Nutrition

Ingredients

• Nonstick vegetable oil spray (for pan)
• 2 cups (4 sticks) unsalted butter, room temperature
• 8 oz. cream cheese, room temperature
• 3 cups (600 g) granulated sugar
• 2 Tbsp. finely grated lemon zest
• 1 tsp. finely grated lime zest
• 6 large eggs, room temperature
• 3 cups (375 g) all-purpose flour
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• ½ cup 7UP, room temperature
• 1 tsp. vanilla extract
• 2 cups (220 g; or more) powdered sugar
• 2 Tbsp. (or more) fresh lemon juice
• 1 Tbsp. (or more) 7UP
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• A 12-cup Bundt pan

Instructions

1. 1 Place a rack in middle of oven; preheat to 325°. Generously coat pan with nonstick vegetable oil spray. Beat 2 cups (4 sticks) unsalted butter, room temperature, and 8 oz. cream cheese, room temperature, in the bowl of a stand mixer fitted with the whisk attachment on high speed until combined, about 1 minute. Add 3 cups (600 g) granulated sugar, 2 Tbsp. finely grated lemon zest, and 1 tsp. finely grated lime zest and beat until pale and fluffy, about 5 minutes. Reduce mixer speed to low and add 6 large eggs, room temperature, one at a time, beating after each addition until combined before adding the next one. Add 3 cups (375 g) all-purpose flour and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and mix just until combined and smooth, about 1 minute. Add ½ cup 7UP, room temperature, and 1 tsp. vanilla extract and beat until combined, about 1 minute.
2. 2 Scrape batter into prepared pan and smooth surface. Bake cake until a toothpick inserted into the center comes out with just a few moist crumbs attached, 75–85 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run an offset spatula or small knife around sides of cake to loosen, then turn out onto a large plate or cake stand and let cool completely.
3. 3 Whisk 2 cups (220 g) powdered sugar, 2 Tbsp. fresh lemon juice, 1 Tbsp. 7UP, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl until smooth. Glaze should be thick but still pourable. If too thin, add more powdered sugar. If too thick, add more 7UP or lemon juice. Pour glaze over cake, letting it drip down the sides. Let sit at least 20 minutes for glaze to set before serving.

Original Source

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