Lemonade Cake

  • Yield: 10 to 12 servings
  • Prep: 10 mins
  • Cook: 50 mins

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


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

Nutritional Info *per serving

  • Glycemic Load 7
  • Calories 410
  • Fat 17g
  • Saturated Fat 2g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 5g
  • Cholesterol 75mg
  • Sodium 180mg
  • Potassium 135mg
  • Carbohydrate 61g
  • Fiber 1g
  • Sugars 20g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 8%