Jacque Rose 7Up Pound Cake
3 sticks unsalted butter, 3 cups sugar, 1 teaspoon salt, 5 eggs, 3 cups cake flour, sifted 3 times, 3/4 cup 7UP soda pop, 1/4 cup heavy whipping cream, 11/2 tablespoon lemon extract, 1 teaspoon vanilla extract.
Preheat oven to 325 degrees. Grease and lightly flour a 10-cup bundt pan set aside. Get out your hand mixer and a large bowl. Add the butter to the bowl, beat until the butter is fluffy, add the sugar and continue to beat until the butter and sugar are smooth and creamy. Scrape down the sides of the bowl now and after each addition. Add the extract and mix. Add the eggs one at a time. Alternately add the 7UP and flour starting with and ending with the 7UP. Pour the batter into the bundt pan, shake and hit the pan a couple of times on the counter to make sure the batter is evenly distributed. Bake for 70 minutes. or until a case knife inserted into the center of the cake comes out clean. Remove from the oven and turn the cake over on a large plate. When the cake cools it will drop from the pan to the plate. Remove the pan then drizzle the glaze of the cake.
When you put the cake in the oven makeup the GLAZE: 3 1/2 cups powdered sugar. 3/4 teaspoon vanilla extract, 3 tablespoons fresh lemon juice, 1/4 cup 7 UP, cold. Put everything in a bowl. Get out your hand mixer and beat until the batter is glossy and smooth, set aside.