LEMONADE CAKE WITH FROSTING
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
INSTRUCTIONS
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.
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.