This moist, fluffy cake gets its light texture from lemon cake mix, instant lemon pudding, and 7UP soda. It’s topped with a sweet-tart homemade lemon glaze that makes it perfect for holidays, potlucks, or any special occasion.

Prep Time

• Prep: 15 minutes
• Bake: 45–55 minutes
• Cooling: 20–30 minutes
• Total Time: About 1 hour 30 minutes

Yield: 12–16 servings

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Ingredients

For the Cake

• 1 box (15.25 oz) lemon cake mix
• 1 box (3.4 oz) instant lemon pudding mix
• 4 large eggs, room temperature
• 1 cup 7UP soda (room temperature)
• ¾ cup vegetable oil

Optional Flavor Boost

• 1 teaspoon lemon extract
• 1 tablespoon fresh lemon zest

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Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon 7UP soda
• ½ teaspoon vanilla extract (optional)

If the glaze is too thick, add 1 teaspoon of lemon juice or 7UP at a time until pourable.

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Equipment

• 10- to 12-cup Bundt pan
• Mixing bowls
• Electric mixer
• Cooling rack

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Instructions

Step 1: Prepare the Pan

• Preheat oven to 325°F (163°C).
• Grease and flour a Bundt pan thoroughly or use baking spray with flour.

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Step 2: Make the Batter

In a large bowl combine:

• Lemon cake mix
• Instant lemon pudding mix
• Eggs
• Vegetable oil
• 7UP

Beat with an electric mixer:

• 2 minutes on medium speed

If using lemon zest or lemon extract, stir them in now.

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Step 3: Bake

Pour batter evenly into the prepared Bundt pan.

Bake for 45–55 minutes, or until:

• A toothpick inserted in the center comes out clean.
• The cake springs back lightly when touched.

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Step 4: Cool

• Let the cake cool in the pan for 15 minutes.
• Invert onto a wire rack.
• Cool completely before glazing.

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Step 5: Make the Glaze

Whisk together:

• Powdered sugar
• Lemon juice
• 7UP
• Vanilla (optional)

Mix until smooth.

Pour slowly over the cooled cake.

Allow the glaze to set for about 15 minutes before slicing.

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Tips for Success

• Bring eggs and 7UP to room temperature for a smoother batter.
• Avoid overmixing after the batter is combined.
• Grease every groove of the Bundt pan well to prevent sticking.
• Let the cake cool briefly before removing it from the pan to help it release cleanly.

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Variations

Lemon Blueberry

Fold in 1½ cups fresh or frozen blueberries.

Lemon Poppy Seed

Add 2 tablespoons poppy seeds.

Coconut Lemon

Mix in 1 cup shredded coconut.

Extra Citrus

Add the zest of one lemon and one lime.

Cream Cheese Glaze

Replace the powdered sugar glaze with a cream cheese frosting for a richer finish.

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Storage

Room Temperature

• Up to 3 days in an airtight container.

Refrigerator

• Up to 1 week.

Freezer

• Wrap tightly and freeze for up to 3 months.
• Thaw overnight in the refrigerator before serving.

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Approximate Nutrition (Per Serving, 1 of 16)

Nutrition values are estimates and will vary depending on the brands used.

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Frequently Asked Questions

Q: Why use 7UP in the cake?
The carbonation helps create a lighter, fluffier texture, while the citrus flavor complements the lemon.

Q: Can I use Sprite or Starry instead of 7UP?
Yes. Any lemon-lime soda will work with similar results.

Q: Can I make this cake ahead of time?
Yes. Bake the cake a day in advance and glaze it before serving, or glaze it after it has completely cooled and store it covered.

Q: Can I use homemade lemon cake batter instead of a cake mix?
Yes. A homemade lemon Bundt cake batter can be substituted, though the texture may differ slightly.

Q: How do I know when it’s done?
A toothpick inserted into the center should come out clean or with a few moist crumbs, and the cake should spring back lightly when touched.

Q: Can I make cupcakes with this batter?
Yes. Fill cupcake liners about two-thirds full and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.