Cream together butter and sugar for 20 minutes or until light and fluffy.
Add eggs one at a time, beating after each addition. Add flour; mix well.
Stir in lemon extract and 7-Up.
Pour into a well-greased 12 cup Bundt or tube pan.
Bake in preheated 325\u00b0 oven for 1 to 1 1/2 hours.
Make sure to grease and flour cake pan before you put in cake batter.
Cream butter, sugar and Crisco together.
Add eggs and mix well. Add flour and lemon.
Fold in 7-Up and mix until you have a smooth batter. (Hint:
When measuring 7-Up, try to pour it really easy without making too much fizz.
Also, when pouring into mixture, make sure you pour very easy and fold gently.)
Pour mixture into well greased and floured Bundt pan.
Bake at 350\u00b0 for 1 hour or 1 hour and 15 minutes.
Cream sugar& butter together until light& fluffy.
Add eggs, one at a time, and beat well.
Add flour and mix in.
Beat in lemon extract and 7-UP.
Pour batter into well-greased and floured Bundt pan.
Bake at 325 degrees for 1 to 1-1/4 hours.
When cool, ice with a powdered sugar/lemon juice glaze, and garnish with long\"curls\" of lemon zest.
Cream the butter, shortening, and sugar together beating until light and fluffy.
Add the eggs, one at a time, blending well after each.
Beat in the flour.
Beat in the extracts.
Beat in the 7-Up.
Blend well, DO NOT OVER MIX!
Pour the batter into a well-greased and floured or non-stick pan and bake at 325 degrees F for 60 to 90 minutes.
Preheat oven to 325\u00b0.
Cream sugar and butter together; beat until light and fluffy.
Add eggs, one at a time, and mix well. Add flour, a cup at a time, and mix well after each cup.
Add lemon extract and 7-Up; mix well.
Bake 1 to 1 1/4 hours.
Put on rack to cool.
Preheat oven to 325 degrees F. Grease and flour 12-cup bundt pan.
Combine flour and salt in bowl and set aside.
Combine remaining ingredients EXCEPT 7-up in large mixer bowl; beat at medium speed until light and fluffy, scraping sides occasionally, 5 minutes.
Reduce speed to low; add dry ingredients and 7-Up. Mix well.
Pour into prepared bundt pan.
Bake 1 1/2 hours @ 325 or until toothpick inserted in center comes out clean.
Cool in pan 15 minutes. Remove from pan and cool completely.
In large bowl cream butter and sugar until light and fluffy. Add eggs one at a time and mix well after each egg.
Add flour, 7-Up, flavor and juice.
Mix until flour is blended in, then blend until smooth about 3 minutes at high speed.
Pour batter into Bundt cake pan.
Bake in preheated oven at 350\u00b0 for 1 hour 10 minutes. Remove from oven.
Cool 10 minutes in pan and remove to cake plate.
This is an old recipe that comes from a request
Cream butter and sugar.
Add eggs, one at a time.
Gradually add flour and beat well.
Add lemon extract and 7-Up.
Bake 1 1/4 hours at 325\u00b0 in well-greased Bundt pan.
Cool 10 minutes.
Cream margarine and shortening.
Add sugar and one egg at a time.
Add flour and extract.
Fold in 7-Up.
Cook at 325\u00b0 for one hour and fifteen minutes in a Bundt cake pan.
Cream together oleo, Crisco and sugar.
Add eggs, one at a time, and beat well after each one.
Alternate flour and 7-Up. Beat well after each addition.
Add vanilla flavoring.
Bake at 350\u00b0 for 45 minutes, then reduce oven to 300\u00b0 for 35 minutes. Bake in Bundt pan.
Remove from oven and let cool on a rack.
Cream oleo and vegetable shortening; add sugar.
Beat well. Add eggs one at a time; beat well.
After each egg, add flour slowly, butter flavoring and bottle of 7-Up; mix.
Bake 1 hour and 35 minutes in a 325\u00b0 oven in Bundt pan or angel food pan can be used, but do not turn upside-down to cool.
Preheat oven to 350\u00b0.
Cream margarine or butter, oil and sugar.
Add eggs one at a time.
Mix in flour, alternating with 7-Up and flavorings.
Bake in greased and floured tube or Bundt cake pan for 1 hour and 15 minutes or until cake tests done by inserting a toothpick.
Serves 16 to 24.
Grease and flour bundt or tube pan. Cream fats and sugar, add eggs one at a time (cold eggs reduce the rise of the cake), add flavors, then add 7-Up and flour alternately until blended. Bake at 350\u00b0 one hour and 15 minutes.
Cream together the butter and sugar for 20 minutes.
Add eggs, one at a time.
Add flour and lemon extract.
Fold in 7-Up.
Pour into well greased 12 cup Bundt pan.
Bake at 325\u00b0.
Cream oleo and sugar.
Add flour, beaten eggs, 7-Up and extract.
Bake in greased and floured Bundt pan at 350\u00b0 for 1 hour and 20 minutes.
Let cool in pan 1 hour before removing.
Cream the butter and sugar. Add eggs, one at a time.
Beat well after each egg is added. Blend in all of the flour.
Beat well.
Add vanilla and lemon extract.
Using the highest speed on the mixer, beat in 7-Up; beat well.
Pour into well-greased and floured Bundt pan or 2 (9-inch) cake pans. Bake at 325\u00b0 for 1 hour and 20 minutes.
Cream butter and sugar for 20 minutes.
Add eggs, one at a time. Gradually add the flour and beat well.
Then add lemon extract and 7-Up.
Pour into well-oiled Bundt pan and bake at 325\u00b0 for 1 1/4 hours.
Cool 8 to 10 minutes and then dust with powdered sugar or glaze.
Mix sugar, butter and Crisco until fluffy.
Add eggs, one at a time; beat well.
Alternate flour and 7-Up; blend together with vanilla.
Bake 1 hour at 350\u00b0 or until cake springs back when touched with finger.
Use Bundt pan or loaf pan.
Cream
butter and sugar together.
Beat until light and fluffy.
Add
eggs,
one
at a time and beat well.\tAdd flour, mix and
beat\tin lemon extract and 7-Up.
Pour batter into a well-greased
and floured jumbo Bundt pan.\tBake at 325\u00b0 for 1 hour
and 15 minutes.
Cool in pan 1/2 hour and turn on a cake dish.
Sprinkle with 10x sugar. Do not preheat oven.