Lemonade Cake

Lemonade Cake

  • 1 box Lemon Cake Mix
  • 1 package (about 4 oz) Instant Lemon Pudding Mix
  • ¾ cup Water
  • ¾ cup Vegetable Oil
  • 4 Eggs
  • 1 cup Lemon Syrup (For Glaze)

Preheat oven to 350 degrees. Grease and flour a tube or bundt pan. Add all other ingredients to a large mixing bowl – except Lemon Sytrup. Mix for 2 minutes with an electric mixer. Pour batter into prepared pan and bake in hot oven for 50 minutes. A toothpick inserted into the middle of cake should come out clean when cake is done. Remove cake from oven when done and immediately pour Lemon Syrup over top. Let cake stand in pan until mixture is absorbed, or overnight. Invert cake onto a large cake plate.

Slice and serve with fresh blueberries and fresh whipped cream.

  • ¾ cup Water
  • ¼ cup Sugar
  • 1/3 cup Lemon Juice

Add water and sugar to small sauce pan. Place over medium heat. Mix well until sugar is dissolved. Heat mixture for 5 minutes stirring regularly. Remove syrup from heat and cool mixture in an ice bath. Once mixture is cooled below 50 degrees, add lemon juice and mix well.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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