This recipe for 7-Up cake comes from the website athomewithmyhoney.com.

7-Up Cake

INGREDIENTS

Cake:

— 1 box yellow cake mix

— 1 small box instant lemon pudding

— 1 1/2 cups 7-Up

— 4 eggs

— 3/4 cup vegetable oil

Glaze:

— 2 cups powdered sugar

— 1 tablespoon lemon juice

— 2 tablespoons milk

INSTRUCTIONS:

For the cake, preheat oven to 325 degrees.

Spray a 10-inch Bundt pan with nonstick cooking spray.

In a medium bowl, combine all the cake ingredients. Mix until thoroughly combined.

Pour batter in to the Bundt pan. Bake for about 45-55 minutes (until inserted toothpick or fork comes out clean). Allow to cool completely, then remove from Bundt pan.

For the glaze, in a small bowl, combine powdered sugar and lemon juice. Add milk slowly until you have reached desired consistency. Pour over cake.

 

I was looking for an easy cake recipe to take to church for a bereavement dinner.

While thumbing through my stack of dessert recipes, I found this. It appealed to me because I purchased a couple of boxed cake mixes on sale, without knowing what I’d do with them. This was the perfect opportunity to use one, while helping someone else.

And, for some reason, I had a two-liter bottle of 7-Up in the pantry that I probably wasn’t going to drink.

Instead of spraying the bundt pan with nonstick cooking spray, I greased and floured the pan, like I normally do.

The cake batter went together easily, I just dumped everything in a bowl and stirred.

I poured the mixture into the pan and placed it in the oven to bake.

The timer sounded after 45 minutes. I used a cake tester to see if it was done and it was.

I removed the pan and placed it on a cooling rack.

After about 30 minutes, I removed the cake from the pan and let it finish cooling.

I have to admit, the cake had not risen as much as I thought it would and I was a little concerned about it, but it looked OK, just not as tall as I thought it would or should.

I decided to wait until the next morning to make the glaze because I was afraid the cake would absorb it.

Saturday morning, I prepared the glaze. I combined the ingredients in a small bowl; the consistency was perfect. I wanted the cake to look nice so I went ahead and sliced the cake.

I removed one tiny sliver to taste, then pushed the cake back together.

Before pouring the glaze on top, I placed the cake on foil.

Once the glaze had cooled, I gently folded the non-stick foil over the cake and was ready to head to church.

But before leaving I had to try my little sliver. There was a tiny bit of glaze left in the pan so I smeared it on my piece of cake.

It had a really light lemon flavor and didn’t taste one bit like a boxed cake.

After arriving at church, I let my Aunt Carolyn know the cake was sliced and I told her if she had the chance, I’d like her to taste it and let me know what she thought.

On Sunday, Aunt Carolyn told me the cake was good, and a couple of people let her know it was really light and moist, and it tasted great.

One lady said she doesn’t really care for lemon, but she liked this cake because the lemon flavor was subtle.

This recipe is a nailed it, and it has earned a spot in my self-made cookbook.

My mom’s birthday is in about two months and since she loves lemon. I might just have to make this for her.

If you want an easy cake recipe, I’d suggest this one. You can turn an ordinary cake mix into something worthy of sharing.

I don’t think many people would ever guess it was from a box, unless you tell them. Shhhh, your secret is safe with me.

Sarah Condley is an amateur baker and chef who is compiling a cookbook.

of her favorite recipes.