Lemonade Cake III Recipe - Allrecipes.com
Lemonade Cake III Recipe

Lemonade Cake III

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 -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. 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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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2003

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.

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.

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.

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!

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!

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.

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.

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!


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 48.3 g
  • 16%
  • Cholesterol
  • 63 mg
  • 21%
  • 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.

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