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1 1/2 cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
1 cup 7UP soda (not diet)
1 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1/2 tsp salt
Lemon Glaze (optional):
1 1/2 cups powdered sugar
2–3 tbsp lemon juice
1 tbsp 7UP soda
Step 1: In a large mixing bowl, cream butter and sugar together until light, fluffy, and pale yellow. This step creates the signature soft texture, so beat for several minutes until fully whipped.
Step 2: Add eggs one at a time, mixing well after each addition. Make sure the mixture stays smooth and creamy.
Step 3: Gradually add the flour and salt, mixing on low speed. Pour in the 7UP soda, lemon juice, lemon zest, and vanilla. Mix until just combined—do not overmix or the cake may become dense.
Step 4: Grease and flour a Bundt pan generously. Pour the batter in evenly, smoothing the top. Preheat the oven to 325°F (163°C).
Step 5: Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to finish cooling. If using glaze, whisk powdered sugar, lemon juice, and 7UP until smooth, then drizzle over the cooled cake.
Room-temperature ingredients are essential for the ideal cake structure. Don’t rush the creaming process—it’s the key to achieving a soft, velvety texture. Stick with regular 7UP; diet versions don’t yield the same moistness or rise. Grease your Bundt pan thoroughly to prevent sticking, especially in detailed molds.
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