Lemonade Cake – a delicious recipe with Eggs, Oil, Water, Powdered Sugar, Lemons. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Preheat your oven to 350 degrees (F).
2
Cake:
3
Grease and flour a bundt pan and set aside. In a large bowl combine the yellow cake mix, Jell-O pudding, eggs, oil and water. Beat with a handheld mixer for about 3 minutes or until well combined. Pour evenly into your pepared bundt pan and bake for 38-43 minutes. Remove from the oven and cool slightly in the pan. Invert onto a plate while the cake is still warm.
4
Lemon glaze:
5
After inverting your cake, combine the powdered sugar and freshly squeezed lemon juice, adding a little juice at a time, until the desired consistency is reached.
6
Poke the warm cake all over with a fork and pour the lemon glaze over to coat. With a spatula, scoop and spread the gaze that has dripped off back on the cake, coating well. Cool the cake completely before covering. Serve with whipped cream or a scoop of vanilla ice cream.
7
Enjoy!
935
kcal
Calories
70
g
Fat
71
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 box (18.25 Oz. Box) Duncan Hines Yellow Cake Mix, 1 package (4-serving Package) Jell-O Instant Lemon Pudding, 4 whole Eggs, 1 cup Oil, and more.
Yes, Lemonade Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
