This may be more of a spring-time dessert, but I like it all year round, and so does my family. It has a tangy-sweet combination that will make your mouth water. It even makes a nice breakfast cake…which is totally wrong, but I confess, I have indulged once. Or tw–enty times. Okay, enough about that. I hope you like this cake as much as we do!
1 package white cake mix
1 package (3.4 oz.) instant lemon pudding mix
3/4 cup vegetable oil
1 cup lemon-lime soda
1 cup confectioner’s sugar
2 tablespoons lemon juice
Preheat oven to 350. Grease a 9 in. x 13 in. x 2 in. pan. In a mixing bowl, combine the cake mix, pudding mix, oil and eggs; beat on medium speed for one minute. Gradually beat in soda. Pour into prepared pan. Bake for 30-45 minutes until cake springs back when lightly touched in the center.
To prepare glaze, combine confectioner’s sugar and lemon juice until smooth, carefully spread over warm cake. All that’s left is for you to slice it, take a bite and savor each moist, scrumptious morsel.