7 Up Cake with Cream Cheese Frosting

By JoyEats

Classic 7 Up Cake with a touch of vanilla and the cream cheese icing adds an awesome layer of flavor! Make the Icing lighter by adding a 1 cups of freshly whipped cream folded in right before frosting the cake!

Ingredients

• CAKE:
• 2 sticks margarine-room temperature
• 1 stick butter-room temperature
• 5 extra large eggs-room temp
• 3 cups flour
• 1/2 teaspoon salt
• 3 cups sugar
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 3/4 cups cold 7 up or sprite or sierra mist
• CREAM CHEESE FROSTING:
• 1 (8 ounce) package of cream cheese-room temp
• 1 1/2 sticks (3/4 cup) butter (not margarine)-room temp
• 1 pound bag (16 ounce) powdered sugar + 1/2 cup
• 2 teaspoon of vanilla

Preparation

Step 1

CAKE:

Preheat oven to 350 degrees fahrenheit.

Grease and flour bundt pan.

Mix salt with flour in separate bowl.

Cream butter, margarine and sugar until light yellow, about 5-6 minutes on med speed of stand mixer or hand mixer.

Add eggs one at a time, mixing about 3-5 minutes between each addition of egg.

Add lemon & vanilla extracts, mix until blended.

ON LOW, alternate adding flour and 7 up, beginning and ending with flour.

Immediately pour into prepared pan

Bake at 350 degrees fahrenheit for 60-75 minutes until done (check with toothpick test). Cool 15 minutes in pan, then take out and cool completely before frosting

CREAM CHEESE FROSTING:

Blend cream cheese and butter until creamy. Add powdered sugar a little at a time until incorporated.

Add vanilla until blended. You may need to add a little more powdered sugar until it's spreading consistency. Frost on COMPLETELY cooled cake. Refrigerate cake until set.

Store in refrigerator, best served at room temp.