Time 1h Yield 12 servings Number Of Ingredients 18 Steps:
For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish. Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine. Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs. While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract. With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color. Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting. For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners’ sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired. Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.
Yield 14 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan until cool. To Make Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.
Time 2h20m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 350 (325 for dark or nonstick pan). Make cake as directed for 13 x 9-inch pan; cool 15 minutes. Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch with long 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. Spread frosting over top of cake. Sprinkle with colored sugar. Store loosely covered in refrigerator.
Time 1h20m Yield 16 Number Of Ingredients 10 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®). Mix cake mix, pudding mix, eggs, cold water, oil, and lemonade concentrate for cake together in a bowl. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven. Poke holes all over the cake while it’s still in the pan and warm. Melt butter for glaze in a saucepan over medium heat. Stir in sugar and water and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in lemonade concentrate. Pour about 1/3 of the glaze over the cake. Run a table knife around the edges of the cake to loosen. Invert carefully onto a serving plate. Poke more holes all over the cake, including the sides. Slowly pour remaining glaze over the cake. When serving, spoon on some of the glaze that didn’t soak in.
Time 3h10m Yield 12 Number Of Ingredients 6 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes. 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. Spread frosting over top of cake. Sprinkle with colored sugar. Store covered in refrigerator.
Time 45m Yield 16-20 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 and place rack in the center of oven. Mist a 13" x 9" metal baking pan. Dust with flour and shake out excess. Place the cakemix, water, oil and eggs in large mixing bowl. Blend with mixer on low speed until ingredients are incorporated (30 seconds). Scrape the sides of bowl and increase speed to medium and blend for 2 minutes or until the batter lightens. Pour the batter into the pan, smooth the top and place pan in oven. Bake the cake until the center springs back when lightly pressed with your finger, about 30-35 minutes. Remove cake from oven and let rest for 15 minutes. For the glaze, combine the lemonade concentrate and confectioners sugar until smooth. Poke a long-tined fork into top of the warm cake every 1/2", wiping the fork occasionally to remove crumbs. Drizzle the glaze over the top of the cake. Cover the pan with plastic wrap and place it in the refrigerator to chill for 2 hours. Remove pan from frig, spread the whipped cream over the top and slice and serve. Delicious served with fresh strawberries!
Number Of Ingredients 7 Steps:
1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. 2 Make cake mix as directed on package, using water, oil and eggs. Pour into pan. 3 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. 4 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 side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 5 Spread frosting over top of cake. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Make cake mix as directed on package for 13 x 9 x 2-inch rectangle.1 Serving: Calories 360 (Calories from Fat 125) Fat 14g (Saturated 6g) Cholesterol 45mg Sodium 220mg Carbohydrate 56g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 4%.Betty’s Tip For an extra-special touch, add a candy lemon wedge and a sprig of fresh mint to each serving of cake. Or sprinkle yellow-colored sugar over the top of the entire cake just before serving.
Number Of Ingredients 7 Steps:
1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. 2 Make cake mix as directed on package, using water, oil and eggs. Pour into pan. 3 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. 4 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 side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 5 Spread frosting over top of cake. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Make cake mix as directed on package for 13 x 9 x 2-inch rectangle.1 Serving: Calories 360 (Calories from Fat 125) Fat 14g (Saturated 6g) Cholesterol 45mg Sodium 220mg Carbohydrate 56g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 4%.Betty’s Tip For an extra-special touch, add a candy lemon wedge and a sprig of fresh mint to each serving of cake. Or sprinkle yellow-colored sugar over the top of the entire cake just before serving.
Number Of Ingredients 6 Steps:
- Preheat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
- 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.
- Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Time 1h Yield 16 servings. Number Of Ingredients 19 Steps:
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon zest and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition. , Coat two 9-in. round baking pans with cooking spray and dust with flour. Pour batter into prepared pans. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , For frosting, in a small bowl, combine cream cheese and butter until smooth. Add the lemon zest, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners’ sugar until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour before serving. Refrigerate leftovers.
