Threw ingredients together to get a cake with a texture between pound cake and cake. Huge Hit!!!!! Extremely Moist!!!!
Pairs up great with rapsberry filling—what I call Lemon-Berry
Alternative: add poppy seeds
- 1 box white cake mix
- 1 c sour cream
- 1 small box instant lemon pie mix (pudding)
- 1 tsp lemon extract
- 5-6 eggs
- 1 c sugar
- 1 c flour
- 1/3 c oil
- 1/2 sprite or mt. dew
Mix all dry ingredients well. Add liquids and eggs slowly and mix 2-3 min until
blended well. Pour into (2) 8×2 pans and bake @ 350 for 30-40 min. I always wait until I smell cake and use the pinch test. Cool in pans 10 min then place on cooling racks. This is great with raspberry filling and a huge hit for weddings. It also carves well. Enjoy!
What kind of frosting do you use?
Is that 1/2 of a can of soda or 1/2 of a cup of soda???
Sounds wonderful! I was also curious about the soda - 1/2 can or 1/2 cup?
Hmmm! This would be wonderful with a blueberry filling!
Was wondering when you say lemon extract? Do you mean lemon juice? or Lemon extract? I would also like to know about the pop....and yes, blueberry filling with this would be excellent!
This is similar to a recipe I use for Lemon Velvet Cake. I would say the 1/2 sprite is a half of a can of sprite or 7-up using a 12oz can as your guide, you'll need only 6oz (3/4 c) of soda pop. I can't wait to try this one, but I think I'll put a little lemon peel in for extra "oomp".
I am going to try this recipe, yummy!!
I love lemon cake! I can't wait to try this recipe. I have the same question as most people, how much sprite? And, will you also share your raspberry filling recipe as well? Thanks!
I live in Ontario and I am having such a hard time finding "instant lemon pie mix/pudding"! I can get vanilla, chocolate, banana but no lemon! I keep checking each grocery store and can't get my hands on any! Help!
King-Gurlz....Shirrif instant lemon pie filling...in the baking aisle..there are 2 kinds..the one you cook and the instant..I live in Ontario, too..any bigger grocery chain, such as Zehrs carry it.. good luck!
yES, 1/2 CAN IS WHAT I USE OF SODA. AND I ALSO USE LEMON EXTREACT....IT IS STRONGER THAN THE JUICE. BUT I AM SURE TWEAKING THIS RECIPE THE WAY YOU WANT WILL TURN OUT JUST AS GOOD.
For a quick fruit filling I add a tablespoon of water to a 10 oz jar of Polaner's all fruit (whatever flavor you prefer) and stir until smooth.
I just made this cake and OH MY GOODNESS! It is DELICIOUS! I creamed together 8oz cream cheese and 1/2 cup raspberry jam then folded 8oz of cool whip in to make a raspberry mousse. I will definitely try this one again! Next time maybe only 5 eggs instead of 6!
Has anyone tried this with lemon curd filling? I am making a lemon cake for my daughters' wedding and this recipe sounds nice and easy. What frosting did you use to finish?
This cake was so easy to make & everyone loved it. I used 5 large eggs & 1/2 can of lemon/lime soda. I made a simple frosting of 4 cups confectioner's sugar, 1 1/2 sticks room temperature butter & 2 Tbsp fresh lemon juice. Then I decorated it with red raspberries & blackberries. Yummy. :)
Best lemon cake yet!! I used yogurt in place of sour cream because I needed to use it. It is an excellent cake. Thank you for the recipe.
I used this recipe to make cupcakes which I filled with the filling Meagan0079 mentioned and it was a hit! Everyone that tried them loved them!
can u use this recipe for a 10 in round pan? thanks
King-Girlz.....I haven't been able to find instant lemon pudding anywhere either, even the Shiriff. I just found some Jello instant lemon pudding at Food Basics (I'm from Guelph, Ont.) Hope that helps :o)
I made this cake into cupcakes with the lemon cream filling from CC and made up my own raspberry buttercream icing and let me just say this....DEEELICIOUS!!! I made them for my aunt to take to her work and she said they were a HUGE hit! :) Thanks for the amazing recipe. I will never even try another lemon cake recipe!! LOL
This was amazing! I used a bundt pan...with a powdered sugar glaze...and topped it with blueberries,raspberries and blackberries! Perfect!!
I just finished making this recipe for the first time... it is delicious!! I doubled the batch, used one can of 7-up (because everything else I had was sugar-free). It made 2-8" cakes, 2- 6" cakes plus one 6" square that I'll use for petit fours. Thank you, makeupwmn, for an awesome recipe!!
I've made this cake twice it's great for stacking as well. The reviews were awesome will make again. Awesome recipe!
This recipe is delicious! I had a lemon cake mix, so I used that, modified with less extract and used yogurt instead of sour cream. It was very moist and so good!
I made this recipe yesterday. I made cupcakes. They were soo good! They were a big hit with my kids and husband. I made a lemon blackberry frosting. Yummy!
This is one of my most requested cakes! Fantastic! Moist and stackable. I use two layers of filling. One raspberry purée and whipped cream. The other lemon curd and whipped cream. Will have to try it in a cupcake as recommended! Thank you!
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