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Lemonade Cake III

Lemonade Cake III

"I hope you like lemons, because this cake is very rich and lemony"
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servings 363 cals
Serving size has been adjusted!
Original recipe yields 14 servings


  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 43
  1. 54 Ratings

Most helpful positive review

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 pl...

Most helpful critical review

Flavour is good but I wasn't a fan of the texture. I couldn't cut it because it was all mushy.

Most helpful
Most positive
Least positive

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 pl...

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...

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 ...

Wow - this was SO good! The only change I made was to use confectioners sugar with the lemonade concentrate. The cake was very lemony and extremely moist and everyone loved it. Will definitel...

Great cake. I used 2 cups powdered sugar and 8 ounces of the concentrate for the glaze per another recipe and it was much better.

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 whi...

Yummy! I made this cake because it sounded so good and I just love lemon. I wasn't disappointed. Like another reviewer, I did warm the lemonade and sugar in a saucepan before pouring over the...

This is an excellent lemon cake. Very easy and very good! The only thing I did differently was I heated up the sugar/lemonade mixture in the microwave so that the sugar would dissolve. I also...

Wonderful! I've made this 4 times in the last 3 weeks, and it's come out perfect every time. I've taken it to several summer pitch-ins, and everyone loves it. It stays fresh and moist for sev...

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