Dessertsbonappetit5.0
7UP Cake With Lemony Glaze
With a pound-cake crumb, this classic 7UP cake is ultra-moist and bright thanks to cream cheese, real citrus zest, and lemon-lime soda in both batter and glaze.
👥 8 Servings👤 Inés Anguiano📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
- ●knife
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven; preheat to 325°. Generously coat pan with nonstick vegetable oil spray. Beat 2 cups (4 sticks) unsalted butter, room temperature, and 8 oz. cream cheese, room temperature, in the bowl of a stand mixer fitted with the whisk attachment on high speed until combined, about ⏱️ 1 minute. Add 3 cups (600 g) granulated sugar, 2 Tbsp. finely grated lemon zest, and 1 tsp. finely grated lime zest and beat until pale and fluffy, about ⏱️ 5 minutes. Reduce mixer speed to low and add 6 large eggs, room temperature, one at a time, beating after each addition until combined before adding the next one. Add 3 cups (375 g) all-purpose flour and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and mix just until combined and smooth, about ⏱️ 1 minute. Add ½ cup 7UP, room temperature, and 1 tsp. vanilla extract and beat until combined, about ⏱️ 1 minute.
Nonstick vegetable oil spray (for pan)(4 sticks) unsalted butter, room temperature2 cups(600 g) granulated sugar3 cups(375 g) all-purpose flour3 cups(220 g; or more) powdered sugar2 cups. cream cheese, room temperature8 oz. (or more) fresh lemon juice2 Tbsp. (or more) 7UP1 Tbsp. finely grated lemon zest2 Tbsp. finely grated lime zest1 tsplarge eggs, room temperature6½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1. vanilla extract1 tsp
3
Scrape batter into prepared pan and smooth surface. Bake cake until a toothpick inserted into the center comes out with just a few moist crumbs attached, 75–⏱️ 85 minutes. Transfer pan to a wire rack and let cake cool in pan ⏱️ 15 minutes. Run an offset spatula or small knife around sides of cake to loosen, then turn out onto a large plate or cake stand and let cool completely.
4
Glaze and assembly
5
Whisk 2 cups (220 g) powdered sugar, 2 Tbsp. fresh lemon juice, 1 Tbsp. 7UP, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl until smooth. Glaze should be thick but still pourable. If too thin, add more powdered sugar. If too thick, add more 7UP or lemon juice. Pour glaze over cake, letting it drip down the sides. Let sit at least ⏱️ 20 minutes for glaze to set before serving.
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