3 cups granulated sugar
5 eggs
3 cups all-purpose flour
2 Tablespoons lemon extract
3/4 cup 7up
1 jar maraschino cherries 10 oz, drained and juice reserved
2 cups powdered sugar
1 Tablespoon lemon extract
3-4 Tablespoons milk
Preheat oven to 325. In large bowl mix together your butter and sugar until light and fluffy. Add in your eggs and continue to mix until blended. Add in your flour and mix again until smooth. Pour in your lemon extract and 7up and beat to combine. Fold in your cherries. Spread into a greased bundt pan and bake for 1 1/2 hours or until center is set. Turn onto serving dish and let cool slightly and then using a skewer poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It's ok for it to seep to the bottom to soak as well. Let cool completely. Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.