• Preheat the oven to 325° F and make sure your refrigerated ingredients are at room temperature.
• 
  In the bowl of a stand mixer add the 1 ½ cups unsalted butter, 3 cups white sugar, lemon, and lime zest. Make sure to zest the citrus over the sugar instead of in a different bowl to retain all the flavor.
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  Using the paddle attachment, cream the mixture for 4 minutes on medium speed until pale yellow and fluffy. Scrape down the bowl and add in the 1 tsp lemon extract.
• With the mixer on low speed, add the 5 eggs one at a time, then mix on medium speed for another minute until it is all incorporated. Scrape down the sides of the bowl as needed.
• Again with the mixer on low speed, slowly pour in the ¾ cup 7 Up. Mix until just combined. The batter will look curdled and that’s ok!
• 
  Stop the mixer and add in the 1 tsp kosher salt and 3 cups flour. Mix on low- medium speed until just combined- do not overmix or it will deflate the carbonation!!
• 
  Heavily spray a 10 cup bundt pan with flour coated baking spray and pour the batter in evenly. This is important! The cake has a lot of sugar and you dont want it to stick to the pan. Read How to get a bundt cake out of a pan for tips.
• Bake the cake for 1 hour and 10 minutes or until the cake is golden brown and pulled away from the edges.
• Cool the cake in the bundt pan for 20-25 minutes but no longer. Flip the cake out onto a wire cooling rack and let cool completely.

Prepare the glaze:

• 
  In a small bowl combine the 1 ¼ cup powdered sugar, 1 tsp 7 up, 1-2 tbsp cream, and lemon or lime zest if using. Whisk until smooth and drizzle all over the cooled cake.