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

Preheat oven to 325. Grease and flour bundt pan (use shortening). Beat butter by hand in mixing bowl for several minutes. Add sugar to butter, one cup at a time. Beat well after each addition. Continue beating butter and sugar mixture until creamy. Add 5 raw eggs, one at a time, until each disappears in the mixture. Next fold in flour, one cup at a time, into the above mixture. Add lemon extract and 7-Up. Beat in lightly.

Pour into prepared bundt pan and bake in middle shelf in oven for 1 1/2 hours or until a straw inserted into center comes out clean. Cool on cake rack for one hour, then unmold.