Recipes for "7up cake"

Liberally brush a 10-inch/15-cup Bundt pan with softened butter or shortening, being sure to coat every ridge. Coat with flour, shaking out any excess; set aside.

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Beat the butter with an electric mixer on medium until pale in color and fluffy, about 3 minutes. With the mixer on medium speed, gradually add the sugar, beating until light and fluffy, about 3 minutes total.

With the mixer on low, add the eggs, one at a time, beating until just combined after each addition, about 1 minute total. Add the lemon extract or juice and beat on low speed until just incorporated, about 10 seconds.

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

With the mixer on low, gradually add the flour and salt, alternately with the soda, beginning and ending with the flour mixture, beating until just combined after each addition, about 3 minutes total. The batter should be smooth and thick.

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Spoon the batter into the prepared pan, smoothing the top into an even layer with a rubber spatula. Bake in the preheated oven until a long wooden skewer or cake tester inserted in the center of the cake comes out with a few moist crumbs but no wet batter, 1 hour and 20 minutes to 1 hour and 25 minutes.

Let cool in the pan on a wire rack for 20 minutes. Invert onto the wire rack, remove the pan, and let the cake cool completely, about 2 hours.

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Whisk together the powdered sugar, soda, lime zest and juice, and salt in a medium bowl until smooth and thickened, about 15 seconds. Pour or spoon the icing on the cooled cake, allowing it to drip down the sides.

Garnish with additional lime zest, if desired. Slice and serve.

Store leftover cake, tightly covered, for up to 5 days at room temperature or a week in the fridge.

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Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Gather all ingredients. Heat oil to 375 degrees F (190 degrees C) in a heavy skillet.

Beat milk and eggs together in a large bowl.

Combine flour, baking powder, cinnamon, and salt in a separate bowl.

Stir into egg mixture until smooth.

Use your finger to cover the funnel hole; pour in 1 cup of batter. Starting in the center of the skillet, remove your finger and move the funnel in a swirling motion to make a 6- or 7-inch round.

Fry in hot oil until bottom is golden brown; flip and continue cooking until golden brown all over, about 1 minute per side.

Drain on paper towels. Continue cooking remaining batter.

Sprinkle with confectioners' sugar and serve warm.