Lemonade Cake with Lemonade Cream Cheese Frosting
This cake isnt hard plus you can make it ahead until youre ready to frost it AND it all starts with a boxed cake mix and Frozen Lemonade from concentrate Good stuff
This cake isnt hard plus you can make it ahead until youre ready to frost it AND it all starts with a boxed cake mix and Frozen Lemonade from concentrate Good stuff
- 4 eggs
- 1/3 cup vegetable oil
- frosting:
- glaze:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 tbsp water
- 1 1/4 cup milk
- 2 tbsp lemonade from concentrate
- 8 oz block 1/3 less fat cream cheese
- 1/2 cup room temp butter (1 stick)
- 3 tbsp lemonade from concentrate
- 5 1/2 cups powdered sugar
- 1 lemon boxed cake mix (i used duncan hines)
- Carbohydrate 28.9395812823671 g
- Cholesterol 26.3281614041701 mg
- Fat 14.6696803168846 g
- Fiber 0 g
- Protein 5.25999843673505 g
- Saturated Fat 5.59159874766531 g
- Serving Size 1 1 Serving (160g)
- Sodium 201.273391611991 mg
- Sugar 28.9395812823671 g
- Trans Fat 2.27679356093913 g
- Calories 274 calories
Step-by-step
- 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.
- 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.
- 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.
Adding liquid glaze directly into pierced warm layers causes structural collapse if the crumb structure has not cooled sufficiently to set the starch matrix. Bakers often rush the cooling process, trapping steam inside the 8-inch round pans and turning the interior dense and gummy.
- Bake the layers at 350 degrees Fahrenheit until a wooden toothpick inserted into the center emerges free of wet batter, which typically takes roughly 30 minutes.
- Allow the baked layers to rest inside their pans for a full 60 minutes before attempting to level the tops or pierce the crumb with a fork.
- Keep the remaining frozen lemonade concentrate stored securely in the freezer until the exact moment you need it for the glaze or the frosting steps.
- Beat the butter and 8-ounce block of 1/3 less fat cream cheese together on medium speed until completely smooth before incorporating the 5 1/2 cups of powdered sugar.
- Refrigerate the glazed layers overnight whenever possible, as this extended chilling window allows the citrus liquid to fully saturate the crumb without dissolving the outer edges.
Chilling assembled slices overnight allows the residual starches to firm up properly, yielding cleaner cuts and a more cohesive texture the following day. Proper temperature management ensures the rich cream cheese topping maintains its spreadable consistency without sliding off the chilled cake layers.
