Lemon Sparkle Cake

• 1 box (18.25 Oz. Box) Lemon Flavored Cake Mix
• 1 box (small 3.4 Oz. Box) Lemon Instant Pudding
• 3/4 cups Canola Or Vegetable Oil
• 4 whole Large Eggs
• 1 cup Sprite, 7 Up Or Any Lemon-lime Flavored Soda
• 1/2 teaspoons Orange Extract
• 1 whole Lemon Or 2 Limes Zest (optional)

1. Preheat oven to 325 degrees. Spray a 10-inch bundt cake pan with non-stick cooking spray; set aside. Feel free to flour your pan if needed, but I usually don't.
2. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in eggs, one at a time. Stir in soda. Add orange extract and zest, if using, and mix well.
3. Pour into the prepared cake pan and bake for 40-45 minutes or until a toothpick comes out clean when inserted into the middle. I start checking after about 30 minutes to be sure.
4. Allow to cool before frosting or glazing. I use lemon juice and confectioner's sugar to glaze mine, but feel free to use milk in place of juice.
5. Tip: you can also use this recipe with the orange and strawberry flavored cake mixes. They are VERY good as well.

lemon flavored cake mix, canola or, eggs, sprite, orange extract, lemon

Taken from tastykitchen.com/recipes/desserts/lemon-sparkle-cake-2/ (may not work)