Description
This ULTRA moist Lemonade Cake is soft, tart, and topped with creamy lemon cream cheese frosting!
Ingredients
Scale
- 1 Lemon boxed cake mix
- 4 eggs
- 1 1/4 cup milk
- 1/3 cup vegetable oil
- 2 tablespoons Lemonade from Concentrate, thawed
- Glaze:
- 2 tablespoons Lemonade from Concentrate, thawed
- 1 cup powdered sugar
- 1 tablespoon water
- Frosting:
- 1 (8- ounce) block cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1/4 cup Lemonade from Concentrate, thawed
- 1/2 teaspoon vanilla
- 6 cups powdered sugar
Instructions
Cake
- Preheat oven to 350°. Spray 2, 8″ round cake pans generously with cooking/baking spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix cake mix, eggs, milk, vegetable oil, and 2 tablespoons of Lemonade from Concentrate on low for 30 seconds, and then on medium for 2 minutes, scraping the sides of the bowl as necessary.
- Keep the remaining frozen lemonade concentrate in the freezer…you will need it again.
- Bake for 25-30 minutes or until cake is set and toothpick inserted into the center comes out clean.
- Let the cakes cool in pan, approximately 1 hour. Do not remove.
Glaze
- When the cakes are cooled level them off with a serrated knife, so they are flat on top.
- If the cakes didn’t dome much and don’t need to be leveled, poke holes with a skewer throughout the top, so the glaze will sink in.
- In a medium bowl combine powdered sugar, Lemonade from Concentrate and water.
- Stir until smooth and pour equally over the top of the cakes, still in the cake pans.
- Cover and let sit for at least an hour, or overnight in the refrigerator is best.
Frosting
- In the bowl of your stand mixer, fitted with paddle attachment, mix butter and cream cheese together for 2 minutes on medium speed, until combined and creamy.
- Turn mixer to low and add your lemonade and vanilla.
- Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth, scraping the sides of the bowl as necessary.
- 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.
Notes
Store refrigerated for up to 3 days. Bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 756
- Sugar: 110.2 g
- Sodium: 224.3 mg
- Fat: 21.8 g
- Carbohydrates: 139.6 g
- Protein: 5.3 g
- Cholesterol: 105.1 mg
Keywords: Lemon Cake, Lemonade Cake, Lemon Recipe, Cookies and Cups, cake recipe, lemonade