CAKES RECIPES

Fluffy Lemonade Cake

Fluffy Lemonade Cake

Summary

Servings 13
Time Needed Prep
Cook
Ingredients 10
Difficulty Medium

Rating (click to rate)

4.0 based on 2 ratings.

Ingredients

  • 1 1/4 cups Milk
  • 4 Eggs
  • 1 Lemon Packet Cake Mix
  • 225 Cream Cheese (at Room Temperature)
  • 1/3 cups Vegetable Oil
  • 1/2 cups Butter, Unsalted
  • 1/2 tsp Vanilla
  • 1 tbsp Water
  • 8 tbsp Lemonade
  • 1.5 cups Icing Sugar

Nutrition Information

Qty per
136g serve
Qty per
100g
Energy 281.68153846154kcalcal 206.98034261587kcalcal
Protein 10.07gg 7.3994627462119gg
Fat (total) 24.466923076923gg 17.97836006178gg
 - saturated 3.8076923076923gg 2.7979024210334gg
Carbohydrate 5.0369230769231gg 3.7011444551368gg
 - sugars 4.7007692307692gg 3.4541377161486gg
Dietary Fibre 0.20769230769231gg 0.1526128593291gg
Sodium 123.33mgmg 90.623211568055mgmg

Nutritional information does not include the following ingredients: Cream Cheese (at room temperature), Lemonade

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Fluffy Lemonade Cake

Fluffy Lemonade Cake makes an utterly divine dessert. Whether or not you love lemon, this is a cake you’ll want to whip up again and again. It’s really easy to make and the flavour is intense!

The lemonade in the cake makes it both sweet, and adds loads of ‘air’ which makes the cake really light.

Method

  1. Spray two 20cm round cake pans generously with cooking/baking spray while preheating the oven to 180 degrees C.

  2. Put the dry Lemon packet cake mix, 4 eggs, 1¼ cup of milk, 2 tbsp lemonade from concentrate and 1/3 cup vegetable oil in the mixer.

  3. Beat all the ingredients together, on low, for 30 seconds. Beat again on medium for 2 minutes.

  4. Bake the cakes according to Lemon Cake package directions. Test if the toothpick comes out clean.

  5. Allow the cakes cool in the pan for an hour. When the cakes are cool, level them off to make them flat on the top.

  6. Poke holes in the cakes with skewers. Set aside.

  7. For your lemonade glaze, combine 1 cup icing sugar, a splash of lemonade and water on a medium bowl and then beat until the consistency is smooth.

  8. Without removing the cakes from the pan, pour the glaze evenly on top.

  9. Cover and let it freeze overnight.

  10. To make the frosting, mix the cream butter and cream cheese together.

  11. Add lemonade and vanilla and mix again while adding the rest of the powdered sugar. Beat for 2 minutes or until the consistency becomes smooth.

  12. Remove the cakes from the refrigerator, loosen edges with a butter knife and frost as desired.

Lemonade Cake

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