I bought my first nordic ware bundt pan in 1965 and this recipe was on the paper circle in the pan. It sounded interesting so I made it. I lost the recipe in a move from CA to WA, but I had given the recipe to my mother and so all was not lost ;-) since I have given recipe to lots of people, so it can't be lost again... If you love lemon flavor as much as I do, you will love this cake!!
Mix the 3 sticks of soften margarine/butter and 3 cups of sugar for 20 min. I just set the kitchen timer and walk away... If you don't do this, cake will NOT rise.
After the 20 min beat, add eggs, one at a time, so they mix into the mixture well.
Add half of the flour, along with the 7-UP soda and lemon extract. Then add the rest of the flour. Mix well.
Pour into a greased & floured bundt or angel food pan. I use the spray of flour/oil mixed and do a light spray around the outside edge and the middle cone.
Bake 350 degrees for 60-75 minutes. Cake may rise 1-2 inches above the top of the pan, but that's OK, it will settle back down after it cools.
After cake cools, turn it out of your pan and then you can slice and put ice cream or cool whip for serving, or can pour a lemon flavored glaze of powdered sugar, lemon extract & a dab of margarine over the cake before slicing...
Store in rubber sealed plastic container, as the cake is much better the second day after absorbing the flavors.
I like to slice the cake, unglazed, and put in the sealed containers and freeze. I write on painter's blue tape to mark my containers, this tape will come off easily from frozen container. Then I decide how I want to present this dessert for card party, dinner party or just my own eating. ;-)
This cake is not hard to make. Just be sure to do the 20 min beat and use regular NOT diet soda. I have never used any other soda than the 7-UP, but that doesn't mean it can't be done...