Preheat your oven to 325°F. Generously spray your Nordic Ware 12-cup bundt pan with Pam Perfect Release to ensure the cake comes out perfectly.

Cream the butter and sugar: In a stand mixer (or using a hand mixer), beat the butter and Sugar In The Raw on medium speed until light and fluffy. Don’t rush this step—let it mix for at least 3-5 minutes.

Add the eggs: One at a time, mix in the eggs, ensuring each one is fully incorporated before adding the next.

Alternate flour and 7 Up: Gradually add the sifted all-purpose flour, cake flour, and 7 Up to the batter in batches. Start and end with the flour, mixing gently to keep the batter light and airy.

Add the extracts: Mix in the vanilla bean paste, lemon extract, and almond extract until just combined.

Pour and bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

Cool and release: Let the cake rest in the pan for 10-15 minutes before carefully flipping it onto a cooling rack. Allow it to cool completely before slicing and serving.