Ingredients
Cake:
4 sticks unsalted butter, softened
2 cups sugar
3 cups cake flour (unbleached flour will do)
5 eggs, room tempature
2 Tbsp lemon essential oil or extract
3/4 cup 7-Up
Pinch of salt
Lemon Glaze Icing:
1 cup powdered or confectioner sugar
1 to 1 1/2 Tablespoons lemon juice
Preparation
Cake
Beat butter and sugar until light and fluffy. Gradually add one egg at a time until smooth then add in salt and lemon essential oil or extract. Next, add in flour alternating with 7-Up. Let batter mix completely before pouring into floured pan. Bake for an 1 hour and 10 minutes. Check cake with a cake tester or bamboo skewer. If tester/skewer comes out clean then the cake is done. Let cool for 15 to 20 minutes before plating and icing.
Lemon Glaze Icing
In a small bowl, combine powdered sugar and lemon juice. Whisk together until you get a nice smooth consistency. Drizzle icing over cake and serve.
*NOTE: The lemon glaze icing can be prepared ahead of time and stored in a covered container. Gently the stir the glaze to get it back to a workable state.
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