Lemonade Cake
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A quick, light, and refreshing dessert. Try serving this
old favorite with fresh blueberries and a dollop of whipped cream!
Ingredients:
- 1 pkg. Duncan Hines™ Lemon Supreme cake mix
- (1) 3.4-oz pkg. lemon instant pudding mix
- 4 eggs
- 1/2 cup softened butter
- 1/4 cup sweetened condensed milk
- 1 cup water
- 1/2 tsp minced lemon zest
- 2 Tbsp lemon juice
Lemon Topping
- 2 cups powdered sugar
- 1/4 cup dry lemonade mix
- 2 Tbsp melted butter
- 1/2 cup water
Directions:
Cake
Preheat oven to 350°F. Grease and flour a 9" x 13" pan. Empty
cake mix into a large mixing bowl. Add the remaining ingredients. Using an
electric mixer, blend on low speed until moistened; continue beating for 2
minutes on medium speed.
Pour batter into prepared pan, and bake 45 to 50 minutes. Remove from oven,
and drizzle the topping over the cake.
Topping
Using a mixer, combine all lemon topping ingredients and mix
well. Poke holes in the cake with a large meat fork. Slowly drizzle topping
over the entire cake.
This moist cake freezes well!
Note: We have also successfully made this cake using
1 pkg. Betty Crocker™ SuperMoist Lemon cake mix. The pudding is already
in this cake mix, so there's no need to add a package of lemon instant pudding.
Makes approximately 15 servings
Per serving: 347 calories (31% calories from fat); 12g total fat; 7g saturated
fat; 71mg cholesterol; 391mg sodium; 58g total carbohydrates; 3g protein
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