350°F (175°C). Lightly grease a 9×13-inch metal baking pan with nonstick spray or butter, making sure to coat the corners so the cake releases easily.
In a large mixing bowl, combine the dry yellow cake mix and the instant lemon pudding mix. Whisk them together so the pudding is evenly distributed through the cake mix; this helps the cake bake up uniformly tender.
In a separate medium bowl or large measuring cup, whisk together the cold whole milk, neutral
