Ingredients (serves 8–10)
- 1 box lemon cake mix
- 1 small box (3.4 oz) instant lemon pudding mix
- 4 large eggs
- 1 cup 7UP soda
- 3/4 cup vegetable oil
Optional Glaze or Frosting:
- 1 cup powdered sugar
- 2–3 tsp lemon juice
Instructions
1. Preheat Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan (or spray with non-stick cooking spray).
2. Mix Cake Batter
- In a large mixing bowl, combine:
- Lemon cake mix
- Instant lemon pudding mix
- 4 eggs
- 3/4 cup vegetable oil
- 1 cup 7UP soda
- Beat on medium speed for 2 minutes until smooth and fully combined.
3. Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
4. Optional Lemon Glaze
- In a small bowl, mix 1 cup powdered sugar with 2–3 tsp lemon juice until smooth.
- Drizzle over the cooled cake for extra lemony sweetness.
5. Serve
- Cut into squares and serve.
- Great as a simple dessert or for celebrations!
Tips
- For an extra burst of lemon flavor, add 1 tsp lemon zest to the batter.
- You can also frost with cream cheese frosting instead of glaze for a richer version.
- Leftovers store well in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.
