a sandwich with banana and peanut butter is superior! to be used with yellow cake.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 14 |
| Yield: | 1 10-inch cake |
Ingredients
- 1 (15.25 ounce) package lemon cake mix
- 1 (3.4 ounce) package instant lemon pudding mix
- ¾ cup vegetable oil
- ¾ cup cold water
- 4 large eggs
- 1 (6 ounce) can frozen lemonade concentrate, thawed
- ½ cup white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Combine cake mix and pudding mix in a mixing bowl with oil, cold water, and eggs; beat with an electric mixer until smooth. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- While the cake is baking, make the glaze: Combine thawed lemonade concentrate and sugar in a bowl; mix until thoroughly combined.
- Remove cake from the oven and place on a wire rack. Prick all over warm cake surface with a fork, then pour glaze over top. Let cool to room temperature.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 378 mg |
| Sugars | 30 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I made a Limeade Cake using this recipe and a Pillsbury Gluten Free yellow cake mix. It’s delicious!
Great combination of sweet and tart..
I don’t often write reviews, but this cake was the exception. I made it for a lemon lover and it was a big hit. My hubby said it tasted great and to make it again very soon. I followed the recipe but used 5 small eggs (my chickens are just starting to lay), and made a glaze with the leftover lemonade. This recipe is a keeper!
Very moist. Very easy to make. Lemony and extremely sweet.
Lemon Jello works better than lemon pudding mix. The cake is not as mushy
I think I left it in the oven too long. Very dry. I’m making some butter cream icing tonight to try to help the situation. Still wondering about the instructions, i.e., is the cake punctured and glazed while still in the pan? If I let cake cool in the pan, is it okay to pour glaze over a cool cake instead a warm one?
The cake by itself was good. However, I would not make it with the glaze. It was ridiculously sweet. So much that I didn’t bring it to the party that I had made it for. I insisted my family try it and nobody liked it, due to the glaze.
This is a big crowd pleaser, perfect for picnics and pot lucks. I make the following changes to keep with an old family recipe – make as a sheet cake – use powdered sugar for the glaze, not white granulated sugar, I use about 1&1/2 cups or more – add until you have a tasty and silky consistancy. – after you take out the cake crank the oven up to 400 degrees then put the glazed cake in for 5 mins. It make the glaze a little crunchy.
My 10yr old son made this for his grandmothers birthday. We followed some suggestions and used powdered sugar with lemonade for the topping. It was so good that my son has been requested to make it again for his cousins graduation party tomorrow. Tks Denise 😉
Very good! Moist and tangy!
Yummy, yummy cake! Huge hit at a recent cook out. Taking it to an office party too. Considering making it a Margarita Cake by adding tequila to the glaze and using limeade instead of lemonade. I’ll let you know how that turns out! Thanks for posting!
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!
So good!
Flavour is good but I wasn’t a fan of the texture. I couldn’t cut it because it was all mushy.
I used a bundt pan and removed the cake from the pan before pouring glaze over it as I didn’t know how the top of the cake would look once it was inverted had I left it in the pan. We haven’t eaten any yet as it is still cooling.
Easy, easy, easy! Perfect to throw together on a work night or when you have surprise guests on the way. Takes no time at all and is very forgiving.
Easy, easy, easy! Perfect to throw together on a work night or when you have surprise guests on the way. Takes no time at all and is very forgiving.
Made this recipe just like it is stated except I used powered sugar in the glaze. This is a delicious memory from my childhood as my grandmother made this cake often. My own family loves it and what a treat when I can serve it with fresh sliced strawberries on the side when they’re in season.
Very moist and great lemon flavor. It was easy to make and tasted great!
My grandmother used to make this cake for us when we were little. I think it is absolutely, by far, my favorite cake ever! We use yellow cake mix instead of lemon cake mix and it it still very lemony, sweet. We also use confectioner’s sugar instead of granulated sugar for the icing. I LOVE, I LOVE, I LOVE this cake!
very easy and tasty. got great reviews at my church. will make again.