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.
variation:
Add poppy seeds for a Lemon Poppy 7UP Cake. Use lime zest instead of lemon for a citrus twist. Mix in a teaspoon of almond extract for a bakery-style aroma. Glaze with a thicker icing for a sweeter finish. Bake in loaf pans instead of a Bundt for individual mini loaves.
COOKING Note:
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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