Lemonade Cake

I am always looking for a new recipe to try. Unfortunately for my waistline, I tend to be drawn to dessert recipes!  I happened upon this recipe the other day and just had to try it.

Back Many years ago a friend's mom would make a cake very similar to this for our church home group. I do not remember her putting icing on it though. I just remember the moist lemon cake that I just loved!

Lemonade seems to always go with Summer, so if you enjoy lemonade, you should try this yummy cake! I do recommend a light fluffy icing to go with it. When I made it, I used a buttercream frosting. I believe a lighter, fluffier icing would go better.

I found this recipe here and it originated from here.

Picture Credit

Ingredients:

1 box lemon or yellow cake mix

 
Water, vegetable oil and eggs called for on cake mix box


1 can (6 oz) frozen lemonade concentrate, thawed

 
3/4 cup powdered sugar

 
1 container Whipped fluffy white or fluffy lemon frosting ( I ended up using a buttercream frosting.)

 
Yellow colored sugar, if desired    


Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13×9-inch pan. Cool 15 minutes.

2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

3. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.

While this recipe is very delicious, it did not seem to measure up to my friend's mom's version. Pam, if you happen to be reading this, please send me your Mom's recipe!