This moist cake comes together easily in one bowl without a stand mixer and has a wonderful lemon-lime flavor!
6 cups cake flour or White Lily All Purpose Flour
3 1/2 cups sugar
5 teaspoons baking powder
1 teaspoon salt
3 cups 7UP
2 cups oil
1 tablespoon vanilla
1 tablespoon lemon extract
1 tablespoon lime extract (if you can find it)
4 large eggs
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and lining the bottom with parchment paper (if using two piece pan, fit with a parchment paper square between the two pieces first). In a large bowl, sift together all dry ingredients. Make a well in the center. Add wet ingredients and stir together until ingredients are fully combined. Pour batter into prepared tube pan and bake for 1 hour 30 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then use a thin spatula to release the sides of the cake. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. (If using two-piece pan, invert the entire cake without separating the pieces). Let cool completely.
7UP Icing
3 cups powdered sugar
1 teaspoons vanilla
2 teaspoons lemon extract
2 teaspoons lime extract (if you can find it)
1/4 cup 7UP, plus a little more
Beat sugar, extracts and 1/4 cup 7UP with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one spoonful at a time. Slowly pour over cooled cake.
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