Sunday, August 7, 2011

Lemonade Cake

Tomorrow is my husband's birthday, and we had a brunch with our families yesterday.  I make whatever kind of cake the birthday boy (or girl!) requests, and Chris wanted Lemonade Cake.  It was very good - I would in the future use a different frosting recipe.  This one is a butter base, which in the heat of a southern summer turns into more of a glaze.  And slid right off of the cake.  It is, however, delicious.


  • butter for coating pan
  • 1 (18.25-ounce) white cake mix, plus any additional ingredients the package directions call for
  • 3 tablespoon lemonade drink powder
  • 1 teaspoon finely grated lemon zest

  • 1 lb confectioners sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 tablespoon frozen lemonade concentrate
  • 1 teaspoon vanilla
  • 1 teaspoon finely grated lemon zest
  • Preheat the oven to 350F. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper; set aside.
  • For the cake, in a large bowl, stir together the cake mix and lemonade powder.
  • Prepare the cake batter according to the package directions, using any additional ingredients called for (eggs, milk, water, oil, etc…).
  • Stir the lemon zest into the batter.
  • Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes. Carefully turn cakes out onto a wire rack to cool completely.

For the frosting, beat together the confectioners’ sugar and butter until fluffy. Beat in the remaining ingredients until combined.

Transfer one cake to a cake stand or large platter. Using an offset spatula spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.

My notes:  I woud use either a cream cheese recipe and add the lemonade concentrate and zest or use a buttercream and do the same thing.  This recipe as it is, as I mentioned, is more of a glaze.  Also, I like my cakes to be tall and thick.  I doubled this recipe (both cake and frosting) and cooked in two nine-inch springform pans.  That makes nice big layers that I think look more impressive than two little thin eight-inch layers.  I also had to feed 16 people, and an eight-inch wouldn't have been enough.  You could also make this using pink lemonade powder and concentrate for a little girl's party, etc.  My husband didn't want a pink cake!

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