Independence Day Recipes
Lemonade Cake
Yield: one 10 inch cake
Ingredients
- 1 (3 ounce) box lemon gelatin
- 1 cup lemonade, boiling
- 1 cup butter, softened to room temperature
- 1 (18.25 ounce) box lemon cake mix*
- 4 eggs
- 1/2 cup lemonade
- 2 tablespoons grated lemon peel
- 1/2 cup lemonade
- 2 cups confectioners' sugar
- 1 tablespoon grated lemon peel (optional)
Instructions
- Stir lemon gelatin into lemonade; set aside.
- Beat butter in large bowl and gradually beat in cake mix.
- Add eggs, one at a time, beating well after each addition.
- Beat in lemon gelatin mixture and 1/2 cup lemonade; stir in lemon peel.
- Pour into Bundt pan and bake at 350 degrees F for 40 to 50 minutes or until cake tests done.
- Cool cake in pan on wire rack for 10 minutes.
- Place confectioners' sugar in small bowl and gradually whisk in 1/2 cup lemonade.
- Stir in lemon peel if desired.
- Punch holes in top of cake and pour glaze over cake while still warm.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.