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Ingredients
Cake:
1 Box Yellow Cake Mix
1 small Box Instant Lemon Pudding
1 1/2 Cups 7 Up
4 Eggs
3/4 Cup Vegetable Oil
Glaze:
2 Cups Powdered Sugar
1 Tbsp. Lemon Juice
2 Tbsp. Milk
Instructions
Cake:
Preheat oven to 350 degrees.
Then grease and flour a 10-inch fluted or plain tube pan (you decide!)
In a big bowl, cream butter and sugar until fluffly and light.
Add in 1 egg at a time (don’t overdo this), beating well after each one. Now, add in vanilla and lemon juice, while beating.
Add in the flour alternately with the 7UP; beating well with each addition.
Move the batter into a prepared pan. Bake until toothpick in the center comes out clean for about 75 minutes. Cool in a pan for 15 – 20 minutes and move it into a wire rack to cool completely.
Glaze:
In a small bowl, mix confectioners’ sugar, 7UP, and lemon juice to each your wanted consistency. If desired, you can stir in zest lightly over the cake!
From my followers:
I love this recipe. My auntie Syble has made 7 up a cake for as far back as 50 years or something like that. It has become an occasion most loved in our family. It is significant this is basically a pound cake. That implies that by the plan, the surface is denser and heavier than a layer cake. The recipe here is equivalent to my auntie’s with the exception of that as opposed to using 1-1/2 cups of butter, 1 cup of butter, and 1/2-cup of all-vegetable shortening are utilized in the cake.
Ingredients
- cake:
- 1 Box Yellow Cake Mix
- 1 small Box Instant Lemon Pudding
- 1 1/2 Cups 7 Up
- 4 Eggs
- 3/4 Cup Vegetable Oil
- Glaze:
- 2 Cups Powdered Sugar
- 1 Tbsp. Lemon Juice
- 2 Tbsp. Milk
Instructions
Cake:
Preheat oven to 350 degrees.
Then grease and flour a 10-inch fluted or plain tube pan (you decide!)
In a big bowl, cream butter and sugar until fluffly and light.
Add in 1 egg at a time (don't overdo this), beating well after each one. Now, add in vanilla and lemon juice, while beating.
Add in the flour alternately with the 7UP; beating well with each addition.
Move the batter into a prepared pan. Bake until toothpick in the center comes out clean for about 75 minutes. Cool in a pan for 15 - 20 minutes and move it into a wire rack to cool completely.
Glaze:
In a small bowl, mix confectioners' sugar, 7UP, and lemon juice to each your wanted consistency. If desired, you can stir in zest lightly over the cake!
