Cake

• Preheat the oven to 315 degrees F.
• Liberally spray a 12 cup bundt pan with cooking spray.
• Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat for 2 minutes on high speed.
• Slowly add the granulated sugar and kosher salt to the creamed butter. Then beat on high speed for 6-8 minutes until very pale yellow, light and fluffy.
• Add the eggs, one at a time, mixing to combine.

  *Scrape down the bottom and sides of the bowl after each addition.
• With the mixer on its lowest setting, slowly add half of the flour to the batter. Mix just enough to combine, then add the remainder of the flour and mix just enough to combine.

  *Scrape down the bottom and sides of the bowl as needed.
• Add the 7UP and lemon extract to the bowl. Mix until just combined, scraping down the sides and bottom of the bowl as needed.
• Pour the cake batter into the prepared bundt pan.
• Place the pan on the center rack of the preheated oven and bake for 70-75 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Place the pan on a wire rack to cool for 10 minutes, then invert the cake on serving plate to let the cake cool completely.
• Add the confectioner’s sugar, 7 Up, and lemon extract to a small bowl and whisk until well blended.
• Drizzle the glaze over the cooled cake and allow the glaze to set before serving.