Lemonade Cake

Lucky 32 Restaurant. Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size. This recipe is property of Quaintance-Weaver, Inc. Any bread will do, but Challah is rich and makes great bread pudding.

Yield: 1 serving
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Recipe Time

Prep Time:
Cook Time:
Stand: 8 Hours


  • 1 box(es) lemon cake mix
  • 1 4-ounce package(s) instant lemon pudding mix
  • 3/4 cup(s) water
  • 3/4 cup(s) vegetable oil
  • 4 eggs
  • 1 cup(s) Lemon Syrup (For Glaze)
  • 3/4 cup(s) water
  • 1/4 cup(s) sugar
  • 1/3 cup(s) lemon juice


  1. Preheat oven to 350 degrees. Grease and flour a tube or bundt pan. Add all other ingredients to a large mixing bowl – except Lemon Syrup. Mix for 2 minutes with an electric mixer. Pour batter into prepared pan and bake in hot oven for 50 minutes. A toothpick inserted into the middle of cake should come out clean when cake is done. Remove cake from oven when done and immediately pour Lemon Syrup over top. Let cake stand in pan until mixture is absorbed, or overnight. Invert cake onto a large cake plate.
  2. Slice and serve with fresh blueberries and fresh whipped cream.
  3. For Lemon Syrup: Add water and sugar to small sauce pan. Place over medium heat. Mix well until sugar is dissolved. Heat mixture for 5 minutes stirring regularly.
  4. Remove syrup from heat and cool mixture in an ice bath.
  5. Once mixture is cooled below 50 degrees, add lemon juice and mix well.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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