1-1/2 butter, softened
3 cups sugar
5 large eggs
2 Tb lemon zest
1 tsp. vanilla extract
1 tsp. lemon extract
3 cups all-purpose flour
1 cup 7-Up
Lemon-Lime Glaze (recipe to follow)
Candied Lemons (recipe to follow)
Preheat oven to 350. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.
Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with four. Beat at low speed until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.
Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. You may need to shield the cake with aluminum foil after 45 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.
Spoon Lemon-Lime Glaze over the warm cake. Top cake with the Candied Lemons. Compliments: my recipes.com
2 cups powdered sugar
2 tsp. lemon zest
1-1/2 Tb fresh lemon juice
1 Tb fresh lime juice
Whisk together powdered sugar, lemon zest, 1-1/2 Tb fresh lemon juice, and lime juice in a bowl until blended and smooth.
2 medium lemons
4 cups water
2 cups granulated sugar
Cut lemons into 1/8-inch-thick slices; discard seeds. Stir together water and sugar in a large, heavy saucepan. Bring to a light boil, stirring just until sugar dissolves. Add lemons; reduce heat to medium-low. Gently simmer 45 minutes or until rinds are very soft and lemons are translucent, turning every 15 minutes. Remove with a slotted spoon, and place in a single layer on a wire rack. Cool completely.