Soft, bright, and super simple. This easy lemon 7UP cake has that classic buttery pound-cake vibe, but the lemon flavor pops and the crumb stays tender for days.
It’s the kind of cake you can bring to a potluck without worrying about frosting melting or slices falling apart. A Bundt pan does all the work. Pretty shape. Clean slices. No fuss.
And that little splash of 7UP? It’s not just for fun. It helps lighten the batter and gives you a cake that feels rich without being heavy.
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You Will Love This Easy Lemon 7UP Cake
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Easy ingredients you can grab at any grocery store.
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Big lemon flavor without tasting like lemon candy.
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Moist, tight crumb that still feels soft when you bite into it.
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A simple glaze that sets with a sweet lemony shine.
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Great make-ahead dessert for holidays, showers, or Sunday dinner.
What Makes a 7UP Cake Different?
A 7UP cake is a Southern-style Bundt cake (often a pound cake) that uses lemon-lime soda in the batter.
The soda brings a little lift and a gentle citrus note. You still get a sturdy cake that slices neatly, but it doesn’t eat like a brick. Nobody wants that.
Want to know the best part? This version keeps things easy by using a cake mix and pudding to lock in that soft texture. No tricky measuring. No guessing if your flour is too packed.
Easy Lemon 7UP Cake Ingredients
This recipe keeps the ingredient list short, but every item is doing a job.
You’ll need:
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1 box lemon cake mix (15.25-ounce)
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1 box instant lemon pudding mix (3.4-ounce)
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4 large eggs, room temperature
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¾ cup vegetable oil (or canola oil)
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¾ cup 7UP (not diet)
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1 tablespoon fresh lemon zest
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1 teaspoon lemon extract (optional but so good)
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½ teaspoon vanilla extract
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Nonstick baking spray with flour (or butter + flour for the pan)
For the lemon 7UP glaze:
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1½ to 2 cups powdered sugar
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2 tablespoons fresh lemon juice
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1 to 3 tablespoons 7UP (start small)
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Pinch of salt
Ingredient Notes That Help
Lemon cake mix
Go with lemon if you want a clear lemon flavor without extra work. Yellow cake mix works too, but you’ll want the lemon extract and zest to carry more weight.
Instant pudding mix
Use instant, not cook-and-serve. The pudding mix helps the cake stay soft and gives you a tighter crumb that still feels plush.
7UP
Use regular 7UP. The sugar matters for texture and browning. Open a fresh can so it’s bubbly when it goes in.
Lemon zest
This is where the real lemon smell comes from. That fresh, clean lemon punch when you slice the cake? Zest.
PRO TIP: Zest your lemon before you juice it. It’s a lot easier.
Lemon 7UP Cake Substitutions and Additions
Want to tweak it? You can, and it still turns out great.
SODA: Sprite works the same way. So does any lemon-lime soda.
DAIRY SWAP: Replace ¼ cup of the oil with sour cream for an even richer bite.
EXTRACTS: No lemon extract? Use extra zest plus a tiny bit more lemon juice in the glaze.
POPPY SEEDS: Add 1 to 2 tablespoons for a lemon-poppy seed feel.
PAN OPTION: No Bundt pan? Use two loaf pans. Just watch the bake time.
GLAZE CHANGE: Add a tablespoon of melted butter to the glaze if you like a slightly richer finish.
The Pan Matters More Than You Think
A Bundt pan looks fancy, but it also helps the cake bake evenly. That center tube gets heat into the middle, so you don’t end up with gummy spots.
Grease it well. Every nook.
OUR RECIPE DEVELOPER SAYS
If your Bundt pan has deep grooves, use baking spray with flour. It’s the easiest way to keep the cake from sticking.
How To Make Easy Lemon 7UP Cake
Plan for a little mixing time, then the oven takes over.
STEP ONE: Prep the pan and oven
Preheat the oven to 325°F.
Grease a 10- to 12-cup Bundt pan very well and dust with flour (or use baking spray with flour).
STEP TWO: Mix the dry ingredients
In a large mixing bowl, whisk together the lemon cake mix and instant lemon pudding mix.
No lumps. Quick whisk. Done.
STEP THREE: Add the wet ingredients
Add the eggs, oil, 7UP, lemon zest, lemon extract (if using), and vanilla.
Mix on low just until everything is combined, then mix on medium for about 1 minute. The batter will look smooth and thick.
PRO TIP: Don’t overmix. You want a tender cake, not a chewy one.
STEP FOUR: Bake
Pour batter into the prepared Bundt pan. Smooth the top with a spatula.
Bake for 40 to 50 minutes, or until a toothpick inserted in the thickest part comes out with a few moist crumbs (not wet batter).
STEP FIVE: Cool the right way
Let the cake cool in the pan for 10 to 15 minutes.
Then invert onto a cooling rack and let it cool completely before glazing.
That cooling time matters. Glaze on a warm cake turns into sticky puddles.
Lemon 7UP Glaze That Sets Up Beautifully
This glaze is simple, but it makes the cake look finished. Like you meant to do it that way.
STEP ONE: Whisk it together
In a bowl, whisk powdered sugar, lemon juice, a pinch of salt, and 1 tablespoon of 7UP.
Add more 7UP a teaspoon at a time until it’s pourable. You want it thick enough to cling.
STEP TWO: Glaze the cake
Spoon or drizzle the glaze over the cooled cake.
Let it set for 10 to 15 minutes before slicing.
PRO TIP: Put parchment under the cooling rack before glazing. Easy cleanup.
How To Serve Lemon 7UP Cake
This cake holds its own. You can serve it plain and nobody complains.
But if you want to dress it up:
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Add fresh berries on the side
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Serve with whipped cream
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Top slices with a tiny sprinkle of extra lemon zest
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Pair with vanilla ice cream for a dessert that feels like a treat
It’s also a great brunch cake. Coffee. Slice of cake. Done.
Troubleshooting: Quick Fixes
My cake stuck to the pan
This almost always comes down to greasing. Next time, spray every inch and dust with flour.
If it’s already stuck, don’t panic. Flip the pan, tap it gently, and let gravity help. A warm damp towel wrapped around the pan for a minute can also loosen it.
My cake looks dry
Most dry cakes are just overbaked.
Pull it when the toothpick has moist crumbs, not when it’s totally clean. The cake keeps cooking as it cools.
My glaze is too thin
Add more powdered sugar a tablespoon at a time.
My glaze is too thick
Add a few drops of 7UP or lemon juice. Go slow. It changes fast.
How To Store Lemon 7UP Cake
This cake keeps well, which makes it perfect for baking ahead.
MAKE AHEAD:
Bake the cake a day early and store it covered at room temperature. Glaze it the day you serve it for the prettiest finish.
ON THE COUNTER:
Store covered at room temperature for 3 to 4 days.
IN THE FRIDGE:
If your kitchen runs warm, you can refrigerate it. Wrap tightly so it doesn’t dry out. Bring slices to room temperature before serving for the softest texture.
IN THE FREEZER:
Freeze slices (or the whole unglazed cake) for up to 2 months.
Wrap in plastic wrap, then foil. If freezing slices, place parchment between them so they don’t stick together.
THAWING:
Thaw overnight in the fridge or for a couple hours at room temperature. Add glaze after thawing.
Easy Lemon 7UP Cake FAQs
Can I use diet 7UP?
I don’t recommend it here. The sugar in regular soda helps with texture and browning.
Can I make this in loaf pans?
Yes. Divide batter between two greased 9×5 loaf pans. Start checking around 35 minutes, but it may take closer to 45 depending on your pans.
Why does the recipe use pudding mix?
It helps keep the cake moist, gives it that bakery-style texture, and makes the crumb more consistent. Especially helpful with Bundt cakes.
Can I add lemon juice to the batter?
A little is fine, but don’t go overboard. Too much acid can mess with texture. Stick with zest and extract for big flavor, then let the glaze bring the tang.
How do I get clean slices?
Let the glaze set, then slice with a sharp knife. Wipe the knife between cuts for the neatest look.
Easy Lemon 7UP Cake Recipe
Ingredients
- 1 15.25-ounce box lemon cake mix
- 1 3.4-ounce box instant lemon pudding mix
- 4 large eggs room temperature
- ¾ cup vegetable oil
- ¾ cup 7UP regular, not diet
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract optional
- ½ teaspoon vanilla extract
Glaze
- 1½ to 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 to 3 tablespoons 7UP
- Pinch of salt
Instructions
- Preheat the oven to 325°F. Grease and flour a 10- to 12-cup Bundt pan (or use baking spray with flour).
- In a large bowl, whisk together the cake mix and instant pudding mix.
- Add eggs, oil, 7UP, lemon zest, lemon extract (if using), and vanilla. Mix on low until combined, then mix on medium for about 1 minute.
- Pour batter into the prepared Bundt pan and smooth the top.
- Bake for 40 to 50 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 to 15 minutes, then invert onto a cooling rack to cool completely.
- Make the glaze: whisk powdered sugar, lemon juice, salt, and 1 tablespoon 7UP. Add more 7UP a little at a time until it’s thick but pourable.
- Drizzle glaze over the cooled cake and let it set before slicing.
Notes
