This Lemon Wow Bundt Cake is for all the lemon lovers out there. One of the more popular bundt cake recipes on this blog is my Shirley Temple Bundt Cake.
Not only is it a beautiful looking cake, but it’s also delicious! While both recipes are delish, when I have a craving for lemon cake, this is my go-to recipe.
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The first time I made this Lemon Wow Bundt Cake, I was a little concerned that the cake would turn out a little too tart, but to my surprise, it turned out great! This time around, I decided to make a Cream Cheese Frosting to go with this awesome bundt cake.
Just because I decided to use my Cream Cheese Frosting, it sure doesn’t mean you have to. I also have a fabulous Boiled Icing recipe that is just as delicious. Oh, and if you prefer orange to lemon, check out my Orange Soda Bundt Cake.
Tips
- While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.
Gather your Ingredients
You will need the following ingredients to make this Lemon Bundt Cake recipe (see recipe card for quantities): Yellow Cake Mix, Instant Lemon Pudding Mix, Dried Tarragon, Lemon-Lime Flavored Carbonated Beverage, Lemon Juice, Eggs and Vegetable Oil.
How to Make Lemon Wow Bundt Cake
- Preheat oven to 350°F. Grease and flour a 10-inch bundt pan. Set aside.
- In a large mixing bowl, stir together yellow cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture.
- Make a well in the center of the dry mixture and pour in lemon-lime soda, lemon juice, eggs, and oil. Beat on low speed until blended. Scrape bowl, and beat for 4 minutes on medium speed. Pour batter into the prepared pan.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Once the cake is cool, frost with your favorite icing.
Lemon Wow Bundt Cake
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Ingredients
- 15 ¼ oz Yellow Cake Mix, 1 box
- 3.5 oz Instant Lemon Pudding Mix
- 1 Tsp Dried Tarragon
- 1 Cup Lemon-Lime Flavored Carbonated Beverage
- ⅓ Cup Fresh Lemon Juice
- 4 Eggs
- ⅔ Cup Vegetable Oil
- Cream Cheese Frosting
Instructions
- Preheat oven to 350°F. Grease and flour a 10 inch bundt pan. Set aside.
- In a large mixing bowl, stir together yellow cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture.
- Make a well in the center of the dry mixture and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes our clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Once cake is cool, frost with your favorite icing.
This bundt cake is so very moist. I have made it a couple of occasions and it has always turned out perfectly. An excellent recipe.