This cake is moist (do not over bake) and cake can be kept for days.
1½ cup butter
3 cups sugar
3 cups sifted flour
2 Tablespoons lemon extract
¾ cup 7-Up soda
Cream the butter and sugar and beat until light and fluffy. Add eggs one at a time and beat well. Add flour and mix. Beat in lemon extract and 7-Up. Pour batter into a well-greased floured jumbo fluted mold pan or tube pan.
Bake ~ 1 ½ hours at 325 degrees. Check cake for doneness with a toothpick or cake pick.