Diane's Lemon Bundt Cake

I was at the park last week and a few of my friends were talking about this recipe they had the night before at a church event. I had to try it and I really liked it. Very, Very Yummy!

Cake Ingredients:

1 (18.25 oz) package lemon cake mix
1 (3.4 oz) package instant lemon pudding mix
1/2 cup vegetable oil
1 TBS lemon zest
1/4 cup lemon juice
4 eggs
1 cup Sierra Mist or 7-up

Glaze Ingredients: (I doubled the glaze! YUM)

2 TBS fresh lemon juice
1 tsp. grated lemon peel (zest)
2/3 cup sifted powdered sugar

1. Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
2. In a large bowl, combine cake mix & pudding mix, then stir in the oil, lemon zest and lemon juice. Beat in the eggs, one at a time, then stir in the lemon-lime soda. (But do not beat it too much. Just mix it in.)
3. Pour batter into prepared pan. Bake in preheated oven for 35 minutes then invert onto plate.
4. Pour glaze over top of cooled cake. If you like glaze, double the glaze recipe. Yummy!!!

I served this with vanilla ice cream but I think it would be good with whipped cream or cool whip. It is also good by itself though. Enjoy!