I had vaguely heard about cakes made with 7up before but never tried until I found my Granma’s handwritten recipe note and something clicked. Like Magic.
I straightaway googled it (as you do, right?) and didn’t find much info about it which I thought was weird. And especially couldn’t work out the amount of 7up you needed!
So as hands-on as I am, went ahead and just did it. I thought a can would be perfect (and I wasn’t wrong!). You can also check out the WW Lemon Cake with 7Up Gluten-Free version that I made and that turned out equally delicious and moist.
I can’t believe you can make a cake this quick, with a couple of ingredients and calorie friendly. What a win-win.
Check the video at the end of the Post.
Here the very simple 4 ingredients used:
- Betty Crocker Zesty Lemon Cake Mix
- Can of 7UP
- Double Cream (non-dairy)
- 1 lemon
STEP BY STEP:
Use the sifter to get rid of the little lumps in the cake mix.
Add the can of 7Up slowly mixing with a spatula but not very thoroughly.
Spray your mould with the oil of choice. I like to use Coconut oil.
Pour the mix in and give it another little stir once is in the mould.
Pop into the oven for about 45 min at 200 Degrees Celsius (I honestly think 350F is absolutely fine too)
Whip the cream in the meantime (I added a bit of non-sugar but that’s optional)
Squeeze half a lemon in the cream.
Let the cake cool down for at least half hour.
Spread the cream on top with a spatula and add lemon zest as sprinkles.
You’ll end up with a really moist cake in no time. I can’t wait to try it with other cake mixes and muffins!
Check the video here below.
Check out the Gluten-Free Version here: