Grease a 12 cup Bundt pan well and then dust it with flour. Preheat the oven at 180 C.
Sieve the flour with the salt and baking powder and set aside.
Beat the sugar and butter together for 10 minutes. The longer you cream these two ingredients together, the lighter your cake will be.
Add the eggs one by one, beat them well.
Then add vanilla essence, lemon juice and lemon zest. Mix well.
Next add the flour in three parts, alternating with the 7 Up. Start with a third of the flour, then half the 7 Up, then another third of the flour, followed by the remaining 7 Up and finishing up with the last of the flour. Make sure not to over mix the batter, just beat until everything is well mix.
Pour the batter into the prepared pan and level the surface of the cake. Bake for 45-60 minutes or until a skewer inserted into the center comes out clean.
Remove the pan and allow the cake to slightly cool in the pan (for about 5 minutes) before turning the cake out on a rack to cool completely.
In the meantime, prepare the glaze. If you want a thick glaze, use more icing sugar and less liquid. You can easily double the recipe for a thicker coating. Drizzle the glaze over the cooled cake.
Serve with a glass of milk or cup of tea.