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7-Up Bundt Cake
By Jo on June 17, 2002
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About This Recipe
7-Up Bundt Cake
457 recipes
By Jo
on June 17, 2002
Recipe #31500
3/4 lb butter, softened
This is THE BEST cake!! It is so good! At potlucks
and get-togethers, it always disappears quickly. I
love the light lemon flavor and the moistness of the
cake. I got the recipe from my mother. It's always
been a family favorite.
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup carbonated lemon-lime beverage
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2/3 cup powdered sugar
7-Up Bundt Cake
1 tablespoon lemon juice
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Change Measurem ents: US | Metric
Prep Tim e: 30 mins
Total Tim e: 1 3/4 hrs
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Cream butter and sugar together for 20 minutes.
Add eggs, 1 at a time, beating after each addition.
Add flour and lemon extract.
Fold in 7-Up.
Pour into well-greased 12-cup Bundt pan or tube pan.
Bake at 325 degrees for 1 to 1 1/4 hours.
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Nutrition Facts
7-Up Bundt Cake
Serving Size: 1 (93 g)
Bake at 325 degrees for 1 to 1 1/4 hours.
Make Lemon Glaze- mix powdered sugar and lemon juice
When cake is cooled, dribble with Lemon Glaze.
Servings Per Recipe: 20
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Am ount Per Serving
% Daily Value
Calories 347.3
Calories from Fat 137
Total Fat 15.2 g
Saturated Fat 9.1 g
Monounsaturated Fat 4.0 g
Polyunsaturated Fat 0.7 g
Trans Fat 0.0 g
Next Recipe:
Cholesterol 89.4 m g
Blueberry Bundt Cake
Sodium 116.8 m g
By Lvs2Cook
Potassium 43.8 m g
Magnesium 6.1 m g
Total Carbohydrate 49.4 g
Ratings & Reviews:
Dietary Fiber 0.5 g
Sugars 34.9 g
By AQueen
on January 09, 2011
Protein 3.6 g
I made this as written with the exception of adding some lemon
zest, because I needed to use it. I did cream the butter and
sugar with the stand mixer for 20 minutes, even though previous
posts said it wasn't necessary.As everybody else has said, it
has a wonderful light lemon flavor. Mine has a pound cake like
consistency and goes beautifully with a glass of cold milk. I'm
notorious for messing up baked goods and this one seems
pretty fool proof. The egg odor while cooking was present but
does not show up in the flavor of the cake. My 15yo DS said,
"This cake is da BOMB, MOM!" That's a huge compliment.
Thank you for posting a recipe that redeemed my last batch of
rock hard boxed brownies!
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By RevBre
on September 27, 2010
WOW!!! Are you kidding me? I made two of these cakes
yesterday - one for church and the other for Sunday dinner. The
recipe was reasonably easy. The final results were amazing. I
followed the cake recipe exactly but did have to cook it for an
additional 10 minutes. Like many of the previous reviewers, I
doubled the recipe for the glaze and added Sprite to it to make
the right consistency. I received nothing but rave reviews from
church members and from my family. Without question, this
cake will be on my holiday menus. Thanks so much. You are a
cake goddess!!!
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By nita 284904 southern girl
on March 28, 2010
Jo, I don't have the slightest idea what went wrong, I followed
your instructions exactly.. the cake pulled away from the crust
on side of pan, totally collasped into itself and broke apart when
I removed it from the pan.. It also left a unplesant order If you
have any idea what i should do in the future, please let me
know. nita
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By mommyoffour
on February 28, 2010
I made this for my MIL and FIL's birthday cake and it was
fantastic! I thought creaming the butter sugar mixture was a
misprint but did it anyway. Wow, was this ever good. I want to
make this cake alot, it was so moist and light for a bundt cake.
I love bundt cakes and this is my favorite. I too, double my glaze
and it was perfect. Thank you so much for sharing this lovely
cake withus.
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By Chef #1540472
on February 02, 2010
This cake was really good,and very easy to make. Love it and
so did my children.
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By Chef #1234311
on January 28, 2010
By The Real Cake Baker
on December 23, 2009
Excellent cake I did add about 3/4 tsp of baking powder and
zest a lemon. 1 1/2 tbs of lemon extract. perfection!
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By Chef #1461384
on November 24, 2009
My aunt makes a great pound cake and everytime I have tried it
(5 times), it never comes out right. This 7 Up Bundt Cake, I tried
it once and it was delicious. I am making it again for
Thanksgiving, however, I will double the ingredients for the lemon
glaze, (just wasn't enough for my liking). I have added this
recipe to my recipe book. Try it, you'll love it. Oops, almost
forgot, I went sift crazy, I sifted the flour and the powdered
sugar. :-)
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By Mt House mama
on August 03, 2009
I didn't have lemon extract. I used the zest of 1 lemon and
added 2 tbsp of lemon juice. Plus I used vinilla sugar. It did
smell like eggs and has a mild egg flavor but nothing off putting.
The lemon flavor is good, and the cake is sweet. I really enjoyed
the glaze, yum yum. It was good enough to send the rest to
work w/my DH. If I make it again I'll make sure to triple the
glaze and stick holes in the cake cause the glaze adds the
spark to this cake.Also it was better this morning than last night
out of the oven. But over all yummy!
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By Dienia B.
on April 24, 2009
darlene liked this alot
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Read All Reviews (57)
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