Easy classic lemonade cake with pudding (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: Pink lemonade ice cream cake recipe (1968)

Vintage lemonade cake recipe

Lemonade cake recipe with pudding from 1977 (1)

Easy classic lemonade cake recipe

Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 50 minutes
Additional Time: 5 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 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
  • 1/2 cup Country Time lemonade flavor drink mix
  • 1/2 cup water
  • 2 tablespoons melted butter or margarine
  • 2 cups confectioners sugar

Instructions

  1. Combine cake mix, pudding mix, eggs, water and oil in a large mixer bowl.
  2. Blend well, the beat at medium speed of electric mixer for 4 minutes.
  3. Pour into greased and floured 13- by 9-inch pan.
  4. Bake at 350 (F) 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.
  5. While the cake is cooking, make the glaze; starting by combining Country Time lemonade flavor drink mix, water and melted butter in a bowl.
  6. Add confectioners sugar, blending well with fork or wire whip.
  7. Once the cake is done, cool in pan about 5 minutes, then thoroughly prick warm cake with utility fork completely through to bottom of cake.
  8. Gradually spoon lemonade glaze over cake until completely absorbed.
  9. Cool and cut into squares.

Notes

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.

For the glaze, you can alternately use 1 can (6 ounces) frozen concentrated lemonade; omit the water and butter.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 392mgCarbohydrates: 58gFiber: 1gSugar: 38gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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Classic lemonade cake recipe (with pudding)

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