Burst of Lemon Cake

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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
1hr 10mins
Ingredients:
7
Serves:
12

ingredients

  • 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
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directions

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

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Reviews

  1. 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!
     
  2. 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.
     
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