Here's the recipe for anyone who might be thinking about doing it;

3 sticks butter

3 cups sugar

5 - 6 eggs

3 cups sifted flour

1 cup 7-up

1 teaspoon lemon extract

Grease a 10-inch tube pan, dust with flour. Or use Pam baking Spray. It has flour already in it.

With electric mixer, cream butter until smooth and shiny. Add sugar, continue beating until smooth and fluffy. Add lemon extract.

Then add eggs one at a time, beating thoroughly after each.

Add flour in three stages, beating until blended. Add 7-up, mix well.

Pour batter into prepared tube pan. Bake in preheated oven at about 325 for approximately 1 hour or until toothpick or cake tester inserted in center comes out clean.

Let cake cool in pan for 20 minutes. Invert cake onto rack. Finish cooling for about 20 minutes more.


Notes:

Make sure that butter and eggs are at room temperature.

Do NOT use margerine for this cake, or you won't get that heavenly buttery taste.

Do NOT use imitation extract, or you won't get that delicious lemony taste.

You can add some grated lemon peel to enhance the lemon flavor.

I was once told by firends who gave me this recipe that they had trouble with the cake. They told me that theirs kept falling after it was taken out of the oven!

But I've never had that problem, and I've been making the cake since the summer of 1979.

Enjoy!