Lemonade Cake - Master Cookbook Recipe # 281

Name: Lemonade Cake - Master Cookbook Recipe # 281
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12-15
Cuisine: Southern
Ingredients: 1 box White cake mix; 3 oz. box Lemon flavored gelatin (Jell-O); 3.4 oz. box Vanilla instant pudding mix; 3/4 cup Vegetable oil; 1 cup Lemonade; 4 Large eggs (room temperature); 1 cup Sour cream; 1 tsp Lemon extract

This Lemonade Cake is the ultimate refreshing dessert, perfect for summer gatherings. By combining a white cake mix with lemon gelatin and real lemonade, you get a bright, citrusy flavor that is perfectly balanced by the richness of sour cream and vanilla pudding. It’s an incredibly moist cake that is easy to whip up but tastes like you spent hours in the kitchen.

This is recipe #281 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 35 minTotal time: 50 min

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Ingredients

1 box White cake mix
3 oz. box Lemon flavored gelatin (Jell-O)
3.4 oz. box Vanilla instant pudding mix
3/4 cup Vegetable oil
1 cup Lemonade
4 Large eggs (room temperature)
1 cup Sour cream
1 tsp Lemon extract

Instructions

Mix Batter: Preheat your oven to 350°F. In a large mixing bowl, combine all the ingredients. Beat until smooth and well-incorporated.
Prep Pan: Pour the batter into a well-greased 13x9x2-inch sheet cake pan, or divide evenly between two greased and floured round cake pans.
Bake: Bake at 350°F for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean and the edges begin to pull away from the pan.
Cool:
Sheet Cake: Leave in the pan and place on a wire rack to cool completely.
Round Layers: Cool in the pans for 5 to 10 minutes, then carefully flip out onto parchment paper and finish cooling on a wire rack.
Frost: Once completely cool, frost with Cream Cheese Frosting (Master Cookbook Recipe # 208).

Notes

Tammy’s Tips

For a professional look, make sure your round layers are completely cool before frosting so your cream cheese icing doesn't slide. If you want an extra "zing," try using a lemonade that has a bit of pulp or even adding a teaspoon of fresh lemon zest to the batter!