Lemon 7UP Sour Cream Bundt Cake
Lemon 7UP Sour Cream Bundt Cake
Ingredients
For the Bundt Cake
- 3 sticks unsalted butter, softened
- 3 cups granulated sugar
- 1 teaspoon lemon zest, freshly grated
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups sour cream
- 4 large eggs
- 12 fluid ounces 7UP lemon-lime soda
- 3 cups all-purpose flour
- 1/4 cup milk
For Preparing the Bundt Pan
- 1 tablespoon unsalted butter, softened, for greasing
- 1 tablespoon all-purpose flour, for dusting
For the Lemon Glaze
- 2 cups powdered sugar, sifted
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons milk
Instructions
- 1
Preheat your oven to 325°F (160°C). Generously grease a 10-12 cup Bundt pan with softened unsalted butter, ensuring all crevices are thoroughly coated. Dust the greased pan with all-purpose flour, tapping out any excess. Set aside.
⏱️ 5 min•🌡️ 325
- 2
In a large mixing bowl, using an electric hand mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
⏱️ 5 min
- 3
Add the fresh lemon zest, lemon juice, salt, and vanilla extract to the creamed butter and sugar. Mix until just combined.
⏱️ 1 min
- 4
Gradually beat in the sour cream until fully incorporated. The mixture may look slightly curdled at this stage, which is normal.
⏱️ 2 min
- 5
Add the large eggs one at a time, beating well after each addition until fully combined and the batter is smooth.
⏱️ 2 min
- 6
With the mixer on low speed, alternately add the all-purpose flour and 7UP lemon-lime soda to the batter, beginning and ending with flour. Mix until just combined after each addition; do not overmix.
⏱️ 3 min
- 7
Stir in the milk until the batter is smooth and has a thick, pale yellow consistency.
⏱️ 1 min
- 8
Pour the prepared batter evenly into the greased and floured Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
⏱️ 1 min
- 9
Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the cake is golden brown. Baking time may vary depending on your oven.
⏱️ 60 min•🌡️ 325
- 10
Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes. While the cake is cooling, prepare the lemon glaze.
⏱️ 15 min
- 11
For the glaze: In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and milk until smooth and pourable. Add more lemon juice or milk a few drops at a time if needed to reach desired consistency.
⏱️ 3 min
- 12
Carefully invert the warm cake onto the wire cooling rack, which should be placed over a baking sheet to catch any glaze drips. While the cake is still warm, generously drizzle the lemon glaze over the entire cake, allowing it to cascade down the ridges.
⏱️ 2 min
- 13
Allow the cake to cool completely before slicing and serving, allowing the glaze to set.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon 7UP Sour Cream Bundt Cake
Ingredients
For the Bundt Cake
- 3 sticks unsalted butter, softened
- 3 cups granulated sugar
- 1 teaspoon lemon zest, freshly grated
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups sour cream
- 4 large eggs
- 12 fluid ounces 7UP lemon-lime soda
- 3 cups all-purpose flour
- 1/4 cup milk
For Preparing the Bundt Pan
- 1 tablespoon unsalted butter, softened, for greasing
- 1 tablespoon all-purpose flour, for dusting
For the Lemon Glaze
- 2 cups powdered sugar, sifted
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons milk
Instructions
- 1
Preheat your oven to 325°F (160°C). Generously grease a 10-12 cup Bundt pan with softened unsalted butter, ensuring all crevices are thoroughly coated. Dust the greased pan with all-purpose flour, tapping out any excess. Set aside.
⏱️ 5 min•🌡️ 325 - 2
In a large mixing bowl, using an electric hand mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
⏱️ 5 min - 3
Add the fresh lemon zest, lemon juice, salt, and vanilla extract to the creamed butter and sugar. Mix until just combined.
⏱️ 1 min - 4
Gradually beat in the sour cream until fully incorporated. The mixture may look slightly curdled at this stage, which is normal.
⏱️ 2 min - 5
Add the large eggs one at a time, beating well after each addition until fully combined and the batter is smooth.
⏱️ 2 min - 6
With the mixer on low speed, alternately add the all-purpose flour and 7UP lemon-lime soda to the batter, beginning and ending with flour. Mix until just combined after each addition; do not overmix.
⏱️ 3 min - 7
Stir in the milk until the batter is smooth and has a thick, pale yellow consistency.
⏱️ 1 min - 8
Pour the prepared batter evenly into the greased and floured Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
⏱️ 1 min - 9
Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the cake is golden brown. Baking time may vary depending on your oven.
⏱️ 60 min•🌡️ 325 - 10
Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes. While the cake is cooling, prepare the lemon glaze.
⏱️ 15 min - 11
For the glaze: In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and milk until smooth and pourable. Add more lemon juice or milk a few drops at a time if needed to reach desired consistency.
⏱️ 3 min - 12
Carefully invert the warm cake onto the wire cooling rack, which should be placed over a baking sheet to catch any glaze drips. While the cake is still warm, generously drizzle the lemon glaze over the entire cake, allowing it to cascade down the ridges.
⏱️ 2 min - 13
Allow the cake to cool completely before slicing and serving, allowing the glaze to set.
⏱️ 60 min