Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

Ingredients Nutrition

  • 1 (18 3/4 ounce) box lemon cake mix
  • 1 (4 ounce) box instant lemon pudding
  • 4 eggs
  • 1 cup water
  • 14 cup vegetable oil (OR-follow directions for high altitude on the cake mix box)
  • Lemon Glaze

  • 1 (6 ounce) can lemonade concentrate, thawed
  • 2 cups powdered sugar


  1. Mix cake mix, pudding, eggs, water and oil.
  2. Beat for four minutes.
  3. Pour into greased and floured bundt cake pan.
  4. Bake at 350 for 50-55 minutes.
  5. Remove from oven and cool for 5 minutes.
  6. Mix glaze.
  7. Prick entire top of cake with a medium length skewer and pour glaze mix over the entire cake.
  8. Let stand for an additional 15 minutes.
  9. Remove from pan and cool.
  10. Top with whipped cream or ice cream.


Most Helpful

We really liked this cake and will definitely be making this again. I did not have regular lemonade concentrate so I had to sub raspberry lemonade and it was wonderful!

QueenJellyBean July 24, 2009

What a great recipe mostrah. We really enjoyed this regal cake. The texture is incredible, a cross between an angel food, sponge and chiffon cake. The flavor is too die for, sweet, tart and tangy. It was so quick and easy to make. I served our peices with vanilla bean ice cream. I also shared with my neighbors and they all loved it...a big 10 stars from my community. Thanks so much for sharing.

Baby Kato April 28, 2009

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