Making the Cake

1. Preheat oven to 350°. Spray 2, 8″ round cake pans generously with cooking/baking spray. Set aside.
2. 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.
3. Keep the remaining frozen lemonade concentrate in the freezer…you will need it again.
4. Bake for 25-30 minutes or until the cake is set and a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for approximately 1 hour. Do not remove.

Making the Glaze

1. When the cakes are cooled level them off with a serrated knife, so they are flat on top.
2. 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.
3. In a medium bowl combine powdered sugar, Lemonade from Concentrate, and water.
4. Stir until smooth and pour equally over the top of the cakes, still in the cake pans.
5. Cover and let sit for at least an hour, or overnight in the refrigerator is best.

Frosting the Cake

1. In the bowl of your stand mixer, fitted with a paddle attachment, mix butter and cream cheese together for 2 minutes on medium speed, until combined and creamy.
2. Turn the mixer to low and add your lemonade and vanilla.
3. 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.
4. When ready to frost, remove your cakes from the refrigerator.
5. Loosen the cake around the edges with a butter knife so it will release easily.
6. Frost as desired.