Type what you have

Ingredients

• ✓ lemon extract
• egg
• zucchini
• white sugar
• vegetable oil
• poppy seed
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds. Stir to combine. Add flour, baking powder, baking soda, cinnamon, and salt. Mix thoroughly. Pour batter into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of loaves comes out clean, about 1 hour.

By Diana Karolak

Ingredients

• ✓ lemon extract
• all-purpose flour
• poppy seed
• baking powder
• baking soda
• sugar
• butter
• egg
• egg yolk
• sour cream
• vanilla extract
• lemon peel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Stir together flour, poppy seeds, baking powder, and baking soda in a large bowl until well combined.
3. 3 Beat together sugar and melted butter in a large bowl with an electric mixer until well mixed. Add lightly beaten egg, then beaten egg yolk, allowing each to blend into butter mixture before adding the next.
4. 4 Stir sour cream, vanilla, lemon peel, and lemon extract into egg mixture until well combined. Add flour mixture and stir until just moistened. Spoon batter into the prepared muffin cups, filling each cup about 3/4 full.
5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks.

By Barbara

Ingredients

• ✓ lemon extract
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• baking soda
• salt
• half and half
• ricotta cheese
• egg
• butter
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
3. 3 Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
4. 4 Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

By Kim's Cooking Now

Ingredients

• ✓ lemon extract
• all-purpose flour
• white sugar
• brown sugar
• pumpkin pie spice
• baking powder
• salt
• pumpkin puree
• vegetable oil
• milk
• egg
• vanilla extract
• white chocolate chip
• flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper liners.
2. 2 Whisk 1 ½ cups flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl until well combined. Set aside.
3. 3 Combine pumpkin purée, oil, milk, egg, vanilla extract, and lemon extract in a separate large bowl until smooth; stir into flour mixture until batter is just combined.
4. 4 Toss white chocolate chips and 1 tablespoon flour together in a small bowl until evenly coated; fold into batter. Spoon batter into the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes.

By Danielle Lockley

Ingredients

• ✓ lemon extract
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• butter
• milk
• egg
• vanilla extract
• all-purpose flour
• white sugar
• butter
• blueberry pie filling
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
2. 2 Combine 1 ¼ cups flour, ½ cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir in ½ cup butter, milk, egg, and vanilla extract until evenly combined; pour into the prepared pan.
3. 3 Combine ½ cup flour, ¼ cup white sugar, and 3 tablespoons butter in a separate bowl using a fork until mixture resembles crumbs; sprinkle ½ over batter in pan.
4. 4 Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining ½ crumb topping.
5. 5 Bake in the preheated oven until cake is golden brown, about 1 hour.

By Laura Owen

Ingredients

• ✓ lemon extract
• salt
• vanilla extract
• lemon zest
• almond milk
• lemon juice
• powdered sugar substitute
• poppy seed
• salt
• baking powder
• all-purpose flour
• almond milk
• vanilla extract
• lemon juice
• butter
• egg
• lemon zest
• sugar substitute
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
2. 2 Place granulated sugar substitute and lemon zest in a bowl. Mix until zest is fully coated with sugar. Add egg, butter, lemon juice, vanilla, and lemon extract. Add almond milk and mix until well incorporated.
3. 3 Sift flour, baking powder, and salt together. Add to the sugar mixture. Fold in poppy seeds. Divide the batter evenly among the donut pans.
4. 4 Bake in the preheated oven until a toothpick inserted into a donut comes out clean, 10 to 12 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely.
5. 5 While the donuts cool, make the icing. Mix powder sugar substitute, lemon juice, almond milk, lemon zest, vanilla, and salt together in a bowl. Set a rack over a cookie sheet lined with parchment paper. Dip donuts into the icing and place on the rack until glaze sets, 2 to 3 minutes.

By Yoly

Ingredients

• ✓ lemon extract
• ✓ lemon extract
• white sugar
• applesauce
• vegetable oil
• egg
• lemon peel
• milk
• all-purpose flour
• baking powder
• salt
• white sugar
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
2. 2 Stir 1 1/2 cups sugar, applesauce, oil, and eggs together in a bowl; add lemon peel and 1 teaspoon lemon extract. Pour milk into applesauce mixture and stir.
3. 3 Whisk flour, baking powder, and salt together in a bowl. Add flour mixture to applesauce mixture; stir until well-combined. Pour batter into prepared loaf pan.
4. 4 Bake in the preheated oven until toothpick inserted in the center of the loaf comes out clean, about 75 minutes. Let bread rest in the pan for 10 minutes before removing to a wire rack to cool.
5. 5 Whisk 1/2 cup sugar, water, and 1/2 teaspoon lemon extract together in a saucepan over medium heat until sugar is melted and has a thick glaze consistency, 1 to 2 minutes. Poke several holes in the top of the warm bread and brush glaze over loaf.

By Yo

Ingredients

• ✓ lemon extract
• raspberry
• banana
• all-purpose flour
• cinnamon
• baking soda
• salt
• nutmeg
• sugar
• egg
• vegetable oil

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
2. 2 Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
3. 3 Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By thicknik

Ingredients

• ✓ lemon extract
• half-and-half
• egg white
• confectioners' sugar
• brown sugar
• vanilla extract
• salt
• butter
• bread
• maple syrup
• whipped cream

Instructions

1. 1 Combine half-and-half, egg whites, confectioners' sugar, brown sugar, vanilla, lemon extract, and salt in a bowl; whip together with a whisk or electric whisk until well blended, about 30 seconds. Pour mixture into a large, flat container.
2. 2 Put one bread slice in the container and flip so it is coated on both sides, almost saturated.
3. 3 Melt 1 tablespoon butter in a frying pan over medium heat until sizzling. Add soaked bread slice to the pan; you can do more than one depending on the size of the pan. Fry until medium brown and edges are crispy, about 1 1/2 minutes per side. Continue cooking in batches, dipping bread and frying, and adding butter as necessary.
4. 4 Serve French toast with maple syrup and add whipped cream on top.

By Christa Talbott

Ingredients

• ✓ lemon extract
• all-purpose flour
• salt
• baking powder
• egg
• milk
• vegetable oil
• white sugar
• poppy seed
• vanilla extract
• butter flavored extract
• orange juice
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
2. 2 Mix the flour, salt, baking powder, eggs, milk, vegetable oil, white sugar, poppy seeds, 1 1/2 teaspoons of the vanilla, lemon and butter flavoring. Stir until just combined and pour the batter into the prepared pans.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour. Cool for 5 minutes then poke holes in the top of the bread with a meat fork and pour glaze over tops.
4. 4 To Make Glaze: Mix the orange juice, confectioner's sugar, and the remaining 1/2 teaspoon each of the vanilla, butter and lemon flavorings. Use immediately to pour over the still warm loaves.

By Pat Heldenbrand

Ingredients

• ✓ lemon extract
• butter
• all-purpose flour
• all-purpose flour
• active dry yeast
• milk
• white sugar
• salt
• egg
• almond extract
• fruit preserves
• egg white

Instructions

1. 1 Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator.
2. 2 Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.
3. 3 Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not hot to the touch, about 115 degrees F (43 degrees C).
4. 4 Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and let rise at room temperature until doubled in size, 30 minutes to 1 hour.
5. 5 Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square, off to one side, then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers.
6. 6 Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.
7. 7 Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes.
8. 8 Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30 minutes.
9. 9 Preheat the oven to 450 degrees F (220 degrees C).
10. 10 Brush beaten egg white over pastries.
11. 11 Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.

By Cindy

Ingredients

• ✓ lemon extract
• egg white
• confectioners sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer at high speed until foamy.
3. 3 Gradually add sugar and lemon extract; continue to beat on high speed until thickened.
4. 4 Use to pipe or decorate cookies.

By Diane

Ingredients

• ✓ lemon extract
• lemon cake mix
• egg
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended.
3. 3 Working in batches, drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll dough in sugar until lightly coated, then place 2 inches apart onto ungreased cookie sheets.
4. 4 Bake in the preheated oven until the bottoms are light brown, 6 to 9 minutes.
5. 5 Serve and enjoy!

By Lissa

Ingredients

• ✓ lemon extract
• butter
• sugar
• egg
• all-purpose flour
• carbonated beverage

Instructions

1. 1 Cream together the butter and sugar for 20 minutes. Add eggs, one at a time. Add flour, lemon extract and fold in the 7UP soft drink.
2. 2 Pour into a well-greased 12 cup Bundt pan. Bake at 325 degrees F (165 degrees C) for 60 to 75 minutes.

By JJOHN32

Ingredients

• ✓ lemon extract
• white sugar
• butter
• all-purpose flour
• baking powder
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet.
3. 3 Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.

By jaibux

Ingredients

• ✓ lemon extract
• cream cheese
• sugar
• vanilla extract
• whipped topping
• graham cracker crust
• strawberry pie filling

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese, sugar, vanilla extract, and lemon extract together in a large bowl with an electric mixer until smooth and creamy.
3. 3 Fold in whipped topping.
4. 4 Pour mixture into graham cracker crust; smooth evenly.
5. 5 Top with pie filling. Refrigerate until firm, 2 to 3 hours.
6. 6 Slice and enjoy!

By cafecook

Ingredients

• ✓ lemon extract
• cooking spray
• white chocolate chip
• sweetened condensed milk
• lemon juice
• lemon zest
• salt

Instructions

1. 1 Line a 5x7-inch dish with parchment paper, leaving an overhang for easy removal of fudge. Spray with nonstick cooking spray.
2. 2 Place white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave at 30-second intervals, stirring each time, until mixture is smooth and melted. Add lemon juice, 2 tablespoons lemon zest, lemon extract, and salt. Stir until well combined.
3. 3 Pour into the prepared dish and smooth out the top. Sprinkle with remaining 1 tablespoon lemon zest. Freeze for a minimum of 4 hours, or until set.
4. 4 Use a hot knife to cut fudge, wiping the knife clean after each cut.

By Yoly

Ingredients

• ✓ lemon extract
• yellow squash
• white sugar
• milk
• egg
• butter
• self-rising flour

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
3. 3 Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
4. 4 Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.

By MegaWoman

Ingredients

• ✓ lemon extract
• all-purpose flour
• butter
• powdered sugar
• blueberry
• cornstarch
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, butter, and confectioners' sugar in a large bowl until a dough forms; press into a 9-inch tart pan with a removable bottom.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly.
4. 4 Meanwhile, toss blueberries and cornstarch together in a large bowl until evenly coated; transfer to a large saucepan over low heat. Stir in white sugar and lemon extract; simmer, stirring gently to avoid crushing berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
5. 5 Pour hot blueberry filling over cooled crust. Cool before slicing.

By LOUIE75

Ingredients

• ✓ lemon extract
• milk
• half-and-half
• white sugar
• cinnamon
• blueberry
• vanilla wafer
• ice cube

Instructions

1. 1 Blend milk, half-and-half, sugar, lemon extract, and cinnamon in a blender; add blueberries and blend until thick and smooth. Blend vanilla wafers and ice cubes into milk mixture until desired consistency is reached.

By Celiac_family_mom

Ingredients

• ✓ lemon extract
• yellow cake mix
• lemon gelatin
• vegetable oil
• egg
• water
• confectioners' sugar
• lemon juice

Instructions

1. 1 Combine gelatin mix and cake mix. Mix well.
2. 2 Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
3. 3 Bake according to instructions on back of cake box.
4. 4 To Make Frosting: Combine confectioners' sugar and lemon juice.
5. 5 When cake is done, and while still hot, ice with frosting.

By Vicki Monte

Ingredients

• ✓ lemon extract
• water
• water
• butter
• egg
• bread flour
• white sugar
• active dry yeast

Instructions

1. 1 Grease three 8-inch round cake pans; set aside.
2. 2 Place ¾ cup plus 2 tablespoons warm water, butter, eggs, lemon extract, bread flour, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Dough cycle. Remove dough from the machine when the cycle is done.
3. 3 Cut dough into 3 equal-sized pieces; roll each piece into a ball and place into a prepared cake pan. Cover dough balls; let rise at room temperature for 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake loaves in the preheated oven until lightly browned, 15 to 20 minutes.

By Leslie Ann Owen

Ingredients

• ✓ lemon extract
• egg
• white sugar
• heavy cream
• evaporated milk
• milk
• vanilla extract
• salt

Instructions

1. 1 Beat eggs and sugar in a large mixing bowl until stiff. Stir in cream, evaporated milk, whole milk, vanilla, lemon extract, and salt until well combined. Pour into the freezer canister of an ice cream maker and freeze according to the manufacturer's instructions.

By JEMR2

Ingredients

• ✓ lemon extract
• butter
• shortening
• white sugar
• egg
• all-purpose flour
• vanilla extract
• lemon-lime carbonated beverage

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 In a large bowl, cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla and lemon extract. Beat in flour alternately with lemon-lime soda, mixing just until incorporated. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Allow to cool on a cake rack for 30 minutes before removing from the pan.

By RSHARRL

Ingredients

• ✓ lemon extract
• lemon cake mix
• sour cream
• egg
• vegetable oil
• lemon juice
• instant lemon pudding mix
• lemon zest
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
2. 2 Beat cake mix, sour cream, eggs, vegetable oil, lemon juice, pudding mix, lemon zest, poppy seeds, and lemon extract together in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium; beat for 3 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place the wire rack over the pan and invert to release cake onto the rack; cool completely.

By CorkiDeCat

Ingredients

• ✓ lemon extract
• cooking spray
• yellow cake mix
• instant lemon pudding mix
• water
• egg white
• milk
• vanilla pudding mix
• light whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking pan with nonstick spray.
2. 2 Make the cake: In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat with an electric mixer on low speed for 1 minute. Increase the speed to high and beat for 4 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool completely, 20 to 30 minutes.
4. 4 Meanwhile, make the topping: In a large bowl, beat milk, vanilla pudding mix, and lemon extract on low speed for 2 minutes. Fold in whipped topping. Spread over the cooled cake. Store cake in the refrigerator.

By LaDonna

Ingredients

• ✓ lemon extract
• yellow cake mix
• instant lemon pudding mix
• orange juice
• vegetable oil
• egg
• white sugar
• orange juice
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch Bundt pan.
2. 2 Make the cake: Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in orange juice, oil, eggs, and lemon extract. Beat on low speed with an electric mixer until blended. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, about 20 more minutes.
4. 4 When the cake has cooled, make the glaze: Cook sugar, orange juice, and butter in a saucepan over medium heat for 2 minutes.
5. 5 Transfer cake to a serving platter and drizzle glaze over top.

By Angie LaSala

Ingredients

• ✓ lemon extract
• sugar
• butter
• egg
• all-purpose flour
• baking powder
• lemon zest
• milk
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer until light in color and fluffy, about 5 to 7 minutes. Beat in eggs, one at a time, then stir in lemon extract.
3. 3 Combine flour, baking powder, and lemon zest; gradually stir into cake batter alternating with milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed, scraping the bottom and sides of the bowl often. Gently fold in blueberries; spoon batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 20 minutes. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

By LDYBRD

Ingredients

• ✓ lemon extract
• margarine
• shortening
• sugar
• egg
• all-purpose flour
• self-rising flour
• evaporated milk
• vanilla extract

Instructions

1. 1 Don't preheat the oven. Grease and flour a 10-inch tube or Bundt pan. Sift together the all-purpose flour and self-rising flour; set aside.
2. 2 In a large bowl, cream together margarine, shortening, and sugar until light and fluffy. Beat in eggs one at a time. Then beat in flour mixture and milk, mixing just until incorporated. Finally, stir in lemon extract and vanilla.
3. 3 Pour batter into a 10-inch tube or Bundt pan. Place cake in a cool oven and set the oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

By RBLAIR

Ingredients

• ✓ lemon extract
• sugar
• butter
• egg
• all-purpose flour
• lemon-lime carbonated beverage
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt).
2. 2 Make the cake: Beat white sugar and butter together in a large bowl using an electric mixer until light and fluffy.
3. 3 Add eggs one at a time, beating well after each addition. Stir in flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from the pan immediately by placing a wire cooling rack over the base of the cake and inverting the pan to release.
5. 5 Make the glaze: Beat confectioners' sugar, milk, and vanilla together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake; let cool completely.

By JSWERVE0712