Had a long burnout of a day and baking always cheers me up, so I decided to try a lemonade cake. Earlier today I’d found a 90% empty can of Country Time Lemonade mix in my pantry and since I can’t just throw something away, I have to make a new recipe to “use it up”.
This lemonade cake is no gourmet masterpiece, but it is the perfect quick cake for a brunch or tea and keeps really well. Best of all, it looks impressive, but since it’s born from a box mix and lemonade concentrate, it’s pretty much foolproof.
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
1/4 cup oil
3 tablespoons warm water
1 cup powdered sugar
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 mini-bundt pans or 12 cup fluted bundt pan.
Bake 25 min (50 to 55 minutes for big bundt) or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Invert onto serving platter.
2 cups powdered sugar
1/4 cup country time mix dissolved in 3 tbsp warm water
2 tbsp unsulted butter, softened
3 tbsp milk
Zest of one lemon
Combine all ingredients in mixing bowl and beat until smooth. Pour over cakes.