Water, vegetable oil and eggs called for on cake mix box
1/2
can (12 oz) frozen lemonade concentrate, thawed
3/4
cup powdered sugar
1
tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
Betty Crocker™ Yellow Colored Sugar, if desired
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Instructions
Step
1
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool in pan on cooling rack 15 minutes.
Step
2
In small bowl, mix lemonade concentrate and powdered sugar until well blended. Poke holes using fork every 1/2 inch over top of warm cake, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled.
Step
3
Drop frosting by spoonfuls over top of chilled cake; spread evenly. Sprinkle with colored sugar. Store loosely covered in refrigerator.
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If you can’t get enough lemon, skip the colored sugar and try garnishing with a mixture of lemon zest and granulated sugar. Sprinkle evenly over the top for a sparkly look with a citrusy zing.
Prefer to make your own frosting? Our Lemon Buttercream recipe would pair wonderfully with this cake.
You can substitute Betty Crocker™ Super Moist™ Yellow Cake Mix for the lemon cake mix in this recipe. Be sure to follow the directions on the box for the amount of water, vegetable oil and eggs.
Instead of frosting, try topping this cake with homemade whipped cream or 1 container ( 8 oz) of thawed Cool Whip.
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