Preheat oven to 325 degrees
Generously Butter & Flour a large Bundt pan (set aside)
3 cups Sugar
3 sticks Butter (softened)
3 cups Cake Flour (sifted)
5 large Eggs (room temp)
1 teaspoon Vanilla Extract
1 teaspoon fresh Lemon Juice
8 oz. 7up (canned works best)
In stand mixer, Cream Sugar and Butter until light and fluffy.
Alternate Flour and Eggs (START & FINISH with Flour), until just blended.
Add Vanilla, then Lemon Juice
“Slowly” pour and incorporate 7up, until batter is smooth (do not over mix).
Immediately pour batter into prepared Bundt pan.
Place pan on center rack.
Bake 75 minutes (all ovens heat differently, so bake times will vary a few minutes); do not open door for at least 40 minutes
Cake is done when tooth pick inserted into Cake comes out clean.
Allow Cake to sit for 25 minutes in pan, then invert onto cooling rack
Using a Pastry Brush, brush warm cake with:
1.5 cups Powdered Sugar (sifted)
2 Tablespoons Butter (melted)
1 Tablespoon fresh Lemon Juice (to taste)
1 Tablespoon Water
Blend all ingredients until smooth (should be thin and pourable)
Serve with fresh sliced Strawberries