🍋 Easy Lemon 7UP Cake (Mediterranean-Style Twist)

Light, moist, and bursting with citrus flavor, this Lemon 7UP Cake is a classic vintage dessert made a little more Mediterranean with fresh lemon zest and olive oil. The soda adds lift and tenderness, creating a soft crumb with a delicate lemon aroma.

It’s simple, nostalgic, and perfect with tea or coffee.

🌿 Ingredients (Serves 8–10)

For the Cake:

2 cups all-purpose flour
1 cup raw cane sugar
½ cup extra virgin olive oil (or light olive oil)
½ cup plain Greek yogurt
3 large eggs (room temperature)
¾ cup 7UP (or lemon-lime soda)
Zest of 1 lemon
2 tablespoons fresh lemon juice
1½ teaspoons baking powder
¼ teaspoon salt

For the Lemon Glaze:

½ cup powdered sugar
1–2 tablespoons fresh lemon juice

👩‍🍳 Instructions

1️⃣ Preheat & Prepare

Preheat oven to 170°C (340°F).
Grease and flour a loaf pan or bundt pan.

2️⃣ Mix the Batter

In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat eggs and sugar until light.
Add olive oil and Greek yogurt; mix until smooth.
Stir in lemon zest and juice.
Gradually fold in dry ingredients.
Gently stir in 7UP (do not overmix).

3️⃣ Bake

Pour batter into prepared pan.
Bake 40–50 minutes (until a toothpick comes out clean).
Cool 10 minutes, then remove from pan.

4️⃣ Glaze

Mix powdered sugar and lemon juice until smooth.
Drizzle over slightly warm cake for best absorption.

🍽 Serving Ideas

Serve with fresh berries
Pair with Greek yogurt and honey
Enjoy with herbal tea or espresso

🌊 Mediterranean Touch

✔ Olive oil instead of butter
✔ Fresh citrus zest
✔ Yogurt for moisture and protein
✔ Simple, real ingredients

❓ Q & A

❓ Why use 7UP in cake?

The carbonation helps create a light, fluffy texture while adding subtle lemon-lime flavor.

❓ Can I use sparkling water instead?

Yes, but add an extra tablespoon of lemon juice and a bit more sugar for flavor balance.

❓ Can I make it less sweet?

Reduce sugar to ¾ cup and skip the glaze.

❓ Can I make it gluten-free?

Use a 1:1 gluten-free flour blend.

❓ How do I store it?

Store covered at room temperature for 2 days or refrigerate up to 5 days.