Lemonade Layer Cake (Version imprimable)
This lemony cake starts with a box mix, soaked in tart lemonade, and ends with a creamy tangy frosting that’s hard to resist. Great for sunny days!
# Composition:
→ Cake Ingredients
01 -
15.25 ounces (1 box) of lemon-flavored cake mix
02 -
1 cup cold tap water
03 -
1/2 cup neutral cooking oil
04 -
3 full eggs, large size
05 -
1 cup of defrosted lemonade concentrate
06 -
1 cup powdered sugar, sifted
→ Lemon Cream Cheese Frosting
07 -
8 oz block of cream cheese, softened
08 -
1 stick (1/2 cup) of softened unsalted butter
09 -
3 to 4 cups of powdered sugar, as needed
10 -
3 tbsp of thawed lemonade concentrate
11 -
A tiny pinch of fine salt
# Étapes de réalisation:
01 -
Warm up the oven to 350°F and let it fully heat up.
02 -
Stir the cake mix together with water, eggs, and oil until smooth. Pour into a 9x13 pan and bake for 28 to 33 minutes until golden brown.
03 -
Let the cake rest for 15 minutes to cool a bit. Poke holes all over with a fork. Whisk together lemonade concentrate and powdered sugar, then spread it evenly over the warm surface.
04 -
Once the cake has cooled completely, cover it and refrigerate for at least an hour until it's properly cold.
05 -
Beat softened cream cheese along with butter until fluffy. Gradually add powdered sugar, lemonade concentrate, and salt. Mix until the frosting is smooth and airy.
06 -
Spread the frosting over your chilled cake evenly. Slice and enjoy!
# Détails supplémentaires:
01 -
Store in the fridge until you're ready to serve.
02 -
For the best results, serve cold straight from the fridge.