CAKE:
- 3 sticks (1 1/2 cups) butter
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour
- 2 tbsp. lemon extract
- 3/4 cup 7-Up
Cream sugar and butter, beat until fluffy. Add eggs one at a time and beat well. Add flour, beat in lemon extract and 7-Up. Grease and flour Bundt pan well.
Bake at 350°F for one hour and fifteen minutes or until done.
ICING:
- 3 cups confectioners’ sugar
- 4 tbsp. butter
- 1 tsp. lemon extract
Mix and frost.
INGREDIENTS
Cook time : 1 hour 10 mins
- 1 cup unsalted butter, softened
- ½ cup butter-flavored shortening
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Zest of 1 lemon
- Zest of 1 lime
- 3 cups all-purpose flour, sifted
- ½ teaspoon salt
- ¼ cup heavy whipping cream
- 1 cup 7-Up soda
- 7-up glaze (1 cup of powdered sugar mixed with 2 tablespoons of 7- up)
INSTRUCTIONS
Preheat oven to 325 F.
Generously grease and lightly flour a bundt pan. Set aside.
In a large bowl, cream together butter, shortening and sugar.
Mix in the eggs one at a time.
Fold in the vanilla extract and lemon extract.
Fold in the lemon zest and lime zest.
Gradually add in the flour and salt and mix until combined.
Mix in the heavy whipping cream and 7-up until well combined and batter is fluffy.
Spoon batter into bundt pan.
Bake for 1 hour and 10-15 minutes (check on it after the 1 hour mark) or until knife inserted into middle comes out clean.
Let cake sit in pan until pan is warm to the touch.
Remove from pan and place on a cooling rack until completely cooled.
Drizzle with 7-up glaze if desired.