Prep the pan and oven. Heat the oven to 325°F (165°C). Generously grease and flour your Bundt or tube pan, making sure every nook is coated. Tap out excess flour.

Cream the fats and sugar well. In a large bowl, beat the butter and shortening on medium speed until smooth and fluffy, about 2 minutes. Add the sugar gradually and beat 4–5 more minutes until very light and pale. This step builds structure and helps the cake rise.

Add the eggs one at a time. Beat in each egg fully before adding the next. Scrape down the bowl occasionally to keep everything even.

Stir in flavorings. Mix in the lemon zest, vanilla extract, and lemon extract. The kitchen should start smelling amazing.

Mix the dry ingredients. In a separate bowl, whisk together the cake flour and salt. Don’t skip the whisking—it prevents lumps.

Alternate flour and 7UP. With the mixer on low, add one-third of the flour, then half of the 7UP, then another third of the flour, the rest of the 7UP, and finish with the last of the flour. Mix just until combined after each addition. Overmixing can toughen the crumb.

Fill the pan. Spoon the batter into the prepared pan and smooth the top. Tap the pan once or twice on the counter to release air bubbles.

Bake low and slow. Bake for 65–80 minutes, depending on your oven and pan. Start checking around 60 minutes. The cake is done when a skewer comes out mostly clean and the top springs back lightly.

Cool carefully. Let the cake cool in the pan for 15 minutes, then loosen edges gently with a thin spatula. Invert onto a cooling rack and let it cool completely before glazing.

Glaze it. Whisk powdered sugar with 7UP (and lemon juice if using) until pourable but thick. Drizzle over the cooled cake, letting it fall into the ridges. Allow the glaze to set for 20–30 minutes before slicing.