Easy classic lemonade cake recipe (1977)

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Lemonade cake recipe with pudding from 1977
Nobody makes a lemonade cake like Jello pudding and you

For one of the most lemony lemon cakes you can make, bake a Jello pudding lemonade cake. It’s a deliciously light and moist triple lemon treat. And the recipe is simple. Start with your regular lemon cake mix. Mix in Jell-O Lemon Flavor Pudding for more moistness and lemon flavor. Then top it off with a luscious lemonade glaze.

So make a really lemony lemonade cake. After it rises, you’ll shine.

MORE: Ladybird Johnson’s famous lemon pound cake recipe (1966)

Classic lemonade cake recipe (with pudding)

Lemonade cake recipe

1 package (2-layer size) lemon cake mix
1 package (4 serving size) Jell-O lemon flavor instant pudding
4 eggs
1 cup water
1/4 cup oil
Lemonade glaze (recipe below)


Combine cake mix, pudding mix, eggs, water and oil in a large mixer bowl*. Blend well, the beat at medium speed of electric mixer for 4 minutes. Pour into greased and floured 13×9-inch pan. Bake at 350 degrees for 45 to 50 minutes, or until cake tester inserted in center comes out clean, and cake begins to pull away from edges of pan.

Cool in pan about 5 minutes, then thoroughly prick warm cake with utility fork completely through to bottom of cake. Gradually spoon lemonade glaze over cake until completely absorbed. Cool and cut into squares.

* For high-altitude areas, use large eggs, add 1/4 cup all-purpose flour, and increase water to 1-1/2 cups. Bake 50 minutes.

Lemonade glaze recipe

Combine 2 scoops (about 1/2 cup) Country Time lemonade flavor drink mix, 1/2 cup water and 2 tablespoons melted butter or margarine in a bowl. Add 2 cups confectioners sugar, blending well with fork or wire whip. (Or use 1 can [6 ounces] frozen concentrated lemonade; omit the water and butter.]

ALSO SEE: No-bake sour cream lemon pie (1982)

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