Mediterranean Lemon 7UP Cake

Ingredients

For the Cake:
1 box lemon cake mix
(Vanilla works too for a softer lemon taste.)
1 cup 7UP (not diet)
⅓ cup extra-virgin olive oil
3 large eggs
1 tbsp fresh lemon zest
1 tsp vanilla extract (optional)

For the Lemon Glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest
Optional: 1–2 tsp 7UP for extra shine and drizzle-friendly consistency

Directions

Preheat oven to 350°F (175°C). Grease a bundt pan or 9×13 pan with butter or cooking spray.

In a large bowl, whisk together cake mix, eggs, olive oil, 7UP, lemon zest, and vanilla (optional)

Mix just until smooth. Do not over mix — this keeps the cake fluffy and airy.

Pour the batter into your prepared pan.

Bake:
Bundt pan: 40–45 minutes
9×13 pan: 28–32 minutes

The cake is ready when a toothpick comes out clean and the top springs back lightly.

Make the Lemon Glaze:
In a bowl, whisk together powdered sugar, lemon juice, lemon zest, and optional splash of 7UP

To Adjust thickness:
More sugar → thicker and whiter
More lemon juice → thinner and tangier

Glaze and Serve:
Cool the cake for 10 minutes (important for structure).

Drizzle the glaze over the warm cake so it melts in beautifully.

Optional topping:
Crushed pistachios
Thin lemon slices
A sprinkle of extra zest