Glazed Lemonade Cake
A bright and zesty lemon cake with a tangy glaze that melts into its fluffy crumb. Perfect for spring gatherings or afternoon tea, this moist dessert combines the fresh flavor of lemonade with a sweet icing, appealing to lemon lovers and those seeking a cheerful, citrusy treat.
Ingredients
Instructions
- Combine the lemon cake mix, lemon pudding mix, eggs, water, and vegetable oil in a bowl.
- Blend well, then beat for 4 minutes at medium speed.
- Pour the batter into a greased and floured 13 x 9 x 2-inch pan.
- Bake in a 350°F oven for 45 to 50 minutes, or until done. Prick the cake thoroughly with a fork or skewer through to the bottom.
- Thoroughly blend the thawed lemonade concentrate with the sifted confectioners sugar to make the glaze.
- Gradually spoon the glaze over the warm cake until completely absorbed. Cool before cutting into squares.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of lemon zest to the batter for a fresh citrus kick. If you don't have lemon pudding mix, vanilla pudding can be a suitable substitute. For a lighter glaze, use less confectioners sugar or add a splash of milk to achieve the desired consistency.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Consider serving it alongside fresh berries for a refreshing contrast. For a delightful brunch option, serve with a side of Creamy Broccoli Bake to balance the sweetness.
Storage & Reheating
Store leftover Glazed Lemonade Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, which can last for about a week. If you want to reheat it, place individual squares in the microwave for about 10-15 seconds on low power to warm.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Lemonade Cake contains roughly 452 calories, with 1g protein, 62g carbohydrates, and 24g fat. It is an excellent source of vitamin A (37% of the Daily Value).
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 make this cake ahead of time?
Yes, you can bake the Glazed Lemonade Cake a day in advance. Just be sure to let it cool completely before glazing and storing it in an airtight container. The flavors will meld beautifully overnight, making it even tastier for your event.
Can I freeze the Glazed Lemonade Cake?
Absolutely! You can freeze the cake without the glaze. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months. Thaw in the refrigerator before glazing and serving.
What can I use instead of frozen lemonade concentrate?
If you don't have frozen lemonade concentrate, freshly squeezed lemon juice mixed with a bit of sugar can work as a substitute. Use about 6 ounces of lemon juice with 1/2 cup of sugar to mimic the sweetness and tartness of the concentrate.
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).