Lemonade Cake - Gluten Free

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The tart lemon flavor of this cake tastes just like a glass of cool refreshing lemonade from the neighborhood lemonade stand.



Preheat  oven to 350°F. Grease Bundt pan with butter and sprinkle  with gluten free flour mix

In a bowl, beat cake mix, hot water and lemon gelatin, add lemon extract, melted butter, and eggs beat on med-high until well blended. Pour into a greased and floured Bundt pan.  Bake for about 30 minutes.  Remove cake from oven and run a knife around the edges of the pan including the inside flute.

Glaze: In a bowl mix 1/2 can of frozen lemonade whisked with 3/4 cup powdered sugar (you may need to add water to thin it—it should be a thin syrup) Pour this mixture along the edges of the cake including the interior flute.  Allow cake to cool and then turn out and serve.

10-12 slices Print this Recipe

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