Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups butter, room temperature
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 3 1/4 cups cake flour
  • 3/4 cup 7UP soda, room temperature
  • 2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk (or 7UP)
  • 1 teaspoon lemon zest

Instruction

  • : Preheat oven to 350°F. Coat a 10- inch bundt pan (10 – 15 cups capacity) liberally with nonstick baking spray (see note). Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes until light and fluffy. Add in the eggs, one at a time, lemon juice, zest, vanilla, and salt mixing for 1 minutes to combine, scraping the sides and bottom of the bowl as necessary. 
  • Turn the mixer down to low and add in the flour and 7UP in alternating additions, beginning and ending with the flour. Mix until just combined.
  • Transfer the batter to the prepared pan and bake for 55 – 65 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 20 minutes and then invert onto a cake plate or wire rack to cool completely.
  • In a medium bowl, whisk together the powdered sugar, lemon juice, milk and zest. Drizzle the icing onto the cooled cake.