Jenny's Pucker-Up Lemon Cake

I love VERY tart lemon flavor and I had a customer request a VERY tart lemon cake. It uses snowcone syrup that can be bought almost anywhere – I found it at Wal-mart. This cake is great with plain butter cream icing and even better with lemon curd filling and lemon butter cream icing.

ENJOY! Pucker up!

Jenny’s Pucker-Up Lemon Cake


  • Ingred. #1
  • 3 eggs
  • 1/2 c sour cream
  • 1 stick butter – melted
  • 1 c “real Lemon” lemon juice
  • 3/4 c “Sour Lemonade” snow cone syrup
  • 2 tablespoons lemon extract
  • Ingred. #2
  • 3/4 c flour
  • 1/2 c sugar
  • 1 box yellow mix


  1. Beat together everything from ingred. #1 – then add Ingred list #2 – slowly.
  2. May need to scrape down sides of the bowl once.
  3. Pour into greased/floured cake pans. I used a 9×13 at 350 degrees for 30 mins.
  4. Ice with any icing – I used my regular butter cream icing with 1/4 c of the snow cone syrup added. Great with lemon curd or raspberry filling.


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