Lemonade Cake with Lemon Cream Cheese Frosting

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 7 tbsp Lemonade from concentrate

• Baking & Spices

  • 1 Lemon boxed cake mix
  • 6 1/2 cup Powdered sugar
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1 8 oz block 1/3 less fat cream cheese, less fat
  • 1/2 cup Butter
  • 1 1/4 cup Milk

• Liquids

  • 1 tbsp Water

Found on cookiesandcups.com

Ingredients

• 1 Lemon boxed cake mix (I used Duncan Hines)
• 4 eggs
• 1¼ cup milk
• ⅓ 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 ⅓ less fat cream cheese
• ½ cup room temp butter (1 stick)
• 3 Tbsp Lemonade from concentrate
• ½ teaspoon vanilla
• 5½ cups powdered sugar

Directions

• 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 wasnt cut 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..still in the 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.