Ingredients: |
Ingredients: Cake:
1 (15.25 oz.) lemon cake mix (I use Duncan Hines)
4 eggs
1¼ c. whole milk
⅓ c. vegetable oil
2 tbsp. frozen lemonade from concentrate
Baker’s Joy cooking spray
Glaze:
2 tbsp. frozen lemonade from concentrate
1 c. powdered sugar
1 tbsp. water
Frosting:
1 (8 oz.) cream cheese, softened
½ c. butter, softened
¼ c. frozen lemonade from concentrate
1 tsp. vanilla extract
5-6 c. powdered sugar
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Directions: |
Directions:Preheat oven to 350°.
Spray two 8 in. round cake pans with Baker’s Joy. Set aside.
Cake:
Mix cake mix, eggs, milk, oil, and 2 tbsp. lemonade on medium speed for two minutes.
Bake for 25-30 minutes or insert toothpick and if it comes out clean, it’s ready. Do not over bake.
Let the cakes cool in pan for 30 minutes. Do not remove. Leave in pans until after they are glazed.
Glaze:
In a medium bowl, mix together powdered sugar, lemonade and water. Stir with spoon until smooth.
When the cakes are cooled, after 30 minutes, poke holes throughout the top and pour glaze equally over the top of the cake layers while still in the cake pans.
Take cakes out of pans and wrap each layer in plastic wrap. Freeze for 1 hour.
Frosting:
Use mixing bowl to cream butter and cream cheese together for 2 minutes on medium speed.
Turn mixer to low and add lemonade and vanilla.
Slowly add in powdered sugar and beat on medium for 1-2 minutes until smooth.
When ready to frost, remove cakes from freezer, one at a time, and frost entire cake.
Refrigerate until ready to serve. |
This recipe for Lemon Cake w/Lemon Cream Cheese Frosting is from