This is a favorite southern cake recipe that has always been a winner! You’re sure to love this 7 up cake with a lemon lime glaze!
1 cup unsalted butter, softened
½ cup butter-flavored crisco
3 cups granulated sugar
5 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
Zest of 1 lemon
3 cups all-purpose flour, sifted
½ teaspoon salt
¼ cup heavy whipping cream
1 cup 7-Up
(SEE LEMON LIME GLAZE ON BOTTOM)
Preheat oven to 325 F.
Generously grease and lightly flour a bundt pan. Set aside.
In a large bowl, cream together butter, crisco and sugar.
Mix in the eggs one at a time.
Fold in the vanilla extract and lemon extract.
Fold in the lemon zest.
Gradually add in the flour and salt and mix until combined.
Mix in the heavy whipping cream and 7-up until well and batter is fluffy.
Spoon batter into bundt pan.
Bake for 1 hour and 10-15 minutes (check on it after the 1 hour ) when your knife is inserted into middle of the cake the check for doneness, make sure it comes out clean.
Let cake sit in pan until pan is warm to the touch.
Remove from pan and place on a cooling rack until completely cooled.
3 cups powdered (confectioner’s) sugar
1 Tablespoon lemon juice
1 Tablespoon lime juice
3 to 4 Tablespoons 7-UP (start with 3 and if you want a thinner glaze, add another 1/2 to 1 Tablespoon)
In medium bowl, mix powdered sugar with lemon and lime juices and 7–UP, blending everything well. Drizzle half the glaze over the cake when it is completely cooled; let glaze set. Then, if desired, drizzle a second glaze over the cake and let set. Cut into slices and serve.
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