Easy Lemon 7UP Cake
Ingredients
Cake
- 1 box lemon cake mix
- 1 small box instant lemon pudding mix (3.4 oz / about 100 g)
- 4 large eggs
- ¾ cup vegetable oil
- ¾ cup 7UP (or any lemon-lime soda)
- 1 tablespoon lemon zest (optional but recommended)
Lemon Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1–2 tablespoons 7UP (adjust for thickness)
Instructions
- Preheat oven
- Preheat to 325°F (165°C).
- Grease and flour a Bundt pan very well.
- Mix the batter
- In a large bowl, combine cake mix and pudding mix.
- Add eggs, oil, 7UP, and lemon zest.
- Beat with a mixer on medium speed for 2–3 minutes until smooth.
- Bake
- Pour batter into prepared pan.
- Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
- Cool
- Let cake cool in pan for 10–15 minutes, then invert onto a plate or rack.
- Make the glaze
- Whisk powdered sugar, lemon juice, and 7UP until smooth and pourable.
- Glaze the cake
- Spoon glaze over warm cake so it soaks in.
- Let set before slicing.
Tips for Best Results
- Use room-temperature eggs for a smoother batter.
- Do not overbake — this cake stays extra moist when just done.
- For stronger lemon flavor, add an extra tablespoon of lemon juice to the glaze.
Storage
- Keeps 3–4 days at room temperature, covered.
- Refrigerate up to 7 days.
- Freezes well (unglazed) for up to 2 months.