Prep Ahead:
Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan or a 10-inch tube pan. Make sure your butter and eggs are at room temperature for a smooth batter that mixes evenly and rises well during baking.
Cream Butter & Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light, fluffy, and pale in color. This process usually takes about 5-7 minutes with an electric mixer. Properly creamed butter and sugar are key to getting that perfect light texture in the cake.
Add Eggs:
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure all ingredients are mixed in evenly. This helps the batter stay smooth and ensures even texture throughout the cake.
Combine Wet & Dry Ingredients:
In a separate bowl, sift the flour to remove any lumps. In another small bowl, combine the 7UP and lemon extract (or lemon juice). This adds the bright, citrusy flavor to the cake and ensures it’s evenly distributed in the batter.
Alternate Additions:
Gradually add the flour mixture to the butter mixture, alternating with the 7UP mixture. Begin and end with the flour mixture. Mix on low speed after each addition until just combined. Be careful not to overmix the batter — overmixing can cause the cake to become dense and tough. The goal is to keep it light and airy.
Pour & Bake:
Pour the batter evenly into your prepared Bundt or tube pan. Smooth the top with a spatula to ensure it’s level. Bake in the preheated oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. If you find that the top is browning too quickly, tent the cake with aluminum foil to prevent it from over-baking.
