7-Up Bundt Cake

Source: Our Best Bites

Ingredients:
for the cake:
2 1/2 cups sugar
5 large eggs, room temperature
½ cup lemon-lime soda (like 7-Up, Sprite, or Sierra Mist)
1 Tablespoon grated lime zest
2 Tablespoons fresh lime juice
1 Tablespoon grated lemon zest
2 Tablespoons fresh lemon juice (I ended up buying 4 limes and 2 lemons, thinking the lemons would be juicier than the limes - I was wrong - so I just mixed all the juice together and all the zest together and then added 2 Tablespoons of lemon-lime zest when needed and 4 Tablespoons of lemon-lime juice when needed)
2 ½ sticks salted butter
3 ¼ cups (13 ounces) cake flour  (I went ahead and bought cake flour, but you can also make your own at home, if you so desire)

for the glaze:
1 cup (4 ounces) powdered sugar
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lime juice (I had about 4 Tablespoons of my lemon-lime juice mix left over and ended up using it all - it made the glaze a little thinner and tarter, but I thought it was great)
1 Tablespoon zest (my own special addition - it made it look pretty)

Directions:
Position the oven rack in the lower-middle position. Preheat oven to 300 degrees. Grease (I used butter) and flour a 12-cup tube or Bundt pan (I used my new birthday bundt pan - I have no idea how many cups it holds, but I think the label said it was 9 1/2 inches?  At any rate it worked perfectly).

Melt the butter and set aside to cool slightly.

Add the sugar, eggs, lemon-lime soda, lime zest, lime juice, lemon zest, and lemon juice to the jar of your blender. Run on lowest speed until combined. With the blender running, slowly add the butter in a steady stream and mix until fully incorporated. Transfer to a large mixing bowl. Add 1/3 of the flour and whisk until combined. Repeat twice until all the flour has been used.

Pour the batter into the prepared pan. Bake for 1 ¼-1 ½ hours (I think I cooked it even longer than that - I just kept adding 5 minutes to the timer and checking until a pick came out clean) or until a pick inserted into the center of the cake comes out clean (be sure not to over-bake it—it will take on an eggy flavor).  Remove the cake from the oven and allow to cool for 10 minutes, then turn the cake out onto a wire rack to cool completely (about 2 hours).

To make the glaze, whisk together the powdered sugar and lemon and lime juice until smooth. Place the cake, craggy side up, on a serving plate and drizzle with glaze. Let the glaze set for at least 10 minutes before serving. Makes 12 servings.

Notes:
Happy birthday to me!  I got a bundt pan (actually, I got two - people know me well!) for my birthday this year, and I decided to put it to good use a couple days later for the creation of my (belated) birthday cake.  (I waited 'til Sunday to make it since my brother Nate's family was coming to visit for Sunday dinner - so fun to have them close for a little while!)  Let me say, it was worth the wait!  Totally lemony-limey and springy, but definitely not a "diet" cake.  It was delicious!