7 Up Cake with Cream Cheese Frosting

By

Classic 7 Up Cake with a touch of vanilla and the cream cheese icing adds an awesome layer of flavor! Make the Icing lighter by adding a 1 cups of freshly whipped cream folded in right before frosting the cake!

Ingredients

  • CAKE:
  • 2 sticks margarine-room temperature
  • 1 stick butter-room temperature
  • 5 extra large eggs-room temp
  • 3 cups flour
  • 1/2 teaspoon salt
  • 3 cups sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 3/4 cups cold 7 up or sprite or sierra mist
  • CREAM CHEESE FROSTING:
  • 1 (8 ounce) package of cream cheese-room temp
  • 1 1/2 sticks (3/4 cup) butter (not margarine)-room temp
  • 1 pound bag (16 ounce) powdered sugar + 1/2 cup
  • 2 teaspoon of vanilla

Preparation

Step 1

CAKE:

Preheat oven to 350 degrees fahrenheit.

Grease and flour bundt pan.

Mix salt with flour in separate bowl.

Cream butter, margarine and sugar until light yellow, about 5-6 minutes on med speed of stand mixer or hand mixer.

Add eggs one at a time, mixing about 3-5 minutes between each addition of egg.

Add lemon & vanilla extracts, mix until blended.

ON LOW, alternate adding flour and 7 up, beginning and ending with flour.

Immediately pour into prepared pan

Bake at 350 degrees fahrenheit for 60-75 minutes until done (check with toothpick test). Cool 15 minutes in pan, then take out and cool completely before frosting

CREAM CHEESE FROSTING:

Blend cream cheese and butter until creamy. Add powdered sugar a little at a time until incorporated.

Add vanilla until blended. You may need to add a little more powdered sugar until it's spreading consistency. Frost on COMPLETELY cooled cake. Refrigerate cake until set.

Store in refrigerator, best served at room temp.

You'll also love

You'll also love