Shelly's Recipe

LEMONADE CAKE

Category: Cakes from Cake Mixes

For the cake:
1 (18.25 oz) yellow cake mix
1/3 cup vegetable oil
4 eggs
1 1/3 cup buttermilk
1 (4.3 oz) box of lemon pudding
Zest of one lemon
3 tbsp lemonade concentrate, thawed

For the glaze:
2 cups powdered sugar
1/4 cup freshly squeezed lemon juice
2 tbsp lemonade concentrate, thawed

For the frosting:
1 stick unsalted butter, softened
1 (8 oz) pkg cream cheese, softened
1 tsp vanilla
1/4 cup freshly squeezed lemon juice
1 tsp lemonade concentrate, thawed
4 cups powdered sugar

Preheat oven to 350. Grease and flour 2 round 8 inch cake pans (or use a spray for baking). Line the bottoms with parchment. Grease or spray the parchment.

On low speed, combine all of the cake ingredients until combined. Turn up the speed to medium and beat for 2 minutes. Pour into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.

Meanwhile, make the glaze. Whisk together the powdered sugar, juice and concentrate. Set aside.

Once the cakes are done, let cool for 10 minutes in the pans on a cooling rack. Invert and remove from the pans. Place the cake with the prettiest top right-side-up and the other cake upside down. Place the cooling rack over a rimmed cookie sheet for pouring the glaze.

Poke holes in each of the cakes with a toothpick. Pour the glaze over. Let the cakes cool completely.

Make the frosting. Cream the butter and cream cheese together until smooth. Beat in the vanilla, lemon juice and concentrate until combined. Add in the sugar, beating at low speed. Increase the speed and beat until fully combined and smooth.

If your icing seems too soft to frost the cake, refrigerate for an hour or more. Once frosted, refrigerate 1 hour to set.