Moist 7 Up Cake with Lemon-Lime Cream Cheese Frosting
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.
Servings 16
Calories 508kcal
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.
