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Lemon Bundt Cake

Lemon Bundt Cake

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Phyllis

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

GAIL-K
263
9/28/2003

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.

LIFESPICE
214
3/4/2004

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.

M0LLY0
138
1/29/2004

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.