Updated: Dec 7, 2020
A few birthdays are coming up in September, so I thought I would share this cake. I made this for Terry's birthday last year; she really liked it. Here is the recipe if you'd like to make it yourself. Have a Happy Birthday this month, Taraleigh, Terry, Carter, and Jen!
I took this cake to my dad's once for dinner. When I got there, he said, "oh, I don't like lemon cake." I said, well, you have to try this, he didn't want to, but eventually, he did. He took a bite and said, wow, this is REALLY GOOD. Now he requests that I make this cake.
Lemon is hard for me; I either love it or hate it. This cake has the perfect amount of lemon for me and is so soft. The frosting is so good; my husband always wants me to make lots of extra frosting for the cake because he loves it so much.
This recipe does use a box of cake mix. I'll be honest; there are only a few recipes I will use the boxed cake for. I prefer to have things made from scratch, but this cake is so good.
1 package white cake mix
1 small box instant lemon pudding
3/4 cup oil
1 cup sprite
2 cups powdered sugar
4 tablespoons lemon juice
Preheat oven to 350 degrees. Then, grease a bundt pan. Combine white cake mix, pudding, oil, sprite, and eggs in a large bowl and combine with a mixer. Once combined, pour into the greased bundt pan. Bake for 35-40 minutes.
When the cake is still slightly warm (if it's too warm, the cake will not come out completely), turn the pan over onto a serving plate. Try to separate the cake from the pan before turning it over so that the cake doesn't tear while flipping the pan over.
Combine powdered sugar and lemon juice for icing and drizzle over the top of the cake. The frosting will drip down the sides of the cake.
Recipe adapted from Chef-in-Training.