Ingredients
2 sticks Butter, Softened
1/2 cups Shortening
3 cups Sugar
5 whole Eggs
1 teaspoon Lemon Extract
3 cups All-purpose Flour
7 ounces, fluid 7-up
Method
Sources
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Gathered
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The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Achievable elevated desserts — laminated doughs, cakes, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Achievable elevated desserts — laminated doughs, cakes, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream butter, shortening, and sugar. Add eggs, one at a time, beating after each. Add lemon extract. Add flour and 7-up, alternately. Bake in a greased and floured bundt pan at 300 degrees for 1 1/2 hours (my cake was done at one hour and twenty minutes). Let cool about 20 minutes in the pan before turning out onto a cooling rack.