7 UP Lemon and Lime Cake

    7 UP Lemon and Lime Cake

    (280)
    36saves
    1hr30min


    270 people made this

    About this recipe: The secret in this cake is 7 UP or Sprite. It makes the texture really light. I usually make a simple icing to drizzle over the top by adding icing sugar to 4 tablespoons of lemon juice and mixing it until it's smooth.

    Ingredients
    Serves: 12 

    • 350g butter
    • 600g caster sugar
    • 5 eggs
    • 375g plain flour
    • 2 teaspoons lemon extract
    • 175ml Sprite or 7-UP.

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Cream together the butter and sugar for 20 minutes. Add eggs, one at a time. Add flour, lemon extract and fold in the Sprite or 7-UP.
    2. Pour into a well-greased fluted cake pan. Bake at 170 C / Gas 3 for 60 to 75 minutes.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (280)

    Reviews in English (280)

    by
    452

    This was a very good cake that was easy to make. I followed another reviewer's advice and used 2 tsps of lemon extract and 1 tsp of vanilla extract. If you're not looking for a strong lemon flavor, you're going to want to go easier on the lemon. You also don't need to cream the butter and sugar for 20 minutes. I used a hand mixer on a medium setting for less than 5 minutes. I can only assume Eleanor mixes by hand to warrant 20 minutes. Even then, it seems excessive. Just make sure it's completely blended (aka there is no sugar that bears a striking resemblance to instant potato flakes). It does look like it makes too much batter for one Bundt, I ended up reserving some. Don't. The cake didn't rise enough to warrant my fear. My only real complaint with the cake is that it really needs a glaze or frosting to really make it pop. There are a couple of glazes suggested by other reviewers, be sure to have the ingredients handy as this isn't really a stand alone cake.  -  26 Aug 2003  (Review from Allrecipes US | Canada)

    by
    390

    I have been using this wonderful recipe for years. It is important to cream the butter and sugar for 20 minutes, otherwise the cake may come out on the heavy side. Also, add your eggs one at a time (beating afterwards). When adding the flour and 7-Up, alternate (a little flour, then a little 7-Up) until gone. You will you have the best results if these directions are followed. Lastly, this cake can be time consuming so it is best if you use a stand mixer.  -  11 Nov 2007  (Review from Allrecipes US | Canada)

    by
    239

    This is like having a piece of sugar heaven!!!.. I have been craving a 7-up cake like my aunt used to make..This is it!!..I made mine into 6 mini bundt cakes..The only changes I made was I did not beat 20 minutes, I did mine for about 8 minutes..I added 1 teasp. of Vanilla..and substituted lemon juice for lemon extract..It turned out beautiful!!!!...I also made a glaze (1 cup powdered sugar & 2 tblsp milk) and drizzled that over each bundt cake and added a few chopped walnuts to the tops of the ones my husband is taking to work...He loves nuts on anything!!.. If you have any hesitation about making this at all, just do it!!!...Its the best, it really does melt in your mouth!.We have company coming for dinner next week and Im going to make it again so that everyone will have their own mini bundt cake, and that way I dont have to share mine!!! ...LOL  -  11 Mar 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate