Preheat your oven to 325°F. Generously grease and flour a 10-inch Bundt pan.

Sift together flour and salt in a bowl; set aside.

In a large bowl, cream butter and sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes.

Slowly pour in chilled 7UP, lemon zest, lemon extract, and vanilla; beat until smooth.

Add eggs one at a time, mixing well after each addition.

Fold the flour mixture into the batter in three additions, stirring until just combined.

Transfer batter to the prepared pan. Bake for 70–85 minutes, or until a toothpick inserted into the center comes out clean.

Allow cake to rest in the pan for 10 minutes. Invert onto a rack and cool completely.

Whisk together powdered sugar, lemon zest, and 7UP until a smooth glaze forms. Drizzle over the cooled cake.