Lemon Blossom Cake {Lemonade Cake}

Lemon Blossom or Lemonade Cake Recipe

Lemon Blossom Mini Bundt Cakes.

I have been on a quest for more than a year to figure out this recipe for a Lemon Blossom Cake. I know, it’s sad isn’t it? I’m just not that great in the kitchen, especially when it comes to baking (makes you really want to try my recipes, huh?). Don’t worry, I didn’t do this alone, I finally had to call for backup and bring in my expert cake maker neighbor Glenda to hold my hand and help me crack the recipe code and together, we nailed it.

More than a year ago, I posted Paula Deen’s bite size Lemon Blossom recipe here. After I posted the recipe, my year long quest began and I wanted to figure out a way to merge Paula Deen’s Lemon Blossoms and the Mosquito Café {Galveston} Lemonade Cake into one out of this world cake. Both are insanely good and taste eerily similar. The cakey part of the Lemon Blossoms and the Lemonade Cake are taste almost identical to me. However, Lemon Blossoms have a lemon glaze topping and the Lemonade Cake has a seriously good butter cream, cream cheese, thick icing on top. This recipe allows you (depending on what you want) to either simply drizzle the Lemon Blossom glaze over the middle layer and top of the cake and serve or instead, frost with a serious thick cream cheese frosting like the Lemonade Cake made famous at The Mosquito Café in Galveston, Texas.

I also have just updated this post with Lemon Blossom Mini Bundt Cakes that I have made here.

Lemon Blossom Mini Bundt Cakes. The Creativity Exchange

So, let’s just get down to business and jump right into the yummy recipe!

Lemon Blossom Cake {Lemonade Cake}

Ingredients (two layer cake)


1 18.25 oz Box of Classic Yellow Cake Mix
1/3 Cup of Vegetable Oil
4 Large Eggs
1 1/3 (one and one third) Cup Buttermilk
2 2.9 oz Boxes of Lemon Pudding
1 Freshly Squeezed Lemon

Preheat oven to 350 Degrees (F). Grease and flour (lightly) two 9 inch round cake pans (I also used parchment paper cut to fit). Mix all ingredients together by hand for 30 seconds. Beat at medium speed for 2 minutes.

Pour batter evenly into pans.

Bake for 25-30 minutes (do the toothpick trick in testing to see if the cakes are done) and cool. After cakes have cooled for 10 minutes, remove and place on cooling rack (flip one layer over)

Optional Glaze

If you are simply wanting to completely duplicate the Lemon Blossoms into a cake without frosting, you can mix up the lemon glaze and spread and drizzle over top and bottom layer and then immediately place the top cake layer over bottom to cool and have glaze stick to layers.

Optional Glaze Recipe

4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

I add extra water as I mix because the glaze seems to thick for drizzling.


1 Stick of Butter (room temp)
1 8 oz Package of Cream Cheese (room temp)
3 Cups Powdered Sugar
1 teaspoon Vanilla
1/4 Cup Freshly Squeezed Lemon

Mix together in mixer on high for 5 minutes on med/high setting.

Frost the middle layer first with half of the frosting

Place the top layer on to the bottom layer and gently push down on the top layer and twist until the frosting on the middle layer looks even (great trick thanks to Glenda)

Frost the top layer with the remaining frosting

The Mosquito Cafe serves its Lemonade Cake without frosting on the side, so we did the same thing. If you want to frost the side on the cake, double the recipe for your frosting. When the cake is frosted, it can be garnished with two thin lemon slices cut halfway and twisted on the top of the cake.

Cake should be refrigerated after two days (if there is anything left)

I am so glad that we finally figured out this cake. I can’t wait to use this recipe for cupcakes too!

I hope you all have a wonderful 4th of July and I will be back next week with some furniture revamp tutorials from the Studio 319 remodel. Thank you so much for your sweet comments, emails and notes! I just love hearing your feedback and appreciate your time to comment.



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15 Responses to Lemon Blossom Cake {Lemonade Cake}

  1. Evie says:

    That looks delicious!!

  2. this cake looks amazing and delicious! Thanks for sharing! I found your blog through a link party and LOVE it! I am your newest follower and would love it if you would check out my blog and follow me too! Thanks!

  3. DannaTx says:

    Yummy! I am going to bake this for the weekend (hope it lasts!). One question…the jell-o — is it instant or cook and serve? Your picture shows cook & serve, but I have always used instant in cakes. Does it even matter?

    Thanks for the recipe!!!!

  4. Amanda says:

    my mouth is watering just looking at this! and I am sooo going to try this! I usually dont bake cakes (too lazy) but this one looks too good to pass up!

  5. Anonymous says:

    That looks so yummers. Have you tried making the cake & while it is slightly warm, poking it with a skewer & pouring the glaze over the cake?
    Thank you for sharing.

  6. Jenn says:

    Are you kidding me? I am addicted to Paula's Lemon Blossoms. They are soooo good. Which means I HAVE to try your cake!! I'll let you know how it turns out.

  7. Laura says:

    Wow, this looks so good! I wonder if it would work without the pudding mix, maybe with a bit more liquid to make up for it? I ask because I have all the ingredients except pudding mix, and I'm not going to the store again this week.

    And, I'm totally into instant gratification and want to make it before then. 😉

  8. shabbylisaw says:

    I made this cake for Bunco last night. It was wonderful and everybody loved it! Thank you!

  9. Kelli @ RTSM says:

    I am seriously drooling! I love anything lemon..and that icing makes it look so good!

  10. That lemon cake sounds wonderful! Citrus is just perfect for summer and how sweet of your neighbor to help. I wanted to invite you to come over and share your recipe at These Chicks Cooked Recipe Spotlight today. Have a great day 🙂


  11. Anonymous says:

    I'm going to make this tomorrow but make holes in the cake and pour the glaze on and let it harden and then frost it. Double yummy!

  12. liz murphy says:

    do you use cooked lemon pudding or instant as I saw that another person asked about but did not see a reply I came upon your site by accident and love it, but I do not have a website set up as I am a newbie and not famliar with the how to.I would be very greatful to you if you could reply as I have unknowingly trespassed on your site. yours truly, Liz P.S. YOUR SITE IS GREAT, IT IS WOMEN LIKE YOU THAT TAKE YOUR CREATIVITY TO NEW HEIGHTS SO WE HAVE TO ASPIRE TO. (sorry about the spelling) HAVE A GREAT DAY!!!!

  13. liz murphy says:

    left my comment on Sunday, october 28, 2012 at 12.44 am Est. thanks

  14. Melenie says:

    I made this for a family party today and everyone loved it! It’s definitely a keeper!

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