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