Lemon Sparkle Cake
- 1 box lemon cake mix
- 1 box 3.4 ounce box instant lemon flavored pudding mix
- 1 1/2 cups 7-up, Sprite, Sierra Mist, or Squirt ***please see note***
- 1 tsp lemon extract
- 4 eggs
- 3/4 cup vegetable oil
In a large bowl, mix all ingredients until smooth. Pour into greased and floured 10 inch bundt or fluted cake pan and bake at 325 degrees for about 45 to 50 minutes or until set. Let cool and remove from pan and place on a wire rack.
You can drizzle with lemon glaze. (2/3 cup confectioner’s sugar and 1 TBSP lemon juice mixed until smooth), sprinkle with powdered sugar, thin out some lemon curd and use that as a glaze, drizzle some Limoncello over it, or serve with whipped cream and berries. The possibilities are endless!
For the love of all mighty, DO NOT use Diet Soda in cooking. The chemicals in them are bad enough on their own but when exposed to heat, they do some really, really scary things. Seriously people, Google it! I always CRINGE when I see that someone shares a recipe with Diet Soda in it....an extra 80-100 calories divided between an entire dish/dessert is not going to make that much of a difference. Ok, off my soap-box!
This recipe has been linked up at:
Simply Sweet Home