This is a perennial favorite in my family. In 1989, I won Best of Show at our county fair with this cake--but there was a major difference: our recipe called for 2 T of lemon extract. After two disastrous attempts at getting the lemon cake out of the bundt pan, I had enough ingredients left for one more cake, but we were out of lemon. So I used almond extract. Good enough to beat even the fancy cakes at the fair!
I agree with other posters that creaming the butter and sugar for the full 20 minutes is imperative, as well as beating each egg in thoroughly. However, it will be fluffier if you fold the 7-Up in last as the recipe states (rather than partly with the flour as some have suggested). It can only be truly folded in if it's the last ingredient.
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This is a perennial favorite in my family. In 1989, I won Best of Show at our county fair with...