Preheat your oven to 325°F (163°C). Grease a bundt pan or tube pan with shortening and dust lightly with flour, or use a non-stick spray that contains flour.

In a stand mixer, beat butter and shortening on high speed until smooth and creamy, about 1-2 minutes.

Gradually add the sugar and continue mixing until light and fluffy, about 3-5 minutes.

Reduce the mixer speed to medium and add the eggs one at a time, followed by the vanilla and lemon extracts. Mix until well combined.

Lower the mixer speed and add the flour gradually, alternating with the 7 Up. Mix until just combined to avoid overmixing.

Pour the batter into the prepared bundt pan and spread evenly. Tap the pan on the counter to remove air bubbles.

Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool the cake in the pan on a wire rack for 10-15 minutes, then invert it onto a wire rack to cool completely.

Whisk together powdered sugar, lemon juice, and lemon zest until smooth and slightly thickened.

Once the cake has cooled, poke small holes across the top with a toothpick. Drizzle the lemon glaze over the cake, letting it flow down the sides.

Slice the cake and serve with coffee or tea. Enjoy with fresh berries or a dollop of whipped cream if desired.