Lemonade Cake

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix
• 1 cup sour cream
• 6 ounces frozen lemonade concentrate, thawed
• 3 tablespoons cream cheese, softened
• 3 eggs

Glaze

• 1/2 cup powdered lemonade mix
• 1/2 cup water
• 2 cups confectioners' sugar
• 2 tablespoons melted butter

Instructions

Cake

1. In a large bowl combine all ingredients with mixer set at low speed until moist. Continue to beat at low speed for two minutes.
2. Spoon into a greased and floured** 9 x 13-inch pan. (I also use a Bundt pan.)
3. Bake at 325 degrees F for 30 to 40 minutes, or until done.
4. Cool for 5 minutes and remove from pan.

Glaze

1. Mix ingredients except butter in bowl, slowly add melted butter, blend well.
2. Prick still warm cake with fork and pour glaze over the top.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

Attribution

Posted by Chyrel at Recipe Goldmine 9/16/2001 11:52 am.