Lemonade Cake
Summertime Lemonade Cake
When you think of Summer you can’t help but think of Lemonade. What if you combined it with cake? This yummy and light tasting recipe is perfect for an afternoon snack on the deck!
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
Best if garnished with fresh raspberries or blueberries!
Preheat your oven to 350F. Prepare two 8-inch cake pans (buttered and floured).
1. In a medium bowl, blend the cake mix, water, oil, eggs, and lemonade concentrate with electric blender. Blend on low for about two minutes.
2. 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.
3. Allow the cakes to cool completely.
4. For the frosting, blend together the shortening, extracts, and lemon zest with electric blender. 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.
5. Frost the first layer of the cake, covering 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.
