Lemonade Cake

7 ingredients
7 steps

Ingredients

  • 1 box (18.25 Oz. Box) Duncan Hines Yellow Cake Mix
  • 1 package (4-serving Package) Jell-O Instant Lemon Pudding
  • 4 whole Eggs
  • 1 cup Oil
  • 1 cup Water
  • 2 cups Powdered Sugar
  • 2 whole Lemons, Juiced

Directions

  1. 1
    Preheat your oven to 350 degrees (F).
  2. 2
    Cake:
  3. 3
    Grease and flour a bundt pan and set aside. In a large bowl combine the yellow cake mix, Jell-O pudding, eggs, oil and water. Beat with a handheld mixer for about 3 minutes or until well combined. Pour evenly into your pepared bundt pan and bake for 38-43 minutes. Remove from the oven and cool slightly in the pan. Invert onto a plate while the cake is still warm.
  4. 4
    Lemon glaze:
  5. 5
    After inverting your cake, combine the powdered sugar and freshly squeezed lemon juice, adding a little juice at a time, until the desired consistency is reached.
  6. 6
    Poke the warm cake all over with a fork and pour the lemon glaze over to coat. With a spatula, scoop and spread the gaze that has dripped off back on the cake, coating well. Cool the cake completely before covering. Serve with whipped cream or a scoop of vanilla ice cream.
  7. 7
    Enjoy!

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