Lemon Bundt Pound Cake

Lemon is a favorite of my mom and son Steven.  Starting with a cake mix makes it super easy, and with only six ingredients you can throw this together in no time at all.  You can leave the zest and juice out if you don’t have a lemon, but it does add something extra to the batter.  Plain pound cake is good, but Greek yougurt and berries (raspberries, strawberries, or blueberries) makes it out of bounds.  A great Springtime or Easter treat!

 

1 package lemon cake mix

1-3.4 oz. package instant lemon pudding mix

3/4 cup vegetable oil

4 eggs

1 cup lemon-lime flavored carbonated beverage (Sprite, Sierra Mist)

Juice and zest from one lemon, optional

 

Preheat oven to 325 degrees.  Grease and flour a 10 inch Bundt pan.  In a large bowl combine cake mix and pudding mix, then stir in oil.  Beat in eggs, one at a time, then stir in soda, juice and zest.  Beat with mixer for two minutes.  Pour batter into prepared pan. Bake for 40-45 minutes, or until a toothpick inserted comes out clean from center of cake. Cool completely. Serve plain or with yougurt and berries.  Enjoy!