Lemonade cake

Confession: My picky eater doesn't love lemonade, but everyone else who has come across this cake has loved it. It's perfect during the summer~it's light and fresh, but definitely "hits the spot" when you just need to eat some cake. Thank you, Betty Crocker!

  • 1 box lemon or yellow cake mix
  • Water, vegetable oil and eggs necessary for cake mix
  • 1 can (6 oz) frozen lemonade, thawed
  • 3/4 cup powdered sugar
  • 1 container fluffy white or fluffy lemon frosting
  • Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
  • Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.

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