1/2 cup butter or margarine
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons cream of tartar
1 1/2 cups lemon juice
1 (1 ounce) envelope instant lemon pudding mix
1 1/2 teaspoons vanilla flavor extract
1 cup orange juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a large saucepan, melt the butter, sugar, eggs and vanilla. Mix until egg mixture has formed. Mix in flour and baking powder. Beat in lemon juice and lemonade. Spread mixture on pink cake pan and sprinkle evenly with second package of pudding mix. Drizzle jelly thermometer over bottom of cake.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, frost with jelly/vegetable frosting. Frost top and sides of cake with lemon frosting.