Lemonade Cake III

Lemonade Cake III

42 Reviews 4 Pics
Recipe by  Denise

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

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Adjust Servings

Original recipe yields 1 -10 inch tube pan



  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.

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Reviews (42)

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Michele O'Sullivan

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.



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.



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!

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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



previous recipe:

Glazed Lemon Supreme Pound Cake


next recipe:

Luscious Lemon Cake