Lemonade Cake III

Lemonade Cake III

41 Reviews 3 Pics
Denise
Recipe by  Denise

“I hope you like lemons, because this cake is very rich and lemony”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 -10 inch tube pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan until cool.
  4. To Make Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

Share It

Reviews (41)

Rate This Recipe
Michele O'Sullivan
41

Michele O'Sullivan

Moist, lemony and absolutely delicious. Instead of poking the cake with a fork, I used a wooden skewer and poked holes on top of the cake making sure to poke all the way down to the platter I placed the cake on, therefore the glaze ran down inside the cake. The glaze is so simple to make using thawed lemonade. Great idea.

BARB MAXWELL
35

BARB MAXWELL

I made this cake for a Father's Day dinner, and everyone loved it. BUT!! I accidently had limeade instead of lemonade, but decided to use it anyway. (Measured it out when thawed since this was a large can). It was excellent. I was real leary of the pouring this on top of the cake, but it was fine. I also iced this, but cheated somewhat. I took a tub of white butter cream icing, heated it in the mircowave until melted, then added 3 TLB leftover limeade and 1/2 cup, give or take a little, confectioner's sugar, mixed well, and while still warm poured over the top of the cake. When it set up it had a nice semi-glossy sheen, perfectly smooth, and was great! This cake was the hit of the dessert table and I will definitely be making it again.

Nikkii
33

Nikkii

This is a delicious cake. It is VERY sweet so be prepared. The only modification I made was that I used confectioner sugar instead of granulated. I also did NOT use the whole can of lemonade ... only about 1/2. Overall it was a good cake. it would pair nice with homemade whipped cream to tone down the sweetness. Enjoy!

More Reviews

Similar Recipes

Luscious Lemon Cake
(100)

Luscious Lemon Cake

Glazed Lemon Supreme Pound Cake
(106)

Glazed Lemon Supreme Pound Cake

Lemonade Cake II
(52)

Lemonade Cake II

Lemon Pound Cake II
(54)

Lemon Pound Cake II

Apricot Nectar Cake I
(26)

Apricot Nectar Cake I

Lemonade Cake I
(20)

Lemonade Cake I

Nutrition

Amount Per Serving (14 total)

  • Calories
  • 363 cal
  • 18%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 48.3 g
  • 16%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Glazed Lemon Supreme Pound Cake

>

next recipe:

Lemon Pound Cake II