Mama’s Lemonade Cake

A recipe I got from my mom, many moons ago (long before there was a Cake Mix Doctor, LOL!).  This easy cake starts with a box of yellow cake mix that you add a lot of lemon flavor to 🙂

Print Recipe
Mama's Lemonade Cake
A great cake for the summertime, or any time you want a lemon-y flavor 🙂
Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
Instructions
  1. Mix all of the ingredients together (except for the frozen lemonade and sugar) according to package directions. Note: most cake mixes call for beating together for about 2 minutes.
  2. Bake cake in greased and floured bundt cake pan at 325 degrees (or whatever your particular cake mix suggests for bundt pans).
  3. For the glaze: dissolve 1 small can of frozen lemonade with 1/2 cup of sugar. Pour glaze over hot cake. See Notes (I take a toothpick and poke holes in the cake before putting the glaze on so it filters down in the cake)
Recipe Notes

Stacy's Notes:

  • I usually use canola oil instead of vegetable oil.
  • Lately I haven't been able to find a 6 oz can of lemonade, so I just buy a larger can and estimate for the glaze.
  • I poke a ton of little holes in the cake, to get more of the glaze inside.
  • I use a large round platter that has a rim, so that the glaze stays on the platter and doesn't overflow onto the counter.
  • I take a spoon and spoon the warm glaze over the cake until it is all absorbed. This usually takes about 10-15 minutes, and I spoon every few minutes.

Enjoy!

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *