Lemon Bundt Cake

Lemon Bundt Cake

Phyllis

"Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake."
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Ingredients

1 h servings 364 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
  3. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Footnotes

  • Cook's Note:
  • I use Mountain Dew, but you can also try Mello Yello or other soda.

Reviews

Read all reviews 291
  1. 341 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 disappoin...

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Least positive
Newest

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.

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 lon...

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 powder...

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 disappoin...

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...

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 red...

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 port...

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 ex...

Wonderful-I've made this recipe a dozen times already and everyone I know asks for it at every party. I have found the cooking time extends about ten minutes. Don't use mountain dew- I just trie...

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