- 1 1/2 cups Butter, room temperature
- 2 3/4 cups Sugar
- 1 teaspoon Lemon Zest
- 5 large Eggs
- 2 teaspoons Lemon Extract
- 1 teaspoon Pure Vanilla Extract
- 3 cups All-Purpose Flour
- 1 cup 7 Up
- 1 cup Confectioners Sugar, sifted
- 2 tablespoons Heavy Cream
- 2 tablespoons Maraschino Cherry Juice
- 1/2 teaspoon Pure Almond Extract
Preheat oven to 350°F.
Spray a 10-cup bundt pan with cooking spray that contains flour or grease and flour the pan well. Set aside.
In the bowl of a stand mixer, fitted with a paddle attachment or in a large bowl, using a hand mixer beat the butter until light and very fluffy, about 5 minutes on medium-high speed. Add the sugar and lemon zest and continue beating for another 5 minutes on medium-high speed.
Add the eggs, one at a time mixing well after each addition and scraping down the sides as necessary. Add the extracts and mix again.Add the flour and 7Up in small additions, alternating between the two, beginning and ending with the flour. Mix between additions until all the flour is moistened taking care not to over mix.
Scrape the mixture into the prepared pan and bake in a preheated oven for 1 hour 20 minutes or until a tester inserted in the center comes out clean.
Remove from over and cool in pan for 15 minutes. Invert pan onto a cooling rack and remove. Cool completely.
For Cherry Glaze: Mix all the ingredients well in a bowl and drizzle over cake.