Last week, when I was looking for a new recipe to try with my unicorn silicone baking mold (check out my post on this product), I ventured onto Allrecipes.com for a little something lemony. Despite being a pretty serious from-scratch baker, I also absolutely love the books from the Cake Mix Doctor, so the lemon bundt cake recipesubmitted by Phyllis on Allrecipes caught my eye. I was especially intrigued by this recipe because it included lemon-lime soda as one of the (five) ingredients. So, I baked it up in my unicorn pan (the pan takes two boxes of cake mix, so I doubled the recipe), and I have to say, this is one of the most moist and delicious cakes I've ever made. I shared it around our Amazon Kitchen team, and it won rave reviews! This recipe is definitely a keeper!
Lemon Bundt Cake
Ingredients:
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
3/4 cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated beverage
Directions:
1. Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
2. 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 lemon-lime soda.
3. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes on a cooling rack, then unmold cake. Cool completely before serving. Store in an airtight container once cooled.
Makes approximately 14 servings.
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