1/2 teaspoon salt
3/4 cup 7-UP or Sprite
5 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 cup unsalted butter, softened
1/2 cup vegetable shortening
3 cups granulated sugar
Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon milk
Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour and salt. In another bowl, whisk together the 7UP, eggs, lemon zest, and vanilla. Beat butter, shortening, and granulated sugar with an electric mixer on medium-high until fluffy, about 2 minutes. Reduce speed to low and add flour mixture, alternating with egg mixture, in 2 batches. Transfer the batter to prepared pan and bake for 60 minutes. Cool cake in pan for 10 minutes. Turn out on a rack to cool completely. To make glaze, whisk all ingredients in a small bowl and drizzle over cake.