Serving size: 1 bundt cake

Active time: 30 minutes

Inactive time: 2 hours

Ingredients

1 C. unsalted butter, softened

1/2 C. vegetable shortening

2 C. sugar

1/2 t. salt

5 eggs

1/2 C. sour cream

2 t. lemon juice

1 T. vanilla extract

3 C. all-purpose flour

1 C. 7-up

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Glaze

2 C. powdered sugar

1/4 C. lemon juice

Cake procedure

1. All ingredients should be room temperature.

2. Preheat to 325 degrees.

3. Lightly oil and flour and bundt pan.

4. In a large mixing bowl cream together butter, shortening, and sugar. Mix until pale and fluffy.

5. Add eggs one at a time ensuring you mix well after each addition.

6. Add sour cream, vanilla extract, and lemon juice. Mix until fully incorporated.

7. Add flour and 7-up alternately. Beginning and ending with the flour.

8. Pour flour into the prepared pan and bake for 1 hour or until an inserted toothpick comes out clean.

9. Allow the cake to cool in the pan for 5 minutes before removing it. After 5 minutes the cake can be de-panned and placed on a rack to cool completely.

Glaze procedure

1. In a bowl whisk together the sugar and lemon juice until combined.

2. When the cake has completely cooled the glaze can be drizzled or pour on.

Notes:

•  Room temperature ingredients whip up better and ensure leavening in the finished product.
•  Lemon extract can be substituted for the lemon juice. Other extracts, juices, or zests can be used to create other variations.
•  Extract can be substituted for the lemon juice in the glaze. In addition the glaze can be made thicker by adding more powered sugar or thinner by adding more juice.
• C.= cups
• T.= tablespoons
• t.= teaspoons