Photo Credit: http://www.pincookie.com/
lemonade cake with lemon cream cheese frosting-and it uses a cake mix!
Original Recipe: http://www.pincookie.com/lemonade-cake-with-lemon-cream-cheese-frosting-and-it-uses-a-cake-mix-score/
Ingredients:
Original Recipe: http://www.pincookie.com/lemonade-cake-with-lemon-cream-cheese-frosting-and-it-uses-a-cake-mix-score/
Ingredients:
- 1 Lemon boxed cake mix (I used Duncan Hines)
- 4 eggs
- 1 1/4 cup milk
- 1/3 cup vegetable oil
- 2 Tbsp Lemonade from concentrate
- Glaze:
- 2 Tbsp Lemonade from concentrate
- 1 cup powdered sugar
- 1 Tbsp water
- Frosting:
- 8 oz block 1/3 less fat cream cheese
- 1/2 cup room temp butter (1 stick)
- 3 Tbsp Lemonade from concentrate
- 1/2 teaspoon vanilla
- 5 1/2 cups powdered sugar
Directions:
- 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.