Lemonade Cake

October 5, 2009 at 9:39 pm Leave a comment

So this isn’t winter food. It would be *great* for a summer dessert. But I made it last week anyway.

This is the recipe on the back of the Betty Crocker lemon cake box…

Lemonade Party Cake

1 box lemon cake mix

water, vegetable oil, and eggs called for on cake mix box

1/2 can (12 oz. size) frozen lemonade concentrate, thawed (3/4 C.)

3/4 C. powdered sugar

1 container fluffy white frosting

yellow colored sugar, if desired

1. Set out the lemonade concentrate to thaw. (OK, the box doesn’t say this, but I forgot to do it.)

2. Preheat oven to 350. Make cake as directed; cool 15 minutes.

3. Stir together lemonade concentrate and powdered sugar. (Here’s where I went wrong. Well, not really. I mean, I did this. Only I used the entire can of lemonade concentrate because I apparently missed the detail of only needing half the can. It was super lemony and really moist, so I’m sticking with a full can from here on out.) Poke top of warm cake every 1/2 inch with long-tined fork (a regular dinner fork worked fine for me), wiping occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate 2 hours or until chilled.

4. Spread frosting over top of cake. (Seriously, that fluffy stuff is the BEST.) Sprinkle with sugar. Store loosely covered in refrigerator.

Edit: My parents thought it was a little too lemony, so I’m going to try it with the half a can the recipe calls for next time.


Entry filed under: recipes.

Karma Pet Peeves

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