lemonade cake



1 Lemon boxed cake mix (I used Duncan Hines)

4 eggs

1 1/4 cup milk (I used Almond Milk)

1/3 cup vegetable oil

2 Tbsp Lemonade from concentrate


2 Tbsp Lemonade from concentrate

1 cup powdered sugar

1 Tbsp water


Preheat oven to 350 degrees.

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 the cake with a fork. Make your glaze. In a bowl, mix the Lemonade concentrate, powdered sugar, and water. Pour the glaze equally over the cakes, still in the pans. Wrap with plastic wrap and put in the refrigerator overnight.

Frosting Ingredients

1 lb confectioners sugar

1/2 cup (1 stick) unsalted butter, softened (I used Fleishman’s Unsalted Margarine -Milk Free)

3 tablespoon frozen lemonade concentrate

To make the frosting, beat together sugar and butter until fluffy. Beat in the remaining ingredients until combined.Transfer one cake to a cake stand or large platter. Using an offset spatula, spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers. Slice and serve.

I could not believe how good this cake was! It was so refreshing and cool tasting. It did not make me feel like I was already breaking my resolution. Oh, Well!

I am so happy the my String Beane liked it so much. Make yourself some. You won’t regret it!