7-Up, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Lemon Cake, Lemon Pudding, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Sprite, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, Zesty Lemon
Every now and then it seems we live in the land of chocolate, but sometimes you need a little zest to clean the palate.
Toss in the popular fizzy flavor of 7-up, and you have yourself a refreshing ripe dessert. The pudding in this citrus dish makes for a creamy delicate combination. With a punchy lemon flavor, this cake is sure to please the crowds. I never would have thought of using 7-up – or any soda, for that matter, to make a cake. I had my doubts about this one but I’m so glad I decided to give it a try, anyway.
It turned out so beautiful and moist, the recipe went straight to my box of favorites. And believe me, it’s not easy to get into that box! The best part about this recipe, though, is how easy this cake is to prepare.
The next time I’m going to try baking this in a muffin tin! Topped with a cream cheese frosting, I bet they would make amazing treats to go with your morning coffee or a yummy snack in the afternoon.
Recipe and photo courtesy of 12 Tomatoes