If you’ve never baked with soda, this 7Up Bundt Cake is the one to start with. The lemon-lime soda gives it a light, springy texture that’s anything but dense, while a tangy citrus syrup seeps into every crevice of the warm cake, keeping it extra moist. And just when you think it can’t get better, there’s a rich lemon-lime cream cheese frosting drizzled over the top for that sweet, creamy finish.
A Bottle of Soda Makes the Best Cake Ever
You know that cake your grandma made that somehow tasted better two days later and always disappeared first at the potluck? That’s this one. A from-scratch 7UP Bundt Cake soaked in citrus syrup and topped with a lemon-lime cream cheese frosting that’s honestly hard to stop eating. It’s bright, it’s buttery, and the texture is so soft and springy.
And the secret? Soda. That fizzy bottle of 7UP sitting in the fridge does way more than you think.
The carbonation keeps the crumb airy and tender while the flavor brings a hit of lemon-lime nostalgia you can’t get from extract or juice alone. I like to double down with fresh zest in the batter, the syrup, and the frosting, because if we’re going citrus, we’re going all in.
This one’s old-school, like a better-than-sex-cake or a sock it to me cake with streusel. Instead of the usual powdered sugar glaze, I went with a silky cream cheese frosting that pipes beautifully and adds a tangy finish to balance all that sweet.
You could go traditional, of course, and stick with a simple glaze like they did back in the day. But trust me, the frosting is worth the extra step.
Like Your Grandma’s 7 Up Cake But Better
Here’s why you need to make this cake as soon as possible:
- That texture — It’s not dense. It’s not dry. It’s bouncy and tender, thanks to the soda bubbles and a splash of buttermilk.
- Citrus overload in the best way — Lemon and lime zest sneak into every component so each bite tastes like summer.
- Make it ahead — The syrup helps keep it moist for days, and the frosting pipes best when it’s had a minute to chill.
If you’re a sucker for throwback desserts, you’ve got to try this banana split cake. And if you’re more of a pound cake person, this pecan pound cake is rich, nutty, and a little bit over-the-top in the best way.
Crucial Ingredients (Just the Big Ones)
This is just a brief list of the ingredients. Don’t forget to check the recipe card for the full list of ingredients.
- 7-Up or lemon-lime soda: Helps with lift thanks to the carbonation. You can use any lemon-lime soda like Sprite or Sierra Mist.
- Buttermilk: Brings a bit of tang and keeps the crumb super tender. If you don’t have any, you can check out this guide on how to make buttermilk.
- Lemon zest and lime zest: They bring real citrus flavor to the cake, syrup, and frosting.
- Cream cheese: Use a block of full-fat cream cheese, not the kind that comes in a tub.
Making An Old-School Soda Cake From Start to Finish
Step One: Start Mixing
Step Two: Make the Batter
Pro tip: Using room temperature butter and eggs is the key to a moist cake. Learn how to soften butter quickly if you’re in a pinch.
Step Three: Bake it
Step Four: Syrup time
Step Five: Frost it
Pro tip: Room temperature cream cheese is a must for a smooth, lump-free frosting. Soften cream cheese for the best results.
Stash It, Save It, Serve It Later
- Fridge: Since the frosting has cream cheese in it, it’s best to store the cake in the fridge for a few days.
- Freeze: Freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and foil, then thaw at room temperature before adding the frosting. Frosted slices can also be frozen individually.
- Make-ahead: Make the cake, wrap it in plastic wrap and aluminum foil, and freeze. Let it thaw in the fridge overnight before frosting. The frosting can be made up to one week ahead and stored in the fridge or 3 months in the freezer. Let it thaw in the fridge before frosting the cake.
Whether you’re taking this to a cookout, baking it “just because,” or testing the power of soda in a dessert, this 7UP cake is the kind of thing people remember. It’s got that comforting, familiar flavor, but with a little upgrade that makes it feel special. You might even fool someone into thinking it came from a bakery.
But nope. Just your kitchen. With a bottle of soda.
Don’t Forget!
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Ingredients
Cake
- 3 cups flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup 7-Up or other lemon-lime soda
- ¼ cup buttermilk
- 1 tablespoon vanilla
- 16 tablespoons butter softened
- 2 cups sugar
- 2 tablespoons lemon zest 2 lemons
- 2 tablespoon lime zest 3 limes
- 4 eggs room temp
Syrup
- 1 cup sugar
- ¼ cup lemon juice
- ¼ cup lime juice
Frosting
- 4 tablespoons butter softened
- 6 ounces cream cheese softened
- ⅛ teaspoon salt
- ½ teaspoon lemon zest
- ½ teaspoon lime zest
- 3 cups powdered sugar
- 2 teaspoons lemon juice
- 2 teaspoons lime juice
Instructions
- Preheat the oven to 325º. Butter and flour a bundt pan, tapping the pan to remove any excess flour.
Cake:
- Whisk together the flour, salt, baking powder and baking soda in a medium bowl and set aside.
- In a small bowl, whisk together the 7-Up, buttermilk and vanilla, set aside.
- Cream the butter and sugar and lemon and lime zest in a stand mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, alternating with the 7-Up mixture ending with the flour. Spread into the bundt pan smoothing the top with an offset spatula. Bake for 50-55 minutes until a toothpick comes out clean. Let it cool on a wire rack for 10 minutes.
Syrup:
- In a microwave safe bowl, combine the sugar with lemon and lime juice and microwave on high for 3 minutes, stirring occasionally until the sugar has dissolved.
- Poke holes all over the top of the cake with a skewer and gradually add the syrup to the cake until it has all been absorbed. Let it cool for 20 minutes then invert onto a wire rack to cool completely.
Frosting:
- Use an electric mixer to beat the butter and cream cheese until it is smooth and creamy. Add lemon and lime zest and beat until it is incorporated. Add powdered sugar, a cup at a time until it is smooth. Add the lemon and lime juice and beat until light and fluffy. If it is too runny, add a little more powdered sugar. Refrigerate for a few minutes then pipe onto the cooled cake.
Notes
- You can use any type of lemon lime soda as long as it’s not a diet soda.
Looking for the recipe for apple or applesauce cake….recipe given is for the 7 UP cake.