7 up Pound Cake
For the cake:
Preheat the oven to 315°F. Butter and flour a standard bundt pan. Set aside.
In the bowl of a stand mixer fitted with the whisk, whip the softened butter for 2 minutes.
Gradually add the granulated sugar and salt. After all has been added whip on high speed for 7 minutes.
Add the eggs one at a time beating well after each addition.
Gradually add the flour alternately with the 7 up. Mix on low speed until all of the flour has been added. Beat in the lemon extract. Stop and scrape the sides of the bowl periodically.
Spread evenly into the bundt pan. Bounce on the counter a few rimes to settle and release air bubbles.
Bake for 70-85 minutes until a toothpick inserted into the center comes back clean. Cool in the pan for 30 minutes then remove and place onto a cooling rack to cool completely.
To make the glaze, mix together the powdered sugar, 7 up and lemon extract until smooth. Drizzle over the cake.
If preferred this cake can be baked at 300°F for 90 minutes. Check the cake after 1 hour and cover with aluminum foil to prevent over browning, if needed.