By Jo on June 17, 2002
Photo by Chef #1802752664
Photo by Chef #1802752664
"This is THE BEST cake!! It is so good! At potlucks and get-togethers, it always disappears quickly. I love the light lemon flavor and the moistness of the cake. I got the recipe from my mother. It's always been a family favorite."
Serving Size: 1 (93 g)
Servings Per Recipe: 20
"I have tried this recipe before (found it in a church cookbook) and it is very delicious. Being a chocolate lover, it takes a lot for me to love a cake that is non chocolate, but I am partial to all things lemon :) It does come out very moist and light and I would recommend it to anyone."
"This was a great cake and it starts a great conversation!! The only modification I did was, I doubled the glaze (I have a sweet tooth) and I added 2 teaspoon of 7 Up to the glaze as well. Just made it slightly easier to spread. I think creaming it for the whole twenty minutes made it lighter than when I did it the first time and creamed it for only ten minutes. It was a lot fluffier. :) Great tasting cake!"
"Very good! Although, I must confess that I only creamed the butter and sugar for 10 mins.! I also couldn't find lemon extract and used lemon juice in place instead. Seemed to turn out great though, very moist, with just the right amount of lemon flavor!!! I will be making this again! Thanks for sharing!"
"WOW!!! Are you kidding me? I made two of these cakes yesterday - one for church and the other for Sunday dinner. The recipe was reasonably easy. The final results were amazing. I followed the cake recipe exactly but did have to cook it for an additional 10 minutes. Like many of the previous reviewers, I doubled the recipe for the glaze and added Sprite to it to make the right consistency. I received nothing but rave reviews from church members and from my family. Without question, this cake will be on my holiday menus. Thanks so much. You are a cake goddess!!!"
"Delicious! It took 2 tries to get it right, but it was well worth it. The first time I cooked according to directions 1 hour to 1 1/4 hours -- after unmolding from bundt cake pan some of the cake escaped ... it obviously was not done... I was determined to get it right so made again and like Kass stated (thanks Kass for giving me the impetus to try again), cooked a full l 1/2 hours and it came out perfect. The lemon is just perfect in this cake, and we thoroughly enjoyed for our Labor Day celebration. Thanks for a great recipe!!"
"I made this as written with the exception of adding some lemon zest, because I needed to use it. I did cream the butter and sugar with the stand mixer for 20 minutes, even though previous posts said it wasn't necessary.As everybody else has said, it has a wonderful light lemon flavor. Mine has a pound cake like consistency and goes beautifully with a glass of cold milk. I'm notorious for messing up baked goods and this one seems pretty fool proof. The egg odor while cooking was present but does not show up in the flavor of the cake. My 15yo DS said, "This cake is da BOMB, MOM!" That's a huge compliment. Thank you for posting a recipe that redeemed my last batch of rock hard boxed brownies!"
"Fabulous cake and glaze. Light texture and cool lemony citrus flavor. I made this for my daughter's sleep-over. The girls all liked it and so did my husband and sons. Very easy, but I didn't cream the sugar and butter for 20 minutes, more like 5. Thanks Jo."
"I baked this cake for Christmas and my family loved it! I would definitely do it again-but I would make a few changes:
1. After reading the reviews, I let the cake bake for 1:30-although the original recipe required 1:15. The cake turned out to be a very dark brown and had a bit of a hard exterior. The inside was very moist and delicious so I would cut back on the baking time.
2. I was not a fan of the glaze. I may not make it at all next time, however if I do, I will wait until the entire cake it cooled before I pour it on. By the cake still being warm, the glaze was very translucent and did not stick to the cake."
"I have never made a cake in my life and I ended up making this twice last weekend. After reading some of the other comments, here is what I would suggest:
1. Beat the butter/sugar for 5 min, not 20 minutes.
2. Chop up the zest of 1 lemon and add to the batter.
3. Double the recipe for the glaze.
4.Chop up the zest of 1 lemon for the glaze- it looks great, and really brings out the citrus.
5. Add a couple TBSP of sprite or whatever you are using to the glaze... I don't know what it does, but it makes the glaze better in my opinion.
The cake turned out to be fantastic, so I thank you for whoever put this recipe online :)"
"I made this for my MIL and FIL's birthday cake and it was fantastic! I thought creaming the butter sugar mixture was a misprint but did it anyway. Wow, was this ever good. I want to make this cake alot, it was so moist and light for a bundt cake. I love bundt cakes and this is my favorite. I too, double my glaze and it was perfect. Thank you so much for sharing this lovely cake withus."
"I wish I had read all of the reviews before making this one. I have made it twice now and made a BIG mess both times. I couldn't figure out what I was doing wrong until I read the reviews. DO NOT USE SELF RISING FLOUR!!! LOL It tastes GREAT though! (I also double the icing recipe and add 7up)"
"I am a pastry chef and this is the same recipe that has been in my family for generations. The key to making this recipe is to make sure that all your ingredients are at room temperature. If you have a KitchenAid Stand mixer, you only have to cream the sugar and butter until it is light and fluffy, about 5-6 minutes. Alternate the flour and 7up when mixing and mix just until the batter is all incorporated. This is a wonderful pound cake that will become your family's favorite as well."
"This was a great tasting cake! Just enough lemon flavor without being overpowering. Mine turned out kind of like a lemon pound cake, not light and fluffy like many of the other reviews have said (and I did mix it for 20 minutes), but is was still delicious. I took it to work and I didn't get to take any home. Thanks for the great recipe!"
"Wow! loved this one! I doubled the glaze cause I have quite a sweet tooth!!! We had to bake it for about 20 min. more than recepie says, did anyone else have trouble?? Thanks jo!"
"I made this cake today and everyone loved it. Beating the butter and sugar for 20 minutes seemed odd to me but then realized there is no baking powder or baking soda in the recipe. I followed the recipe. The eggs should be room temperature. Beat them 1 minute each. The soda should be folded in as directed. Do not beat. I baked it in the center of the oven for 1hr. 25 min. I doubled the icing recipe and topped it with yellow sugar crystals and chopped up lemon cookies. It made a fabulous presentation. It needs to cool well. Tastes lighter later in the day. I will definitely make it again. The lemon taste is delicious."
"Wonderful cake , easy and simple with my Kitchen Aid to do the 20 min. creaming of butter and sugar, used the mixer throughout the mixing stages but folded in the 7-up by hand at the end ! Glad I read some of the reviews beforehand... so I did use all-purpose flour and sifted ! NO egg smell in my kitchen while it baked, no egg taste. The glaze I doubled and added tbs. of soda as well...tasted.. not lemon enough for me . I did not want to add more liquid as it would thin the glaze too much for me . ADDED tbs. of Country Time lemonade powder , wonderful thanks everybody for sharing...."
"I have been searching for an amazing 7-up cake recipe, and when I read all the great reviews for this one I had to try it. It was not at all what I expected... I followed the recipe to the letter. I found the cake to be extremely heavy. I would not make this cake again!"
"Jo, I don't have the slightest idea what went wrong, I followed your instructions exactly.. the cake pulled away from the crust on side of pan, totally collasped into itself and broke apart when I removed it from the pan.. It also left a unplesant order If you have any idea what i should do in the future, please let me know. nita"
"This cake was really good,and very easy to make. Love it and so did my children."
"Excellent cake I did add about 3/4 tsp of baking powder and zest a lemon. 1 1/2 tbs of lemon extract. perfection!"