7UP Pound Cake

Ingredients:
1 1/2 cups butter, (room temperature)

3 cups granulated sugar

zest of one lemon

5 large eggs

2 teaspoons pure vanilla extract

2 teaspoons lemon extract

3 cups all-purpose flour

8 ounces (1 cup) 7Up, Sprite, or Sierra Mist

Directions:

 * 1) Preheat the oven to 350° F. Spray a 10-cup capacity bundt-style pan with non-stick cooking spray such as Pam for baking. This has flour in it and I find that it helps with a clean release after the cake has baked.
 * 2) In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat on medium high speed for 5 minutes. Add in sugar and lemon zest and continue beating for another 5 minutes. The mixture will be light and fluffy.
 * 3) Add in eggs one at a time, incorporating each egg before adding in the next, scraping down the sides of the bowl as needed. Add in the extracts and mix until incorporated.
 * 4) Slowly mix in the flour and lemon-lime soda alternatively, starting and ending with flour. Spoon the batter into the prepared pan and smooth out the top.
 * 5) Bake in preheated oven for 75-85 minutes or until a cake tester inserted into the center comes out clean.
 * 6) Remove the cake from the oven and allow it to cool for about 10 minutes on a wire rack. Carefully invert the cake onto another cooling rack and allow it to cool completely.
 * 7) Serve the cake with a sprinkling of confectioners’ sugar or fancy it up a bit with whipped cream and fresh, summer berries.