7Up Bundt Cake

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At a recent book club meeting, the host served this delightful cake. Who knew soda could make such a moist, tasty cake?!

Cakes made with soda are popular in the southern US. These cakes rely on sodas invented and manufactured in the following areas: Coca-Cola (Georgia)-Coca-Cola Cake www.sugarspunrun.com/coca-cola-cake/ , Dr. Pepper (Texas)-Dr. Pepper Cake at www.shewearsmanyhats.com/dr-pepper-cake/, and 7UP.

During World War ll when sugar and baking soda were rationed, using carbonated drinks provided a way to create sweet treats. In fact, cakes baked with cola and 7Up became so popular that drink manufacturers took notice and began publishing recipes that used their beverage as a critical ingredient.

So how do sodas make great cakes? According to Epicurious magazine the carbonated water leavens the cake by adding bubbles to the batter. High fructose corn syrup sweetens the cake and promotes browning. Citric acid adds sourness, lowers the pH of the cake batter, and alters the egg and flour protein structures. Potassium citrate acts as a buffer by preventing large changes in pH; it also acts as a preservative to prevent the growth of harmful microbes and the development of off flavors in the drink. Flavoring agents add 7Up’s signature lemon-lime zip. Finally, calcium disodium EDTA is a preservative that helps the drink’s flavor last longer (which may help cakes made with it last longer too).

7Up Bundt Cake
Serves 12


• Vegetable shortening, for greasing pan
• 3 cups all-purpose flour, plus more for pan
• 1 1/2 cups butter, softened
• 2 1/2 cups granulated sugar
• 5 large eggs
• 1 tbsp. lemon zest plus 1 tbsp. fresh juice (from 2 lemons)
• 1 tsp. vanilla extract
• 1 cup 7UP


  1. Preheat oven to 350°F. Grease and flour a 14 to 16-cup Bundt pan. Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Gradually add sugar, beating on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating until just blended after each addition. Add lemon zest, lemon juice and vanilla; beat on low speed until just blended, about 30 seconds. Add flour to butter mixture alternately with soft drink, beginning and ending with flour, beating until just blended after each addition.
  2. Pour batter into the Bundt pan. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean about 1 hour – 1 hour and 15 minutes, loosely tenting pan with aluminum foil after about 45 minutes to prevent excessive browning.
  3. Cool cake in pan on a wire rack for 10 minutes. Remove from pan. Transfer to wire rack, and let cool completely, 2 hours.
  4. Spoon Lemon-Lime Cream Cheese Frosting into a piping bag or heavy-duty ziplock plastic bag. Cut a 1-inch hole in corner of bag, and pipe frosting in a roped pattern over top and sides of cake.

Lemon-Lime Cream Cheese Frosting

• 6 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 3 cups powdered sugar, sifted
• 1 1/2 teaspoons fresh lime juice (from 1 lime)
• 1 teaspoon lemon zest, plus 1 1/2 tsp. fresh juice (from 1 lemon)

Place the cream cheese and butter in a mixing bowl and whip until fluffy with an electric mixer. Add the lime juice and lemon zest and mix briefly. Add the powdered sugar and mix at a low speed to prevent flying sugar.

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