3 sticks butter, room temperature
5 lg. eggs, room temperature
3 c. cake flour (sifted twice)
3 c. sugar
3 tbsp. lemon extract
3/4 c. 7-Up (room temperature)
Shortening
Cake flour
Bundt pan

Grease and flour bundt pan. Beat butter by hand in mixing bowl for several minutes. Add sugar to butter, 1 cup at a time. Beat well after each addition. Continue beating butter and sugar until creamy. Add 5 raw eggs, 1 at a time until each disappears in the mixture. Next fold in flour, 1 cup at a time into the above mixture. Add lemon extract and 7-Up. Beat in lightly. Pour into bundt pan and bake on middle rack in 325 degree oven for 1 1/2 hours. Cool on cake rack 1 hour.