A Recipe to Try

Here's another lemon recipe I found.  This one uses frozen lemonade concentrate in the cake mix and a glaze you pour over the cake and in the cream cheese frosting.  Mmmm, this sounds delicious!  I stumbled across it here.  I'm sooo looking forward to trying this one.

Lemonade Cake with

Lemon Cream Cheese Frosting

Ingredients
1 Lemon boxed cake mix (I used Duncan Hines)
4 eggs
1 1/4 cup milk
1/3 cup vegetable oil
2 Tbsp Lemonade from concentrate

Glaze
2 Tbsp Lemonade from concentrate
1 cup powdered sugar
1 Tbsp water

Frosting
8 oz block 1/3 less fat cream cheese
1/2 cup room temp butter (1 stick)
3 Tbsp Lemonade from concentrate
1/2 teaspoon vanilla
5 1/2 cups powdered sugar

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.

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.