Ingredients:
3 cubes butter (1 ½ cups)
3 cups flour (+ 2 TBSP*)
3 cups granulated sugar
1 tsp lemon extract
5 eggs (warm in water, still in shells)
3/4 cup 7-up
Method:
Mix sugar and butter together, until creamy and fluffy. Add eggs one at a time, beat well. Add flour one cup at a time. Beat in lemon and 7-up. Grease pan, with shortening, and flour bundt cake pan well. Bake for 1 hour at 325 F. (350 F.*) or until tester comes out clean, when tested. If baking in a black pan, reduce time by 10 minutes. Allow cake to cool for 10 - 15 minutes (or until it pulls away from the side of the pan), then flip onto cake plate. Sprinkle with powdered sugar before serving.
(* indicates high altitude adjustments)
adjusted by Cynthia Cottam
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