Lemonade Bundt Cake

How to make a Lemonade Bundt Cake.


  • 1 1/2 cups grated yellow summer squash
  • 1 teaspoon lemon extract
  • 1 cup apple sauce
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup sugar
  • 1 large package instant lemon pudding
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

For the Icing:

  • 2-3 cups powdered sugar
  • juice from 1/2 lemon
  • 2 drops yellow food colouring


  1. Grease a Bundt pan (or two bread pans) very well.
  2. Combine grated summer squash, lemon extract, applesauce, oil and eggs.
  3. Stir until well combined.
  4. Add sugar, pudding mix and stir well.
  5. Add dry ingredients, a little at a time, until well incorporated.
  6. Transfer batter to pan(s).
  7. Bake in a pre-heated 350F degree oven for 50-55 minutes.
  8. Cake is done when a toothpick inserted near the centre comes out clean.
  9. Allow to cool in pan(s) for 15 minutes.
  10. Run a butter knife around the edge of the pan to loosen, then carefully transfer the cake to a serving plate.
  11. In a small bowl, combine 2 cups powdered sugar, juice from 1/2 lemon, and 2 drops of yellow food colouring.
  12. Stir well.
  13. If icing is too thin, add a bit more powdered sugar.
  14. Drizzle icing all over the cake.
  15. If desired, garnish with slivers of lemon peel.
  16. Serve and enjoy!
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