How to Make Lemonade Cake II - A Step-by-Step Guide

Nothing says summer quite like the refreshing and tangy flavor of lemonade. And what better way to enjoy this classic drink than in the form of a delicious, moist cake? Lemonade Cake II is a sweet and zesty dessert that will brighten up any gathering or meal. It's the perfect treat for a hot summer day or any time you're craving a burst of citrusy flavor.

This recipe takes the traditional lemon cake to a whole new level by infusing it with the flavor of real lemonade. The cake is ligh...

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Ingredients

  • 1 (3 ounce) package lemon flavored Jell-O®
  • ¾ cup boiling water
  • 1 (18.25 ounce) package lemon cake mix
  • ¾ cup vegetable oil
  • 4 eggs
  • 1 (6 ounce) can frozen lemonade concentrate, thawed
  • ¾ cup white sugar

Information

  • Servings: 14
  • Yield: 1 -9 or 10 inch tube pan

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  • Dissolve lemon gelatin the boiling water. Set aside.
  • Combine cake mix, vegetable oil, and eggs. Mix well and add gelatin mixture then beat for 5 minutes. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. While cake is still warm and in the pan, puncture cake with the tines of a fork. Then pour lemonade glaze over cake. Let cake cool completely before removing from pan.
  • To Make Lemonade Glaze: Combine the thawed frozen lemonade with the white sugar and mix thoroughly.
  • Nutrition

    372 cal.

    • Total Fat: 18g
    • Saturated Fat: 4g
    • Cholesterol: 63mg
    • Sodium: 318mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 0g
    • Total Sugars: 39g
    • Protein: 5g
    • Vitamin C: 3mg
    • Calcium: 26mg
    • Iron: 1mg
    • Potassium: 61mg