7-UP Lemon-Poppy Seed Cake with Raspberry Drizzle



NOTE:  (6/1/11)  This cake came out rather dry.  I added extra flour to counter high altitude.  It didn’t need it.  I suspect that at lower altitudes it may not need as much flour as the recipe calls for.  You may want to reduce the flour from 3-1/4 cups to just 3 cups.  That should keep your cake moist.

As I said earlier, I have another birthday at work this week and the request was for Raspberry Poppy Seed Cake. I wanted to honor that, but I had a very intriguing recipe for a 7-UP cake that I wanted to try. So I modified it to satisfy the birthday request. I think it turned out ok, but a little dry. I’ll update on how it was received by the birthday boy.

7-UP Lemon-Poppy Seed Cake

(with raspberry drizzle)

You’ll want to prep the lemon, lime juice and zests ahead of time. You can use any lemon-lime soda, but not sugar free because it doesn’t create the right texture for the cake.  I used Sierra Mist because it has natural flavors. You’ll need 2 lemons and 3 limes to complete the recipe.

  • 2 ½ cups sugar
  • 5 large eggs, room temperature
  • ½ cup (4 oz) 7-UP or other lemon-lime soda (not sugar free)   
  • 1 tbsp lemon zest
  • 1 tbsp lime zest
  • 2 tbsp lemon juice
  • 2 tbsp lime juice
  • ½ tsp salt
  • 2 ½ sticks (1 1/4 cups) melted UNSALTED butter, cooled slightly
  • 3 ¼ cups flour
  • 2 tbsp poppy seeds

Bundt or Angel Food pan, greased and floured

Preheat oven to 300 degrees.

Mix sugar, eggs, soda, zests, lemon juice, lime juice, butter and salt until well blended. Add flour in three sections, mixing until blended, but do not over blend. Fold in poppy seeds. Pour into prepared pan and bake for 75-90 minutes until toothpick comes out clean. Cool 10 minutes, or until cool to touch, then remove from pan to cool completely, about 2 hours.


  • 1 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tbsp lime juice

Whisk together until smooth. Pour over the top of cooled cake. Let set about 10 minutes until set.

Raspberry Drizzle:

  • 1 cup raspberries
  • ¼ cup sugar
  • 1 tbsp lemon juice

Small saucepan (not aluminum)

Bring ingredients to a low boil, stirring constantly. Lower heat, mash raspberries, and let simmer until thickened. Spoon cooled mixture over individual slices.

Sonoma Chicken Salad Lettuce Wraps

One of my favorite chicken salads is at Costco. This recipe is pretty close, though I’ve added grapes and tweaked the mayonnaise a bit.  The best way to serve this, in my opinion, is to wash and dry romaine lettuce leaves, top with salad, roll up and eat.  Bread seems too heavy for this dish.

Sonoma Chicken Salad

  • 1/2 to 1 cup mayonnaise
  • 4 teaspoons apple cider vinegar
  • 5 teaspoons honey
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt & freshly ground black pepper
  • 2 lbs chicken breasts, cooked and diced
  • 3/4 cup pecan pieces
  • 1/2 cups dried cranberries (craisins)
  • 1 cup red grapes, halved
  • 3 stalks celery, chopped

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead. When ready to serve, stir in chicken, pecans, grapes, Craisins, celery and serve cold.