Ingredients:

  • 2 cups All-Purpose Flour
  • 1 ¾ cups Granulated Sugar
  • 1 tablespoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup (113g) Unsalted Butter, softened
  • 3 Large Eggs, room temperature
  • 2 teaspoons Lemon Zest
  • ¼ cup (60ml) Fresh Lemon Juice (for batter)
  • 1 cup Chilled 7-UP Soda (for batter)
  • 1 ½ cups Powdered Sugar (for glaze)
  • 2 tablespoons Fresh Lemon Juice (for glaze)
  • 1 tablespoon 7-UP Soda (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour the Bundt pan.
  2. Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
  3. Cut the softened butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the lemon zest.
  4. Lightly whisk the eggs in a separate bowl. Add the eggs, ¼ cup lemon juice, and half of the chilled 7-UP to the flour mixture. Beat on medium speed until just combined and smooth.
  5. Gently fold in the remaining 7-UP by hand using a spatula until the batter is uniform and bubbly.
  6. Pour batter evenly into the prepared pan. Bake for 40–45 minutes, or until a wooden skewer inserted near the centre comes out clean.
  7. Let the cake cool in the pan on a wire rack for 10 minutes.
  8. While the cake cools, whisk together the powdered sugar, 2 tablespoons of lemon juice, and 1 tablespoon of 7-UP until smooth and pourable to create the lemon drizzle glaze.
  9. Invert the cake onto the wire rack. While the cake is still warm, slowly drizzle the glaze evenly over the top, allowing it to soak in.
  10. Allow the glaze to set slightly before slicing and serving.