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Dessert

7up Bundt Cake

A bundt cake flavored with lemon extract and 7UP, topped with a lemon glaze.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

7up Bundt Cake

Oven325°
Time1 hour, or up to 1 hour and 20 minutes

Ingredients

Directions

Make the batter

  1. Preheat oven to 325°.

  2. Using an electric hand mixer, beat the sugar and butter until creamy.

  3. Add in lemon extract and mix.

  4. Add in eggs and mix.

  5. Add in flour and mix.

  6. Add in 7UP® and mix for 1 minute.

  7. Scrape down the sides of the bowl.

  8. Mix for 1 minute at low speed.

  9. Pour batter into a well‑greased jumbo Bundt pan.

Bake and glaze

  1. Bake for 1 hour, or up to 1 hour and 20 minutes.

  2. While the cake bakes, make glaze: Using an electric hand mixer, combine the powdered sugar, vanilla, lemon juice, and 7UP®. Beat until smooth.

  3. Let cake stand in the pan for about 10 minutes.

  4. Turn cake over onto a plate or platter, remove pan.

  5. Let cool, then drizzle with the glaze.

Nutrition, whole recipe (rough)

708Calories
20 gProtein
18 gFat
112 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Vanilla1 tsp extract (4ml)12
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Lemon + vanillatop 15% of all pairs
    Smell alikemoderate
    Cooked together5,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Margarine or butter
Creams with the sugar to add tenderness and richness to the crumb.
Sugar
Sweetens the cake and helps create a tender, browned crust when creamed with fat.
Eggs
Provide structure and richness, binding the batter as it sets in the oven.
Flour
Forms the main structure of the cake as its proteins set during baking.
7up®
Adds moisture and lightness to the batter, and its carbonation helps the crumb rise.

The step that matters

Bake for the full time before turning out. Cake batter sets as it bakes, and an underbaked center can collapse or stick in the pan when it is inverted. Testing for doneness before the timer ends protects the cake's shape.

Swap the lemon

How well each one fits the dish's main ingredients (butter, sugar, egg, flour, vanilla):

  1. Raisinfits better
  2. Figfits better
  3. Blueberryfits better
  4. Lemonthe original

Fit is the average pairing score against butter, sugar, egg, flour, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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