Ingredients
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
GLAZE:
Pineapple Glaze
For glaze; in small saucepan melt 1 stick butter add 2 cups Sugar 2 cups crushed pineapple a stir until sugar is dissolved. adding tablespoon lemon or vanilla extract. Cook until the pineapples translation with a glaze look than add a tablespoon cornstarch with little pineapple juice add it in to make it thick cool and pour over cooled cake.
Directions
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.
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For glaze; in small saucepan melt 1 stick butter add 2 cups Sugar 2 cups crushed pineapple a stir until sugar is dissolved. adding tablespoon lemon or vanilla extract. Cook until the pineapples translation with a glaze look than add a tablespoon cornstarch with little pineapple juice add it in to make it thick cool and pour over cooled cake.
Directions
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.
