Lemon Sparkle Cake – a delicious recipe with Lemon Flavored Cake Mix, Canola Or, Eggs, Sprite, Orange Extract, Lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees. Spray a 10-inch bundt cake pan with non-stick cooking spray; set aside. Feel free to flour your pan if needed, but I usually don't.
2
In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in eggs, one at a time. Stir in soda. Add orange extract and zest, if using, and mix well.
3
Pour into the prepared cake pan and bake for 40-45 minutes or until a toothpick comes out clean when inserted into the middle. I start checking after about 30 minutes to be sure.
4
Allow to cool before frosting or glazing. I use lemon juice and confectioner's sugar to glaze mine, but feel free to use milk in place of juice.
5
Tip: you can also use this recipe with the orange and strawberry flavored cake mixes. They are VERY good as well.
580
kcal
Calories
55
g
Fat
15
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 box (18.25 Oz. Box) Lemon Flavored Cake Mix, 1 box (small 3.4 Oz. Box) Lemon Instant Pudding, 3/4 cups Canola Or Vegetable Oil, 4 whole Large Eggs, and more.
Yes, Lemon Sparkle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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