Ingredients:
Cake
- 1 ½ cups (340 g) unsalted butter, softened
- 2 ½ cups (500 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup 7UP (not diet)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions:
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the batter, mixing on low speed.
- Stir in 7UP, lemon juice, lemon zest, and vanilla until just combined.
- Pour batter evenly into prepared pan.
- Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
- Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack.
Lemon Glaze:
- Whisk powdered sugar and lemon juice until smooth.
- Drizzle glaze over warm cake for best absorption.
Serving & Storage:
- Serve plain or with whipped cream
- Store covered at room temperature for up to 3 days
- Refrigerate for up to 5 days.