Please read post above for substitutions and tips.
Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
In the bowl of an electric mixer, beat butter until fluffy. Add granulated sugar and beat on medium speed until the mixture is fluffy. Stop mixer and scrape sides. Mix again.
Add lemon extracts. Mix in. Reduce speed to low and mix again.
Add eggs, one at a time, mix until all eggs and flour are combined. Stop mixer and scrape sides. Mix again.
Combine the flour and salt. Combine the 7up and heavy whipping cream
Add the flour mixture alternately with the 7up mixture beginning and ending with flour. Stop the mixer and scrape sides and bottom, beat again until just combined.
Transfer batter to the prepared pan.
Bake for about 1 hour 20 to 30 minutes or until a tester comes out clean or with dry crumbs. (The internal temperature of the cake will be 200°F when fully cooked.)
Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting or glazing. (I did not glaze this cake.)
Store in an airtight cake taker either on the counter or in the refrigerator. It will stay fresh on the counter for 3 to 4 days and in the refrigerator for 5 to 7 days. See notes above for freezing.