted with the paddle attachment, cream the 3 sticks of softened butter and 3 cups of sugar on medium-high speed. Beat for at least 5-7 minutes until the mixture is pale, light, and fluffy.
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4
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure a homogenous mixture.
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5
Stir in the lemon extract, vanilla extract, and salt. The fragrance at this stage should be bright and sweet.
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6
Turn the mixer to low speed. Gradually add the sifted flour in three batches, mixing just until the white streaks disappear. Do not overmix, as this will toughen the cake.
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7
Gently fold in the 3/4 cup of 7-Up by hand using a spatula. The carbonation will create a slight fizz; this is what gives the cake its signature airy texture.
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8
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan firmly on the counter twice to release any trapped air bubbles.
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9
Bake for 70 to 75 minutes. Check for doneness by inserting a long wooden skewer into the thickest part; it should come out clean or with just a few moist crumbs.
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10
Allow the cake to cool in the pan on a wire rack for exactly 20 minutes. This resting period allows the structure to set so it doesn't break upon release.
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11
Invert the cake onto a serving plate. If it resists, gently tap the sides of the pan. Let it cool completely before glazing.
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12
Prepare the glaze by whisking the powdered sugar, melted butter, lemon juice, and 7-Up in a small bowl until smooth and pourable.
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13
Drizzle the glaze over the cooled cake, allowing it to drip down the ridges of the Bundt shape. Let the glaze set for 15 minutes before slicing.
💡 Chef's Tips
Always use room temperature ingredients (eggs, butter, and soda) to ensure the emulsion doesn't break. Creaming the butter and sugar for the full 5-7 minutes is the secret to a high-rise pound cake; don't rush this step. Use a high-quality Bundt pan with a non-stick coating, but still grease it manually with shortening for the best release. If you don't have 7-Up, Sprite or any lemon-lime soda with real sugar works, but avoid diet versions as the artificial sweeteners change the texture. To prevent the 'dome' from cracking too much, avoid opening the oven door during the first 45 minutes of baking.
🍽️ Serving Suggestions
Serve a thick slice with a dollop of homemade whipped cream and fresh macerated strawberries. Pair with a hot cup of coffee or a tall glass of ice-cold milk for a classic snack. Lightly toast a slice the next morning and spread with a little salted butter for an indulgent breakfast. Serve alongside a scoop of premium vanilla bean ice cream to balance the citrus tang. For a festive touch, garnish the plate with fresh mint leaves and a twist of lemon zest.