"I hope you like lemons, because this cake is very rich and lemony" — Denise
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1 (18.25 ounce) package
lemon cake mix
1 (3 ounce) package
instant lemon pudding mix
1 (6 ounce) can
frozen lemonade concentrate, thawed
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.
Flavour is good but I wasn't a fan of the texture. I couldn't cut it because it was all mushy.
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!
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 definitely make again. Thanks for sharing!
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 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.
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 used a wooden skewer to poke the cake. Thanks, Denise!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemonade Cake III
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 363
** Calories from Fat: 159
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