Go Back
–+ servings
A slice cut from a glazed lemon bundt cake, one of the best What I Cook When I Crave Cake Ideas Recipes.

What I Cook When I Crave Cake Ideas Recipes

When I first discovered my gluten sensitivity, I felt like I had lost a piece of my soul, especially when it came to the family cakes I loved. I remember the smell of warm vanilla and fresh batter filling my childhood home, a scent that brought everyone together around the table. Determined not to miss out, I immersed myself in the challenge of recreating those cherished cake memories gluten-free. One rainy afternoon, armed with my grandmother's recipes, I began experimenting. The joy of creating a light, fluffy gluten-free lemon cake that mimicked her famous version filled my heart with warmth. Every bite was a comforting reminder that I could still embrace my heritage without compromise, and soon, that recipe became a staple at every family gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 457
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups butter, softened
  • 3 cups sugar
  • 5 large eggs, room temperature
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 cup 7UP soda
Glaze
  • 1.5 cups confectioners' sugar
  • 1 tablespoon lemon or lime juice
  • 1 to 2 7UP soda enough to reach desired consistency
  • 1/2 teaspoon grated lemon or lime zest optional

Equipment

  • Large bowl
  • 10-in. fluted or plain tube pan
  • Wire rack
  • Small bowl

Method
 

  1. Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted or plain tube pan.
  2. In a large bowl, cream butter and sugar until light and fluffy, about 5 to 7 minutes.
  3. Add eggs, 1 at a time, beating well after each addition.
  4. Beat in lemon juice and vanilla.
  5. Add flour alternately with 7UP, beating well after each addition.
  6. Transfer batter to the prepared pan.
  7. Bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes.
  8. Cool the cake in the pan for 20 minutes before removing it to a wire rack to cool completely.
  9. For the glaze, mix confectioners' sugar, lemon juice, and enough 7UP in a small bowl to reach your desired consistency. Stir in zest if you are using it.
  10. Drizzle the glaze over the cooled cake.

Nutrition

Calories: 457kcalCarbohydrates: 69gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 104mgSodium: 177mgFiber: 1gSugar: 50g

Notes

This recipe was developed from my grandmother's traditions, adapted to bring comfort when I missed those classic family flavors. Every bite reminds me that you can enjoy heritage treats even with dietary changes.

Tried this recipe?

Let us know how it was!