This is one of the most DELICIOUS cakes I have ever made.
I saw it originally on Pinterest and I wrote it down on my ‘Must Make List’.
Also, one of the easiest too! It is literally bursting with Lemon!
The ones I saw on there, were made from boxed cake mix though,
 I personally prefer to make things from scratch when I can, and this is one of them!
I really believe there is a HUGE difference in the taste, it’s just better when you do it from scratch!
I know sometimes it is just faster and easier to do a cake mix and trust me,
I use my fair share when I’m in a hurry!
So, for that reason, I am going to add BOTH recipes here.
and let you choose whichever suits you best! 🙂
I know some of you may be thinking… SODA? In a cake?
Trust me, it is fantastic! If you have ever tried Coca-Cola Cake you already know 😉
The soda basically makes the cake ultra moist and gives it a great flavor as well.
ANY lemon-Lime soda will work.
The Sweet Lemon throughout is just incredible.
Reminds me of sunshine on a plate! …covered in delicious tangy icing send it over the top!
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Ingredients
From Scratch Ingredients:
Ingredients using Box Cake Mix
Lemon Glaze Ingredients:
Instructions
From Scratch Directions:
Directions using Box Cake Mix
Make Lemon Glaze-
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Comments & Reviews
peggy says
Question for you, for the batter for the from scratch recipe, 3?4 lb of butter is that correct? that seems like a lot of butter, I have been cooking for over 35 yrs and that seems like a lot of butter for a cake, can you please let me know if this is correct. thank you
Lisa M. says
3/4 LB of butter is 3 sticks 🙂
Janet says
is the butter 3/4 cup and the lemon/lime 3/4
Lisa M. says
3/4 LB of butter is 3 sticks 🙂 and yes, both have been corrected! 🙂
P.Robinson says
3-4lbs of butter or sticks? Lemon juice or lemon extract? For the cake.
Lisa M. says
3/4 LB of butter is 3 sticks 🙂
Lisa M. says
3/4 LB of butter is 3 sticks and thats lemon Juice, its been corrected!:)
Mei says
Hi Lisa the cake look lushious and awesome!! I’ve been wanting to try this cake for a while now but most of the recipes are make with box cake and the instant pudding. I’m so glad that you also sharing the make from scratch recipe but I see that there no is instant pudding required. So is there a big difference in texture between the 2 and why is it not needed in the scratch recipe?
Thank you for sharing the recipes and all your knowledge and tips!! Love your blog and photos!
Mei
Lisa M. says
Thank you so much!
The pudding in the box mix recipe helps the box cake mix taste better and you get an overall more moist cake.
Where as the from scratch recipe you are going to already have the moistness without needing the pudding to ‘help’ it 🙂
Karen Stacy says
Would this work the same way using a gluten free product?
deloresthacker says
yummy cake
Betty Simms says
Is this cake made with self rising flour there is no rising agent listed or does the lemon lime soda act as a rising agent, need an answer, going try this cake but will have to use a cake mix if you don’t answer my question don’t really want to do that?????
Lisa M. says
Self rising flour 🙂
Betty Simms says
Thank you
Stephanie Reed says
I’m going to make this for christmas look good
uroogo.com says
Easy DIY Gift Ideas People Actually Want easy bath bombs using a muffin pan!
Teareance T says
Tried this recipe twice and both times the cake over ran the pan. The cake was good. What I’m doing incorrect?
Thanks
Efree says
You have 2 different measurements for the glaze…1/2 cup powder sugar & 1cup powder sugar. Making it now & I’m keeping my fingers crossed!! Thanks for sharing??
Cathy says
Question …. do I prepare the instant pudding directions first then add to mixture or do I just add the box strait to cake mixture???? It doesn’t say either or… so sorry
Thank you
Cathy
Angie says
Just the box I assume. Don’t think it would bake well if you added all the milk the pudding requires. I just made this myself. It’s cooling as we speak.
Julie Patrick says
The flavor is fantastic. However, mine sunk. Was I supposed to grease the pan for scratch made? Any other ideas why it sank. I live in Seattle so no high altitude.
Jaime says
Do I use salted or unsalted butter?
Also, when using the from scratch method do I remove from the pan as soon as it’s done baking? Or wait for it to cool? Thanks in advance ? Hoping for a quick response as I am baking it right now ?
Gwen says
Salted or unsalted butter? Also, when you say “self rising” cake, are you referring to Swan Downs cake flour?
Rose says
Does the flour have to be self rising? Can I use cake flour? What’s the difference?
Rose says
Hi Lisa, I’m still waiting on an answer.
Patricia Robinson says
Does 7 up need to be flat made this but it feel. Made it from scratch.
Sayema says
I have tried this recipe. Unfortunately it over flowed the bundt pan. Is it because both self rising flour and lemon soda are used? I saw some other recipes where regular flour is used. Should I try it with regular flour?
insideoyo.com says
Easy Lemon 7-Up Cake – this is one of the mo a st DELICIOUS cakes I’ve ever made!
Deb Myers says
When you say mix the butter and sugar together for ten minutes, do you mean by hand or with a mixer?
Susan says
In the box recipe, does not say when to add the 3/4 c oil? I assume with the eggs?
Val says
I tried this recipe with self rising flour – however my cake overflowed and fell flat. I have never had this result before and yes I always bake with self-rising flour no problem.
Gamz says
Thank you, thank you. Can’t wait to try this cake for Easter. We all really enjoy lemon flavored anything.
Raynebeaux says
I am making this from scratch and I added the 2 tablespoons of lemon juice. It doesn’t seem very lemony. I am just using the squeeze lemon. Does call for more than that?
Suzanne I Aupperle says
Salted or unsalted butter?
Shelia says
This is the most absolutely moist cake I have ever made…i used tomhe bix directions and added blueberries to the mix….thank you so muchfkr sharing…
Patrice Olootu says
I have been making this cake from scratch for over 30 years. The 7-up soda is the rising agent.and you should use regular flour. I noticed several people said the cake ran over or fell. In addition, it is not a real lemony cake either.
Paula says
Was this cake you made from scratch or did you use box cake?
Carla says
I’ve made this cake about 6 times now…so delicious! I tweaked the box cake recipe by using 1 stick of softened butter and 1/4cup of oil instead of 3/4 c. Oil. And add 1/2 teas. lemon extract to the batter. I also add a little extra soda since the addition of butter makes the batter thicker. Then, I triple that tangy delicious lemon glaze just because It’s what makes the cake so amazing. Wonderful easy recipe. Thanks for sharing.
Elaine says
Can I use a 9 x 13 pan?
Ann Daughety says
For the boxed cake recipe, why not use lemon cake mix?
Victoria says
This cake is delicious, when I do use the box mix I add 3/4 cup of melted butter instead of oil, I add a little extra 7-up, a couple squeeze of fresh lemon and grate a little fresh lemon rind. For the glaze, I usually double the recipe and add fresh lemon juice as well. Yummy Cake!