Table of Contents
Mix the lemon-lime soda into the batter and pour into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. For the glaze: Beat the confectioners’ sugar, milk, lemon-lime soda and extracts together in a bowl with an electric mixer on medium speed until the glaze is smooth.
Mix the lemon-lime soda into the batter and pour into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. 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. Pour batter into prepared pan.
Stir in the flour 1 cup at a time, blending well after each addition, until the batter is smooth; stir in the lemon extract. Mix the lemon-lime soda into the batter and pour into the prepared pan.
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