Seven Up Sheet Cake

Light, fluffy, and utterly irresistible, this Seven Up Sheet Cake is a vintage classic that’s sure to become a new favorite. With a tender crumb, a hint of lemon, and a delightful twist from the citrus-flavored soda, this cake is perfect for potlucks, picnics, or just because.

Ready Time

50 mins

Yields

5 servings

Ingredients

1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup Seven Up soda
1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (180°C) and grease a 12×18-inch jelly roll pan or a large sheet cake pan.

Set it aside for now.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Yes, it’s a lot of sugar, but trust me, it’s necessary! Beat in those 2 large eggs one at a time, making sure each egg is fully incorporated before adding the next.

Add the grated lemon zest and freshly squeezed lemon juice.

Mix until well combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Yeah, it’s a lot of dry ingredients, but don’t worry, we’ll get to the fun part soon! Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.

Mix just until combined.

Pour in the Seven Up soda and pure vanilla extract.

Mix until smooth.

Pour the batter into the prepared pan and smooth the top.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan before serving.

Slice into squares and serve.

You should get around 5 generous servings.

Notes

Seven Up soda is the secret ingredient that makes this cake extra moist and tender, so don’t even think about substituting it! Make sure to have all your ingredients at room temperature, especially the eggs and butter, for a lighter cake. Use freshly squeezed lemon juice for the best flavor, and don’t overmix the batter, especially when adding the dry ingredients.

This will help prevent a dense cake.

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Grease your sheet cake pan well to ensure the cake releases easily.

You can use cooking spray or butter and flour to prevent sticking. If you want a golden brown top, don’t open the oven door during the baking time.

And finally, let the cake cool completely in the pan before slicing and serving for the best results!