7up Sheet Cake

Ahhh, 7UP Sheet Cake—that ultra-moist, old-school Southern classic 🍋
Light, fluffy, and just barely citrusy in the best way.

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Classic 7UP Sheet Cake 🍰

Ingredients

Cake

• 1 cup butter, softened

• 2 cups sugar

• 3 large eggs

• 3 cups all-purpose flour

• ½ tsp salt

• 1 cup 7UP (room temperature, not flat)

• 2 tbsp fresh lemon juice

• Zest of 1 lemon

• 1 tsp vanilla extract

Glaze

• ½ cup butter

• ¼ cup 7UP

• 2 tbsp lemon juice

• 3½–4 cups powdered sugar

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Instructions

1. Prep
   Preheat oven to 325°F (165°C).
   Grease and flour a sheet pan (9×13 or jelly roll).

2. Cream
   Beat butter and sugar until light and fluffy.
   Add eggs one at a time.

3. Mix
   Whisk flour and salt.
   Alternate adding flour mixture and 7UP to the batter.

4. Flavor
   Stir in lemon juice, zest, and vanilla.

5. Bake
   Pour into pan and bake 35–40 minutes, until a toothpick comes out clean.

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Glaze It (While Hot!)

1. In a saucepan, melt butter.

2. Stir in 7UP and lemon juice.

3. Whisk in powdered sugar until smooth.

4. Pour over the hot cake—this is the magic step.

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Pro Tips ✨

• Don’t let the soda go flat—it helps with tenderness

• Glaze the cake immediately after baking

• For extra nostalgia, skip fancy decorations and let the glaze soak in

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Variations

• Orange version: Use orange soda + orange zest

• Bundt cake: Bake 60–70 minutes at 325°F

• Coconut twist: Add shredded coconut to the glaze

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Why Everyone Loves It

• Incredibly moist

• Feeds a crowd

• No frosting fuss

• Tastes even better the next day

If you want, I can give you the Texas-sheet-cake style version, a from-scratch no-mixer method, or help you halve or double it perfectly.