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Ingredients
- 2 sticks Butter, Softened
- 1/2 cups Shortening
- 3 cups Sugar
- 5 whole Eggs
- 1 teaspoon Lemon Extract
- 3 cups All-purpose Flour
- 7 ounces, fluid 7-up
Method
- Cream butter, shortening, and sugar. Add eggs, one at a time, beating after each. Add lemon extract. Add flour and 7-up, alternately. Bake in a greased and floured bundt pan at 300 degrees for 1 1/2 hours (my cake was done at one hour and twenty minutes). Let cool about 20 minutes in the pan before turning out onto a cooling rack.
