Moist and Zesty 7UP Bundt Cake Recipe – Easy Citrus Dessert
Sun-Kissed Citrus Bundt Cake
A tender, lemon-lime Bundt cake leavened with 7UP for an ultra-light crumb and finished with a tangy glaze.
Ingredients
Method
- Preheat your oven to 325°F. Generously grease and flour a 10-inch Bundt pan.
- Sift together flour and salt in a bowl; set aside.
- In a large bowl, cream butter and sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
- Slowly pour in chilled 7UP, lemon zest, lemon extract, and vanilla; beat until smooth.
- Add eggs one at a time, mixing well after each addition.
- Fold the flour mixture into the batter in three additions, stirring until just combined.
- Transfer batter to the prepared pan. Bake for 70–85 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to rest in the pan for 10 minutes. Invert onto a rack and cool completely.
- Whisk together powdered sugar, lemon zest, and 7UP until a smooth glaze forms. Drizzle over the cooled cake.
Sun-Kissed Citrus Bundt Cake
This tender Bundt cake is brightened by lemon zest and the effervescence of 7UP, yielding a cloud-like crumb and a refreshing burst of citrus. A simple tangy glaze ties it all together.
Why You’ll Flip for This Cake
- Airy, melt-in-your-mouth texture from the soda’s carbonation
- Vibrant lemon-lime flavor in both cake and glaze
- Elegant Bundt silhouette perfect for celebrations
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1½ cups unsalted butter, softened
- 3 cups granulated sugar
- ¾ cup cold 7UP (or any lemon-lime soda)
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 5 large eggs
For the Glaze
- 1½ cups powdered sugar
- 1 teaspoon lemon zest
- 2 tablespoons cold 7UP
Directions
- Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan, tapping out excess.
- Sift flour and salt into a bowl; keep aside.
- Cream butter and sugar on medium speed until light and airy, about 3 minutes.
- Slowly beat in chilled 7UP, lemon zest, lemon extract, and vanilla until well combined.
- Add eggs one at a time, mixing thoroughly after each.
- Gently fold in the dry ingredients in three additions, stirring just until smooth.
- Pour batter into the prepared pan and bake 70–85 minutes, or until a toothpick inserted near the center comes out clean.
- Cool in pan 10 minutes, then invert onto a rack and cool completely.
- Whisk glaze ingredients until smooth. Drizzle generously over each slice.
Special Tip
For extra lift, chill your 7UP before adding it to the batter. Rotate your Bundt pan halfway through baking to promote even browning.
Storage
- Room Temperature: Store in an airtight container at room temperature for up to 4 days.
- Freezer: Wrap (unfrosted) in plastic wrap and foil; freeze up to 3 months. Thaw before glazing.
Source: The Recipe Critic
