Ingredients:
- 1 cup (2 sticks) Unsalted Butter, softened
- 3 cups Granulated Sugar
- 5 Large Eggs, room temperature
- 3 cups All-Purpose Flour, sifted
- 1 teaspoon Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Lemon Extract (optional)
- 3/4 cup 7 Up Soda (or Sprite), flat and room temperature
- 1 Tbsp Lemon Zest (from 2 large lemons)
- 2 cups Powdered Sugar (Icing Sugar), sifted (for glaze)
- 3 Tbsp Fresh Lemon Juice (for glaze)
- 1-2 Tbsp 7 Up Soda (for thinning the glaze)
Instructions:
- Preheat the oven to 325°F (160°C). Generously grease and flour a 10-inch Bundt or tube pan, ensuring all crevices are covered.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, beat the softened butter until light (about 3 minutes). Gradually add the granulated sugar and beat on medium-high speed for 5–7 minutes until the mixture is very pale and fluffy.
- Incorporate the eggs one at a time, beating well after each addition until fully combined. Scrape down the sides of the bowl as needed.
- Beat in the vanilla extract, lemon extract, and lemon zest.
- Reduce the mixer speed to low. Add the flour mixture and the 7 Up soda in alternating additions (beginning and ending with the flour). Mix only until the streaks of flour disappear; do not overmix.
- Pour the batter evenly into the prepared pan.
- Bake for 65–75 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 15–20 minutes.
- Carefully invert the cake onto a wire rack. Let it cool completely while you prepare the glaze.
- Prepare the Glaze: Whisk together the sifted powdered sugar and lemon juice until smooth. Add the 7 Up slowly, a tablespoon at a time, until the glaze reaches a thick, pourable consistency.
- Drizzle or pour the glaze evenly over the cooled cake. Allow the glaze to set for about 30 minutes before slicing and serving.