Lemonade Cake With Glaze
A bright and tangy Lemonade Cake with a refreshing lemon glaze, perfect for spring gatherings, teatimes, or anyone craving a citrusy dessert with vibrant flavor.
Ingredients
Instructions
- Beat together the yellow cake mix, instant lemon pudding, eggs, oil, water, and frozen lemonade concentrate until well combined.
- Pour the batter into a greased and floured 13-inch oblong pan.
- Bake in a 350°F oven for 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before applying the glaze.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of lemon zest to the batter. If you don't have frozen lemonade concentrate, fresh lemon juice and an equivalent amount of sugar can work as a substitute. Make sure to thoroughly grease and flour your pan to prevent sticking, and if you prefer a lighter texture, you can replace half of the oil with unsweetened applesauce.
Serving Suggestions
This Lemonade Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It’s perfect for summer gatherings or as a light dessert after a hearty meal like Sweet Potato Casserole With Praline Topping. Serve it alongside fresh berries for a colorful presentation.
Storage & Reheating
Once cooled, store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds or until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Lemonade Cake With Glaze contains roughly 218 calories, with 2g protein, 32g 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 make this cake ahead of time?
Yes, this cake can be made ahead of time. It keeps well for a few days at room temperature. If making more than a day in advance, it's best to refrigerate it to maintain freshness. Just allow it to come to room temperature before serving for the best flavor and texture.
Can I use a different type of cake mix?
Absolutely! While the recipe calls for yellow cake mix, you can substitute it with white or lemon cake mix for a different flavor profile. Just keep in mind that the overall sweetness and texture might vary slightly depending on the mix you choose.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use unsweetened applesauce or mashed bananas—about 1/4 cup per egg. Alternatively, commercial egg replacers or flaxseed meal mixed with water can also work. Just remember that this may alter the texture slightly, making it a bit denser.
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).