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Lemonade Cake III

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"I hope you like lemons, because this cake is very rich and lemony" — Denise

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Original recipe makes 1 -10 inch tube pan Change Servings

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
3/4 cup vegetable oil

3/4 cup water
1 (6 ounce) can frozen lemonade concentrate, thawed
1/2 cup white sugar

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan.
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.
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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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.

—Michele O'Sullivan

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Most Helpful Critical Review

Jul 30, 2010

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

—BBMinx

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51 Ratings

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Jun 29, 2004

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.

—BARB MAXWELL

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Feb 10, 2011

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!

—Nikkii

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Aug 21, 2006

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!

—Jacquita

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Jun 10, 2006

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.

—Dave D

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Aug 19, 2012

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.

—Laurie A

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Sep 03, 2006

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!

—kado

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Nutrition

Calories
363 kcal
18%

Carbohydrates
48.3 g
16%

Cholesterol
70 mg
23%

Fat
17.7 g
27%

Fiber
0.3 g
1%

Protein
4 g
8%

Sodium
378 mg
15%

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

Nutritional Information

Lemonade Cake III

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 363
** Calories from Fat: 159

% Daily Value *
** Total Fat 17.7g 27 %
** Saturated Fat 3.5g 18 %
** Cholesterol 70mg 23 %
** Sodium 378mg 15 %
** Potassium 61mg 2 %
** Total Carbohydrates 48.3g 16 %
** Dietary Fiber 0.3g 1 %
** Protein 4g 8 %
** Sugars 30.4g
** Vitamin A 1 %
** Vitamin C 5 %
** Calcium 3 %
** Iron 10 %
** Thiamin 1 %
** Niacin 9 %
** Vitamin B6 2 %
** Magnesium < 1 %
** Folate 4 %

* 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.