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“Nice, fresh lemony taste. Very moist with a pound cake texture. The trick is to cream butter and sugar for a full 15-20 minutes, then beat one minute after adding each egg.. but be careful to NOT beat too much after adding the flour.”
READY IN:
1hr 45mins
SERVES:
12
YIELD:
1 12 cup bundt cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 325 degrees F (165 degrees C).
  2. Cream butter and sugar together for 15-20 minutes.
  3. Add eggs, one at a time, beating 1 minute after each.
  4. Add lemon juice and vanilla extract.
  5. Fold in flour and 7-up alternately.
  6. Pour into well greased and floured bundt pan.
  7. Bake 60 -75 minutes
  8. For glaze: Mix powdered sugar, 2 tsp milk, 2 tsp vanilla and 2 tsp 7-up.

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