Name: Lemon Pudding Bundt Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 Servings
Cuisine: American
Ingredients: 15.25 ounces yellow cake mix; 4 eggs; 3.4 ounces instant lemon pudding; 0.75 cup Vegetable Oil; 0.75 cup lemon lime soda

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Lemon Pudding Bundt Cake

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Ingredients

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Instructions

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Instructions

Preheat oven to 325 degrees

Cake

Mix all cake ingredients with hand mixer in a large bowl until well combined.

Grease Bundt pan with cooking spray and fill with batter.

Bake 40-45 minutes or until toothpick comes out clean from center of cake.

Cool for 20 minutes, then flip onto serving plate.

Glaze

Mix all glaze ingredients in a medium bowl until smooth.

Drizzle over cooled cake.

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Tips & Tricks (5)

Lemon Soda Magic 🥤
Make sure the lemon-lime soda is at room temperature to help it blend more smoothly with other ingredients and prevent clumping.
Pan Preparation Pro 🍰
Thoroughly grease and flour your bundt pan, paying extra attention to the intricate ridges to ensure a perfect cake release without sticking.
Moisture Maximizer 💧
Do not overmix the batter - mix just until ingredients are combined to keep the cake light and prevent developing tough gluten.
Cooling Technique 🧊
Allow the cake to cool in the bundt pan for exactly 10 minutes before inverting to prevent breaking and ensure a clean release.
Lemon Glaze Secret 🍋
For the most vibrant lemon icing, use fresh lemon juice and zest in addition to powdered sugar for a bright, tangy flavor profile.