The butta babe

1: Preheat your oven to 350° F.

2: Zest and juice your lemons and limes.

3: Add sugar and room temperature butter to a stand mixer or a bowl.

4: Cream together your sugar and butter on high speed until it becomes light and fluffy.

5: Once light and fluffy, add in 1 tsp. of lemon and lime zest.

6: Mix for another 30 seconds until incorporated, scraping the edges of your bowl.

7: Start to add in eggs one at a time, mixing for 45 seconds between each addition.

8: Add in your vanilla extract.

9: In a separate bowl, sift together flour and baking powder; add salt afterward.

10: In a small bowl, add sour cream, 7up, and two tablespoons of lemon-lime juice; whisk gently.

11: Alternate adding dry and wet ingredients into the creamed mixture in thirds.

12: Set aside and add the batter to a greased bundt pan, leaving 1 inch of rise space.

13: Place in the oven for 1 hour and 5 minutes or until a toothpick comes out clean.

14: Let cake rest for 15 minutes on a wire rack before flipping to remove from the pan.

15: Mix together glaze ingredients, adjusting 7up for desired thickness.

16: Drizzle glaze onto a completely cooled cake and enjoy!