- 8
- 10 mins
- 60 mins
Ingredients
- Cake:
- 1 package lemon cake mix
- 1 package instant lemon pudding mix
- ¾ cup vegetable oil
- 4 eggs
- 1 cup Sprite (don’t use diet Sprite)
- Glaze:
- 1 cup confectioners sugar
- 2 tablespoons lemon juice (you may have to play with the proportions a little until you get a consistency you like).
Preparation
Step 1
Preheat oven to 325. (The original recipe says to grease and flour a 10-inch Bundt pan, but I use one with that sort of darkish gray non-stick surface, so I have never greased or floured and have never had a problem getting the cake out).
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 Sprite. (Be careful when you add the Sprite; it doesn’t really mix right into the batter and tends to fizzle and splash if you add it too fast).
Pour batter into pan, and bake for 50ish minutes. (I test it using a butter knife, and when possible, I take the cake out of the oven just a minute or 2 before it’s completely done, that way it stays moister).
Allow to cool completely. Before you remove the cake from the pan, you may want to poke a sharp knife down the sides all the way around to help loosen it from the pan, but don’t stab the cake if you can help it.
Glaze:
I make the glaze, then spoon it into a small Ziploc bag, then cut a little hole in one corner of the bag, then use it like a pastry bag, and squeeze all over the cake. Refrigerate the cake after glazing to give the glaze a chance to set.