This 7Up Lemon Cake is bright, moist, and bursting with lemon flavor. It’s made extra tender with lemon pudding and fizzy 7Up, then finished with a tangy lemon icing that drips down a golden Bundt cake.
It’s the kind of easy, semi-homemade dessert everyone asks for the recipe for—so yes, don’t lose this one!
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Prep time: about 10 minutes
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Bake time: 35–45 minutes
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Total time: about 1 hour (including cooling)
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Pan: 10-inch Bundt pan
Ingredients
For the Cake
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1 box yellow cake mix
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1 small box (4 oz) instant lemon pudding mix
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¾ cup 7Up (or any lemon-lime soda)
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4 large eggs
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¾ cup vegetable oil
For the Lemon Icing
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2 cups powdered sugar
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1 tablespoon fresh lemon juice
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Zest of 1 lemon (optional, but delicious)
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1–2 tablespoons milk
Instructions
Prepare the Pan and Oven
Preheat the oven to 325°F (165°C).
Grease and flour a 10-inch Bundt pan, or spray it with a baking spray that contains flour. Make sure to coat all the curves and edges so the cake doesn’t stick.
Make the Cake Batter
In a medium mixing bowl, add the yellow cake mix, lemon pudding mix, 7Up, eggs, and vegetable oil.
Mix until the batter is smooth and everything is fully combined. You can use a hand mixer or mix by hand.
Pour the batter into the prepared Bundt pan, smoothing the top so it bakes evenly.
Bake
Place the pan in the preheated oven and bake for about 35–45 minutes, or until a toothpick or fork inserted into the center comes out clean or with just a few moist crumbs.
Remove the cake from the oven and let it cool in the pan until it’s just warm.
Then carefully invert it onto a cake plate or stand and let it cool completely before icing.
Make the Lemon Icing
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest.
Slowly add the milk, a little at a time, until you reach your desired consistency.
For a nice thick drizzle that clings to the cake, keep the icing on the thicker side rather than too runny.
Ice the Cake
When the cake is completely cool, pour the lemon icing over the top of the Bundt cake, letting it drip down the sides.
Let the icing set for a few minutes, then slice and serve.
Tips
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For extra lemon punch, add a bit more lemon zest to the icing or a tiny splash of lemon extract to the batter.
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Make sure the cake is fully cool before icing so the glaze doesn’t melt and disappear.
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This cake keeps well covered at room temperature for a couple of days and is even better the next day as the flavors settle.
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