Ingredients
For the cake
- 1 box lemon cake mix
- 1 small box (3.4 oz) instant lemon pudding mix
- 4 large eggs
- 1 cup 7UP soda
- 3/4 cup vegetable oil
This exact combination—lemon cake mix, lemon pudding, eggs, oil, and lemon‑lime soda—is standard across easy 7UP bundt cakes made with mix, giving extra moisture, flavor, and structure.
For the lemon 7UP glaze
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon 7UP soda
Powdered sugar glazes thinned with citrus plus a little soda show up in many lemon 7UP and soda pound cake recipes, creating a glossy drizzle that sets softly on the cake.
Step-by-step instructions
Prep the bundt pan and oven
Preheat your oven to 350°F (175°C). Generously grease and flour a bundt pan—making sure to get into all the grooves—or use baking spray that contains flour. Thorough pan prep is repeatedly emphasized in bundt and 7UP cake recipes because it helps the cake release cleanly.
Mix the lemon 7UP batter
In a large mixing bowl, add:
- Lemon cake mix
- Instant lemon pudding mix
- Eggs
- 7UP
- Vegetable oil
Beat with a hand mixer or stand mixer for about 2 minutes, until the batter is thick, smooth, and fully combined. One‑bowl, 1–2 minute mixing is the typical method for doctored cake‑mix 7UP cakes to avoid over‑mixing while still activating the pudding and soda.
Bake the cake
Pour the batter into the prepared bundt pan and spread it evenly. Bake for 40–45 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. Most lemon 7UP bundt cakes baked in a standard 10–12 cup pan use this time and temperature range.
Remove the pan from the oven and let the cake cool in the pan for about 10 minutes. Then carefully invert onto a wire rack or serving plate and let it cool completely. Allowing a brief rest in the pan before turning it out is a common tip in bundt recipes to help prevent sticking or tearing.
Make the lemon 7UP glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and 7UP until smooth and pourable. If the glaze is too thick, add a few more drops of 7UP; if it’s too thin, add a spoonful of powdered sugar. This “adjust to drizzle” method is used widely in powdered sugar citrus glazes for soda and lemon cakes.
Glaze and serve
Once the cake is completely cool, drizzle the glaze slowly over the top of the bundt, letting it run down the sides and into the ridges. You can do one thicker pour or multiple thin passes for a more decorative look.
Let the glaze set for several minutes, then slice and serve. Expect a moist, tender lemon crumb with a bright, sweet‑tart finish that pairs well with coffee, tea, or fresh berries.
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