Step 1: Preheat your oven to 325°F (160°C). Generously grease and flour a 10-12 cup Bundt pan. Ensure every crevice is coated to prevent sticking.
Step 2: In a large mixing bowl, combine the yellow cake mix and the instant lemon pudding mix. Whisk them together thoroughly until well combined and no lumps of pudding mix remain.
Step 3: Add the eggs, vegetable oil, and fresh lemon zest to the dry ingredients. Pour in the 7UP last.
Step 4: Using an electric mixer, beat the ingredients on low speed for 30 seconds, then increase to medium speed and beat for 2-3 minutes, scraping down the sides of the bowl as needed. Mix until the batter is smooth and light yellow.
Step 5: Pour the prepared batter evenly into the greased and floured Bundt pan.
Step 6: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top.
Step 7: Remove the cake from the oven and let it cool in the Bundt pan on a wire rack for 10-15 minutes. This allows the cake to set before inverting.
Step 8: After 10-15 minutes, carefully invert the cake onto the wire rack to cool completely. Ensure it’s fully cool before glazing.
Step 9: While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and 3 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add more lemon juice, one teaspoon at a time, until it reaches a pourable consistency. If too thin, add a little more powdered sugar.
Step 10: Once the cake is completely cool, drizzle the lemon glaze generously over the top, allowing it to drip down the sides. Slice and serve your delicious Easy Lemon 7UP Cake!