7-Up Bundt Cake

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Post Fri, Jul 01 2022, 3:20 pm
This was a delicious variant of the classic lemon Bundt cake.

7-Up Bundt Cake

Soda-pop cakes are popular all over the South. The carbonation is said to make the cakes light and moist, and this one certainly is. To give it even more lemon-lime flavor, I add lemon and lime zest to the batter and fresh juice to the cake in the form of a soaking syrup.

Excerpt From: Cheryl Day's Treasury of Southern Baking


3 cups (375 g) unbleached all-purpose flour
1 teaspoon fine sea salt
½ teaspoon (2 g) baking powder, preferably aluminum-free
½ teaspoon (3 g) baking soda
¾ cup (177 ml) 7-Up or other lemon-lime soda
¼ cup (59 ml) buttermilk
1 tablespoon pure vanilla extract
½ pound (2 sticks/227 g) unsalted butter, at room temperature
2 cups (400 g) granulated sugar
2 tablespoons grated lemon zest
2 tablespoons grated lime zest
4 large (200 g) eggs, at room temperature


1 cup (200 g) granulated sugar
¼ cup (59 ml) fresh lemon juice
¼ cup (59 ml) fresh lime juice


2 cups (250 g) sifted confectioners’ sugar
⅓ cup (79 ml) 7-Up or other lemon-lime soda
Grated lemon and lime zest for sprinkling (optional)

To make the cake: Position a rack in the middle of the oven and preheat the oven to 325°F (165°C). Butter a 10-inch (25 cm) Bundt pan, making sure to get into all the crevices. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.

Sift together the flour, salt, baking powder, and baking soda into a large bowl. Set aside.
In a small bowl, mix together the 7-Up, buttermilk, and vanilla. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter, sugar, and lemon and lime zests together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs one (50 g) at a time, mixing well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. With the mixer on low speed, add the flour mixture in thirds, alternating with the 7-Up soda mixture and beginning and ending with the flour; scrape down the sides and bottom of the bowl as necessary.

Scrape the batter into the prepared pan and spread it evenly with a spatula. Bake for 50 to 55 minutes, until a cake tester inserted in the center of the cake comes out clean. Remove from the oven and let the cake cool in the pan on a wire rack for about 10 minutes.

Meanwhile, make the soaking syrup: In a small nonreactive saucepan, combine the sugar and lemon and lime juices and cook over low heat, stirring frequently, until the sugar completely dissolves, then continue cooking until the syrup turns golden, about 5 minutes.

Remove from the heat.

While the cake is still warm, use a skewer to poke holes all over the top of it. Gradually pour the soaking syrup over the cake in a few additions, waiting until it is absorbed each time before adding more.

Let the cake cool in the pan on a wire rack for 20 minutes more, then invert it onto another rack and let cool completely.

To make the glaze: In a medium bowl, whisk the confectioners’ sugar and 7-Up together until smooth.

Pour the glaze over the top of the cake, letting it run down the sides. Sprinkle with lemon and lime zest, if desired.

The cake can be stored in an airtight container at room temperature for up to 3 days.
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