LEMONADE CAKE WITH LEMON CREAM CHEESE FROSTING

This Lemonade Cake with Lemon Cream Cheese Frosting is an all time favorite recipe!

So, my kids won’t eat lemon cake, lemon pasta, lemon cupcakes, lemon muffins…they say they’re too sour. BUT they drink lemonade, and can’t seem to get enough Sour Patch Kids, Cry Baby Candy, Sour Skittles or Lemon Heads.

Explain this to me.
Even the other day as I was making this cake, my child SAW me use lemonade in this recipe and STILL says he won’t like it. I DON’T UNDERSTAND!!
Anyhow, now here I sit, staring at a giant Lemonade Cake with no one to share in it’s deliciousness with…except maybe you guys…you get it, right?
This cake isn’t hard…plus you can make it ahead until you’re ready to frost it…AND it all starts with a boxed cake mix and Frozen Lemonade from concentrate.  Good stuff!
You have a lemon cake mix, amped up with some lemonade concentrate, topped with a lemonade sugar glaze to keep the cake supremely moist and finished with a creamy, gorgeous, lemonade cream cheese frosting.
I even like to make the cake and let the glaze soak into them overnight. You don’t have to do that, but if you’re making this for a special occasion, it’s a really nice option!
I topped my cake with some lemon rinds, which is, of course, totally optional!
When you try this cake, you will be amazed at how soft it is. The creamy frosting that’s just the perfect amount tart…it’s a keeper for sure!
LEMONADE CAKE WITH LEMON CREAM CHEESE FROSTING
LEMONADE CAKE WITH LEMON CREAM CHEESE FROSTING

LEMONADE CAKE WITH LEMON CREAM CHEESE FROSTING

INGREDIENTS

  • 1 Lemon boxed cake mix
  • 4 eggs
  • 1¼ cup milk
  • ⅓ cup vegetable oil
  • 2 tablespoons Lemonade from Concentrate, thawed
  • Glaze:
  • 2 tablespoons Lemonade from Concentrate, thawed
  • 1 cup powdered sugar
  • 1 tablespoon water
  • Frosting:
  • 1 (8- ounce) block cream cheese, room temperature
  • ½ cup butter, room temperature
  • ¼ cup Lemonade from Concentrate, thawed
  • ½ teaspoon vanilla
  • 6 cups powdered sugar

INSTRUCTIONS

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 cake is set and toothpick inserted into the center comes out clean.
  5. Let the cakes cool in pan, approximately 1 hour. Do not remove.
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
  1. In the bowl of your stand mixer, fitted with paddle attachment, mix butter and cream cheese together for 2 minutes on medium speed, until combined and creamy.
  2. Turn 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 cake around the edges with a butter knife so they will release easily.
  6. Frost as desired.

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