Created by ForeverMama on May 29, 2020
Step 1: Preheat oven to 325°.
Step 2: Using an electric stand mixer (or hand mixer), beat the sugar and butter until very creamy. NOTE: It must be super light and creamy for good end results. I let it whip and meanwhile I'll do laundry or dishes. I let it whip approximately from 20-30 minutes. Doing this makes the cake lighter and not weigh like a brick with heavy results.
Step 3: Add in lemon and vanilla extracts and mix.
Step 4: Add in eggs one-at-a-time and mix, keeping the creaminess.
Step 5: Add in flour and mix until all is well incorporated.
Step 6: Add the 7UP or Ginger Ale and mix for approximately 1 minute, making sure the soda is evenly distributed.
Step 7: Scrape down the sides of the bowl.
Step 8: Mix for 1 minute at low speed.
Step 9: Pour batter into a well-buttered and floured Bundt pan. If your Bundt pan has lost its non-stick coating as mine has, it needs to be WELL buttered. I fill the grooves with butter, so as to prevent the cake from sticking when removed from the pan.
Step 10: Bake for 1 hour, or up to 1 hour and 20 minutes or until the cake tester comes out clean.
Step 11: While the cake bakes, make the glaze, if using. With an electric mixer, combine the powdered sugar, vanilla, lemon juice, and 7UP or Ginger Ale. Beat until smooth.
Step 12: Let cake stand in the pan for about 10 minutes.
Step 13: Turn cake over onto a plate or platter, remove pan.
Step 14: Let cool, then drizzle with the glaze, if using.