Best Lemonade Party Cake Recipes
LEMONADE PARTY CAKE
When life hands you lemons, make lemonade cake! This moist lemon cake will remind you of summer any time of year. The easy poke technique ensures the cake is infused with bright citrus flavor all the way through and the fluffy frosting gives it a sweet finish. Mix it up in just 20 minutes, with your box of Betty Crocker lemon or yellow cake mix, and then let it chill in the fridge until it's time for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Spread frosting over top of cake. Sprinkle with colored sugar. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 62 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 45 g, TransFat 2 g
PINK LEMONADE PARTY CAKE
Make and share this Pink Lemonade Party Cake recipe from Food.com.
Provided by Pineapple
Categories Dessert
Time 45m
Yield 16-20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 and place rack in the center of oven.
- Mist a 13" x 9" metal baking pan. Dust with flour and shake out excess.
- Place the cakemix, water, oil and eggs in large mixing bowl. Blend with mixer on low speed until ingredients are incorporated (30 seconds). Scrape the sides of bowl and increase speed to medium and blend for 2 minutes or until the batter lightens.
- Pour the batter into the pan, smooth the top and place pan in oven.
- Bake the cake until the center springs back when lightly pressed with your finger, about 30-35 minutes.
- Remove cake from oven and let rest for 15 minutes.
- For the glaze, combine the lemonade concentrate and confectioners sugar until smooth. Poke a long-tined fork into top of the warm cake every 1/2", wiping the fork occasionally to remove crumbs. Drizzle the glaze over the top of the cake.
- Cover the pan with plastic wrap and place it in the refrigerator to chill for 2 hours. Remove pan from frig, spread the whipped cream over the top and slice and serve.
- Delicious served with fresh strawberries!
Nutrition Facts : Calories 254.1, Fat 10.9, SaturatedFat 2.5, Cholesterol 46, Sodium 236.2, Carbohydrate 36.9, Fiber 0.4, Sugar 20.2, Protein 2.9
LEMONADE PARTY CAKE
I love "poke" cakes during the hot Texas summers. This sounds cool and refreshing. Found on the back of Betty Crocker Super Moist Lemon cake mix. Cook time includes chilling time. Update, I made this today and boy is it cool and refreshing since the temp. here in Texas was 96 today. I had a can of regular frosting and had some Cool-Whip left over from another time so I combined and made a nice creamy frosting.
Provided by True Texas
Categories Dessert
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 (325 for dark or nonstick pan). Make cake as directed for 13 x 9-inch pan; cool 15 minutes.
- Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch with long 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.
- Spread frosting over top of cake. Sprinkle with colored sugar. Store loosely covered in refrigerator.
LEMONADE PARTY CAKE
Steps:
- Heat oven to 350F. Make and bake cake as directed on package for 13 inch x 9 inch pan. Cool 15 minutes. Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch with long-tined fork, wiping occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle with sugar. Store loosely covered in refrigerator.
LEMONADE PARTY CAKE
When life hands you lemons, make lemonade cake! This moist lemon cake will remind you of summer any time of year. The easy poke technique ensures the cake is infused with bright citrus flavor all the way through and the fluffy frosting gives it a sweet finish. Mix it up in just 20 minutes, with your box of Betty Crocker lemon or yellow cake mix, and then let it chill in the fridge until it's time for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Spread frosting over top of cake. Sprinkle with colored sugar. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 62 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 45 g, TransFat 2 g
LEMONADE PARTY CAKE
Number Of Ingredients 7
Steps:
- 1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. 2 Make cake mix as directed on package, using water, oil and eggs. Pour into pan. 3 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. 4 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 side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 5 Spread frosting over top of cake. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Make cake mix as directed on package for 13 x 9 x 2-inch rectangle.1 Serving: Calories 360 (Calories from Fat 125) Fat 14g (Saturated 6g) Cholesterol 45mg Sodium 220mg Carbohydrate 56g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 4%.Betty's Tip For an extra-special touch, add a candy lemon wedge and a sprig of fresh mint to each serving of cake. Or sprinkle yellow-colored sugar over the top of the entire cake just before serving.
Nutrition Facts : Nutritional Facts Serves
LEMONADE PARTY CAKE
Steps:
- 1. Preheat 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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