Recipe by Phyllis
"Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake."
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1 (18.25 ounce) package
lemon cake mix
1 (3.4 ounce) package
instant lemon pudding mix
lemon-lime flavored carbonated beverage
Absolutely EXCELLENT! I glazed mine with a mixture of 1/4 c. softened butter, 1/4 c. lemon juice and 2 c. powdered sugar. Also, I had to increase the baking time by 10 minutes.
I've never rated a recipe a "1" before, but this deserves it: it's nasty. I LOVE lemon and was so excited to make this cake from all the great reviews. Needless to say, I was extremely disappointed by the recipe. I'm blaming it all on the soda. I used Sierra Mist, but I doubt Sprite or 7 Up would have created a better result. The whole cake had this weird chemical taste ... ugh, like I said, nasty. My advice is to modify "Lisa's Chocolate Chocolate Chip Cake" recipe using lemon cake mix and pudding mix, omitting the chocolate chips and adding a couple tablespoons of lemon juice. I did this the day after making this disgusting cake (because I was REALLY craving lemon cake) and it turned out simply delicious. No chemical weirdness, MUCH moister than this cake because that recipe uses sour cream, basically, just a million, trillion times better. I don't know how ya'll loved this so much, but i STRONGLY recommend using that other recipe instead!
Be careful when buying your cake mix - if you get one that already has pudding in the mix it will take considerably longer to bake. The top will get quite brown, but cook until the batter no longer wiggles when you nudge the bundt pan.
I took this to a party and everyone raved about it! I changed the baking temperature to 350 F and added a lemon glaze (2 TBS fresh lemon juice, 1 tsp grated lemon peel, and 2/3 cup sifted powdered sugar whisked together and drizzled over warm cake after it cooled 10 minutes and I removed it from the bundt pan.
This cake got rave reviews, especially for the fact that it is very moist. I added fresh raspberries around it and in the middle then made a lemon glaze which I poured over the whole thing, then powdered sugar. It was very tasty, I have never tasted a lemon cake I liked as well. If you like lemon cake, you'll love this!
Since I used a yellow cake mix, I added some grated lemon zest and about 1/2 tsp. lemon extract to the batter. Even tho' it was very good, I thought it was a tad too oily and next time would reduce the oil to 1/2 c. I made a glaze of the juice from one lemon, and powdered sugar. Can't wait to try this recipe using a white or yellow cake mix, vanilla pudding, root beer and root beer extract!
This cake turned out moist and delicious because I read others opinions about a potentially chemical taste I became worried. When I did my toothpick test to see if it was ready the uncooked portion tasted chemically. I made 3 other different cakes for my party and never put this one w the others. two days later I figured I taste it before throwing it out. The cake was delicious! With the soda and all I followed the recipe exactly, so I'll go with the majority, it is perfect try it yourself. Oh I didn't even have icing!
I reduced the oil to the cake mix amount of 1/2C. I think 3/4C of oil is way too much. I added some poppy seeds (personal preference to lemon cakes)but other than that I followed the recipe exactly. When I tested for doness at 35min. The cake FELL. Completely flattened! Thats the first time EVER that has happened to me. So at 35 min. the cake was not done but very brown. I baked another 20 minutes for doneness. Please note that the bake time is 325 but I did a 350 oven for almost an hour. Also, this has an artificial lemon taste and has NO tangy Zip taste of lemons. Needs real lemon juice instead of the carbonated drink that I believe is leaving a bad tingly after taste in my mouth. Sorry but thumbs down to everything about this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Bundt Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 184
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