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7UP Cake

4.9

(8)

A bundt cake made with 7up on a platter with powdered sugar glaze.
Photo by Joseph De Leo, Food Styling by Yekaterina Boystova

Adding soda pop to cake is inspiring—the taste is intense, and the carbonation acts as a leavener, which is why you omit the baking soda and baking powder in this recipe. This old-fashioned Southern cake graces tables at potlucks and church picnics and is common as the finish to a family barbecue dinner.

Recipe information

  • Total Time

    1 hour and 30 minutes

  • Yield

    Serves 8

Ingredients

For the cake

Nonstick cooking spray
3 cups (360 g) cake flour, plus more for the pan
1½ cups (3 sticks or 339 g) butter, at room temperature
2¾ cups (550 g) granulated sugar
5 large eggs, at room temperature
Grated zest of 1 lime
Juice of 1 lime
1½ tsp. vanilla extract
¾ cup (180 ml) 7UP at room temperature

For the glaze

2 cups (224 g)confectioners’ sugar
¼ cup (60 ml) milk, at room temperature
1 Tbsp. (15 ml) fresh lemon juice

Preparation

  1. To make the cake

    Step 1

    Preheat the oven to 325°F. Coat a 10-inch Bundt pan with cooking spray and dust it with flour, knocking out the excess.

    Step 2

    In a large bowl, combine the butter and granulated sugar. Using an electric mixer, beat for about 5 minutes until very fluffy.

    Step 3

    One at a time, add the eggs, beating well after each addition, and stopping to scrape down the sides of the bowl with a spatula after each, until very smooth.

    Step 4

    Add the lime zest, lime juice, and vanilla and beat to combine.

    Step 5

    Add the flour in five additions, alternating with the 7UP, beginning and ending with the flour, and beating until well combined. Pour the batter into the prepared Bundt pan.

    Step 6

    Bake for about 1 hour until a toothpick inserted into the center of the cake comes out clean.

    Step 7

    Let the cake cool for 10 minutes, then invert it onto a serving plate.

  2. To make the glaze

    Step 8

    In a medium bowl, whisk the confectioners’ sugar, milk, and lemon juice until very smooth. Drizzle the glaze over the cooled 7UP cake and serve.

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Images and text Horn Barbecue by Matt Horn; photography by Andrew Thomas Lee. © 2022 Quarto Publishing Group USA Inc. Buy the full book from Harvard Common Press or Amazon.

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