Ultra Moist Lemonade Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 lemon boxed cake mix
02 -
4 eggs
03 -
1 1/4 cups milk
04 -
1/3 cup vegetable oil
05 -
2 tablespoons lemonade from concentrate, thawed
→ Glaze
06 -
2 tablespoons lemonade from concentrate, thawed
07 -
1 cup powdered sugar
08 -
1 tablespoon water
→ Cream Cheese Frosting
09 -
1 (8-ounce) block cream cheese, room temperature
10 -
1/2 cup butter, room temperature
11 -
1/4 cup lemonade from concentrate, thawed
12 -
1/2 teaspoon vanilla
13 -
6 cups powdered sugar
# Instructions:
01 -
Preheat oven to 175°C. Coat two 20 cm round cake pans generously with cooking spray and set aside. In a stand mixer with the paddle attachment, mix the cake mix, eggs, milk, vegetable oil, and 2 tablespoons of lemonade concentrate on low for 30 seconds, then on medium for 2 minutes, scraping the sides as needed. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 1 hour without removing.
02 -
Once the cakes are cooled, level the tops with a serrated knife if necessary. If not leveling, poke holes into the top of the cakes with a skewer to allow the glaze to seep in. In a bowl, combine powdered sugar, lemonade concentrate, and water until smooth. Pour evenly over the cakes, still in the pans. Cover and let set for at least 1 hour, or overnight in the refrigerator for best results.
03 -
In a stand mixer with a paddle attachment, beat butter and cream cheese for 2 minutes on medium speed until creamy. Add lemonade and vanilla on low speed. Gradually incorporate powdered sugar and mix on medium for 1-2 minutes until smooth, scraping the sides as necessary. Remove the cakes from the refrigerator, loosen edges with a knife, and frost as desired. Store refrigerated for up to 3 days. Bring to room temperature before serving.
# Notes:
01 -
Store the cake in the refrigerator for up to 3 days. Allow it to return to room temperature before serving for best taste and texture.