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Mama Harris' Kitchen

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7-up bundt cake dessert icing lemon lime recipe sweets

Mama Harris’ infamous 7-Up cake!!

I love baking, and I love buying new baking “toys”. Shortly after I purchased my bundt pan I was very excited to make new sweets and try new recipes. I have quite a few recipes under my belt that my family loves, but this cake takes the top spot. Especially with my husband, so that’s a plus! Even my mother in law loves this, and she’s not especially partial to cakes at all.
This is a fairly easy recipe, and the wonderful thing about bundt cakes is you can slice them thin like bread, or thick like cake. My husband likes to throw a few slices in with his lunches whenever I make this, which is fairly often.

Enjoy!

INGREDIENTS:

Cake:

  • 1 and 1/2 cups butter
  • 3 cups white sugar
  • 5 eggs
  • 3 cups all purpose flour
  • 3 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 3/4 cup 7-up (or other lemon/lime flavored soda)

Icing:

  • 1and 1/4 cup powdered sugar
  • 2 tablespoons milk
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract

Directions:

Cream together the butter and sugar for about 10 minutes with your mixer set to medium low. Add eggs, one at a time while continually mixing. Then add flour, lemon extract and vanilla extract one at a time. Once mixed (without overmixing), fold in your 7-Up with a spoon.
Pour into a well greased bundt pan, and bake at 325 degrees for about 60 minutes, or until toothpick comes out clean.
Once pan is cool enough to maneuver, flip over onto cake dish and then drizzle with icing while still warm.

Print
Mama Harris’ infamous 7-Up cake!!

Ingredients

    For the Cake:
  • 1 and 1/2 cups butter
  • 3 cups white sugar
  • 5 eggs
  • 3 cups all purpose flour
  • 3 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 3/4 cup 7-up (or other lemon/lime flavored soda)
  • For the Icing:
  • 1and 1/4 cup powdered sugar
  • 2 tablespoons milk
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract

Instructions

  1. Cream together the butter and sugar for about 10 minutes with your mixer set to medium low.
  2. Add eggs, one at a time while continually mixing.
  3. Then add flour, lemon extract and vanilla extract one at a time.
  4. Once mixed (without overmixing), fold in your 7-Up with a spoon.
  5. Pour into a well greased bundt pan, and bake at 325 degrees for about 60 minutes, or until toothpick comes out clean.
  6. Once pan is cool enough to maneuver, flip over onto cake dish and then drizzle with icing while still warm.
3.1
https://mamaharriskitchen.com/2012/07/mama-harris-infamous-7-up-cake/

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Reader Interactions

Comments

  1. Anonymous says

    August 14, 2012 at 7:44 pm

    I baked this cake for the first time.Everyone thought it was really good. The cake was very moist. The only problem I had was it took a long time to cok. The top of the cake w was a little darker than the bottom. The top was really crunchy but very good. I also have to comment on the glaze.. Delicious.

    • Mama Harris says

      August 28, 2012 at 9:43 pm

      Thank you so much for your feedback!! I’m glad you enjoyed the cake, it’s definitely a favorite around here. What did you use to grease your pan with? I use this wonderful baking spray called bakers joy. You spray the entire pan with it, and it’s flour and grease together. Cakes, breads, muffins etc all come out perfectly textured with it!

      • Cassie says

        April 5, 2016 at 1:06 pm

        I lost my family recipe for 7 up cake
        This recipe was the tops
        I’ll be using this one from now on
        Better than the recipe i lost …

        • MamaHarris says

          April 11, 2016 at 10:12 am

          Oh that’s wonderful, so glad you loved it!!

    • Anonymous says

      June 4, 2013 at 6:13 pm

      Actually this cake is better cooked slower…300° for 1 1/2 hours to 2 hours depending on the oven you use….

  2. Money in my Pocket says

    October 14, 2012 at 3:25 am

    This looks divine! I need to try this! I am a new follower of your blog and found you from Mommys Sweet Confessions! I hope that you will follow me back!

    Thanks
    Jenn
    couponcalimom.blogspot.com

    • Mama Harris Kitchen says

      October 14, 2012 at 3:37 am

      Hi Jenn! Thank you so much!
      I followed back too!

  3. Winnie says

    October 14, 2012 at 6:27 pm

    Such a wonderful looking cake!
    I’ve never baked with a soda, and I’d looooooooooove to try
    Pinning this

    • Mama Harris Kitchen says

      October 18, 2012 at 8:02 am

      Hi Winnie, thank you for stopping by! Let me know if you try it!

  4. FrugalFoodieMama says

    October 18, 2012 at 12:24 am

    I have a minor obsession with bundt cakes. 😉 Love this & pinning now!
    Thank you for linking up with Sweet Confessions Sunday Link Party! I had a lot of fun co-hosting it. 🙂

    • Mama Harris Kitchen says

      October 18, 2012 at 8:03 am

      I do too! Thank you!

  5. spring chick says

    October 27, 2012 at 1:23 pm

    I make mine in 4 layers, make a lemon filling to place between the layers, make a pineapple glaze with coconut icing/topping. You have inspired me to make it again… It is a very moist cake. Yours looks yum, yum, yummy! Thanks for sharing on Foodie Friends Friday

    • Mama Harris Kitchen says

      October 27, 2012 at 8:24 pm

      Thank you! Isn’t it so amazing how totally differently people make the same items? I always find that so fascinating how many different ways someone can make one item. 🙂 I’d love to see your recipe too!

  6. Andrea says

    January 9, 2013 at 5:51 pm

    This cake looks amazing. I will have to make this for my mom.

  7. Anaya Haygood says

    April 30, 2013 at 6:42 pm

    This sounds so easy and delicious…I think I’m gonna make it with Sunday dinner…YAY!!!

  8. Anonymous says

    June 30, 2013 at 4:28 am

    This cake made two men in my life cry. One because it reminded him of 25 years ago when he shared it with his first love, and the other because it brought back memories of his mom. Thank-you

    • Mama Harris says

      July 2, 2013 at 6:39 pm

      This is the sweetest comment I’ve ever received and it absolutely made my day. I’d love to hear more about this story! <3 xoxo

      • Goldi says

        January 3, 2017 at 2:08 pm

        What does fold in mean for the 7up?

        • MamaHarris says

          January 3, 2017 at 2:11 pm

          Hi Goldi, thanks for asking! For the majority of this recipe I use a mixer, but when I fold in the 7-Up I use a large wooden spoon to gently fold in the soda until it’s well incorporated into the batter. Hope that helps! Essentially, it’s mixes it without getting a lot of extra air in there.

  9. Elizabeth Carroll says

    July 10, 2013 at 10:51 pm

    I just made ur 7up cake and my family luvs it. It taste like the one my great grandmother made me years ago! I been looking for a recipe of this cake for a while just wanted to say thanks it was delicious

    • Mama Harris says

      July 10, 2013 at 10:52 pm

      Thank you so much for the feedback Elizabeth! That’s wonderful, happy eating!

  10. Anonymous says

    July 23, 2013 at 9:03 pm

    Looks like a great recipe! Thanks for sharing! May I ask what size bundt pan did you use for your recipe?

    • Mama Harris says

      July 23, 2013 at 9:35 pm

      Hi! Thank you, and it’s the standard size bundt pan, about 9″.

  11. Anonymous says

    August 17, 2013 at 11:29 am

    Delicious x 100!!!! I’m from Louisiana and I must say you put your foot into this 🙂 thanks!!!

    • Mama Harris says

      August 17, 2013 at 4:41 pm

      Haha!! Thank you, I love this comment!!

  12. Camilla Garth says

    August 20, 2013 at 1:19 pm

    Looks delicious I am going to try it tonight!!

  13. Camilla Garth says

    August 20, 2013 at 1:20 pm

    Looks delicious i’m going to try it tonight!!

  14. Anonymous says

    August 23, 2013 at 2:12 am

    I love this cake. I had 2 family members passed away this year from cancer, and they both asked me to make them this cake before kemo treatment started. I must say I make your cake at least 3 times a month and it onlyonly last for 1 1/2 day in my house of 6. Thank you! May god continue to bless you.

  15. Angela Neidhardt says

    August 24, 2013 at 4:22 am

    I love this cake. I have had to make 60 for our bake sale. Very nice!!!

  16. Angela Neidhardt says

    August 24, 2013 at 4:26 am

    My husband had never had 7up cake before and I made him yours and we all loved it and now I have to make 16 for a bake sale. Thanks for sharing it!!

  17. Anonymous says

    September 1, 2013 at 5:45 am

    I read the instructions wrong and mixed the soda in vs. folding it in…. I hope it don’t ruin the cake… it’s in the oven now… guess i’ll find out tomorrow…

  18. Anonymous says

    September 1, 2013 at 8:25 pm

    Your cake looked so delicious that I decided to make it. The aroma from the stove was driving me crazy and then when it was time to take it out, I was so disappointed. IT FELL! So my mom suggested that we try it again. I followed your instructions step by step, and it did the same thing! Could it be that it should be 1 1/2 sticks of butter instead of 1 1/2 cups.

    • Mama Harris says

      September 1, 2013 at 8:43 pm

      Oh no!
      I’ve never had a problem with it falling so I’ll ask a few questions..
      Does your oven run hot or are you in a high altitude area? What do you use to grease your pan?

      Each stick of butter or margarine is half a cup so it would be 1 1/2 cups or 3 sticks of butter or margarine. If you over mix it could cause the cake to rise more, which could cause cracks as it goes back down and may cause it to fall.

    • Anonymous says

      September 18, 2013 at 2:38 am

      You are not folding your 7up in properly. This will cause the cake to drop

  19. Anonymous says

    October 4, 2013 at 3:12 pm

    does it need baking powder

    • Mama Harris says

      October 4, 2013 at 3:42 pm

      Nope! The soda helps it rise!

  20. Melanie Brundage says

    October 8, 2013 at 5:36 am

    I tried this receipe, and it was a hit with my family and friends.This cake was really really moist, I will be making it again….

    • Mama Harris says

      October 8, 2013 at 5:43 am

      Thank you! Glad you enjoyed it!

  21. Anonymous says

    November 7, 2013 at 10:58 pm

    ….a colleague indicated this is her favorite cake… her birthday is 11/16…. her last day of work is tomorrow- going to surprise her with this recipe (cake made ofk)- hope she enjoys!!

    • Mama Harris says

      November 8, 2013 at 8:59 pm

      Would love to find out how it went!

  22. Charles Corbitt says

    November 26, 2013 at 1:45 am

    i am going to make this today.. but just FYI Infamous means famous for something bad… hope it means bad as in good! 🙂

    • Mama Harris says

      November 26, 2013 at 11:54 am

      Hi Charles! Oh, that’s too funny! I’ve used it wrong my whole life, even looked it up and you are correct!
      Well, I’d have to say, it’s definitely bad as in good… SO GOOD! Enjoy 🙂

  23. Sandy says

    November 26, 2013 at 9:51 pm

    Baking my cake now, will return with results. Thanks so much.

    • Mama Harris says

      November 26, 2013 at 10:01 pm

      Looking forward to the results!

    • Sandy says

      November 27, 2013 at 12:15 pm

      Help!!! I cannot remove my cake from the pan. I wonder if I let it cool too long. I let it sit for 2 hours because I was afraid to mess it up. I used butter and cooking spray to coat the pan really well. I wonder if I should have used some flour to coat the pan as well. My cake is sitting on the table looking pretty inside the pan.

    • Mama Harris says

      November 27, 2013 at 4:22 pm

      I usually use a baking spray called Bakers Joy and spray the pan very liberally before I bake it. If I can’t find that brand, then I’ll use Pam. I’ve tried it with vegetable oil and flour before and it’s still difficult to get out. Usually I remove it from the pan as soon as possible, within 5 minutes of taking it out of the oven. Try a hot, wet kitchen towel over the pan to loosen it up, maybe that will help?

  24. Anonymous says

    November 27, 2013 at 7:31 am

    This looks so good, and sounds like what I want to make for a surprise birthday celebration for a friend on thanksgiving.7-up cake is her favorite. The problem: I am too tired to go back to the supermarket again (about 5 times this week for Thanksgiving meal),but I don’t have lemon extract. Do you think something could be substituted for it?

    • Mama Harris says

      November 27, 2013 at 9:27 am

      I’ve made it before using lemon juice. It wasn’t quite as strong a taste, but it did the trick. Even better if you have some lemons, you could grate up a little lemon rind in the mixture with lemon juice. For the icing just use lemon juice though, no rind.

  25. Anonymous says

    November 28, 2013 at 7:46 am

    Hello Mama Harris,
    I want to let you know that someone is using your photo of this cake with a different recipe on Facebook. Last night I used that recipe and was upset when my cake did not look like the photo. As a result, I did some investigating, which led me to your site.

    • Mama Harris says

      November 28, 2013 at 8:44 am

      Thank you for letting me know! Could you perhaps send me a link? I have my email address at the top right of this page, or you can paste the link here. I won’t publish it but I’d like to speak with the person handling the page. Thank you again for notifying me!

  26. Anonymous says

    November 28, 2013 at 8:16 am

    For the Icing, do we just mix the ingredients? Or would we heat them after mixing?

    • Mama Harris says

      November 28, 2013 at 8:31 am

      Just mix and drizzle over the warm cake. It’ll melt just fine. 🙂

  27. Anonymous says

    December 19, 2013 at 1:34 pm

    Hello Mama Harris
    I made my first 7-Up cake using your recipe and it was a hit! My family loved it. They kept commenting on how yummy and moist it was. The only adjustments I made were having to bake it an additional 15 minutes and I also added a few drops of 7-Up to the icing. Thanks for sharing your recipe 🙂

    • Mama Harris says

      December 22, 2013 at 9:23 pm

      So glad you loved it! 🙂

  28. Holly says

    January 23, 2014 at 10:00 pm

    Does this have to be baked in a bundt cake pan?? (I’m excited to try it!!)

    • MamaHarris says

      January 27, 2014 at 6:01 am

      Hi Holly, I’ve never tried it in another pan but if you do try and it works please let me know!

  29. Doreen says

    January 25, 2014 at 10:48 pm

    Alot of food bloggers on Facebook are using the bottom picture of your 7up Cake but not giving you credit at all!! Passing it off as there cake in the photo!!!

    • MamaHarris says

      January 25, 2014 at 10:52 pm

      Hi Doreen, I’ve seen a few and had it taken care of, but please let me know if there’s any additional ones you come across! You can email me links (my email is in the icon located at the top right of my page) or go to my contact page and fill out the form, including the links. I appreciate you letting me know!

      • Doreen says

        February 4, 2014 at 6:50 pm

        Im on it right now will get the links to you!!

        • MamaHarris says

          February 4, 2014 at 6:52 pm

          Thank you!

  30. Doreen says

    January 25, 2014 at 10:56 pm

    Should “WATERMARK” your cake/ food pictures because it famous now!!!

    • MamaHarris says

      January 27, 2014 at 6:01 am

      Oh, Doreen I do now! This was one of my very first posts before I knew better!
      When I do find the photos elsewhere, I notice the recipe isn’t even mine.. just the photo!

  31. Barbara says

    January 26, 2014 at 3:36 pm

    After searching many recipes for 7 Up Cake and a thin icing, I decided yours sounded (and looked) the easiest. I used to have this cake as a youngster and never baked one myself, thru the years it has been in the back of my mind and I finally decided to give one a try. It’s in the oven now….Thanks for your recipe

    • MamaHarris says

      January 26, 2014 at 5:57 pm

      Thank you! I’d love to hear how it comes out!

      • Barbara says

        January 26, 2014 at 8:08 pm

        It came out beautiful and delicious…I baked it this morning and it’s 3 p.m. with half of it digested already. My husband and son enjoyed it. I thought when I folded in the soda and the texture changed it would not turn out right, but, thankfully I was wrong…Thanks again for the recipe

        • MamaHarris says

          January 27, 2014 at 5:59 am

          Oh, I’m so glad you loved it! The soda definitely changes the texture, but that’s what helps it rise!
          I’ve even used flat soda before on accident and it still worked fine. 🙂

  32. Angela Riley says

    February 7, 2014 at 8:06 pm

    My cake is in the oven. I am serving it tomorrow at an event.

    • MamaHarris says

      February 8, 2014 at 11:18 am

      Great! How did it come out?

  33. Brenda Vaughn says

    March 16, 2014 at 12:16 pm

    I have tried this cake twice and the out is still the same. It’s oily and wet like it didn’t cook enough. I cooked it the time allowed and it still comes out the same. What am I doing wrong. Please help in Greenville Mississippi.

    • MamaHarris says

      March 16, 2014 at 9:16 pm

      Hi Brenda, I’m so sorry! I looked up your complaints and these two links gave some great info and tips. I’m thinking maybe your butter was too soft or not yet to room temperature. Or maybe the butter and sugars weren’t creamed long enough? Let me know what you think once you read these tips! I hope we can figure it out. 🙂
      http://www.chefrick.com/cake-baking-tips/
      http://www.goodtoknow.co.uk/recipes/538495/whats-wrong-with-my-cake-10-common-baking-problems-fixed#cakegreasy

  34. Antanise says

    March 20, 2014 at 3:10 pm

    Can I use margarine instead of butter?

    • MamaHarris says

      March 20, 2014 at 3:34 pm

      absolutely!

  35. Antanise says

    March 21, 2014 at 9:33 am

    Thanks…. I wanted to make it yesterday but I was scared it wouldn’t come out right

    • MamaHarris says

      March 21, 2014 at 9:38 am

      I use butter and margarine interchangeably, comes out great with either. 🙂

  36. Sara says

    April 21, 2014 at 6:11 pm

    I just made this cake (I used Sprite instead of 7up) and it came out super yummy! The steps were very easy to follow, I will be making this recipe for years to come! Thank you!!!

    • MamaHarris says

      April 21, 2014 at 7:34 pm

      So glad you loved it, Sara! 🙂

  37. Elisa says

    June 8, 2014 at 8:47 am

    I have made this cake soooo many times from your recipe! Everyone in my family loves it. I get requests for this cake (especially during the summer, because I put strawberries soaked in sugar water on top instead of the glaze….yummmm!). Your recipe is AWESOME! 🙂

    • MamaHarris says

      June 8, 2014 at 9:18 am

      Wow, thank you for the wonderful feedback!

  38. Kathy says

    June 15, 2014 at 10:52 am

    I received a recipe similar to this one that called for 2 sticks of butter ,1/2 cup of vegetable oil and 4 tsp of lemon extract. Do you think the oil will make the cake more moist?

    • MamaHarris says

      June 15, 2014 at 11:43 am

      Hi Kathy,
      Actually oil and butter are typically interchangeable in baking recipes, so I wouldn’t use both. Also, this cake is plenty moist with the recipe written as is, let me know if you have any other questions or how it comes out!

  39. Vivian says

    July 13, 2014 at 9:20 pm

    This cake is great, very moist and full of flavor. Thank you

    • MamaHarris says

      July 13, 2014 at 9:33 pm

      Hi Vivian, thank you! I’m glad you enjoyed it!

  40. Vanessa says

    July 31, 2014 at 1:32 pm

    I’d never heard of this cake before but it was one of two types that my coworker requested for her birthday, so I made it the other day. It came out very well. It might have been a little dense despite my efforts at not over mixing, but it was still very moist and my coworkers and fiance all enjoyed it. Thank you!

  41. Clark says

    August 21, 2014 at 4:33 pm

    Mama Harris,

    As a person who has never made a cake from scratch and was scared to actually bake one for fear of it falling and sticking to the pan, you have totally dispelled my fears and made me into the pound cake queen! I made this cake today and as my heart was pounding while mixing the ingredients, it was all worth it! My cake turned out perfect! It rose beautifully and came out of the pan very easily (kudos to Baker’s Joy). It smells and taste amazing. I just wanted to thank you for so graciously sharing your recipe and making my dreams of baking a pound cake my new reality.

    • MamaHarris says

      August 26, 2014 at 9:44 am

      I love this! Thank you so much for the feedback, I’m so glad it was a success for you. Baker’s Joy is AMAZING too, works perfectly every time!

  42. Carol says

    August 27, 2014 at 5:47 pm

    The cake was excellent. My daughter thought I brought it. I used cake flour (sifted) and the cake was moist and good.

    • MamaHarris says

      August 27, 2014 at 5:51 pm

      Wonderful, Carol! Thank you for the feedback. So glad you enjoyed it!

  43. Allergy Girl says

    November 14, 2014 at 7:33 am

    Hi, You’re bundt cake looks delightful! I would love to make it for a family reunion I’m going to on.sunday, but I’m allergic to milk. 🙁 Do you think of I substituted margarine for butter it would turn out? Thanks in advanced!!

    • MamaHarris says

      November 14, 2014 at 9:02 am

      Hello,
      Yes! You can use margarine and it comes out just fine, half the time I make it is with margarine. Let me know if you love it!
      My only suggestion is with the icing, there is milk in it. You can use a soy or almond milk and it should come out just fine.

  44. Fonda Tubbins says

    November 26, 2014 at 12:04 pm

    Now will the cake turn out correct if I dont use a mixer

    • MamaHarris says

      November 26, 2014 at 1:26 pm

      This cake is really forgiving, so it should. The only part of the prep that I would falter on that answer is while creaming the butter and sugar. That’s just because you do have to cream it so long, but if you don’t have a stand or hand mixer that may be something you’re used to. Let me know if you try it that way!

  45. marshall says

    November 27, 2014 at 11:18 am

    I baked this cake today for thanksgiving and I hope it taste as good as it smells. Thank you for sharing.

    • MamaHarris says

      November 27, 2014 at 11:30 am

      I can assure you it does! Enjoy. 🙂

  46. MeAnnice says

    November 30, 2014 at 6:33 am

    I made this cake. It turned out device! It took a little longer in my oven. It smells so good and turned out very moist. Thank u!

    • MamaHarris says

      November 30, 2014 at 10:27 am

      So glad you enjoyed it!

  47. R. Layne says

    December 18, 2014 at 8:24 am

    Hello Mama Harris, I love baking for family and friends but all of the 7up Cakes that I bake sticks to the pan. I mean ALL of them. I use Baker ‘s Joy or Pam Flour Spray and to no avail, they get stuck. Help

    • MamaHarris says

      December 18, 2014 at 9:12 pm

      Hi Robin,
      What type of pan are you using? I know if I don’t get every little nook and cranny of the pan, some parts will still stick. So I try to spray all over, leaving no part of the pan dry. If your pan is older or maybe has food that’s stubborn and won’t come off stuck to it, that could cause sticking too.

  48. Reene says

    December 20, 2014 at 10:09 am

    So u don’t use vegetable oil in this recipe?

    • MamaHarris says

      December 20, 2014 at 8:12 pm

      Nope, the soda makes up for that!

      • Reene says

        December 20, 2014 at 8:19 pm

        Wow! That is amazing! I’m excited to make this cake next week for a friend. Wish me luck.

        • MamaHarris says

          December 20, 2014 at 9:07 pm

          My only tip is to not overmix when you fold in the soda, and spray your bundt pan well! Good luck, let me know how it turns out!

          • Reene says

            December 20, 2014 at 9:12 pm

            Thanks & I truly will MamaHarris.

          • Reene says

            December 21, 2014 at 10:48 pm

            What brand of flour did u use? Or do it matter?

          • MamaHarris says

            December 22, 2014 at 1:26 am

            I typically use Gold Medal or Pillsbury flour.

          • Reene says

            December 22, 2014 at 1:33 am

            Ok me too. Thanks again. I should b good now. Lol

          • MamaHarris says

            December 22, 2014 at 1:35 am

            Yay! Are you making it for Christmas?

          • Reene says

            January 5, 2015 at 4:09 pm

            It was a hit! My mom really likes it & so I. Thank u so much for sharing your recipe! Everything turned out perfectly!

  49. Gina Stake says

    December 23, 2014 at 11:23 am

    Hi Mama Harris my mom just passed in May 93 years old. She was a professional Chef . I could kick myself for not learning how to cook deserts from her. This is my brother n my first year without her n his birthday is Christmas Day. I’m cooking him a cake and thought this would be the easiest . My question is how do you fold in the 7-up

    • MamaHarris says

      December 23, 2014 at 3:22 pm

      Once you add it into the mix, just slowly mix it with a spatula till it’s mostly smooth. This recipe is super forgiving!

  50. LuckyCharm says

    December 23, 2014 at 8:44 pm

    Im making this for my family tomorrow, bought the items today. Can’t wait to try your recipe. Thanks so much for sharing! I’ll be back to share my thoughts on how it turned out. Hope this Pam with Flour works so my cake slides right on out! 🙂

  51. Timatt says

    December 29, 2014 at 6:03 pm

    I made this cake this evening, and it was awesome! But it split when I removed it from my stone. What could I have done wrong?

    • MamaHarris says

      December 30, 2014 at 10:24 am

      I’m glad you loved it, but sad it split! What type of bundt pan do you have? Did you grease it well?

      • Timatt says

        January 5, 2015 at 1:07 am

        I baked it twice and the third time was a charm. I used the pampered chef stone, which doesn’t need to be excessively sprayed. It didn’t stick, it was so moist which caused it to split. So I let it cool completely in the stone and it didn’t split that time. I also baked it for 1hr and 15 minutes and it was perfect baked all the way through.

        • MamaHarris says

          January 5, 2015 at 1:11 am

          I’m so glad it worked out for you, even though it took three tries! 🙁 Hope it was worth it!

          • Timatt says

            January 5, 2015 at 1:17 am

            It was worth it each time, first one was gone in a couple hours, second next day. Third one made for a friend. This is my recipe of choice it’s easy, moist and delicious! Thanks for sharing….

  52. Beverley says

    January 4, 2015 at 8:41 pm

    Cmade it tonite. I have a convection oven so i turned down temp 25deg and bake for over an hour. Let it set for 10 mins and turned it out. It fell apart, partly because did not grease enough so stuck, but you could make gooey balls with the cake. It tastes great,but not suer why so moist, overly so. Any ideas? Followed the directions to the leter. Even set timer for creaming butter. Or maybe it really is this moist and sticking to pan was only problem?

    • MamaHarris says

      January 5, 2015 at 12:50 am

      Hi Beverley!
      I’m so sorry your cake didn’t turn out properly. While I do have a convection setting on my oven, I have to admit I’ve never used it so I don’t have any experience in that department. I tend to turn the cake out within just a few minutes after removing it from the oven, and I grease the pan very thoroughly. These two may be reasons why it stuck. As for the cake being that moist, no that’s not typical. This cake has a crumb like a pound cake, but lighter due to the soda addition. It is slightly moist by taste, but not by sight. I’m not sure why it would have turned out that way, but a quick search on the web brought me to this site. http://www.kitchendaily.com/read/difference-between-convection-and-conventional-ovens

      It does say to maximize the benefits of a convection oven a low pan works best. This may be the reason the cake may not have cooked through and/or cooked properly. I’m not sure if you’ve used a bundt pan before in your oven, so this is purely suggestive. If you try again and find any solutions I’d love to know! Thanks again for the feedback. 🙂

  53. T.W says

    January 7, 2015 at 10:50 am

    I want to make this cake for my dads birthday. Im a little confused by what you mean when you say fold in the soda.

    • MamaHarris says

      January 7, 2015 at 11:12 am

      Hi there! I’m sorry, I actually plan on updating this recipe with step by step instructions that include photos of the steps, as well as some tips based on all the questions I’ve been asked.

      The first steps of the recipe would be done using a hand mixer or stand mixer, but when you add the soda in you just use a spatula to turn the mixture over a few times.. basically not using the mixer. If you’re using a stand mixer there’s a setting for “fold”. I hope that helps and hope your dad loves it!

  54. T.W says

    January 7, 2015 at 5:33 pm

    It came out really well! The only issue I had was that it took about 2hours to bake. But it doesn’t matter because Dad loves it!! Thanks for the recipe and the response to my question!!!!

  55. Grassie Moore says

    January 25, 2015 at 5:29 pm

    I’m looking to make a great 7 up cake and this sound like this is the one. I’m gonna ake it very soon for a bake sale at church. I will let you know the out come of it. Thank you Mama Harris.

  56. lala says

    February 19, 2015 at 5:49 pm

    Hello I’m so excited to have read your recipe I’m going to make it this weekend but can you explain to me what do you mean by folding in the 7 up?

    • MamaHarris says

      February 20, 2015 at 11:47 am

      If you have a stand mixer, you can use the “fold” setting or just use a spatula to rotate the batter with the 7-Up. It’s a form of light mixing, rather than beating it in or whisking it in rapidly. I hope you enjoy the cake!

  57. Brenda says

    March 4, 2015 at 6:03 am

    Can you use self rising flour and leave off the baking soda?

    • MamaHarris says

      March 4, 2015 at 9:42 am

      There’s no baking soda in this recipe! The 7-Up replaces it.

  58. kimora says

    March 26, 2015 at 10:03 am

    Can this cake be made in layers

    • MamaHarris says

      March 26, 2015 at 11:19 am

      I’ve never tried it as a layer cake, so I’m not sure. If you do let me know how it turns out and I’ll be happy to add it to my notes!

  59. Iridemyown says

    April 4, 2015 at 7:53 am

    I have this cake in the oven now. I hope it turns out good. I haven’t made my glaze yet but I hope it turns out good also

    • MamaHarris says

      April 9, 2015 at 3:04 pm

      I’d love to know what you thought!

  60. Donna Turner says

    May 9, 2015 at 5:11 pm

    I made this cake many times it always come out just right it is a hit in my family thanks for sharing this recipe.

    • MamaHarris says

      May 11, 2015 at 12:11 am

      Hi Donna, oh that’s wonderful! I’m so glad your family enjoys it as much as mine!

  61. Tara says

    May 20, 2015 at 5:15 pm

    OMG. Thank you so much it finally turned out right. After many failed attempts of other 7up cake recipes…..this one is the best of the best. The tip about not over mixing the butter and sugar. Perfect. Thank you so much.

    • MamaHarris says

      May 20, 2015 at 5:17 pm

      Oh Tara, so glad you enjoyed it! I’ll be updating this post with some updated photos and even a how-to video since I get so many questions and comments on it!

  62. Neicey says

    May 30, 2015 at 10:00 am

    This was one of the best cake I have made. Thanks for the recipe.

    • MamaHarris says

      May 31, 2015 at 2:36 pm

      Hi Neicey, so glad you loved it!

  63. First Lady Lisa says

    June 21, 2015 at 11:01 am

    Mama Harris I just put this cake in the oven. It’s my husband’s favorite cake and praying that I do a great job. The last time I did a recipe from a box…. Not good. The creaming part for 10 minutes because I have a hand mixer was taskful Lol. My Xmas wish list include a stand alone mixer Lol. #waiting patiently to open the oven

  64. First Lady Lisa says

    July 19, 2015 at 1:53 pm

    I’m making this cake again since my last post and needless to say its a favorite at the table

    • MamaHarris says

      August 7, 2015 at 1:43 am

      So glad it’s become a family favorite, sending Santa some special wishes for a stand mixer for you! 😉

  65. Mrs.S Hooper says

    August 6, 2015 at 6:06 pm

    I’am baking this tonight!

    • MamaHarris says

      August 7, 2015 at 1:42 am

      Enjoy!

  66. Veronica says

    August 6, 2015 at 6:11 pm

    Couple if question which do you prefer to use imitation or pure vanilla and for the lemon could you use fresh

    • MamaHarris says

      August 7, 2015 at 1:45 am

      I’ve used both imitation and pure vanilla extract and both do well. I’ve also used real lemon juice in place of lemon extract and it works just fine. It’s a very forgiving recipe! Enjoy 🙂

  67. Lina McGee says

    August 18, 2015 at 4:52 pm

    I am so excited, my cake is in the oven right now as I am typing this. This is my first time making 7up Cake and I am nervous. Today is my husbands birthday and he looooves this cake so I am pretty anxious! I hope it turns out great!

    • MamaHarris says

      August 19, 2015 at 9:23 am

      Hi Lina, how did it turn out?

  68. Emma says

    September 4, 2015 at 11:48 am

    could you substitute cake flour for plain flour?

    • MamaHarris says

      September 8, 2015 at 4:38 pm

      You can, you just need a bit more flour – it’s 1 cup PLUS 2 tablespoons cake flour for every one cup of all purpose flour. I have never tried this recipe using cake flour, so please let me know how it turns out!

  69. Dani says

    September 12, 2015 at 12:44 pm

    Trying your recipe now. Cable is in the oven. I hope I didn’t over-mix!

    • MamaHarris says

      September 14, 2015 at 11:46 pm

      How did it come out?

  70. Rhonda says

    November 21, 2015 at 7:49 pm

    I am going to try this cake. Is it better to use all purpose flour or cake flour?

    • MamaHarris says

      November 23, 2015 at 9:45 am

      I typically use all purpose and haven’t tried it with cake flour. If you do try the alternative way, do let me know how it comes out!

  71. Jackie says

    November 26, 2015 at 8:52 pm

    I have made this cake for years but have never folded in the 7up. It turned out great and this is my preferred recipe going forward. I’d like to add that i use cake flour and I cannot tell the difference between Swans Down and all-purpose flour in this recipe. My cakes turn out great with both choices. Thanks for the “folding” tip!

    • MamaHarris says

      November 27, 2015 at 11:12 am

      Hi Jackie, so glad you loved it!

  72. arlene says

    December 1, 2015 at 11:44 am

    hi i would like to try the 7up cake was wondering if the butter should it be salted or unsalted and what size eggs to use

    • arlene says

      December 1, 2015 at 11:48 am

      hi should i use large eggs or would medium be ok plus should i use unsalted butter

    • MamaHarris says

      December 1, 2015 at 11:49 am

      Hi Arlene, I typically use unsalted butter and large eggs. Happy baking!

  73. Naomi says

    February 12, 2016 at 10:58 am

    The best cake ever!!! I used cake flour. My family, friends and myself fell totally in love, thanks so much for sharing!!!

    • MamaHarris says

      February 14, 2016 at 4:45 pm

      So glad you loved it!

  74. Lady n a SHOE says

    October 7, 2016 at 3:20 pm

    OMG! I LOOOOOOVE this cake! it’s my new 7 up pound cake recipe for life!!!!!!!

    • MamaHarris says

      October 7, 2016 at 3:52 pm

      Oh that’s wonderful, so glad you love it!

  75. l w says

    December 2, 2016 at 5:44 pm

    Just made this cake, im impressed, first time making a cake from scratch. Love it

    • MamaHarris says

      December 3, 2016 at 3:17 pm

      So glad you enjoyed it!

  76. Jackie S. says

    December 24, 2016 at 1:00 pm

    Is this better cooked in a pre-heated oven? I don’t recall swing instructions on whether or not to pre-heat.

    • MamaHarris says

      December 24, 2016 at 1:18 pm

      Yes, preheat the oven before you begin mixing the cake.

      • Rodgers says

        January 5, 2017 at 3:34 pm

        I made this cake this last night I came out beautiful! Thanks for the recipe I wanted to try a new one.

        • MamaHarris says

          January 6, 2017 at 8:57 am

          Oh, I’m so glad you loved it!

  77. Macey says

    May 10, 2017 at 6:42 pm

    I’m looking forward to trying it! If I’m going to serve it the next day, how should I store it? Fridge or on the counter?

    • MamaHarris says

      May 11, 2017 at 12:51 pm

      I just keep it in a cake plate with a covered top. Enjoy!

  78. Keyisha says

    July 3, 2018 at 9:06 pm

    Does this cake not require baking powder… ??? because I don’t want to worry about it rising properly.

    • MamaHarris says

      July 6, 2018 at 9:59 pm

      no baking powder! That’s what the soda helps with 🙂

  79. Jodi says

    January 24, 2020 at 6:38 pm

    Hi!!! Can’t wait to try this, this weekend!!! Love your site! May ask if it’s by any chance from yellow Bell’s Best Cookbook?

    • MamaHarris says

      January 24, 2020 at 11:46 pm

      No, it’s not from any cookbook – my recipe! Hope you love it!

  80. Sonya says

    March 9, 2021 at 8:45 am

    Hi I live in Wyoming altitude of around 4,400 what would be your recommendation for this recipe? I know at higher altitude the measurements change but I don’t know what to change, add, or take away. Please help I’ve love to make this yummy cake. Thank you in advance.. Sonya

    • MamaHarris says

      March 11, 2021 at 7:11 pm

      Hi Sonya, I’m not sure what changes I would make as I have no experience with cooking at a higher altitude. I’m so sorry! I did do a quick google search on adjustments to make when baking at a higher altitude and there are some modifications recommended. I hope that helps? If you do make it and make adjustments, I would love to read your feedback.

Trackbacks

  1. Berry Overload Bundt Cake with Vanilla Bean Glaze says:
    April 16, 2014 at 4:21 pm

    […] decided why not use all the berries and follow the lead of one of my most popular recipes. This is when the Berry Overload Bundt Cake was created. I decided to make it even more over the […]

  2. 2 Ingredient Brownies with Candy on Top #Refuel2Go #shop says:
    June 23, 2014 at 7:12 am

    […] I’m no stranger to baking with soda, I have a rather popular cake listed here that generates alot of buzz. However, this one is a little different, since it’s […]

  3. Strawberry Soda Mini-Cakes - Mama Harris' Kitchen says:
    September 23, 2014 at 11:00 am

    […] For years I’d been wanting to make a cake with strawberry soda, much like my super popular 7-Up Cake (you should go check out that recipe for the comments alone, seriously they always make me cry. […]

  4. Orange-Cranberry Scones with Cinnamon-Citrus Glaze says:
    October 5, 2014 at 4:35 am

    […] no secret that soda can be one of my not so best kept secret ingredients in my baking. 7-Up cake is one of my most popular recipes, and just recently I made little strawberry soda cakes and I also […]

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[Sponsored]: Summertime is coming and will be here before we know it! You all know that I love easy meals during the warmer months, and I also love a good meal in a bowl. It’s also Vidalia Onion season 🧅 so I paired this seasonal favorite with pan-seared shrimp and veggies as a light rice bowl using your choice of grains.☺️This meal is an absolute delight!

Get the recipe and all the Vidalia Onion details by clicking the link in my profile or desktop users can click here for the recipe >> https://mamaharriskitchen.com/2021/06/pan-seared-shrimp-veggie-rice-bowl-vidalia-onions/ .

Also make sure to grab some Vidalia Onions from your local grocer before they are out of season in late August/early September.☀️
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This time of year I love warm, comforting recipes that are super easy and delish. This ridiculously easy Chicken Tortilla Soup is a one pot meal, ready in under 30 minutes and uses already prepared rotisserie chicken for maximum flavor (and ease)! With a tasty blend of flavors and textures, it’s like a bowl full of comfort. 

Get the recipe by clicking the link in profile at @mamaharriskitchen or just google “Mama Harris Kitchen Easy Chicken Tortilla Soup” 🍲 Enjoy!
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(AD) There has been a lot of cooking going on this year, so I’ve tried to make life a bit easier by getting creative with my leftovers. These pulled pork totchos are a great example of leftovers with a few key ingredients to create something new to keep our meals exciting. Adding a few key ingredients like @lamorenausa adobo peppers and jalapeños and carrots definitely livens up something simple. La Morena peppers are hand selected, using only the highest quality peppers to bring you authentic home style flavors of Mexico. I purchased my La Morena items from my local Safeway, but you can find them at your favorite grocery store in the international food section. #PayItForwardwithLM #VivaLaMorena #WeCanWithLaMorena 
 
INGREDIENTS:
- 32 oz tater tots
- 2 cups shredded cheese (Mexican blend + Pepper Jack)
- 2 cups prepared bbq pulled pork (check my pulled pork sliders recipe!)
- 1/2 can La Morena Adobo Peppers & Sauce
- 2 tablespoons sour cream 
- 2 tablespoons ranch dressing
- 1 cup pico de Gallo
- 1/2 cup guacamole
- 3 chopped green onions 
- 3-4 La Morena jalapeños and carrots, sliced

INSTRUCTIONS:
Prepare tater tots as instructed, in air fryer or oven. Heat oven to 450°. 
Cover the bottom of a large cast iron skillet with the cooked tater tots. 
Top with 1 1/2 cup of cheese. 
Combine the chopped adobo peppers and sauce with the prepared bbq pulled pork. Spread the pulled pork mixture on top of the tater tots, then top with the remaining cheese.
Bake in the preheated oven for 5 minutes.
Top with sour cream, ranch, pico de Gallo, guacamole, green onions, and sliced jalapeños and carrots.

Enjoy!! 😋
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Happy December, all!! 🎄Since it’s basically Christmas now, it’s time to share ALL the holiday cookies! 

Every year I join my friend @natashanicholes as she heads up her #HousefulofCookies virtual cookie swap, where many of us share some sweet treats for the holiday season. 

This year I’ve created Cranberry Pistachio Citrus Cookies to share as my contribution. 🍪 I know that a lot of things have turned “virtual” throughout this year, but a little virtual bake-off is a fun way to connect with some of your favorite people!

For this recipe and many more, click the link in my profile at @mamaharriskitchen ❤️
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🚨This recipe is always popular after Thanksgiving! 🍗 
To find out how to make these delicious savory crêpes filled with sautéed mushrooms, Swiss cheese and leftover shredded Turkey click the link in profile at @mamaharriskitchen 😋
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So Thanksgiving is next week and we’re well into soup season, but I’m not willing to give up my Taco Tuesdays. 🌮 At this point we are choosing whatever makes us happy to get through the weeks, am I right? ❤️

If you’re looking for a quick dinner that’s ready in just 30 minutes, on taco Tuesday or any other day really, try my baked Turkey tacos with black beans plus all the toppings that your heart desires! 😘
Click the link in bio at @mamaharriskitchen for the recipe!
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Hello Instagram fam! 💖 There’s some new faces around here and it’s been a while since I showed mine!

I’m Dawn, creator of Mama Harris’ Kitchen, and I’m so glad you’re here with me! In this space I share my family-friendly recipes for all occasions, whether it be a 30-minute meal for those busy weeknight dinners or a full spread for entertaining a crowd - and everything in between.

Mama Harris’ Kitchen began back in 2012, in fact it’s 8 years this month! 🥳  What started as a way to document my newfound cooking hobby while managing my “new” life as a stay-at-home wife and mom to a 1 and 3 year along with teens and preteens, and it quickly grew into what it is now - a recipe resource for busy families like mine that enjoy flavorful and comforting home-cooking using pantry staples along with fresh and local ingredients as often as possible. 

🍿Five fun facts about me:
1. I LOVE elephants! 🐘 I collect a lot of elephant items, whether it’s trinkets or  artwork, notepads etc. I love what elephants symbolize and I truly love anything elephant related.
2. I’m a total plant lady! 🌱 I have about 35 houseplants, give or take, and there’s still more on the list of wants. Plants have become such a peaceful outlet for me, and I feel that they really center me within my space. I love the element plants bring to your space and the feel of your home with them in it, and new leaves are so exciting!
3. I have seven tattoos and I have plans for about eight more. 💉 Those that know me aren’t surprised, but those that follow me here tend to find it a bit surprising. 🙃
4. I’ve been a mother for a long time, over half my life! I’ve also been a lot of different “types” of mom - teen mom, single mom, working mom, stepmom, stay at home mom, PROUD mom, military mom, mother in law - the list goes on. No matter what, motherhood looks different for everyone and there’s unique challenges and experiences each mother faces. Please be gentle with yourself! ❤️At the end of the day we’re all just trying our best!
5. I’m a bit of an introvert, and often struggle with the “social” aspect of social media. I tend to go silent sometimes, but I’m working on it.

☀️Thank you for joining me here!
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Did you know that the third Sunday of July is considered National Ice Cream Day? 🍦Not that we need an excuse to enjoy our favorite treat! You can make any day one to celebrate with my Birthday Cake Ice Cream! Full of rich creamy flavor, colorful sprinkles and maraschino cherries. 🍒 No “official” birthday needed to treat yourself!

Get the recipe now! Click the link in my profile at @mamaharriskitchen ✨
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