Lemon Bundt Cake

Absolutely EXCELLENT! I glazed mine with a mixture of 1/4 c. softened butter, 1/4 c. lemon juice and 2 c. powdered sugar. Also, I had to increase the baking time by 10 minutes.

Be careful when buying your cake mix - if you get one that already has pudding in the mix it will take considerably longer to bake. The top will get quite brown, but cook until the batter no longer wiggles when you nudge the bundt pan.

I took this to a party and everyone raved about it! I changed the baking temperature to 350 F and added a lemon glaze (2 TBS fresh lemon juice, 1 tsp grated lemon peel, and 2/3 cup sifted powdered sugar whisked together and drizzled over warm cake after it cooled 10 minutes and I removed it from the bundt pan.

I've never rated a recipe a "1" before, but this deserves it: it's nasty. I LOVE lemon and was so excited to make this cake from all the great reviews. Needless to say, I was extremely disappointed by the recipe. I'm blaming it all on the soda. I used Sierra Mist, but I doubt Sprite or 7 Up would have created a better result. The whole cake had this weird chemical taste ... ugh, like I said, nasty. My advice is to modify "Lisa's Chocolate Chocolate Chip Cake" recipe using lemon cake mix and pudding mix, omitting the chocolate chips and adding a couple tablespoons of lemon juice. I did this the day after making this disgusting cake (because I was REALLY craving lemon cake) and it turned out simply delicious. No chemical weirdness, MUCH moister than this cake because that recipe uses sour cream, basically, just a million, trillion times better. I don't know how ya'll loved this so much, but i STRONGLY recommend using that other recipe instead!

This cake got rave reviews, especially for the fact that it is very moist. I added fresh raspberries around it and in the middle then made a lemon glaze which I poured over the whole thing, then powdered sugar. It was very tasty, I have never tasted a lemon cake I liked as well. If you like lemon cake, you'll love this!

Since I used a yellow cake mix, I added some grated lemon zest and about 1/2 tsp. lemon extract to the batter. Even tho' it was very good, I thought it was a tad too oily and next time would reduce the oil to 1/2 c. I made a glaze of the juice from one lemon, and powdered sugar. Can't wait to try this recipe using a white or yellow cake mix, vanilla pudding, root beer and root beer extract!

This cake turned out moist and delicious because I read others opinions about a potentially chemical taste I became worried. When I did my toothpick test to see if it was ready the uncooked portion tasted chemically. I made 3 other different cakes for my party and never put this one w the others. two days later I figured I taste it before throwing it out. The cake was delicious! With the soda and all I followed the recipe exactly, so I'll go with the majority, it is perfect try it yourself. Oh I didn't even have icing!

I reduced the oil to the cake mix amount of 1/2C. I think 3/4C of oil is way too much. I added some poppy seeds (personal preference to lemon cakes)but other than that I followed the recipe exactly. When I tested for doness at 35min. The cake FELL. Completely flattened! Thats the first time EVER that has happened to me. So at 35 min. the cake was not done but very brown. I baked another 20 minutes for doneness. Please note that the bake time is 325 but I did a 350 oven for almost an hour. Also, this has an artificial lemon taste and has NO tangy Zip taste of lemons. Needs real lemon juice instead of the carbonated drink that I believe is leaving a bad tingly after taste in my mouth. Sorry but thumbs down to everything about this recipe.

Wonderful-I've made this recipe a dozen times already and everyone I know asks for it at every party. I have found the cooking time extends about ten minutes. Don't use mountain dew- I just tried that and it changed the taste dramatically as well as the texture and color. Dew has more sugar and caffine so I found sprite or 7 up is best. I always top it with a cream cheese icing- Blend 4T fresh lemon juice, 4 oz cream cheese, and 2 cups powdered sugar until smooth- drizzle all over cooled cake. Add thinly sliced lemons around the edges on your cake plate and voila! Beautiful.

This was really good and I don't really care for lemon. My mom loved it. She's the lemon person in the family. I did have to bake this a little longer that listed but its still good. I am making it tonight for a coworkers birthday. Will add some lemon juice and a little lemon zest to the batter to make it more lemony. I also topped mine with a glaze made of powdered sugar and lemon juice.

I used a yellow cake mix, and added a little lemon extract because I didn't have a lemon cake mix in my pantry. I baked it in a cake pan with a daisy design all over it. I sprinkled powder suger over the finished product. It is beautiful, and my picky kids love it. It is very moist and the flavor is great. Angela

A good lemony, moist cake. My husband loves this cake and it is so easy to make. Actually, this recipe (minus the soda) is on the Duncan Hines lemon cake mix box. I leave out the soda and sometimes add a little fresh lemon juice and zest.

Easy, good and moist! I cut on calories by substituting melted light margarine for the oil, Sprite Zero for the soda, and sugar-free pudding mix. It turned out wonderfully. Thanks for sharing!

This is such an awesome cake..I get more requests from friends to make this than any other...an easy glaze that I use is 2 cups powdered sugar and 2 tablespoons (or more if you want it thinner)...It's such an easy cake to make and I guarantee you will not be disappointed!!!

I really loved this recipe. very easy and it came out so moist and fluffy. I also baked it longer than the recipe said, a little less than an hour. I used a box of lemon supreme mix instead of yellow cake mix, egg substitute and diet 7UP with splenda. I iced it with chocolate icing and it was delicious.

I LOVE this!! I'm already planning to make it for Easter.

I had didn't have all the ingredients for this cake when I started. However, it came out better than I thought. I had used banana pudding and black cherry soda, and I threw in some cherry liquer to the batter. Wow! Very moist! Topped w/ cherry liquer glaze. Will make again w/ other flavours.

I have been making this cake for a couple of years. I use Lemon Supreme Cake mix and Sprite then I glaze it with Lemon Glaze while still warm.We just love this cake

I am rating this based on the change of oil to 1/2 cup. It was perfect with the change. It was not heavy but not super light, instead the perfect crumb for a bundt cake. I did use vanilla pudding with the lemon cake as that's what I had on hand. I will be making this again. My grandma was in love with it. I topped it with vanilla glaze from this site.

While still in the pan, I poked holes in the warm cake with a meat fork, then poured a mixture of confectioners sugar and lemon juice over the top. Delicious!!

I had a lemon cake mix in my pantry that was getting pretty old, so in an effort to use it up and get rid of it, I made this recipe. I did as another reviewer suggested and cut the oil back to 1/2 cup. I also added about 2 T. of poppy seeds. I finished the cake with a glaze of confectioner’s sugar, lemon juice and lemon zest. Very good, nice and moist!

Super moist, super easy and everyone loved! I used diet Sierra mist because it was all I had and was worried after reading some reviews that the cake tasted like chemicals. It did not and was delicious! I used "pudding in the mix" cake mix so I upped the temperature to 350 degrees after reading some reviews that it did not bake well at the lower temperature. It was perfect and everyone loved it.

If this could get more than five stars I would give this 10! If I am going to have lemon cake I want it to taste VERY lemony..and this hit the nail on the head. And moist-YYUMMMM! I glazed it with 2tbsp lemon juice, some lemon zest, and about 3/4 cup conf sugar mixed up. I took a poultry brush and after pouring on the top I brushed it all throughout the cake for a nice even glaze. Added a sprinkle of conf sugar too. The only change like everyone else was the cooking time. More like 50 minutes and I turned the oven to 350 around the 40 minute mark. Can't wait to make for others.

Awesome! I actually found Lemon Sanpellegrino soda and it worked great. I made candied lemon peels from this site and from the simple sugar leftover incorporated it into a glaze. topped the cake with the candied lemon peels.

Followed the recipe and then glazed it. It was delicious and did not last long at our house. Very to make. Did stay in the oven for about 55 minutes.

I thought this tasted a little bit "artificial". I think I might try melted butter instead of oil if I make it again (but not 3/4 cup!). One thing to remember with recipes like this that add ingredients to a cake mix is not to use a "pudding already in the box" cake mix since you're adding more pudding it can end up heavy and gummy.

My husband loved it! He said the best cake I've made. Hey... I make a lot of good ones. I followed the recipe exactly, I used diet Sprite. I think I would add some lemon zest the next time if I have the lemon. lI made a glaze with 2 Tbls. lemon juice , 3/4 cup powdered sugar and I think a little water. (someone else's suggestion with the cake) It has to have the glaze. It is so easy. My friend said it is even better the next day or two. She raved about it also. Oh bake at 350 for 50 minutes I used a silicone bundt pan.

This was the easiest of all the Lemon Bundt Cakes I have attempted, very moist and satisfying, this is now my signature cake and the suggestion to dribble with melted vanilla icing completed this dream of a cake.

Excellent cake! Very moist and light. I only had to bake it between 35 - 40 minutes. (I've read that bake time using a Bundt pan depends on the color of the pan; white-finish, light or dark metal.) I used a "Cheater's Glaze": melt a half can of lemon frosting in the microwave for 30 seconds and then using a teaspoon drizzle over the cake. A garnish of fresh raspberries in the center of the cake looks great.

Absolutely delicious!!! I have made lemon bundt cake and NEVER before has mine ever been this incredibly moist and delicious. I used Mountain Dew and the frosting glaze as suggested by another person (4oz cream cheese, 2 cups confectioners sugar and freshly squeezed lemon). I did not detect a chemical residue as stated by others rating this recipe, maybe cooking it for 50 minutes helped out? The cake was gone within a day. I will certainly be making this again. Thanks.

so yummy and moist. Everyone loved it. I made the glaze with fresh lemon juice, lemon zest, powdered sugar and orange juice.

Chemical taste. Will not be making again.

The cake was moist, delicious and very easy to make. To increase the lemon flavor I added 3 TBS fresh squeezed lemon juice 1 tsp lemon extract and the zest from 1 large lemon. I also made a glaze using confectioners sugar, lemon juice and lemon zest. I combined the ingredients, whipped it up until liquified. I poked holes all over the cake with a fork and poured the glaze on the cake. FABULOUS! I took the cake to work and everyone raved that it tasted like a delicious lemon cake like Grandma's back in the day. Will make again and again!!

This cake is truly wonderful. Have made it time and time again and added some fresh lemon zest which even kicked it up another notch. Moist, flavorful, easy - what more could you ask for!

This is a *very* moist cake, and very yummy. I did have to cook it about 15 minutes longer than shown. I just cooked it about 5 minutes at a time beyond recommended time until the toothpick came out clean. I made it for a brunch and everyone loved it. I planned on using a glaze, but ran out of time. As it turns out, this cake doesn't need it. I will try the glaze next time for that extra lemony kick. Will definitely make again. So easy!

This is very good and moist! I had a really hard time finding lemon cake mix, and when I finally did it was a 15 oz. box, but I left the rest of the ingredients the same and it came out fine. This had great lemon flavor but I like it a little bit stronger so next time I'm going to add some grated peel.

Such a delicious cake. Could have been more lemony...definitely add a simple lemon glaze. I also added 10 minutes to my bake time but I was cooking 2 in my oven at the same time. Next time, I might add some fresh lemon juice and zest to the cake itself for a little more zing but t is so moist and delicious just the way it is. Ours was devoured in one day.

This recipe is easy and delicious..my family loves it! Now they request it all the time. It doesn't act like a usual cake when you're making it, so don't be alarmed..go with it and you'll have a terrific result!

A BIG hit at a family gathering - we all enjoyed it! One change - I made the frosting with conf. sugar, milk and lemon extract.

This was fabulous. Using sugar-free products will produce a chemical taste. If you are going to use a cake mix, you might as well use the regular soda and pudding because the calories are going to be there regardless. Also, adding premade instead of fresh squeezed lemon juice will alter the flavor. I've made twice now and had great results both times. My girlfriend tried to "diet it up" and got the chemical tasting problem. Make it as directed and there shouldn't be any problems...you might have to add 5 or 10 minutes to the cook time though!

This cake was moist and lemony, just what I was looking for. I did add a glaze, however.

I am not a fan of box cake but this cake was surprisingly delicious. Made it for a New Year's Eve get together and everyone thought it was very good. This recipe is far better tasting than following the recipe on the box that calls for water. This cake taste even better the 2nd day.

This is the best lemon cake ever! It is moist and delicious. I have made several times and it always turns out great! To glaze it, I use 1/4c of lemon juice mixed with 1.5c of confectioners sugar.

I cheated and changed it up a bit based on other reviewer's suggestions... Instead of 1 c lemon-lime soda, I used 1/2 c water & 1/2 fresh squeezed lemon juice, and I reduced the oil to 1/2 c. The cake was so moist with perfect lemon flavor. I lightly glazed the cake with a few Tbs of store-bought frosting and everyone loved it!

I let this bake for appx 50 minutes and then use a glaze of 1/2 stick butter, 1/2 cup sugar and 1/4 cup fresh squeezed lemon juice. Let the cake sit overnight before serving so it can soak up the glaze. The glaze overcomes any artificial flavor.

This is by far the easiest and best tasting lemon bundt I have ever had the pleasure of baking. Heavenly flavor and wonderful texture. I drizzled storebought lemon glaze over this cake and it looked so pretty and my kids LOVED it. Thanks for a great recipe :)

Got rave reviews from this at work which made up for the cooking time goof in the instructions. It wasnt even close to being done after 35 minutes. Put it in for another 15 and was perfectly done. So incredibly moist!

THE BEST!!! Let cool in pan for 15 minutes. Invert on cake platter & top with a glaze: 1 c. powdered sugar, juice of 1 large lemon, & 1 T. water. (whisk well to get rid of lumps) I use a pastry brush to get all the sides of the cake. So moist & everyone loves it. Try the glaze- you won't be disappointed!

I made this today and thought it came out quite well. I also made a glaze. I did make a few substitutions though - sugar-free pudding instead of reg. and diet soda instead of reg. Also used a new "healthy" fat oil - "Enova". None of these seemed to make any difference in the texture or flavor. It was still moist and good. I would have liked it to be even more "lemony" though so when I make it again I will add some lemon extract to the cake. I also like the idea of adding poppy seeds - so I may do that as well. Definitely good enough to make again!

Unbelievable! To brighten the flavor, I added the juice of one lemon and one lime. I then made a glaze of 1/4 cup fresh-squeezed lemon juice and 1/2 cup sugar (heated till the sugar disolved). Add the glaze while the cake is still piping hot, and it'll soak right in, making this already-moist cake even more luxurious. Dust it with powdered sugar, and it's every bit as beautiful as it is tasty. I only wish there were more stars to award this cake!

My family can't get enough of this cake. This will be the only lemon cake recipe I ever use again. I made it with Sprite and did not have "chemical taste" as other reviewers said. Very moist and yummy!

This recipe turned out fabulously. Made it for my nephew's first birthday party and the guests loved it. I did not alter the recipe in any way.

This cake was so good - very moist and great flavor. Like others I melted a can of lemon frosting and drizzled it over the top and presented it with a dollop of cool whip with fresh strawberries. Very nice presentation and excellent flavor. My husband couldn't wait to eat the leftovers after company left! :)

It was very good BUT too much oil! I was surprised your recipe called for so much more than the yellow cake mix box which calls for 1/3.

This was awesome! I added lemon juice to the batter and topped with a lemon glaze. I made in a castle bundt pan! Super great!

Absolutely fantastic, followed recipe, though it took longer to cook, but that was okay. I found a lemon creamcheese glaze recipe from someone else that reviewed this recipe and the combination was to die for. Everyone loved it. Great recipe!

Easy cake to make and tastes very moist. I made the cake according to the recipe but added poppy seeds to the batter. For a glaze I just added 2 tspns lemon extract to a container of Vanilla icing I popped it in the microwave for 30 seconds just to soften it and drizzled half the container over the cake. Thanks for a great recipe!

Great easy recipe but thought it was a little too oily. Would use this recipe again but cut back on the oil. I topped it with lemon icing that I created using fresh lemon juice and confectioners sugar.

So good! Outside is slightly crispy and inside is moist! made a lemon icing by using 1 cup powdered sugar, 2 tablespoons lemon juice, and one teaspoon almond extract. So easy!

Fantastic, people who normally do not complement..complemented!! They said it was the most moist and best flavored lemon cake they have had. I had to adjust the cooking time and temperature a little because of the quick browning and I added a lemon glaze. Turned out perfect!

This recipe is awesome. I am used to eating bundt cake with a glaze, so I mixed powdered sugar with lemon zest and fresh lemon juice and poured it over the cake. I have had many people ask for the recipe.

I made this for my company's Christmas potluck. It turned out absolutely fantastic - 7 people asked for the recipe. It was VERY moist. I have made it twice since then upon request. I think it is best made the night before & absolutely needs a glaze. I just used powdered sugar and the left over Sierra Mist soda.

This cake tasted great and was so easy to make. I added 2 tablespoons of poppy seeds since I'd been craving a lemon poppy seed cake for a while. I used Mt. Dew brand soda which worked out great. You do need to add some extra baking time, I did 15 more minutes and my cake was perfect. It is so moist and melts in your mouth.

I usually bake cakes from scratch but this box cake concoction is pretty darn good. Absolutely does not need frosting---maybe a dab of cool whip on the side, strawberries or rasberries would be nice too. Cake is pretty light so if you are using a fluted bundt pan be sure to grease the pan well and use a gentle hand upon removal.

The best!

Very moist and delicious... great lemon flavor. I added a lemon glaze as suggested by another reviewer and it was perfect! I did bake the cake for an additional 15 minutes however. It definitely wasn't done in 35 minutes as the recipe stated.

I get so many request for this cake its unreal. Excellent!!

My husband loved this cake. I also made it as muffins and sprinkled with large sanding sugar. They were great.

Could not find lemon pudding so added lemon jelly powder to the lemon cake mix. In spite of adding only 1/3 cup of oil, the cake was moist. I also squeezed 1 lime & 1 lemon into the mix before baking.Very good cake - thanks for sharing.

My husband declared this better than the pudding cakes at the bakery! It had a great lemony flavor. I added a lemon glaze which added a slight tartness. Thanks for the recipe!

This was great! Thick, moist, lemony... I added an icing of powdered sugar mixed with water, yellow food color and a drop of lemon extract. Delicious!

LOVE IT. I've made it 3 times in the last 3 weeks. Absolute hit with anyone who comes near it!! So lemony. I made a lemon drizzle with fresh lemons. So yummy and fresh tasting.

Very yummy cake. I didn't have Sprite or Sierra Mist, but I did have Mountain Dew and it turned out just fine. I took others' advice and glazed the cake with a powdered sugar/lemon juice glaze and it was great. Definitely needs more than 35 minutes in the oven. I just kept checking it every 5 - 7 minutes until the batter was set and toothpick came out clean. Next time I might try adding blueberries to the batter for a more summertime seasonal cake.

This was so simple to make and so yummy! Thanks for sharing ;-)

Moist delicious and easy... took way longer than 35 almost 1 hour. Worth the Wait

Family loved this recipe! Made it ahead of time and took camping as a special treat!

This cake was delicious and easy to make. My 11 year old made it with my supervision. It was a HUGE hit in my home. The cake is extremely moist and lemony. One of the best cakes I've made to date!!:-)

Cake was very lemony. Very easy to make. The soda makes it very light. Delicious just to eat it plain. It does not need a glaze or powdered sugar. It didn't last 2 days in my house!

Quick and delicious. I used lemon frosting. Nuked it to make it thinner then garnished with it. Great thanks!

Most lemon cakes I've tried before were just so dry that I couldn't stand them but this one is wonderfully moist. Great taste, too. Thanks for sharing.

Excellent cake! Everyone who had it requested the recipe. I served it with whipped cream and fresh strawberries, and it was fabulous! I will be making it again this week, and will add a little lemon zest to make it a bit more lemony.

I made this recipe as cupcakes and it was amazing. I sprinkled a little powdered sugar on top and could not have been happier with how they turned out! Thank you!

I loved this! Every time I make I get rave reviews!! Thanks! I put a sweet lemon glaze on it as well.

W*O*W!! This is wonderful! Used Mt. Dew. Very moist. Only using this recipe from now on!! Thanks SO much for sharing!

This was a great cake. It is so moist. I increased the temp to 350 and only had to bake the cake for 43 min. It was perfect.

I just made this cake yesterday and it was the first Bundt cake I've ever made. It turned out great and everyone loved it. I used Spray oil that contained flour and sprayed the entire pan really good...I turned the pan upside down on a paper towel to drain any extra oil before adding the batter to the pan (this helps it from getting gummy). This is a great Lemon cake recipe. I also did the Lemon glaze which really brought out the lemon flavor. Its very easy to make and a nice tasting, moist cake. I will make this cake again!

So delicious! I used Sprite and added 1 tablespoon of lemon juice. One big change I did was using vanilla pudding mix instead of lemon. It was amazing and disappeared in a flash!

Moist and delicious, but did not come out of the pan all the way (top of the cake was still in the pan). I think I should have let it cool longer.

Mmmmm! Eating this right now, still warm. I cut back on the oil to l/2 cup and added lemon zest. Glazed while hot with l/4 c. fresh lemon juice, l/2c. sugar, and more lemon zest boiled into a syrup. Thought I messed it up because I put all the wet ingredients in the bowl together THEN read the directions. It's great, but beating the carbonated beverage probably affected it. P.S. I made it a second time, following the directions exactly, only adding lemon zest to the batter. As expected, the cake rose better since I didn't beat in the Sprite.

This recipe is my step father's new favorite recipe. Only change I made was to substitue 2 tbsp of lemon juice for 2 tbsp of the sprite that I used. Took about 5 minutes longer to cook in my oven. Very moist. Turned out beautifully.

I made this recipe today and loved it - the box cake mix was only 15.25 oz though, so I added 1/2 cup bran flour (only kind I had on hand). I baked it for 45-50 minutes and after it cooled, glazed it with a mixture of lemon juice, milk and powdered sugar (I didn't really measure) and it was quite delicious!

Good but not what I was looking for.

Delicious, and so easy. I made a simple glaze with the juice of one lemon and confectioner's sugar until I got the consistency I wanted. I also increased the cooking time by 10 minutes. Will definitely make again for the holidays!

Great cake!! I had been wanting a lemon cake so I tried this. Glad I did! Very moist and delicious!! Thanks for the recipe, will be the only one I use from now on!

I did the cake exactly as written, but had to cook for 45 minutes for it to be cooked through - seems to be the general concensus as per other reviews. It was very easy to make and turned out beautifully. I rated it a 4, as I put a glaze on it and didn't taste the cake before I glazed it. It was excellent with the glaze, but I will make it again without the glaze and freeze it in individual portions for school lunches as my kids loved it. Will definitely do it again.

We enjoyed the cale but it didn't wow us. Could put my finger on what to change but it had a good flavor and it was moist.

I ADD 1 TBLS. LEMON ZEST AND 1/4 CUP LEMON JUICE TO THE BATTER WHICH ADDS MORE ZING!!

I give this four stars instead of five b/c of directions. I did a little "research" and discovered that the person posting this review must be using a dark or coated cake pan for baking (whatever that is). I think most people use either glass or metal. I used a metal bundt pan and according to the cake box directions, you're supposed to bake at 350 (not 325) for 38-40 minutes. You only bake at 325 if you have a dark or coated baking pan. I too had to add on some extra cooking time. I haven't served it yet, but I did sneak a taste, and it's wonderful. I plan to add a cream cheese icing w/ lemon flavoring. The cake itself is very moist and sweet, but not too sweet. I do not taste any "chemicals" as others did, and I just used regular Sprite.

The only change I made to the recipe was reducing the oil to 1/2 cup as others suggested. It was delicious! I loved that the batter fizzed and foamed when I added the Sprite. Also, as others said, it takes 45 minutes to bake. Thanks!