Easy Lemon 7UP Cake Recipe
A soft, buttery lemon Bundt cake made extra easy with cake mix, pudding, and a splash of 7UP, finished with a simple lemon-soda glaze.
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
For the best release, spray every groove of the Bundt pan.
Don’t overmix the batter. Mix just until smooth.
Glaze only after the cake is fully cool, or it will melt right off.