Free Recipes For Me

You have to love the simple pleasures of summer and for our family one of them is this lemonade cake. I’m including the directions for a great frosting for the cake, but to be honest, I don’t always get a chance to make and spread on the frosting before my family gobbles up the cake.

Lemonade Cake

Batter
1 – 18 oz. box classic white cake mix
3 eggs
1/2 cup water
1/2 cup frozen lemonade concentrate, thawed
1/3 cup vegetable oil

Frosting
1 cup vegetable shortening
1 tbsp. grated lemon zest
1 1/2 tsp. vanilla extract
4 1/2 cups sifted confectioner’s sugar
1/2 tsp. lemon extract
3 to 4 tbsp. milk

Garnish: Fresh raspberries or blueberries, if available

Preheat your oven to 350F. Prepare two 8-inch cake pans (buttered and floured).

In a medium bowl, with an electric mixer, blend the cake mix, water, oil, eggs, and lemonade concentrate. Blend on low for about two minutes. Evenly divide the cake batter between the two prepared pans. Bake for approximately 30-35 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cakes to cool completely.
For the frosting, using a mixer on medium speed, blend together the shortening, extracts, and lemon zest. Add half of the powdered sugar, slowly, while continuing to beat the mixture. Add half the milk and blend. Add the remaining sugar, beating all the while, and then the remaining milk, one tablespoon at a time, to reach the correct consistency.

After frosting the first layer of the cake, cover the frosting with fresh berries, spread evenly over the surface of the cake. Place the top layer of the cake and finish frosting the cake. Garnish the top of the cake with additional berries, if desired.