Instructions

• Preheat the oven to 325°F (163°C). Spray a 10-inch Bundt pan with nonstick cooking spray and dust the inside with flour, tapping out the excess.
• In a small bowl whisk together 3 cups all-purpose flour and ½ teaspoon salt. Set aside.
• In a large bowl, beat 1 ½ cups softened unsalted butter and 3 cups granulated sugar with a hand mixer or stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes.
• Add ¾ cup 7Up soda, 1 tablespoon lemon zest, 1 tablespoon lemon extract, and 1 teaspoon vanilla extract to the butter mixture and beat until combined.
• Add 5 large eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.
• Add the flour-and-salt mixture to the batter and mix on low speed (or fold) until the batter is smooth and no dry streaks remain. Do not overmix.
• Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 70–85 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for about 10 minutes. Invert the pan onto a cooling rack and remove the pan, then allow the cake to cool completely on the rack.
• When the cake is completely cool, make the glaze: whisk together 1 ½ cups powdered sugar, 1 teaspoon lemon zest, and 2–3 tablespoons 7Up soda until smooth. Use 2 tablespoons for a thicker glaze or 3 tablespoons for a thinner glaze.
• Drizzle the glaze evenly over the cooled cake, let it set briefly, then slice and serve.