Lemonade Cake

Kitchen Tested
  • Yield 10 to 12 servings
  • Prep 10 mins
  • Cook 50 mins

This cake packs a triple lemon punch.

Intense sweetness paired with powerful sourness, and the smells and feelings of summer.


1 box small lemon-flavored gelatin
3/4 cup hot water
1 box (18-ounce) lemon cake mix
4 eggs
1/2 cup vegetable oil
1 can (6 ounce) frozen lemonade concentrate
1/2 cup sugar


  1. Preheat oven to 325F. Grease a 12-cup Bundt pan with butter and dust with flour.
  2. Combine gelatin mix with hot water.
  3. Thoroughly combine cake mix, eggs and oil. Add gelatin mixture; beat 3 minutes
  4. Pour into the prepared pan.
  5. Bake 50 to 55 minutes, until a toothpick inserted in the cake comes out clean. Cool 15 minutes in the pan.
  6. Combine lemonade concentrate with sugar. After cake has cooled 15 minutes, gently loosen it from sides of the pan. Pour two-thirds of the lemonade mixture over the cake in the pan, allowing it to run down the sides. Wait 10 minutes and invert cake onto a serving platter. Pour remaining lemonade mixture over top of cake.

Recipe reprinted with permission from Susanna Short’s Bundt Cake Bliss



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