Lemonade Cake II Recipe - Allrecipes.com
Lemonade Cake II Recipe

Lemonade Cake II

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"Use this cake recipe with lemon-flavored gelatin mix, lemon cake mix, and lemonade concentrate to make a lemony, lemony, lemonade cake!"

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Ingredients Edit and Save

Original recipe makes 1 -9 or 10 inch tube pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. Dissolve lemon gelatin the boiling water. Set aside.
  3. Combine cake mix, vegetable oil, and eggs. Mix well and add gelatin mixture then beat for 5 minutes. Pour batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour. While cake is still warm and in the pan, puncture cake with the tines of a fork. Then pour lemonade glaze over cake. Let cake cool completely before removing from pan.
  5. To Make Lemonade Glaze: Combine the thawed frozen lemonade with the white sugar and mix thoroughly.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2009

It's a cake mix recipe people!!...Cake mix!! IF this was a home-made cake that came out TASTING like it was boxed...I would understand the comments but it is what it is...a boxed cake recipe! Now, my cake stuck as well and I would probably suggest next time (since I am not the only victim) that after 5 minutes--remove cake from pan, place back into the pan, poke & THEN add glaze. Let cake cool. Cake should be fine after that. Stuck or not, I will DEFINITELY make this again! This is a nice, lemony, moist cake which is exactly what I want in my Lemon Cakes. I added fresh lemon zest to my batter. Please--Don't be put off by these comments about 'boxed taste'. Just be sure to use Brand Name products for best results. For baking, that should be a habit anyway. Personally, I love & commend fellow bakers who create "Doctored' Cake mix recipes. They're quick sweet treats for picnics, potlucks or when you want to take THAT recipe a bit further with your own imagination. I wish we would judge from that perspective. For the 2/3/2007 review...It takes a lot of 'chutzpah' to rate someone's recipe lower because you (and you ADMIT it) "were GOING to pass it off as home-made but the taste of the mix and the pudding came through. Hence the 4 stars." (unquote) WOW! Let me say that again...WOW! Translation: "I give it low marks because I CAN'T lie that I made it home-made". Trust me people...all will be impressed you made a cake mix cake--taste this good. WOW--(again).

Most Helpful Critical Review
Aug 14, 2007

This recipe is sweet. I mean, really, really sweet. Almost too sweet. And I'm the girl who eats brown sugar out of the box with a spoon, so when I think something's too sweet, that's saying something. The cake was definitely well-received - I served it with fresh strawberries, like another reviewer on this site - but I think we all felt a little dirty afterward, like we'd just eaten a meal composed entirely of Nerds dipped in pre-sweetened Kool-Aid and wrapped in Laffy Taffy. I think that the glaze was really what sent it over-the-top. Concentrated lemonade is already pretty sweet, so adding sugar really ups the cavity-factor. If I make it again - which I very well might, since I love lemon anything - I might try making a glaze from lemon juice and sugar, or just using the lemonade without extra sugar. Still, not a bad recipe. (By the way, one of the earlier reviewers was right when they said that they could taste the mix here; with all of the pre-prepared foods involved, you won't be able to pass this off as a scratch cake. Which is not necessarily a bad thing, just something you might want to keep in mind.)

Nov 09, 2007

If you like lemon meringue pie, you'll love this cake. I dropped the amount of sugar to 1/2 cup, as previous reviewers recommended, and heated the lemonade and sugar in the microwave for a minute to totally dissolve the sugar before pouring it on the cake. What a tangy, flavorful, simple cake! Thanks so much.

Aug 24, 2005

This cake is excellent to pull out of the frig on a hot day! I baked mine in 2 round cake pans. I placed one on a cake plate, poked the holes & poured topping, then placed the other on top and did the same. I combined the left over lemonade with powdered sugar and poured over the whole cake...wish I had poured some between the layers too. I decorated it with sliced lemons. The cake is extremely moist, beautiful, and everyone loved it. It is going in my list of favorites! Thank you!

Sep 17, 2007

I do a lot of baking, and this is my most requested cake. I've even had people pay me to bake them! So simple! Sometimes I add lemon zest to the cake batter if I want to be fancy.

Apr 12, 2004

Made this in a bundt pan. I think it could have baked for 50-55 minutes. It was very golden. Great lemony flavor! Used sugar-free Jello and 1/2 cup egg beaters and 2 eggs. Was trying to cut carbs, but did use regular sugar for the glaze because I wasn't sure how Splenda would work. Also, when spooning the glaze on, if you do it slowly it gives it a chance to soak in. Before serving, filled the center with whole strawberries.

Dec 04, 2002

H boy, oh boy is this ever great. Moist, sweet and lemony, at the same time. Everyone asks for the recipe!

Dec 04, 2002

I made this cake for a summertime baby shower, and it was a HUGE hit! I used Lemon icing, and it was to die for.


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  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 50.4 g
  • 16%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 318 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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