Pink Lemonade Stand Cake

Photo source:  Taste of Home

Yummy lemon cake and cream cheese frosting!

This cake sounds super special and worth the fuss in making it. But I would not suggest this cake for a beginner baker.

Such a pretty cake!

Click here to go to the Taste of Home recipe page.

 

Lemonade Party Cake

This recipe immediately caught my eye on Betty Crocker.com and now I have to find an excuse to make it . . . the only thing I will do different is make a cream cheese frosting.



Prep Time: 20 min
Start to Finish: 3 hr 10 min
Makes: 12 servings


1 box Betty Crocker® SuperMoist® lemon or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

1 can (6 oz) frozen lemonade concentrate, thawed

3/4 cup powdered sugar

1 container Betty Crocker® Whipped fluffy white or fluffy lemon frosting
Yellow colored sugar, if desired



1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.

2. Mix lemonade concentrate and powdered 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 sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

3. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.


High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.