Lemonade Cake

photo by:kraft

This cake is easy to make and has a great taste. I have made it as cupcakes and shared the recipe with friends and family. They all loved it!

posted by

slulu4

on 8/4/2012

time

prep:

10 min

total:

1 hr 30 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) yellow cake mix

3/4

cup KOOL-AID Lemonade Flavor Sugar-Sweetened Soft Drink Mix, divided

1/2

cup water

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

1/2

cup oil

Grated peel from 2 medium lemons, divided

Tbsp. water

cup powdered sugar

pt. blueberries (about 2 cups)

Make It

PREHEAT oven to 350°F. Place cake mix, 1/2 cup of the dry drink mix, 1/2 cup water, the sour cream, eggs, oil and half of the lemon zest in large bowl. Beat with electric mixer on low speed 1 min. Beat on medium speed 4 min. Pour into greased 12-cup fluted tube pan.

BAKE 50 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 5 min.; invert cake onto rack. Cool completely.

PLACE cake on serving plate. Mix remaining 1/4 cup dry drink mix and 2 Tbsp. water in medium bowl. Gradually add powdered sugar, stirring with wire whisk until well blended. Drizzle over cake. Spoon blueberries into center and around bottom of cake. Sprinkle with the remaining lemon peel.

Kraft Kitchens Tips

Substitute

Prepare as directed, using lemon flavor cake mix.

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lizbsmith

posted:4/9/2007

I've made this recipe twice now and it was very popular at both gatherings I served it at. This recipe is definitely a keeper that will be used often!

showsu

posted:12/28/2006

My sons and I made this for a children's birthday party. We thawed frozen strawberries to complement as blueberries are very expensive in December. It was a hit with guests young and old. We will make it again as it was very kid-friendly.

Jennifer3971

posted:5/22/2006

I made this cake for an office potluck, and it was a hit! All I had to bring home was a clean plate! I used a lemon cake mix instead of yellow, and I didn't use the berries at all because it was off-season, but no one knew the difference. It was deeelish!

Tari10

posted:5/19/2006

This recipe is super simple and delicious. The glaze was a bit tart at first but mellowed out the next day. It is moist and dense like pound cake. my family loved it. This is a great cake for a spring or summer barbarque.

Jessica3505

posted:4/16/2006

I have made pound cakes, bundt cakes, wedding cakes etc of all kinds and this was the first time a cake turned out dry, stuck to the pain and awful. The measurements are off on the cake and The glaze measurements are off as well. The glaze was more of a ball with the measurements than an actual glaze. Also it is very grainy bitter and way too tart. This cake is a waste of time and money. You would do better buying a lemon flavor cake and making it in a bundt pan.

Beth8282

posted:4/2/2006

Easy assembly, super flavor, beautiful presentation! Served with whipped cream. Makes a perfect summer (or anytime) dessert!

kimsophie

posted:3/27/2006

I have made this cake 5 times already and everytime I make it, someone new wants the recipe!! Great, moist and lemony!!!

ssapumpkin

posted:2/11/2006

I have made this cake several times, and also varied it to make an orangeade and a strawberry lemonade cake. Next I am going to make one with limeade. It is a great dessert to freshen your pallet after a heavy meal. Everyone loves it.

toniatroyer

posted:9/1/2005

I also used the lemon cake mix; fabulous. I chose to serve the cake chilled and I really think that made it even better. Atlanta, GA

Kelly1734

posted:5/27/2005

I made the lemon-cake mix version. My family raved! I found the glaze to be a tart contrast to the sweetness of the cake, which is what makes this cake a perfect summer treat. Yummy! My neighbors liked it, too!