Description

This vibrant Bundt cake combines a convenient yellow cake mix with lemon pudding and lemon-lime soda to create an exceptionally moist and airy crumb. Finished with a tangy citrus glaze, it’s a simple yet impressive dessert that brings a refreshing flavor pop to any gathering.

Ingredients

4 Large Eggs
3/4 Cup Oil
3/4 Cup 7 Up
1 Box Yellow Cake Mix (15.25 oz)
1 Box Lemon Pudding Mix (4 oz or 3.4 oz)
2 Cups Powdered Sugar
2 Tablespoons Fresh Lemon Juice
1-2 Tablespoons Milk

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Instructions

Preheat your oven to 325 degrees F and ensure your eggs are at room temperature.
In a large mixing bowl, whisk together the eggs, oil, and 7 Up until the mixture is smooth and fully integrated.
Gently add the yellow cake mix and lemon pudding mix, stirring until just combined to preserve the carbonation.
Generously grease and flour a 10-inch Bundt pan, reaching into all the ridges.
Pour the batter into the pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely.
Whisk the powdered sugar, lemon juice, and milk in a small bowl until smooth, then drizzle over the cooled cake.

Notes

To ensure your cake releases perfectly every time, try using a baking spray that contains flour and apply it right before pouring in the batter. If you prefer a thicker, more opaque glaze, gradually add extra powdered sugar one tablespoon at a time until the mixture slowly ribbons off your whisk.

Prep Time: 15 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: American