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5 from 9 votes
Lemon Cake Recipe
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Lemon Cake Recipe by June K.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Dessert
Cuisine: American
Servings: 8 people
Ingredients
Lemon Cake
  • 1 15.25 ounces Lemon Cake Mix (I buy Duncan Hines)
  • 1 Small Package INSTANT Lemon pudding (3.4 oz.)
  • 1/3 cup oil (I used vegetable oil)
  • 4 eggs
  • 1/4 cup frozen lemonade concentrate, thawed
  • 1/2 cup of water
  • 1 small box of lemon gelatin (3 oz.)
  • 3/4 cup boiling water
  • 1/2 cup cold water
Lemon Cake Frosting
  • 1 14-ounce can of sweetened condensed milk
  • 1/2 cup frozen lemonade concentrate
  • 16 -ounces Whipped Topping
Instructions
Lemon Cake

  1. Preheat your oven to (350°F) = (176°C).

    1. Grab a large mixing bowl, combine the lemon cake mix, dry INSTANT lemon pudding, the oil, the eggs, 1/4 cup of lemonade frozen concentrate, and 1/2 cup of water.

    2. Beat for 2 minutes until fluffy and smooth.

    3. Bake for 20-25 minutes in a greased 9 X 13-inch baking pan. Let the cake cool in the pan.

    4. Once the cake is completely cooled, poke holes in the cake about 2-inches apart.

    5. Mix the lemon gelatin with 3/4 cup boiling water, then stir in 1/2 cup of cold water.

    6. Pour the gelatin mixture evenly over the cake, filling the holes. Place the cake in the refrigerator to let the gelatin mixture set up.

Lemon Cake Frosting

  1. Grab a large bowl, beat the lemonade into the sweetened condensed milk, and stir in the whipped topping. Spread the mixture over the cake, and chill. Keep the cake in the refrigerator until ready to serve.