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Mother Natalia's 7UP Bundt Cake (Can Use Ginger Ale)

Here's how you make Mother Natalia's 7UP Bundt Cake (Can Use Ginger Ale)
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  • Servings: 8
  • Prep: 15-20m
  • Cook: 1.75m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • CAKE
  • 1 1/2 cups butter
  • 3 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 2 tablespoons lemon extract (if using Ginger Ale, increase to 3 tablespoons to compensate for the citrus in 7UP Believe me, it won't be overwhelming.)
  • 1 tablespoon vanilla extract (if you are wondering on the amount, this is not too much, the vanilla total, makes it taste professional as opposed to using less)
  • 3/4 cup 7-UP (or Ginger Ale)
  • GLAZE (Optional. I have never used the glaze, as the cake is already sweet and I find that the glaze would be too much, but that's personal taste)
  • 3 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice
  • 3/4 cup 7-UP (or Ginger Ale)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • CAKE

  • Step 1: Preheat oven to 325°.

  • Step 2: Using an electric stand mixer (or hand mixer), beat the sugar and butter until very creamy. NOTE: It must be super light and creamy for good end results. I let it whip and meanwhile I'll do laundry or dishes. I let it whip approximately from 20-30 minutes. Doing this makes the cake lighter and not weigh like a brick with heavy results.

  • Step 3: Add in lemon and vanilla extracts and mix.

  • Step 4: Add in eggs one-at-a-time and mix, keeping the creaminess.

  • Step 5: Add in flour and mix until all is well incorporated.

  • Step 6: Add the 7UP or Ginger Ale and mix for approximately 1 minute, making sure the soda is evenly distributed.

  • Step 7: Scrape down the sides of the bowl.

  • Step 8: Mix for 1 minute at low speed.

  • Step 9: Pour batter into a well-buttered and floured Bundt pan. If your Bundt pan has lost its non-stick coating as mine has, it needs to be WELL buttered. I fill the grooves with butter, so as to prevent the cake from sticking when removed from the pan.

  • Step 10: Bake for 1 hour, or up to 1 hour and 20 minutes or until the cake tester comes out clean.

  • Step 11: While the cake bakes, make the glaze, if using. With an electric mixer, combine the powdered sugar, vanilla, lemon juice, and 7UP or Ginger Ale. Beat until smooth.

  • Step 12: Let cake stand in the pan for about 10 minutes.

  • Step 13: Turn cake over onto a plate or platter, remove pan.

  • Step 14: Let cool, then drizzle with the glaze, if using.

Tips & Variations

Don't forget the following tips and variations.
  • Bundt Pan

We hope you enjoy this recipe!

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