Extra-Moist Lemonade Cake

Extra-moist Lemonade Cake Recipe

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Cindy Crane


I always get rave reviews when I serve this cake.


★★★★★ 2 votes

1 Hr


  • 1 box
    lemon cake mix
  • 1- 3 3/4 oz
    lemon instant pudding
  • 4
  • 1 c
  • 1/4 c
  • 1-6 oz
    frozen country time lemonade, thawed
  • 2 c
    unsifted powdered sugar

How to Make Extra-Moist Lemonade Cake


  1. Combine cake mix, pudding mix, eggs, water and oil in a large mixing bowl. Beat at med. speed for 4 minutes.
  2. Pour into greased and floured 10 inch fluted tube pan (bundt). Bake at 350 for 50-55 minutes. Do not underbake. Cool in pan 5 minutes.
  3. Thoroughly prick warm cake completely to the bottom of the cake. Combine frozen drink and 2 cups powdered sugar; blend well. Gradually spoon this glaze mixture over cake until completely absorbed. Cool 15 minutes; remove from pan. Sprinkle with powdered sugar.

Printable Recipe Card

About Extra-Moist Lemonade Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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