Classic 7-Up Cake
A moist, buttery cake with a subtle lemon and almond flavor, perfect for special occasions or everyday indulgence, offering a light, tender crumb with a hint of sweetness.
Ingredients
Instructions
- Heat oven to 300°F (150°C).
- Combine butter, shortening, 3 cups of sugar, vanilla, almond extract, and butter-flavored extract in a large bowl; beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Spoon the batter into a well-greased and floured 10-inch tube pan.
- Bake for 1 hour and 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes.
- Remove from the pan and cool completely before serving.
Tips & Substitutions
For the best texture, ensure your butter and shortening are at room temperature before mixing. You can substitute the butter flavored extract with an additional teaspoon of vanilla if you prefer a milder flavor. If you want a citrus twist, add the zest of a lemon or orange to the batter. This cake is also delicious served with fresh berries or a dollop of whipped cream.
Serving Suggestions
Serve the Classic 7-Up Cake with a light dusting of powdered sugar or a glaze made from powdered sugar and lemon juice for added sweetness. This cake pairs beautifully with ice cream or whipped cream for a delightful dessert. For a complete meal, consider serving it alongside a light salad or as a sweet finish to a hearty dish like Chilli-Cheese Bake Potato.
Storage & Reheating
Store leftover 7-Up cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, let it come to room temperature, then warm in the oven at 300°F for about 10-15 minutes for a freshly-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Classic 7-Up Cake contains roughly 857 calories, with 0g protein, 7g carbohydrates, and 91g fat. Note that it is relatively high in sodium, at 585mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
While all-purpose flour is recommended for the best results, you can experiment with cake flour for a lighter texture. Just be aware that the cake may bake differently, so keep an eye on the baking time.
What can I substitute for shortening?
If you prefer not to use shortening, you can replace it with an equal amount of unsalted butter. This will give the cake a richer flavor, although the texture might be slightly denser than with shortening.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown. If you find the top is browning too quickly, you can cover it loosely with foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).