Preheat the oven to 325°F. Spray a 10-inch bundt cake pan with nonstick cooking spray and dust the inside with flour, tapping out the excess.

In a small bowl, whisk together 3 cups of all-purpose flour and ½ teaspoon of salt. Set aside.

In a large bowl, add 1 ½ cups softened unsalted butter and 3 cups granulated sugar. Beat with a hand mixer or stand mixer until light and fluffy, about 4 minutes.

Add ¾ cup of 7UP soda, 1 tablespoon lemon zest, 1 tablespoon lemon extract, and 1 teaspoon vanilla extract. Beat until combined.

Add 5 large eggs one at a time, beating thoroughly between each addition. Scrape down the sides and bottom of the bowl as needed.

Gradually add the flour mixture to the bowl and mix until smooth and combined.

Pour the batter into the bundt pan and smooth over the top. Bake for 70-85 minutes or until a toothpick comes out clean from the center of the cake.

Let the cake cool in the pan for about 10 minutes before inverting it onto a cooling rack to finish cooling.

Once the cake is cooled, prepare the glaze by whisking together 1 ½ cups powdered sugar, 1 teaspoon lemon zest, and 2-3 tablespoons of 7UP soda. Drizzle over the cake, slice, and serve.