Lemonade Cake

Day 122: Bundt Cake Bliss

May 2, 2011

Summer must be coming if I am already making lemonade cake? I promise, summer has got to be here any day. I think we are just going to skip spring and go right to summer! Looking for something a little different from a traditional bundt cake? I found a lemon one to make. Nothing dresses up a plain cake than throwing it in a bundt cake pan. Nothing says I know how to bake than getting said bundt cake out of the pan! For me it is the deadly combination of cooking spray and flour. Often when I pull the cake out of the pan, it still has that dusting of the flour protection. I have heard that you can take a pastry brush and get it to come off….I like to try a coating of powdered sugar to cover all of the flaws!

This cookbook is called Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens! If there is anything that us Midwest women know how to make…..it is desserts! While I made the lemonade cake I think the Mexican Hot Chocolate Mini-Bundt Cakes with cayenne sounds just as yummy! Great concept with this cookbook as you will find some classics and then some out of the box cakes…..Like the lemonade cake, you start with a cake mix out of the box and then jazz it up!

The Ruling: Everyone loved the cake….but they would have liked some frosting or glaze on the top of the cake. With the lemonade cake the glaze is poured over before your invert it causing the glaze to sink down the cake. I forgot to save some of the glaze for the top of the cake. I thought it was plenty sweet and didn’t need anything else…..but who am I to say a cake shouldn’t have frosting? The cookbook has a recipe for homemade lemon curd that I think would taste divine on this cake!

Lemonade Cake, page 96


  • 1 small box lemon-flavored gelatin
  • 3/4 cup hot water
  • 1 box (18 ounces) lemon cake mix
  • 4 eggs
  • 1/2 cup oil
  • 1 (6-ounce) can frozen lemonade concentrate
  • 1/2 cup sugar


  1. Preheat oven to 325 degrees. Prepare a 12-cup Bundt pan using butter and flour or Baker’s Joy and set aside.
  2. Combine gelatin mix with water and set aside.
  3. Thoroughly combine cake mix, eggs, and oil. Add the gelatin mixture and beat for 3 minutes
  4. Pour into the prepared pan.
  5. Bake for 50 to 55 minutes or until a toothpick comes out of the cake clean. Allow the cake to cool for 15 minutes in the pan.
  6. Combine the lemonade concentrate with the sugar. After the cake has cooled 15 minutes, gently loosed it from the sides of the pan. Pour 2/3 of the lemonade mixture over the cake in the pan, allowing it to run down the sides. Wait 10 minutes and invert the cake onto a serving platter. Pour the remaining lemonade mixture over the top of the cake.

To Joyful, Simplified Living,

MS. Simplicity

 MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.


1 Comment

Filed under Sweets, Uncategorized

One response to “Lemonade Cake

  1. Pingback: Week In Review: April 30, 2011 | 365clevercookbooks

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