Easy Lemon 7-Up Cake! - My Incredible Recipes (2024)

Question for you, for the batter for the from scratch recipe, 3?4 lb of butter is that correct? that seems like a lot of butter, I have been cooking for over 35 yrs and that seems like a lot of butter for a cake, can you please let me know if this is correct. thank you

is the butter 3/4 cup and the lemon/lime 3/4

3-4lbs of butter or sticks? Lemon juice or lemon extract? For the cake.

Would this work the same way using a gluten free product?

yummy cake

Is this cake made with self rising flour there is no rising agent listed or does the lemon lime soda act as a rising agent, need an answer, going try this cake but will have to use a cake mix if you don’t answer my question don’t really want to do that?????

I’m going to make this for christmas look good

Easy DIY Gift Ideas People Actually Want easy bath bombs using a muffin pan!

Tried this recipe twice and both times the cake over ran the pan. The cake was good. What I’m doing incorrect?
Thanks

You have 2 different measurements for the glaze…1/2 cup powder sugar & 1cup powder sugar. Making it now & I’m keeping my fingers crossed!! Thanks for sharing??

Question …. do I prepare the instant pudding directions first then add to mixture or do I just add the box strait to cake mixture???? It doesn’t say either or… so sorry
Thank you
Cathy

The flavor is fantastic. However, mine sunk. Was I supposed to grease the pan for scratch made? Any other ideas why it sank. I live in Seattle so no high altitude.

Do I use salted or unsalted butter?
Also, when using the from scratch method do I remove from the pan as soon as it’s done baking? Or wait for it to cool? Thanks in advance ? Hoping for a quick response as I am baking it right now ?

Salted or unsalted butter? Also, when you say “self rising” cake, are you referring to Swan Downs cake flour?

Does the flour have to be self rising? Can I use cake flour? What’s the difference?

Hi Lisa, I’m still waiting on an answer.

Does 7 up need to be flat made this but it feel. Made it from scratch.

I have tried this recipe. Unfortunately it over flowed the bundt pan. Is it because both self rising flour and lemon soda are used? I saw some other recipes where regular flour is used. Should I try it with regular flour?

Easy Lemon 7-Up Cake – this is one of the mo a st DELICIOUS cakes I’ve ever made!

When you say mix the butter and sugar together for ten minutes, do you mean by hand or with a mixer?

In the box recipe, does not say when to add the 3/4 c oil? I assume with the eggs?

I tried this recipe with self rising flour – however my cake overflowed and fell flat. I have never had this result before and yes I always bake with self-rising flour no problem.

Thank you, thank you. Can’t wait to try this cake for Easter. We all really enjoy lemon flavored anything.

I am making this from scratch and I added the 2 tablespoons of lemon juice. It doesn’t seem very lemony. I am just using the squeeze lemon. Does call for more than that?

Salted or unsalted butter?

This is the most absolutely moist cake I have ever made…i used tomhe bix directions and added blueberries to the mix….thank you so muchfkr sharing…

I have been making this cake from scratch for over 30 years. The 7-up soda is the rising agent.and you should use regular flour. I noticed several people said the cake ran over or fell. In addition, it is not a real lemony cake either.

Was this cake you made from scratch or did you use box cake?

I’ve made this cake about 6 times now…so delicious! I tweaked the box cake recipe by using 1 stick of softened butter and 1/4cup of oil instead of 3/4 c. Oil. And add 1/2 teas. lemon extract to the batter. I also add a little extra soda since the addition of butter makes the batter thicker. Then, I triple that tangy delicious lemon glaze just because It’s what makes the cake so amazing. Wonderful easy recipe. Thanks for sharing.

Can I use a 9 x 13 pan?

For the boxed cake recipe, why not use lemon cake mix?

This cake is delicious, when I do use the box mix I add 3/4 cup of melted butter instead of oil, I add a little extra 7-up, a couple squeeze of fresh lemon and grate a little fresh lemon rind. For the glaze, I usually double the recipe and add fresh lemon juice as well. Yummy Cake!