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 🙂
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Ingredients
- 1 box yellow cake mix
- 1 box instant lemon pudding small box, 3.4 oz
- 3 eggs
- 1 teaspoon lemon extract
- 3/4 cup vegetable oil
- 1 6 oz can frozen lemonade I buy whatever I can find, usually 12 oz
- 1/2 cup sugar
Ingredients
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Instructions
- 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.
- Bake cake in greased and floured bundt cake pan at 325 degrees (or whatever your particular cake mix suggests for bundt pans).
- 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!
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