Tuesday, September 8, 2015


I had so many inquiries for the recipe of this cake, I dusted off the ole blog and typed one. Thank you, by the way, I've been wanting to get back into my blog and maybe this is the incentive I need! :)  

This is not a cake for anyone with a fear of calories! It is delicious though. I did not take pictures while I was working on it, since it's mostly baking a box cake, but here is a picture of the finished cake: 

This is not my recipe; I found it on Facebook, and I have no idea where it came from, so if you have any information on that, please share it. It would be nice to credit the original baker :) 


1 lemon boxed cake mix (I used Duncan Hines)
4 eggs
1 1/4 cup milk
1/3 cup vegetable oil
2 tablespoons lemonade from frozen concentrate (I used Minute Maid)

2 tablespoons lemonade from frozen concentrate
1 cup powdered sugar
1 tablespoon water

8 ounces cream cheese (block)
1/2 cup butter (room temperature)
3 tablespoons lemonade from frozen concentrate
1/2 teaspoon vanilla
5 1/2 cups powdered sugar

How to make:
Preheat oven to 350 degrees Fahrenheit.

Spray 2 - 8" round cake pans generously with cooking/baking spray.

With 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 until cake is set and toothpick comes out clean. Let the cakes cool in their pans - about an hour. Do not remove cake from cake pans. When the cakes are cooled, level them off so they are flat on top. Poke holes in the cakes using a fork.

Next make your glaze: in a medium bowl combine powdered sugar, lemonade and water. Stir until smooth. Pour equally over the top of the cakes, which are still in their cake pans. Cover and let sit for at least an hour, but overnight is best in refrigerator.

For 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.

This makes a very rich-tasting cake. It is very good and very sweet. I'm not sure I would make it 'just for us' again; I did end up giving most of it to friends and neighbors, since there is no way 2 of us can eat a cake this big. However, if I ever needed a cake for a party or church social, this would be great. It tastes wonderful while sipping a cup of coffee.

Let me know if you make one and what you think of it. As my grandson says: "Bake and enjoy!"

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