Friday, February 23, 2024

My Mom’s 7UP Cake

My Mom’s 7UP Cake











My Mom was always baking with some sort of carbonated soda pops.  She loved making her Easter Ham with Pepsi, and Orange Crush for Sweet and Spicy wings.  I can remember her pouring Canada Dry Ginger Ale in her pancake batter and always Coca Cola in her Chocolate Cake.  But the one I remember most is her 7UP cake.  There is no lighter, no fluffier, not another cake around this moist.  It’s just perfect! 


My Mom’s 7UP Cake

1 cup unsalted butter, softened

1/2 cup butter-flavored shortening

3 cups sugar

5 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon lemon extract

Zest of 1 lemon

Zest of 1 lime

3 cups all-purpose flour, sifted

1/2 teaspoon salt

1/4 cup heavy whipping cream

1 cup 7-Up soda



1 cup powdered sugar

2 tablespoons 7-up


Preheat oven to 325 degrees.

Generously grease and lightly flour a 10 inch bundt pan. I like to use Baker’s Joy non-stick spray because it has flour in it.  Set aside.











In a large bowl, using a hand mixer, cream together butter, shortening and sugar. Mix in the eggs one at a time.  Fold in the vanilla extract and lemon extract. Fold in the lemon zest and lime zest. Gradually add in the flour and salt and mix until combined. Mix in the heavy whipping cream and 7-up until well combined and batter is fluffy. Spoon batter into your greased bundt pan.












 Bake for 1 hour and 10-15 minutes (check on it after the 1-hour mark) or until knife inserted into middle comes out clean.  Let cake sit for only about 10 minutes before you invert it onto a cake plate.  If you try to invert it right away it will fall apart. If you wait longer than 10-15 minutes it might stick.












Let the cake cool and then drizzle it with glaze.












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