Lemon Bundt Cake
1 box yellow cake mix
1 small box instant lemon pudding
3/4 cup vegetable oil
1 teaspoon lemon extract
1 cup lemon-lime flavored carbonated beverage
Preheat oven to 325 degrees F.
Spray bundt pan with Baker's Joy
In a large mixing bowl combine cake mix and instant lemon pudding, add vegetable oil and lemon extract, stir until mixed. Beat in the eggs ONE at a time until well blended. Then stir in lemon-lime soda, mix well with spoon or spatula. Pour cake batter into prepared bundt cake pan.
Bake 325 degrees for 30-35 minutes or until a toothpick inserted comes out clean from the middle of cake. Allow cake to cool about 15 minutes, then turn cake upside down on to your favorite cake plate.
Icing: 1 cup of confectioner sugar, about 1 tablespoon milk and 1 teaspoon lemon extract. Mix until very smooth. Drizzle over top and side of cake, if desired. Soooo good!
NOTE: A heavy dark coated tube cake pan maybe 30-35 minutes. A light tube cake pan might require more time to bake; 35-40 minutes, depending on your oven.
Every oven is different as well as the type of tube pan used and this cake will burn around the top edges if temp is too hot and under bake if temp not hot enough. Just make sure middle of cake isn't sticky.
Have a great day!