1-1/2 cups butter, softened
3 cups sugar
5 large eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup 7 UP soda
1-1/2 cups confectioners' sugar
1 tablespoon lemon or lime juice
1 to 2 tablespoons 7UP soda
1/2 teaspoon grated lemon or lime peel, optional
Preheat oven to 325°. Grease and flour a 10-in. fluted or plain tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7 UP, beating well after each addition.
Transfer batter to prepared pan. Bake 1 hour 15 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.
For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7 UP to reach desired consistency. If desired, stir in lemon peel. Drizzle over cake. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.