7Up Sheet Cake

By Millie Peartree

Updated Oct. 11, 2023

7Up Sheet Cake
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1¼ hours
Prep Time
15 minutes
Cook Time
1 hour
Rating
4(173)
Notes
Read community notes

This old-fashioned Southern dessert, commonly seen at potlucks, church picnics and family barbecues, is a true center-of-the-table cake. Part lemon cake, part sheet cake, it uses 7Up in two ways: first, for moisture and, second, for leavening, replacing traditional leaveners, such as baking soda or baking powder. The carbonation in the soda helps the cake rise and keeps it tender. (If you don’t have 7Up, you can also use Sprite.) While this cake is traditionally made in a Bundt pan, this recipe uses a half sheet tray, which is perfect for feeding a crowd.

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Ingredients

Yield:12 to 16 servings

    For the Cake

    • 1cup/227 grams unsalted butter, at room temperature, plus more for greasing the pan
    • 2½cups/500 grams granulated sugar
    • 5eggs, at room temperature
    • 1½teaspoons lemon extract
    • 1teaspoon finely grated fresh lemon zest (from 1 lemon)
    • 1teaspoon finely grated fresh lime zest (from 1 large lime)
    • 3cups/384 grams cake flour
    • 1cup/240 milliliters 7Up

    For the Glaze

    • 5cups/490 grams confectioners’ sugar
    • ¼cup/60 milliliters 7Up
    • 3tablespoons lemon juice (from about 2 lemons)
    • 1teaspoon finely grated fresh lemon zest (from 1 lemon)
    • 1teaspoon finely grated fresh lime zest (from 1 large lime)
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

522 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 95 grams carbohydrates; 1 gram dietary fiber; 72 grams sugars; 4 grams protein; 27 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Grease a rimmed 13-by-18-inch half sheet pan and line with parchment paper.

  2. Step 2

    In the bowl of a stand mixer, cream together the butter and granulated sugar at medium speed. Add eggs one at a time, blending until incorporated, then add extract and both zests.

  3. Step 3

    Reduce mixer speed to low. Add about ⅓ of the cake flour, followed by half of the 7Up, blending until combined. Repeat with flour, then 7Up, then the remaining flour, until evenly blended.

  4. Step 4

    Transfer the batter into the prepared pan, smooth the top with a spatula and bake until golden brown and set in the middle, about 35 minutes.

  5. Step 5

    While the cake bakes, make the glaze: In a medium bowl, combine the confectioners’ sugar, 7Up, lemon juice and both zests. Whisk until smooth. (If a skin forms on top, give it a stir.)

  6. Step 6

    Let the cake stand cool completely in the pan, then spread the glaze onto the cake, and serve directly from the pan.

Ratings

4 out of 5
173 user ratings
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Private Notes

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Cooking Notes

Jess

My mom used to make this type of cake as a pound cake. Yes - you have to use lemon extract. And don't use a can use a small bottle for the best results - not a 2 liter - cans versus bottles have different bubbles. Never use diet soda that will make it bitter.

MC

The recipe calls for 500 g of sugar. I wouldn’t worry about using diet soda.

Pudovkin

Cook's Illustrated published a nearly identical recipe about a decade ago. They tested different types of lemon-lime soda and said they were all fine, with one caveat: Don't use diet soda. It will make the cake bitter. So, no. don't use diet soda.

Kathy

How long do I bake if I want to use a bunt pan? No big crowds here.

MrsKennedy

@NanDee: For each cup, remove 2 tablespoons of regular flour and replace it with 2 tablespoons of cornstarch or arrowroot. I think buying cake flour is too pricey, especially since there is such an economical conversion!

Gypsy424

The intro refers to using a Bundt pan. Anyone care to post as to what size pan, oven temp and baking time? Thanks!

Kay

My family has been making this cake longer than I’ve been alive (many, many decades). In response to a few questions I see here: yes, ginger ale works just fine in place of 7-Up and if cake flour isn’t available in your area try sifting the flour instead.

Donna

Can you use no-sugar soda in this recipe?

Lisa

My mom makes this in a Bundt pan. It's too sweet for me so she started cutting down the sugar and it's so much better.

Katrin

Don’t use diet soda. It will be bitter.

NanDee

We don’t have cake flour in the UK what can be used as a substitute?

Tom

The flour that has the least amount of protein.

Mississippi2Illinois

Our recipe is a bit different but pretty close as far as ingredients go. We always used a 12 cup bundt pan and cooked the cake @325 for 1 to 1 1/4 hours.

Ed

lemon extract is from the peel, not the juice. 1 tablespoon fresh lemon zest = 1 ½ teaspoons lemon extract. I think the idea is that a 5 full teaspoons of zest might give the cake a weird texture. But maybe you'll like it! Also - lemon juice will lose its acid when it bakes, which is why the juice is in the icing only.

Priscilla

Can you substitute lemon juice for lemon extract?

april 15 23

Try sift the flour too, or just get cake flour?

Reena

I used sifted all purpose flour and a can of Sprite Zero and it turned out great. A refreshing taste for summer!

Samantha

Super easy recipe to make. I loved making it and it was delicious

Seattle Mom

I have a sweet tooth but this cake was way too sweet. Even for me.

Auntie Mame

Check the Bundt Cake recipe -- 50-60 min. bake time. Start checking w/ a toothpick at 45 min. No batter on toothpick and springs back when touched = done. If one is concerned one can turn down the heat a bit. 50 degrees and let it back ten min. longer.

Mississippi2Illinois

Our recipe is a bit different but pretty close as far as ingredients go. We always used a 12 cup bundt pan and cooked the cake @325 for 1 to 1 1/4 hours.

Elizabeth Yovino

Has anyone tried to make a 7-Up cake gluten free?

Bundt cake version from 7-up company

here’s the bundt cake version recipe provided by 7-up: https://www.7up.com/en/recipes/7up-bundt-cake

Stephanie

Any info about the Bundt pan? I see below questions about size and cooking temp/time for Bundt pan method. I am also curious.

Scott Newsom

7up has caffeine while Sprite doesn't.

Jane

7UP is also caffeine free

Jen

Is the glaze necessary? Sounds like the end product is terribly sweet.

Kay

My family has been making this cake longer than I’ve been alive (many, many decades). In response to a few questions I see here: yes, ginger ale works just fine in place of 7-Up and if cake flour isn’t available in your area try sifting the flour instead.

Susigaj

I'm curious about the sheet pan. I went to the Nordic Ware site to purchase and their half sheet pan has an interior measurement of 16.3" x 11.3". Would the measurement rim to rim measure 18" x 13"? Nordic Ware has a large sheet pan with interior measurements of 21" x 15". I'm puzzled.

Linda

Any thoughts on cutting the recipe in half since we rarely have this many people to feed?

Tessa

Most cakes freeze well if portioned and the portions placed in sandwich bags or wrapped in plastic wrap. I would do that if nobody in the household had a workplace to bring food to.

Emmy

I successfully halved this recipe in a 9x13 pan, using 2 eggs + 2 tbsp egg and reducing cooking time to 25 min.

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