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READY IN 1 hr

Lemon Bundt Cake

Read Reviews (265)

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

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Types of Cooking Oil

All about Eggs

Original recipe makes 1 10-inch Bundt pan Change Servings

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
3/4 cup vegetable oil

4 eggs
1 cup lemon-lime flavored carbonated beverage

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Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Footnotes

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

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Reviews More Reviews

Most Helpful Positive Review

Sep 28, 2003

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.

—GAIL-K

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Most Helpful Critical Review

May 01, 2006

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!

—JoannaGueller

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305 Ratings

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Mar 04, 2004

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.

—LIFESPICE

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Jan 29, 2004

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.

—M0LLY0

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Apr 16, 2003

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!

—MOMTO5KIDLETS

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Oct 30, 2007

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!

—naples34102

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Apr 18, 2007

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!

—sharon b

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Mar 06, 2008

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.

—Cookies

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Nutrition

Calories
364 kcal
18%

Carbohydrates
41.5 g
13%

Cholesterol
82 mg
27%

Fat
20.4 g
31%

Fiber
0.3 g
1%

Protein
4.7 g
9%

Sodium
440 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Bundt Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 364
Calories from Fat: 184

% Daily Value *
Total Fat 20.4g 31 %
Saturated Fat 4.4g 22 %
Cholesterol 82mg 27 %
Sodium 440mg 18 %
Potassium 59mg 2 %
Total Carbohydrates 41.5g 13 %
Dietary Fiber 0.3g 1 %
Protein 4.7g 9 %
** Sugars 18.9g
** Vitamin A 2 %
** Vitamin C 0 %
Calcium 4 %
Iron 11 %
** Thiamin 1 %
Niacin 10 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate 4 %

* 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.