The best delicious Lemonade Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemonade Cake recipe today!
Hello my friends, this Lemonade Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lemonade Cake is amazingly delicious, and addictive, everyone will be asking for more Lemonade Cake.
What Makes This Lemonade Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemonade Cake.
Ready to make this Lemonade Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/2 c Graham cracker crumbs 1 pk Instant vanilla pudding
1 cn Frozen lemonade concentrate . (4 serving size)
. (6oz can) 1/2 c Canola oil
1 pk Yellow cake mix 4 Eggs
-GLAZE-
2 tb Lemon juice 1 1/4 c Powdered sugar
Using solid shortening, grease a 12-cup microwave Bundt pan. Sprinkle
graham crackers into pan and tilt to coat. Set aside.
Transfer the lemonade concentrate to a 1-cup glass measure. Microwave
on high 1 minute. Add water, if necessary, to measure 3/4 cup. In a
mixing bowl, combine the cake mix, pudding mix, oil, eggs and lemonade
concentrate, blend well using a wooden spoon. Pour into the prepared
pan.
Rotating as needed, microwave on medium (50 percent) 8 minutes, then
on high 3 to 4 minutes. When the cake tests done, set flat on the
counter, cover with a plate and let stand 10 minutes. Invert and
cool on a wire rack.
To make the glaze, combine the ingredients, beat until smooth and
creamy. Drizzle over the cooled cake.
Nutritional information: per serving: 380 calories; ?g protein; 12g
fat; ?g carbohydrates; 68mg cholesterol; 454mg sodium
** Fort Worth Star Telegram – Food section – Wednesday 10 May 1995 **
Yields
8 servings
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