I think this is the tastiest version of this treat I’ve made yet, it’s amazing!

Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan.

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour and salt.

Gradually add the flour mixture to the butter mixture, alternating with the 7 Up, beginning and ending with the flour mixture. Mix until just combined.

Stir in the vanilla and lemon extracts.

Pour the batter into the prepared Bundt pan and smooth the top.

Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

For a more pronounced citrus flavor, you can add the zest of one lemon to the batter. If you prefer a different soda, try using Sprite or Sierra Mist for a similar effect. For a richer glaze, substitute some of the lemon juice with melted butter. If you’re feeling adventurous, add a handful of chopped pecans or walnuts to the batter for a bit of crunch.