A tasty, tart summertime cake for the barbeque, recipe courtesy of Betty Crocker. When I make this again, I think I’ll double the amount of lemonade concentrate and powdered sugar that gets poured over the cake as I wanted more of that flavor and texture when eating it.
1 package lemon cake mix (plus ingredients to make cake)
1 (6 oz) can frozen lemonade concentrate, thawed (I think I’d double it to a 12 oz can next time)
3/4 cup powdered sugar (and I’d double this to 1 1/2 cups)
1 tub fluffy white or lemon ready to spread frosting or 1 tub of Cool Whip (I used the Cool Whip, I think it goes better with the cake because it’s lighter than the frosting)
Heat oven to 350. Grease bottom only of 13 x 9″ pan. Make cake mix as directed on package. Pour into pan. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Mix lemonade and sugar. Poke top of cake every 1/2″ with long tined fork occasionally. Drizzle lemonade mixture over top of cake. Run knife around sides of cake to loosen from pan. Cover and refrigerate 2 hours or until chilled. Spread with frosting or Cool Whip. Store covered loosely in fridge.
(I topped mine with Pampered Chef Lemon Sprinkles.)