(9 1/2” bundt/fluted cake pan or 2 loaf pans, generously buttered and floured)
Ingredients
1 1/2 cups (3 sticks) unsalted butter, softened
3 cups evaporated cane juice
5 large eggs, room temperature
1 teaspoon vanilla
extract
2 T lemon extract
3 cups all-purpose flour
1 cup 7up, room temperature
Directions
Preheat oven to 325*.
In a large mixing bowl or stand mixer cream butter and sugar until light and fluffy. Add eggs, one at a time, blending well after each. Beat in the vanilla extract and lemon extract. Then hand mix the flour and 7up alternately, ending with the flour and mix well. Pour into the well buttered and floured bundt pan or 2 loaf pans and bake for 1 hour and 10 mins. Try not to open door for the first hour. The top should be golden brown when done.
Let cake sit until slightly warm and turn over onto serving plate. It should pop out easily.
Optional: Sprinkle with powdered sugar or your own glaze.
