Description

This elevated Bundt cake utilizes the carbonation of lemon-lime soda and the moisture-binding properties of lemon pudding mix to create a superior crumb. Finished with a zesty citrus glaze, it is a foolproof dessert that stays remarkably fresh and tender for days.

Ingredients

15.25 oz yellow cake mix
4 oz lemon pudding mix
3/4 cup 7 Up soda
3/4 cup vegetable oil
4 large eggs, room temperature
2 cups powdered sugar, sifted
2 tbsp fresh lemon juice
1-2 tbsp whole milk

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Instructions

Preheat the oven to 325°F (163°C) and grease a 10-inch Bundt pan with shortening and flour.
Whisk the eggs, vegetable oil, and 7 Up in a large bowl until the mixture is uniform and pale yellow.
Gradually incorporate the yellow cake mix and lemon pudding mix, stirring for no more than 60 seconds to avoid over-mixing.
Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until an internal temperature of 210°F is reached.
Let the cake cool in the pan for exactly 10 minutes before inverting it onto a wire rack to cool completely.
Whisk together the powdered sugar, lemon juice, and milk to create a thick glaze and drizzle it over the cooled cake.

Notes

For the most consistent texture, ensure your eggs are at room temperature before mixing to allow for better emulsification with the oil. If you notice the cake browning too quickly, tent it loosely with foil during the last 10 minutes of baking.

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