Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
Add Eggs: Beat in eggs one at a time, mixing well after each addition.
Combine Dry Ingredients: In a separate bowl, whisk together flour and salt.
Alternate Dry and 7-UP: Gradually add the flour mixture and 7-UP to the butter mixture, alternating between the two. Start and end with the flour mixture. Stir in vanilla and almond extract (if using).
Pour Into Pan: Pour batter into the prepared pan and smooth the top.
Bake: Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Glaze (Optional): Whisk together powdered sugar, 7-UP, and vanilla until smooth. Drizzle over cooled cake.
✅ Tips:
Make sure your 7-UP is at room temperature for better batter consistency.
Don’t overmix the batter once the flour is added, or the cake may be dense.
You can add lemon or orange zest for extra flavor.
If you want, I can also give a quick variation that turns this cake into a super moist 7-UP pound cake with a buttery crust, perfect for slicing thick and serving with fresh fruit.
