Preheat your oven to 325°F (163°C). Grease and flour a Bundt or tube pan generously to ensure an easy release after baking.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This will take about 3–5 minutes using an electric mixer on medium speed.

Add the eggs one at a time, beating well after each addition to fully incorporate and keep the batter smooth.

In a separate bowl, sift together the flour and salt. Gradually add the dry ingredients to the butter mixture, alternating with the 7 Up soda. Begin and end with the dry ingredients to maintain structure. Stir in the vanilla and lemon extracts until just combined — don’t overmix.

Pour the batter evenly into the prepared pan. Use a spatula to smooth the surface and remove any air pockets.

Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar, 7 Up soda, and optional lemon juice until smooth and slightly thick but pourable. If the glaze is too thick, add a little more soda, one teaspoon at a time.

Once the cake is completely cooled, drizzle the glaze generously over the top, letting it run naturally down the sides for a beautiful finish.

Slice into thick, tender pieces and serve. Each bite should feel like a sweet burst of sunshine!