This cake is nice and light, but it has a really bright and tart lemon flavor from the lemonade concentrate that goes into the cake mix. It’s also nice and moist, and when you pour the sweet and tart glaze over top, it’s the perfect treat to brighten your day.
Preheat oven to 350ºF.
Butter and flour a mini bundt pan or one large bundt pan.
In the bowl of a stand mixer, combine the cake mix, sour cream, cream cheese, eggs and half of the lemonade concentrate. Mix on low speed for one minute. Scrape the sides of the bowl and increase speed to medium. Beat for two minutes.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake a large cake for 40–45 minutes or small cakes for 15–20 minutes or until tops spring back when lightly touched.
Remove pans to cooling racks. Allow cakes to cool to just barely warm. Remove from pans, and place warm cakes on a rack.
To make the glaze, mix 5 tablespoons of the remaining lemonade concentrate with the powdered sugar. Pour the glaze over warm cakes.
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Loved the flavor of this cake, made it today for Mother’s Day and it was a huge hit, we had homemade vanilla ice cream with it but I think it would be amazing with fresh berries- I ran out of powdered sugar so I didn’t do the glaze and it was perfect anyway!
Prep: Cook:
Serves: 12 Level: Intermediate
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Serves: 12 Level: Easy
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Serves: 16 Level: Easy
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Serves: 32 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
6 Comments
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cylina on 9.14.2011
cupcakes were yummy!bake for about 15min
kmkrueb on 8.23.2011
Let us know how they turn out!
cylina on 8.23.2011
im going to try today to do cupcakes!
kmkrueb on 8.22.2011
I think this would work fine in cupcake form.
cylina on 8.10.2011
do you think this would translate into cupcakes well?