Cream butter and sugar together for 5 minutes. Add eggs, one at a time, beating thoroughly after each addition. Add sifted flour and lemon extract. (batter will be very thick) Fold in 7-up slowly. Pour batter into WELL GREASED 12 cup Bundt pan or tube pan. Bake at 325 ? for 1 to 1 ? hours. For glaze: combine confectioners sugar, lemon juice and lemon extract. When cake is cooled, drizzle with Lemon Glaze
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 200 (20%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2g|
|Cholesterol 471.1mg||145 %|
|Sodium 228.5mg||8 %|
|Potassium 190mg||5 %|
|Total Carbohydrate 192.1g||56 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 191g|
|Protein 17.1g||24 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1018
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