Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 cup (225g) unsalted butter, softened to room temperature
  • 3 cups (600g) granulated sugar
  • 6 large eggs, room temperature
  • 1 cup (240ml) 7Up or Sprite, chilled
  • 1 tsp (5g) salt
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (240g) powdered sugar
  • 3 tbsp (45ml) 7Up or Sprite
  • ½ tsp (2.5ml) vanilla extract
  • 1 tsp (5g) fresh lemon zest

Instructions:

  1. Preheat oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. Using a stand mixer with a paddle attachment, cream the softened butter and granulated sugar on medium-high for 7-8 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well after each addition to maintain the emulsion. Stir in the vanilla extract and salt.
  4. Gradually add the all-purpose flour, alternating with the chilled 7Up. Mix on low speed just until combined to avoid overworking the gluten.
  5. Pour batter into the prepared Bundt pan and smooth the top. Bake for 65–75 minutes until the cake is mahogany colored and a knife inserted in the center comes out clean.
  6. Let the cake rest in the pan for 10 minutes before inverting it onto a wire cooling rack.
  7. While the cake is slightly warm, whisk together powdered sugar, 7Up, vanilla, and lemon zest until a thick, pourable ribbon consistency is achieved.
  8. Drizzle the glaze evenly over the top of the cake.