Lemonade Cakes – a delicious recipe with White Cake Mix, Sour Cream, weight Cream Cheese, Eggs, Powdered Sugar. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Preheat oven to 350u00b0F.
2
Butter and flour a mini bundt pan or one large bundt pan.
3
In the bowl of a stand mixer, combine the cake mix, sour cream, cream cheese, eggs and half of the lemonade concentrate. Mix on low speed for one minute. Scrape the sides of the bowl and increase speed to medium. Beat for two minutes.
4
Pour the batter into the prepared pan and smooth the top with a spatula.
5
Bake a large cake for 40-45 minutes or small cakes for 15-20 minutes or until tops spring back when lightly touched.
6
Remove pans to cooling racks. Allow cakes to cool to just barely warm. Remove from pans, and place warm cakes on a rack.
7
To make the glaze, mix 5 tablespoons of the remaining lemonade concentrate with the powdered sugar. Pour the glaze over warm cakes.
437
kcal
Calories
26
g
Fat
43
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 box (18.25 Oz. Size) White Cake Mix, 1 cup Sour Cream, 3 ounces, weight Cream Cheese, Softened, 3 whole Eggs, and more.
Yes, Lemonade Cakes falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
