Extra-Moist Lemonade Cake
A light, moist lemon-flavored cake with a tangy glaze, perfect for spring gatherings or afternoon tea, appealing to lemon lovers and those seeking a refreshing dessert.
Ingredients
Instructions
- Combine the lemon cake mix, lemon pudding mix, eggs, water, and oil in a large mixing bowl.
- Blend well, then beat the mixture for 4 minutes.
- Pour the batter into a greased and floured 10-inch fluted tube pan.
- Bake at 350°F (177°C) for 50 to 55 minutes or until a cake tester inserted in the center comes out clean.
- Cool the cake in the pan for about 5 minutes, then thoroughly prick the warm cake with a cake tester or wooden pick through to the bottom.
- Gradually spoon Lemon Glaze over the cake until completely absorbed.
- Cool the cake for 15 minutes, then remove from the pan.
- Sprinkle with confectioners' sugar if desired.
Tips & Substitutions
For an even moister cake, consider adding 1/4 cup of sour cream or Greek yogurt to the batter. If you don't have lemon pudding mix, vanilla pudding can be used as a substitute, though the lemon flavor will be less pronounced. Be sure to thoroughly grease and flour your tube pan to prevent sticking, especially important for delicate cakes like this.
Serving Suggestions
This Extra-Moist Lemonade Cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. For a refreshing twist, serve with fresh berries or alongside a cup of tea. It also makes a lovely dessert for spring gatherings or brunch, complementing dishes like Spring Cheese Scallop.
Storage & Reheating
To store leftovers, wrap the cake in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Extra-Moist Lemonade Cake contains roughly 157 calories, with 1g protein, 16g carbohydrates, and 10g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cake mix flavor?
Yes, you can substitute the lemon cake mix with a vanilla or yellow cake mix. Just keep in mind that the lemon flavor will be less intense, so you may want to add a bit of lemon zest or extract to enhance the taste.
What can I use instead of oil?
If you prefer, you can replace the oil with melted butter for a richer flavor. Alternatively, unsweetened applesauce can be used for a lower-fat option, though it may slightly alter the cake's texture.
How can I make this a gluten-free cake?
To make a gluten-free version, use a gluten-free lemon cake mix. Additionally, ensure that the Jell-O lemon instant pudding is gluten-free, as some brands may contain gluten. Follow the same preparation and baking instructions for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).