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This 7Up Cake is a moist, buttery, lemon-lime sheet cake my grandma used to make, and the splash of soda is the secret to its tender crumb and bright citrus flavor. I love that it is made completely from scratch in one bowl and finished with a sweet 7Up glaze poured over the warm cake. If you love easy citrus desserts, try our lemon lime angel food cupcakes too.
The soda keeps it incredibly moist while the lemon and lime zest make every bite pop.
7Up Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 23 minutes
- ⏳ Total Time: 38 minutes
- 🍽️ Serving: 20 servings
- ⚡ Calories: 373kcal
- 🌶️ Flavor Profile: Sweet, buttery, bright lemon-lime citrus
- ✋ Difficulty: Easy, as simple as our classic pound cake
Quick Answer
To make a 7Up cake, whisk together the dry ingredients, then in a large bowl whisk the sugar, 7Up, oil, sour cream, eggs, and lemon and lime zest until smooth. Stir in the flour mixture, spread the batter in a sheet pan, and bake at 350 degrees Fahrenheit for 20 to 23 minutes. While it bakes, make a quick glaze by melting butter and 7Up, then whisking in powdered sugar and citrus zest. Pour the warm glaze over the warm cake and let it set before slicing.
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Why This Recipe Works
Click to see the technique science
- The soda keeps it ultra moist. The 7Up adds liquid and a little lift, giving the cake a soft, tender crumb every time.
- Real citrus zest brings bright flavor. Fresh lemon and lime zest in both the cake and glaze make it taste vibrant, not artificial.
- Sour cream adds richness. It keeps the cake moist and gives it a soft, fine texture.
- One bowl, no mixer needed. The whole batter comes together with a whisk, so cleanup is easy.
- The warm glaze soaks right in. Pouring the glaze over the warm cake lets it sink in for a sweet, glossy, citrusy finish.
- It feeds a crowd. Baked as a sheet cake, it serves about 20, making it perfect for parties, potlucks, and holidays.
Why You’ll Love This Recipe
- The 7Up makes it unbelievably moist with a tender, soft crumb.
- Fresh lemon and lime zest give it a bright, sunny citrus flavor.
- It is an easy, crowd-feeding sheet cake, perfect alongside our lemon blueberry trifle.
Key Ingredients
Just simple pantry ingredients and a can of soda make this 7Up cake taste like a from-scratch classic.
- 7Up: The star, it adds moisture, a touch of lift, and bright lemon-lime flavor to both the cake and glaze.
- Sour cream: Keeps the cake rich, soft, and moist.
- Lemon and lime zest: Real citrus zest is the key to that fresh, vibrant flavor.
- Vegetable oil: Makes the crumb extra tender and keeps the cake moist for days.
- Powdered sugar and butter: Whisked with more 7Up into a sweet, glossy glaze for the top.
See recipe card for exact quantities.
Variations and Substitutions
Make this 7Up cake your own with these easy swaps.
- Use a different soda: Sprite or another lemon-lime soda works just as well as 7Up.
- Bake it as a Bundt: Pour the batter into a greased Bundt pan and bake until a toothpick comes out clean, then drizzle with glaze.
- Add a cream cheese glaze: Whisk a little softened cream cheese into the glaze for extra tang.
- Make it lemon-forward: Use all lemon zest, or add a splash of lemon extract for a stronger citrus punch.
- Try another easy cake: Love simple sheet cakes? Make our gooey chocolate earthquake cake next.
How to Make 7Up Cake
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, whisk the sugar, 7Up, oil, sour cream, eggs, lemon zest, lime zest, and vanilla until smooth, then whisk in the flour mixture until no lumps remain.
- Spread the batter into a greased sheet pan and bake at 350 degrees Fahrenheit for 20 to 23 minutes, until a toothpick inserted in the center comes out clean.
- Just before the cake is done, melt the butter and 7Up in a saucepan over medium heat, then take it off the heat and whisk in the powdered sugar a little at a time until smooth.
- Stir the lemon zest, lime zest, and vanilla into the warm glaze until combined.
- Immediately pour the warm glaze over the warm cake and smooth it over the top with an offset spatula. Let it cool completely so the glaze sets, then slice and serve.
Recipe Tips & Tricks
- Use room-temperature eggs and sour cream so the batter comes together smoothly.
- Zest before you juice, and use only the bright outer peel, the white pith underneath is bitter.
- Glaze the cake while both are warm, this is the secret to a glaze that soaks in and sets glossy.
- Do not overbake, pull the cake as soon as a toothpick comes out clean to keep it moist.
- Let the glaze set fully before slicing for clean squares, just like our classic pound cake.
- Measure flour correctly by spooning it into the cup and leveling it off so the cake stays light, not dense.
Serving Ideas and Suggestions
This 7Up cake is a wonderful make-ahead dessert for any gathering. Cut it into squares and serve it as is, or dress it up with a dollop of whipped cream, a scoop of vanilla ice cream, or a handful of fresh berries on top. The bright lemon-lime flavor is especially refreshing in spring and summer.
It travels beautifully, which makes it perfect for potlucks, picnics, barbecues, and holiday dessert tables. Because it is baked as a sheet cake, one batch feeds a crowd and is easy to slice and serve right from the pan.
Pair it with other easy citrus and fruit desserts like our lemon blueberry trifle or peach upside down cake for a beautiful spread. Store leftovers covered at room temperature for up to 3 days, where the cake stays moist and the flavor only gets better.
7Up Cake FAQs
The 7Up does double duty in this cake. The carbonation adds a little lift for a light, tender crumb, while the liquid keeps the cake moist. It also contributes a subtle lemon-lime flavor that pairs perfectly with the fresh citrus zest. Any lemon-lime soda, like Sprite, will work the same way.
Yes, and it is a great make-ahead dessert. Bake and glaze the cake, let it cool completely, then cover it tightly and store at room temperature for up to 3 days. The cake stays moist and the flavors deepen over time. You can also freeze the unglazed cake for up to 2 months, then thaw and glaze before serving.
Absolutely. Pour the batter into a well-greased Bundt pan and bake at 350 degrees Fahrenheit for 45 to 55 minutes, until a toothpick comes out clean. Let it cool in the pan for about 15 minutes before turning it out, then drizzle the warm glaze over the top. A sheet pan is faster, but a Bundt makes a pretty presentation.
A few things keep this cake moist: the 7Up and sour cream both add moisture, the oil keeps the crumb tender, and pouring the glaze over the warm cake locks in softness. Avoid overbaking by pulling the cake the moment a toothpick comes out clean, and store it covered so it does not dry out.
Any lemon-lime soda works perfectly. 7Up and Sprite are the most common choices, but Sierra Mist or a store-brand lemon-lime soda will give the same moist texture and bright flavor. Avoid using diet soda, as the sugar in regular soda helps with the cake texture and sweetness.
You can. The classic finish is the warm poured 7Up glaze, which soaks into the cake, but you can frost it with a lemon or vanilla buttercream or a cream cheese frosting once the cake is completely cool. For a lighter touch, a simple dusting of powdered sugar works too.
Craving more easy sweets? Try our gooey chocolate earthquake cake next for another crowd-pleasing dessert.
7Up Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup 7Up
- 1 cup vegetable oil
- 1/2 cup sour cream
- 2 large eggs
- zest of 1 lemon
- zest of 1 lime
- 2 teaspoons vanilla extract
For the frosting:
- 1/2 cup salted butter
- 6 tablespoons 7Up
- 3 & 3/4 cups powdered sugar sifted
- zest of 1 lemon
- zest of 1 lime
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray an 18x13x1 sheet tray with baking spray and set aside.
- In a medium bowl, stir together the flour, baking soda, and salt.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl, whisk together the sugar, 7Up, oil, sour cream, eggs, lemon zest, lime zest, and vanilla until smooth.2 cups granulated sugar, 1 cup 7Up, 1 cup vegetable oil, 1/2 cup sour cream, 2 large eggs, zest of 1 lemon, zest of 1 lime, 2 teaspoons vanilla extract
- Add the flour mixture and whisk to combine until smooth with no lumps. Scrape the sides of the bowl.
- Add the cake batter to the sheet tray and smooth it out into an even layer.
- Bake for 20-23 minutes until a toothpick inserted into the center comes out clean.
- Just before the cake is done baking, begin to make the frosting. Add the butter and 7Up to a medium-sized sauce pot over medium heat.1/2 cup salted butter, 6 tablespoons 7Up
- Constantly stir until it comes to a bowl. Take off the heat and whisk in the powdered sugar a little at a time until smooth with no lumps.3 & 3/4 cups powdered sugar
- Add the lemon zest, lime zest, and vanilla, and stir to combine.zest of 1 lemon, zest of 1 lime, 1 teaspoon vanilla extract
- Immediately pour the frosting over the warm cake and use an offset spatula to smooth it over the entire cake.
- Allow to cool completely and serve.
Notes
- Make sure all ingredients are at room temperature for the best cake texture.
- Use a hand mixer or stand mixer for a fluffy cake batter.
- Grease the cake pan well to prevent sticking.
- Make sure the cake is still warm when you pour the icing for even coverage.
- For a moist cake, don’t overbake – keep an eye on it!
Nutrition
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