Country Time Lemonade Cake Recipes

COUNTRY TIME LEMONADE CAKE

Country Time Lemonade Cake image

A great cake that tastes sooo good!! I've made this several times and it never fails me. Enjoy this one!!

Provided by Bella Rachelle

Categories Dessert

Time 1h3m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) package yellow cake mix
1 (3 ounce) package jell-o vanilla flavor instant pudding and pie filling mix or 1 (3 ounce) package lemon flavor instant pudding and pie filling
4 ounces country time lemonade mix, divided
1 cup cold water
4 eggs
1/4 cup oil
3 tablespoons warm water
1 cup powdered sugar

Steps:

PREHEAT oven to 350°F Mix cake mix, pudding mix, 1/4 cup of the drink mix, 1 cup water, eggs and oil in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes. Pour into greased and floured 12-cup fluted tube pan.
BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Invert onto serving platter.
DISSOLVE remaining 1/4 cup drink mix in 3 tablespoons warm water in medium bowl. Stir in powdered sugar with wire whisk until well blended.
PIERCE warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.

Nutrition Facts : Calories 339.8, Fat 12.3, SaturatedFat 2.1, Cholesterol 75.2, Sodium 432.9, Carbohydrate 53.4, Fiber 0.5, Sugar 38.2, Protein 4.4

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

Ingredients

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 POUND CAKE

Lemonade Pound Cake image

This recipe starts with a cake mix and is enhanced by adding sour cream, lemonade and cream cheese. So good!

Provided by Marie

Categories Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 1/4 ounce) package white cake mix
1 cup sour cream
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (3 ounce) package cream cheese, at room temperature
3 large eggs
1 cup confectioners' sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

Preheat oven to 350°.
Lightly grease a 12-cup Bundt pan with vegetable oil, then dust with flour.
Shake out the excess flour and set the pan aside.
Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
Pour the batter into the prepared pan.
Bake the cake for 40 to 45 minutes or until it tests done.
Remove cake from oven and place on a wire rack to cool for about 20 minutes.
Meanwhile, prepare the glaze by whisking the confectioners' sugar, lemon juice, and lemon rind in a medium mixing bowl.
Turn the cake out onto a serving platter and spoon the glaze over the top.

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