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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (93g) Recipe makes 20 servings |
||
| Calories 347 | ||
| Calories from Fat 137 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 9.2g | 45% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 89mg | 29% | |
| Sodium 116mg | 4% | |
| Potassium 43mg | 1% | |
| Total Carbohydrate 49.4g | 16% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 34.9g | ||
| Protein 3.7g | 7% | |
Ingredients
- 3/4 lb butter, softened
- 3 cups sugar
- 5 eggs
- 3 cups flour
- 2 tablespoons lemon extract
- 3/4 cup carbonated lemon-lime beverage
LEMON GLAZE
- 2/3 cup powdered sugar
- 1 tablespoon lemon juice
Directions
1
Cream butter and sugar together for 20 minutes.2
Add eggs, 1 at a time, beating after each addition.3
Add flour and lemon extract.4
Fold in 7-Up.5
Pour into well-greased 12-cup Bundt pan or tube pan.6
Bake at 325 degrees for 1 to 1 1/4 hours.7
Make Lemon Glaze- mix powdered sugar and lemon juice together.8
When cake is cooled, dribble with Lemon Glaze.
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- Course > Desserts > Cakes
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Gifts
- Occasion > Novelty > Bizarre
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
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- Dietary > Kid Pleaser
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Featured Reviews for This Recipe
From: Chef #939524
On Jan 11, 2009
Delicious and easy to make too!! However, I'm not big on lemon flavoring so I substituted vanilla extract instead and it turned out really good! I will make this again!
From: KitchenManiac
On Mar 2, 2003
This was a great cake and it starts a great conversation!! The only modification I did was, I doubled the glaze (I have a sweet tooth) and I added 2 teaspoon of 7 Up to the glaze as well. Just made it slightly easier to spread. I think creaming it for the whole twenty minutes made it lighter than when I did it the first time and creamed it for only ten minutes. It was a lot fluffier. 
Great tasting cake!
From: Pianolady
On Sep 1, 2003
Delicious! It took 2 tries to get it right, but it was well worth it. The first time I cooked according to directions 1 hour to 1 1/4 hours — after unmolding from bundt cake pan some of the cake escaped ... it obviously was not done... I was determined to get it right so made again and like Kass stated (thanks Kass for giving me the impetus to try again), cooked a full l 1/2 hours and it came out perfect. The lemon is just perfect in this cake, and we thoroughly enjoyed for our Labor Day celebration. Thanks for a great recipe!!
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