She had a recipe long ago for the cake but unfortunately she misplaced it. This cake is an oldie but a goodie. Based upon the number of people who kindly shared the recipe, it is still very popular.
The cake is very moist with a somewhat crunchy top. The cake stands up very well all on its own with just a light dusting of powdered sugar.
If you really wanted to gild the lily, you could whip up a glaze with some powdered sugar and lemon juice to drizzle over the top.
While this cake is not fancy or complicated, it is quite delicious, easy to make, and is the perfect accompaniment to a cup of tea or coffee.
1½ cups butter, room temperature
3 cups sugar
3 cups all-purpose flour
2 tablespoons lemon extract
¾ cup 7-Up
Powdered sugar for dusting
Cream butter and sugar together and beat until light and fluffy; about 10 minutes. Add eggs one at a time and beat well after each addition. Add the flour. Beat in lemon extract and 7-Up.
Pour the batter into a well-greased and floured tube or bundt pan. Bake at 325 degrees for 1¼ hours.
Cool a little and then remove the cake onto cooling rack. When cool, dust with powdered sugar.
Makes 10 to 12 servings.
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