Ultra-moist, vibrant, and bursting with citrus flavor, this Easy Lemon 7UP Cake pairs a boxed cake mix with instant pudding and fizzy 7UP soda. Topped with a silky sweet lemon glaze, it bakes into an impressively tender Bundt cake that melts in your mouth!
Why You’ll Love This Recipe
Incredibly Moist & Tender: The combination of instant pudding mix and carbonated soda creates a light, spongy crumb.
Simple Cake Mix Hack: Elevates a standard boxed cake mix into a bakery-quality Bundt cake with zero hassle.
Zesty Citrus Glaze: A sweet, tangy citrus glaze drips over the edges for the ultimate finish.
Essential Kitchen Equipment
10-12 Cup Bundt Pan: For baking the classic, beautiful ring shape.
Large Mixing Bowl & Electric Mixer: To beat the batter until smooth and fluffy.
Ingredients
For the Cake:
1 box (approx. 15.25 oz) Lemon cake mix
1 box (3.4 oz) Instant lemon pudding mix
4 large Eggs
1 cup 7UP soda (or lemon-lime soda)
3/4 cup Vegetable oil
For the Lemon Glaze:
1 cup Powdered sugar (confectioners’ sugar)
2 tbsp Freshly squeezed lemon juice
1 tbsp 7UP soda
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan (or use non-stick baking spray with flour).
2. Mix Batter: In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, vegetable oil, and 1 cup of 7UP soda. Beat on medium speed with an electric mixer for 2 to 3 minutes until smooth and fully blended.
3. Bake: Pour the batter evenly into the prepared Bundt pan. Bake for 35 to 45 minutes, or until a toothpick inserted near the center comes out clean.
4. Cool: Allow the cake to cool in the pan for 10 to 15 minutes. Invert the pan onto a wire cooling rack or serving plate and gently remove the pan. Let the cake cool completely.
5. Glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and 1 tbsp of 7UP soda until smooth. Drizzle the glaze generously over the top of the cooled cake, allowing it to drip down the sides.
Chef’s Tips
Use Room-Temperature Soda: Cold soda straight from the fridge can slow down the baking process; room-temperature soda provides the best carbonation lift.
Thoroughly Grease the Bundt Pan: Ensure every nook and cranny of the Bundt pan is greased so the cake releases effortlessly without tearing.
Nutritional Breakdown (Per Slice / 12 Servings Yield)
Servings: 12 slices
Calories: ~320 kcal
Protein: 3g
Net Carbs: 46g
Fat: 14g
Frequently Asked Questions (FAQ)
Can I make this cake without a Bundt pan?
Yes! You can bake this batter in a 9×13-inch baking dish at 350°F (175°C) for 30 to 35 minutes until set, then pour the glaze over the top once cooled.