Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (165°C). Grease a 10-inch bundt pan thoroughly with shortening and dust it lightly with flour. This step is crucial for easy removal of the cake later. The bundt pan’s intricate design can make it tricky to remove a cake if it’s not properly greased, so take your time with this step. If you don’t have shortening, you can also use butter or cooking spray. Just make sure the entire inside of the pan is well-coated, including the crevices. Once greased, dust the pan with flour, tapping out the excess. This will help create a beautiful golden crust and prevent any sticking.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process should take about 3-5 minutes with an electric mixer on medium speed. Creaming the butter and sugar well is essential for achieving a light texture in the finished cake. This is when air is incorporated into the batter, helping to create a soft, airy crumb. If you don’t have a stand mixer, a hand mixer will work just fine, or you can mix by hand with a wooden spoon, though it will take a little longer.

Step 3: Add Eggs
Once the butter and sugar are well-creamed, add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one. This ensures the batter stays smooth and prevents any lumps from forming. If the eggs are too cold, the batter may curdle, so it’s important to use eggs that are at room temperature. This also helps them blend more evenly into the batter.

Step 4: Combine Dry Ingredients and Liquid Components
Gradually mix in the flour, followed by the lemon extract and 7Up soda. Stir just until the batter is smooth and evenly combined. You can sift the flour before adding it to prevent any lumps, but it’s not strictly necessary if you’re using all-purpose flour. Add the 7Up soda and lemon extract next, and continue mixing on low speed until everything is well-incorporated. The soda adds a lightness to the batter and helps it rise in the oven. Be careful not to overmix at this stage, as overworking the batter can result in a denser cake.

Step 5: Fold in the Cherries
Gently fold the drained maraschino cherries into the batter, distributing them evenly. You want to be gentle here to avoid breaking up the cherries too much, as you still want to see the vibrant red pieces when the cake is done. Folding the cherries in ensures that they are evenly spread throughout the batter without deflating it. This step also helps the cherries maintain their shape, so they don’t dissolve into the cake during baking.

Step 6: Bake the Cake
Pour the batter into the prepared bundt pan, spreading it evenly to fill all the corners and edges. Bake for 70-90 minutes, or until a toothpick inserted into the center of the cake comes out clean. The exact baking time will depend on your oven and the specific bundt pan you’re using, so it’s a good idea to start checking for doneness around the 70-minute mark. If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent over-browning. The cake is done when the center is set, but it should still have a slight jiggle when you shake the pan gently.

Step 7: Cool and Add Cherry Juice
Allow the cake to cool in the pan for 10-15 minutes. This brief cooling time helps the cake firm up slightly and makes it easier to remove from the pan. After the initial cooling, carefully invert the cake onto a serving dish. Use a skewer or a wooden spoon handle to poke holes all over the top of the cake. Slowly pour the reserved cherry juice over the cake, allowing it to soak in completely. This step adds a burst of cherry flavor and moisture to the cake, making it even more delicious.

Step 8: Prepare the Glaze
In a small bowl, whisk together the powdered sugar, lemon extract, and 3-4 tablespoons of milk until smooth. Start with less milk for a thicker glaze, and add more gradually to achieve your desired consistency. The glaze should be pourable but not too thin. If the glaze is too thick, add a little more milk to loosen it up. Conversely, if it’s too thin, you can add more powdered sugar to thicken it.

Step 9: Glaze and Garnish
Once the cake has cooled completely, drizzle the glaze over the top, letting it cascade down the sides in a beautiful, glossy finish. You can use a spoon to drizzle or a piping bag for more control. If desired, top the cake with additional maraschino cherries for an extra pop of color and flavor. The cherries also add a nice visual contrast to the golden cake and the white glaze, making it look as good as it tastes.