Thursday, November 17, 2016


  • 7 up cake with a lemon lime glaze
  • 3 sticks of butter of 1 1/2 cups of unsalted butter, softened
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour, sifted
  • ½ teaspoon salt
  • ¼ cup milk
  • 1 cup 7-Up
  • 1 ts of baking powder

How to Make It

  • Preheat oven to 325 F.
  • Generously grease and lightly flour a bundt pan. Set aside.
  • In a large bowl, cream together butter, and sugar.
  • Mix in the eggs one at a time.
  • Fold in the vanilla extract and lemon extract..
  • Gradually add in the baking powder flour and salt and mix until combined.
  • Mix in the 7-up until well and batter is fluffy.
  • Spoon batter into bundt pan.
  • Bake for 1 hour and 10-15 minutes (check on it after the 1 hour ) when your knife is inserted into middle of the cake the check for doneness, make sure it comes out clean.
  • Let cake sit in pan until pan is warm to the touch.
  • Remove from pan and place on a cooling rack until completely cooled.
  • 3 cups powdered (confectioner’s) sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lime juice
  • 3 to 4 Tablespoons 7-UP (start with 3 and if you want a thinner glaze, add another 1/2 to 1 Tablespoon)
  • In medium bowl, mix powdered sugar with lemon and lime juices and 7–UP, blending everything well. Drizzle half the glaze over the cake when it is completely cooled; let glaze set. Then, if desired, drizzle a second glaze over the cake and let set. Cut into slices and serve.

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