Ingredients
Cake Batter
- 4 large eggs (room temperature)
- 3/4 cup oil
- 3/4 cup 7 Up soda
- 1 box yellow cake mix (15.25 oz)
- 1 box lemon pudding mix (4 oz)
Glaze
- 2 cups powdered sugar (sifted)
- 2 tbsp fresh lemon juice
- 1-2 tbsp milk (preferably whole, room temperature)
Instructions
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, oil, and 7 Up soda until the mixture is smooth and well combined.
- Add Dry Mixes: Gently fold in the yellow cake mix and lemon pudding mix to the wet ingredients, stirring just until combined to avoid overmixing.
- Prepare Pan and Pour Batter: Grease and flour a 10-inch bundt pan thoroughly, then pour the batter evenly into the pan, smoothing the top.
- Bake the Cake: Place the bundt pan in a preheated oven at 325°F (163°C) and bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before removing it to a serving plate.
- Make the Glaze: While the cake cools, whisk together the sifted powdered sugar, fresh lemon juice, and milk until smooth and pourable. Adjust milk amount as needed for consistency.
- Glaze and Serve: Place the cooled cake on a serving dish or cake stand, then drizzle the lemon glaze generously over the top. Let the glaze set slightly before slicing and serving.
Notes
- Using room temperature eggs and milk helps achieve a smooth batter and glaze.
- If you don’t have a 4 oz lemon pudding mix, a 3.4 oz box works equally well.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- The glaze consistency can be adjusted by adding more powdered sugar to thicken or more milk to thin.
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting.
- The cake keeps well covered at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
