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

Recipe Summary

Servings:
14
Yield:
1 -10 inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

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  • 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.

Nutrition Facts

363 calories; protein 4g 8% DV; carbohydrates 48.3g 16% DV; fat 17.7g 27% DV; cholesterol 62.6mg 21% DV; sodium 378.1mg 15% DV. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2003
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. Read More
(45)

Most helpful critical review

Rating: 3 stars
07/30/2010
Flavour is good but I wasn't a fan of the texture. I couldn't cut it because it was all mushy. Read More
(3)
56 Ratings
  • 5 star values: 35
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/03/2003
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. Read More
(45)
Rating: 5 stars
06/29/2004
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. Read More
(36)
Rating: 4 stars
02/10/2011
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! Read More
(35)
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Rating: 5 stars
08/21/2006
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! Read More
(25)
Rating: 5 stars
06/10/2006
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. Read More
(21)
Rating: 5 stars
08/19/2012
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. Read More
(13)
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Rating: 5 stars
10/14/2008
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 cake to dissolve the sugar. I took half of it over to a neighbor, who has now asked for the recipe. Another conquest! Thanks for posting it. Read More
(11)
Rating: 5 stars
09/03/2006
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! Read More
(10)
Rating: 5 stars
07/18/2005
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 several days... hard to tell how long since we eat any leftovers pretty quick! I used one of the new "plastic" bundt cake pans and it worked great... and no greasing or flouring the pan! Read More
(8)
Rating: 3 stars
07/30/2010
Flavour is good but I wasn't a fan of the texture. I couldn't cut it because it was all mushy. Read More
(3)