Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups unsalted butter (, softened)
  • 3 cups sugar
  • 5 eggs (, room temperature)
  • 3 cups flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 3/4 cup 7 Up soda (, room temperature)
  • 3 cups powdered sugar
  • 2 tablespoons lemon or lime juice
  • 1/4 cup 7 Up soda (, cold)

Instruction

  • Preheat oven to 325 degrees and grease and flour a large 10-inch bundt pan. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with electric mixer, beat butter for 3-4 minutes or until light and fluffy.
  • Add sugar and beat again. Add eggs, one at a time, until incorporated.
  • Sift together flour, fine sea salt and baking soda.
  • Mix 7 Up with lemon and lime juice.
  • Alternating, add 7 Up mixture and then some flour mixture until all is just combined.
  • Transfer to bundt pan.
  • Bake, uncovered, for 1 hour 10 minutes. Use the toothpick test to determine if the cake is done. Baking times can vary based on the actual size and decoration of the pan you use.
  • Remove and allow to cool for 10-15 minutes. Invert onto a wire rack and remove from pan to cool fully. Do this while the cake is still warm. If you wait until it is fully cooled, you have a higher risk of the cake not coming out smoothly. Trust me, I've done this before...
  • After the cake is fully cooled, whisk together powdered sugar with citrus juice and 7 Up. Drizzle over cake while still on wire rack so the glaze can drip off (place on a piece of parchment or baking sheet to catch the extra).
  • While still tacky, add chopped cherries.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.