Lemonade Party Cake

When life hands you lemons, make lemonade cake! This moist lemon cake drizzled and filled with an easy lemon filling will remind you of summer anytime of year.

Ingredients

1 (18.25 ounce) Betty Crocker SuperMoist lemon cake mix*
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 (6 ounce) can frozen lemonade concentrate, thawed
3/4 cup confectioners' sugar
1 container Betty Crocker Whipped fluffy white or fluffy lemon ready-to-spread frosting
Yellow colored sugar, if desired

Instructions

Heat oven to 350 degrees F. Grease bottom only of 13 x 9 inch pan with shortening.
Make cake mix as directed on package, using water, oil and eggs. Pour into pan.
Bake for 33 to 38 minutes or until a wooden pick inserted in center comes out clean.
Cool for 15 minutes.
Mix lemonade concentrate and confectioners' 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.
Spread frosting over top of cake.
Sprinkle with sugar.
Store covered in refrigerator.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens