This Lemonade Cake with Lemon Cream Cheese Frosting is an all time favorite recipe!
So Easter is over…did it seem like the holiday that would never get here?
Although I had, what seemed like, endless time to prep of course there I sat at 9:30 Saturday night stuffing eggs for Easter egg hunts the next morning.
And I may or may not have told my husband he was stuffing them wrong…more than once.
I should never wait till the last minute.
It gets ugly.
So needless to say I meant to post this cake before Easter because it would have been the perfect accompaniment to any Easter lunch…but I ran out of time.
Hence the late-night egg-stuffing.
But, trust me ~ this cake isn’t bunny holiday exclusive.
It’s bright and tasty and yummy and delicious ~ perfect for whenever!
Plus, it’s really, really, really good!
My kids won’t eat lemon cake, lemon pasta, lemon cupcakes, lemon muffins…
they say they’re too sour.
Hmmm…this coming from children who can’t seem to get enough of Sour Patch Kids, Cry Baby Candy, Sour Skittles or Lemon Heads.
Explain that to me.
They will even drink lemonade.
So, here I sit, staring at a giant Lemonade Cake with no one to share in it’s deliciousness with…except maybe you guys…you get it, right?
What would I do without you?
This cake isn’t hard…plus you can make it ahead until you’re ready to frost it…AND it all starts with a boxed cake mix and Frozen Lemonade from concentrate. Good stuff!
First bake your cakes…When the cakes are cooled level them off so they are flat on top.
Poke holes in cake that wasn’t cut using a fork.
Make your glaze. In a medium bowl combine powdered sugar, lemonade and water. Stir until smooth.
Pour equally over the top of the cakes..still in the cake pans.
Cover and let sit for at least an hour, but overnight is best in refrigerator.
When ready, make your frosting and get it going!
Lemonade Cake with Lemon Cream Cheese Frosting
- 1 Lemon boxed cake mix (I used Duncan Hines)
- 4 eggs
- 1¼ cup milk
- ⅓ cup vegetable oil
- 2 Tbsp Lemonade from concentrate
- 2 Tbsp Lemonade from concentrate
- 1 cup powdered sugar
- 1 Tbsp water
- 8 oz block ⅓ less fat cream cheese
- ½ cup room temp butter (1 stick)
- 3 Tbsp Lemonade from concentrate
- ½ teaspoon vanilla
- 5½ cups powdered sugar
- Preheat oven to 350°
- Spray 2 8" round cake pans generously with cooking/baking spray.
- In mixer beat all your ingredients on low for 30 seconds and then on medium for 2 minutes.
- Keep the remaining frozen lemonade concentrate in the freezer...you will need it again.
- Bake according to package directions (I baked for approx 30 minutes) until cake is set and toothpick comes out clean.
- Let the cakes cool in pan...about an hour. Do not remove.
- When the cakes are cooled level them off so they are flat on top.
- Poke holes in cake that wasn't cut using a fork.
- Next make your glaze: in a medium bowl combine powdered sugar, lemonade and water.
- Stir until smooth.
- Pour equally over the top of the cakes..still in the cake pans.
- Cover and let sit for at least an hour, but overnight is best in refrigerator.
- For frosting cream butter and cream cheese together until combined.
- With mixer on low add your lemonade and vanilla.
- Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth.
- When ready to frost remove your cakes from the refrigerator.
- Loosen cake around the edges with a butter knife so they will release easily.
- Frost as desired.
If you like this recipe my friend Kristan over at Confessions of a Cookbook Queen made some Mini Lemonade Cakes last week that are super cute and I’m sure really yummy!
…AND I’m linking this up to the fun “I’m Lovin’ It” linky party over at Tidy Mom!
Check it out for some fun ideas from this week!