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Preheat your oven to 325°F (160°C). Generously grease a 10-12 cup Bundt pan with softened unsalted butter, ensuring all crevices are thoroughly coated. Dust the greased pan with all-purpose flour, tapping out any excess. Set aside.

In a large mixing bowl, using an electric hand mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes.

Add the fresh lemon zest, lemon juice, salt, and vanilla extract to the creamed butter and sugar. Mix until just combined.

Gradually beat in the sour cream until fully incorporated. The mixture may look slightly curdled at this stage, which is normal.

Add the large eggs one at a time, beating well after each addition until fully combined and the batter is smooth.

With the mixer on low speed, alternately add the all-purpose flour and 7UP lemon-lime soda to the batter, beginning and ending with flour. Mix until just combined after each addition; do not overmix.

Stir in the milk until the batter is smooth and has a thick, pale yellow consistency.

Pour the prepared batter evenly into the greased and floured Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.

Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the cake is golden brown. Baking time may vary depending on your oven.

Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes. While the cake is cooling, prepare the lemon glaze.

For the glaze: In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and milk until smooth and pourable. Add more lemon juice or milk a few drops at a time if needed to reach desired consistency.

Carefully invert the warm cake onto the wire cooling rack, which should be placed over a baking sheet to catch any glaze drips. While the cake is still warm, generously drizzle the lemon glaze over the entire cake, allowing it to cascade down the ridges.

Allow the cake to cool completely before slicing and serving, allowing the glaze to set.


Preheat your oven to 325°F (160°C). Generously grease a 10-12 cup Bundt pan with softened unsalted butter, ensuring all crevices are thoroughly coated. Dust the greased pan with all-purpose flour, tapping out any excess. Set aside.

In a large mixing bowl, using an electric hand mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes.

Add the fresh lemon zest, lemon juice, salt, and vanilla extract to the creamed butter and sugar. Mix until just combined.

Gradually beat in the sour cream until fully incorporated. The mixture may look slightly curdled at this stage, which is normal.

Add the large eggs one at a time, beating well after each addition until fully combined and the batter is smooth.

With the mixer on low speed, alternately add the all-purpose flour and 7UP lemon-lime soda to the batter, beginning and ending with flour. Mix until just combined after each addition; do not overmix.

Stir in the milk until the batter is smooth and has a thick, pale yellow consistency.

Pour the prepared batter evenly into the greased and floured Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.

Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the cake is golden brown. Baking time may vary depending on your oven.

Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes. While the cake is cooling, prepare the lemon glaze.

For the glaze: In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and milk until smooth and pourable. Add more lemon juice or milk a few drops at a time if needed to reach desired consistency.

Carefully invert the warm cake onto the wire cooling rack, which should be placed over a baking sheet to catch any glaze drips. While the cake is still warm, generously drizzle the lemon glaze over the entire cake, allowing it to cascade down the ridges.

Allow the cake to cool completely before slicing and serving, allowing the glaze to set.
