7UP Bundt CAKE
- 20m Prep Time
- 50m Cook Time
- 2h Ready In
A moist and tangy Bundt cake infused with lime and lemon, soaked in a citrus glaze, and topped with a 7Up frosting. Perfect for summer gatherings.
Ingredients
- 237 ml unsalted butter at room temperature
- 710 ml all-purpose flour
- 4.93 ml kosher salt
- 2.46 ml baking powder
- 2.46 ml baking soda
- 177 ml 7Up
- 59.1 ml buttermilk
- 14.8 ml vanilla extract
- 710 ml sugar divided
- 44.4 ml zest from 3 to 4 large limes
- 59.1 ml juice from 3 to 4 large limes
- 14.8 ml zest from 2 large lemons
- 59.1 ml juice from 2 large lemons
- 4 large eggs
- 473 ml sifted confectioners' sugar
- 78.9 ml 7Up
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 40.8 mg
- Iron: 1.89 mg
- Magnesium: 11.1 mg
- Phosphorus: 82.5 mg
- Potassium: 89.9 mg
- Zinc: 0.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 710 ml all-purpose flour
- 4.93 ml kosher salt
- 2.46 ml baking powder
- 2.46 ml baking soda
- 177 ml 7Up
- 59.1 ml buttermilk
- 14.8 ml vanilla extract
- 44.4 ml zest from 3 to 4 large limes
- 59.1 ml juice from 3 to 4 large limes
- 14.8 ml zest from 2 large lemons
- 59.1 ml juice from 2 large lemons
- 4 large eggs
- 473 ml sifted confectioners' sugar
- 78.9 ml 7Up
Prepare
- 237 ml unsalted butter, at room temperature
- 710 ml sugar, divided
Let's Cook
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Step 1.
Thoroughly butter a Bundt pan and line a baking sheet with parchment paper. Set them aside. Preheat the oven to 325°F.
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Step 2.
In a medium bowl, sift together the all-purpose flour, kosher salt, baking powder, and baking soda. In a small bowl, stir together the 7Up, buttermilk, and vanilla extract.
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Step 3.
In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter, 2 cups of the sugar, and the lime and lemon zests on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, scraping down the bowl after each addition. Reduce the mixer speed to low.
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Step 4.
Add the flour mixture and the 7Up mixture to the butter mixture in three alternating batches, beginning and ending with the flour mixture. Mix just until combined after each addition. Pour the batter into the prepared Bundt pan and spread evenly.
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Step 5.
Bake the cake for 50 minutes, or until a skewer inserted into the center comes out clean. While the cake bakes, prepare the glaze.
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Step 6.
In a small saucepan over medium heat, combine the remaining 1 cup sugar with the lime and lemon juices. Cook, stirring occasionally, until the glaze is clear and the sugar is fully dissolved, 3 to 4 minutes. Remove from heat.
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Step 7.
While the cake is still warm in the pan, use a skewer to poke holes all over the top of the cake. Slowly pour the warm glaze over the cake, allowing it to soak into the holes. Let the cake cool in the pan for 20 minutes.
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Step 8.
After 20 minutes, invert the cake onto a serving plate and let it cool completely.
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Step 9.
To make the frosting, in a medium bowl, whisk together the sifted confectioners' sugar and 1/3 cup 7Up until smooth. If the frosting is too thick to drizzle, add 2 to 3 tablespoons more 7Up. Drizzle the frosting over the cooled cake.