Lemonade Party Cake Recipes

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PINK LEMONADE CAKE



Pink Lemonade Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 18

1 1/2 sticks unsalted butter, slightly chilled and cut into slices, plus more for greasing
2 1/2 cups cake flour, sifted
1 1/2 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
4 large eggs
3/4 cup frozen pink lemonade concentrate, thawed
1/2 cup milk, at room temperature
1 tablespoon lemon extract
1 teaspoon pure vanilla extract
Pink or red food coloring, optional
2 sticks unsalted butter, at room temperature
Pinch kosher salt
3 cups confectioners' sugar
1/4 cup frozen pink lemonade concentrate, thawed
3/4 teaspoon lemon extract
Pink food coloring, optional
Lemon slices and straws, for decorating, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
  • Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine.
  • Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
  • While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
  • With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
  • Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
  • For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
  • Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.

LEMONADE CAKE III



Lemonade Cake III image

I hope you like lemons, because this cake is very rich and lemony

Provided by Denise

Categories     Desserts     Cakes     Lemon Cake Recipes

Yield 14

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
¾ cup vegetable oil
¾ cup water
1 (6 ounce) can frozen lemonade concentrate, thawed
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  • Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan until cool.
  • To Make Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 48.3 g, Cholesterol 62.6 mg, Fat 17.7 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 3.5 g, Sodium 378.1 mg, Sugar 30.4 g

LEMONADE PARTY CAKE



Lemonade Party Cake image

I love "poke" cakes during the hot Texas summers. This sounds cool and refreshing. Found on the back of Betty Crocker Super Moist Lemon cake mix. Cook time includes chilling time. Update, I made this today and boy is it cool and refreshing since the temp. here in Texas was 96 today. I had a can of regular frosting and had some Cool-Whip left over from another time so I combined and made a nice creamy frosting.

Provided by True Texas

Categories     Dessert

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
3/4 cup frozen lemonade concentrate, thawed
3/4 cup powdered sugar
16 ounces whipped fluffy white frosting mix or 16 ounces lemon frosting
yellow sugar, if desired (optional)

Steps:

  • Heat oven to 350 (325 for dark or nonstick pan). Make cake as directed for 13 x 9-inch pan; cool 15 minutes.
  • Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch with long fork, wiping fork occasionally to reduce sticking.
  • Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake.
  • Cover and refrigerate about 2 hours or until chilled.
  • Spread frosting over top of cake. Sprinkle with colored sugar. Store loosely covered in refrigerator.

LEMONADE CAKE



Lemonade Cake image

A very sweet lemonade-flavored cake. It is easy to make and is absolutely delicious.

Provided by Amanda Ballard

Time 1h20m

Yield 16

Number Of Ingredients 10

1 (15.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix
4 large eggs
½ cup cold water
½ cup vegetable oil
½ cup frozen lemonade concentrate, thawed
½ cup butter
1 cup white sugar
¼ cup water
½ cup frozen lemonade concentrate, thawed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  • Mix cake mix, pudding mix, eggs, cold water, oil, and lemonade concentrate for cake together in a bowl. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven. Poke holes all over the cake while it's still in the pan and warm.
  • Melt butter for glaze in a saucepan over medium heat. Stir in sugar and water and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in lemonade concentrate. Pour about 1/3 of the glaze over the cake.
  • Run a table knife around the edges of the cake to loosen. Invert carefully onto a serving plate. Poke more holes all over the cake, including the sides. Slowly pour remaining glaze over the cake.
  • When serving, spoon on some of the glaze that didn't soak in.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 48.5 g, Cholesterol 62.3 mg, Fat 17.1 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 316.1 mg, Sugar 33 g

LEMONADE PARTY CAKE



Lemonade Party Cake image

When life hands you lemons, make lemonade cake! This moist lemon cake will remind you of summer any time of year. The easy poke technique ensures the cake is infused with bright citrus flavor all the way through and the fluffy frosting gives it a sweet finish. Mix it up in just 20 minutes, with your box of Betty Crocker lemon or yellow cake mix, and then let it chill in the fridge until it's time for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ lemon or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 can (12-oz size) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 container Betty Crocker™ Whipped fluffy white or fluffy lemon frosting
Yellow colored sugar, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
  • Spread frosting over top of cake. Sprinkle with colored sugar. Store covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 62 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 45 g, TransFat 2 g

PINK LEMONADE PARTY CAKE



Pink Lemonade Party Cake image

Make and share this Pink Lemonade Party Cake recipe from Food.com.

Provided by Pineapple

Categories     Dessert

Time 45m

Yield 16-20 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package lemon cake mix (plain or with pudding)
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
1 (6 ounce) container frozen pink lemonade concentrate, thawed
3/4 cup confectioners' sugar
2 cups sweetened whipped cream

Steps:

  • Preheat oven to 350 and place rack in the center of oven.
  • Mist a 13" x 9" metal baking pan. Dust with flour and shake out excess.
  • Place the cakemix, water, oil and eggs in large mixing bowl. Blend with mixer on low speed until ingredients are incorporated (30 seconds). Scrape the sides of bowl and increase speed to medium and blend for 2 minutes or until the batter lightens.
  • Pour the batter into the pan, smooth the top and place pan in oven.
  • Bake the cake until the center springs back when lightly pressed with your finger, about 30-35 minutes.
  • Remove cake from oven and let rest for 15 minutes.
  • For the glaze, combine the lemonade concentrate and confectioners sugar until smooth. Poke a long-tined fork into top of the warm cake every 1/2", wiping the fork occasionally to remove crumbs. Drizzle the glaze over the top of the cake.
  • Cover the pan with plastic wrap and place it in the refrigerator to chill for 2 hours. Remove pan from frig, spread the whipped cream over the top and slice and serve.
  • Delicious served with fresh strawberries!

Nutrition Facts : Calories 254.1, Fat 10.9, SaturatedFat 2.5, Cholesterol 46, Sodium 236.2, Carbohydrate 36.9, Fiber 0.4, Sugar 20.2, Protein 2.9

LEMONADE PARTY CAKE



Lemonade Party Cake image

Number Of Ingredients 7

1 package Betty Crocker Supermoist yellow (lemon) cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 (6-ounce) can frozen lemonade concentrate, thawed (3/4 cup)
3/4 cup powdered sugar
1 tub Betty Crocker Whipped fluffy white or lemon ready-to=spread frosting or Lemon Buttercream Frosting:

Steps:

  • 1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. 2 Make cake mix as directed on package, using water, oil and eggs. Pour into pan. 3 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. 4 Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 5 Spread frosting over top of cake. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Make cake mix as directed on package for 13 x 9 x 2-inch rectangle.1 Serving: Calories 360 (Calories from Fat 125) Fat 14g (Saturated 6g) Cholesterol 45mg Sodium 220mg Carbohydrate 56g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 4%.Betty's Tip For an extra-special touch, add a candy lemon wedge and a sprig of fresh mint to each serving of cake. Or sprinkle yellow-colored sugar over the top of the entire cake just before serving.

Nutrition Facts : Nutritional Facts Serves

LEMONADE PARTY CAKE



Lemonade Party Cake image

Number Of Ingredients 7

1 package Betty Crocker Supermoist yellow (lemon) cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 (6-ounce) can frozen lemonade concentrate, thawed (3/4 cup)
3/4 cup powdered sugar
1 tub Betty Crocker Whipped fluffy white or lemon ready-to=spread frosting or Lemon Buttercream Frosting:

Steps:

  • 1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. 2 Make cake mix as directed on package, using water, oil and eggs. Pour into pan. 3 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. 4 Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 5 Spread frosting over top of cake. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Make cake mix as directed on package for 13 x 9 x 2-inch rectangle.1 Serving: Calories 360 (Calories from Fat 125) Fat 14g (Saturated 6g) Cholesterol 45mg Sodium 220mg Carbohydrate 56g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 4%.Betty's Tip For an extra-special touch, add a candy lemon wedge and a sprig of fresh mint to each serving of cake. Or sprinkle yellow-colored sugar over the top of the entire cake just before serving.

Nutrition Facts : Nutritional Facts Serves

LEMONADE PARTY CAKE



Lemonade Party Cake image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 6

1 boxes lemon
1 units vegetable oil
6 ounces lemonade concentrate
0.75 cups powdered sugar
1 containers betty crocker
1 units yellow colored sugar

Steps:

  • 1. Preheat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • 2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
  • 3. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.
  • High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LEMONADE LAYER CAKE



Lemonade Layer Cake image

Lemonade concentrate gives both the cake and frosting fantastic flavor. I like to garnish this dessert with lemon slices and mint leaves. -Jana Randich, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

6 tablespoons butter, softened
1-1/3 cups sugar
3 tablespoons thawed lemonade concentrate
2 tablespoons grated lemon zest
2 teaspoons vanilla extract
2 large eggs, room temperature
2 large egg whites, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups buttermilk
FROSTING:
8 ounces reduced-fat cream cheese
2 tablespoons butter, softened
2 tablespoons grated lemon zest
2 teaspoons thawed lemonade concentrate
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon zest and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition. , Coat two 9-in. round baking pans with cooking spray and dust with flour. Pour batter into prepared pans. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , For frosting, in a small bowl, combine cream cheese and butter until smooth. Add the lemon zest, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour before serving. Refrigerate leftovers.

Nutrition Facts : Calories 340 calories, Fat 10g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 265mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.

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Top Asked Questions

How do you make a lemonade cake?
Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
How to make lemonade glaze at home?
Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. ... 2 Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. ... 3 Bake at 350 degrees F (175 degrees C) for 1 hour. ... 4 To Make Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar. ...
How long do you bake a cake with lemonade glaze?
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan until cool. To Make Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar.
How to bake a lemon pudding cake?
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan.

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