Another lemony recipe from the Rewarmening, this one cakey.

To begin with, you just use boxed lemon cake mix with some extra eggs and lemonade concentrate. Bake the cakes according to the box’s instructions, and then cool for an hour. Level the cooled cakes if necessary. I actually own cake strips, which help your cakes bake evenly (and work well!), but I forgot to use them. Daaangit! For the un-cut parts of the top of the cake, poke with a fork to make holes that glaze can run into. Don’t go crazy and tear the cake up, just make little punctures.

Whisk together your glaze ingredients and pour it over the cake. Cover, and let sit in the refrigerator at least an hour, but ideally overnight.

To make the frosting, first beat your butter and cream cheese together until smooth. Add the vanilla and lemonade and beat in on low, and then slowly beat in the powdered sugar until smooth. At this point I decided it was boring and, as it was lemony, needed some yellow food coloring. Definitely the right move.

Get your cakes out of the fridge and frost as desired! I had been thinking of some orange accents, but ended up using up my red dye half an hour earlier on something else I’ll post soon. That left a cake that is a not too excitingly decorated, but makes up for it in deliciousness.

People were really into the texture the cake had after spending the night absorbing the glaze.

Lemonade Cake

Adapted from cookies and cups.

 Cake:

• 1 lemon boxed cake mix
• 4 eggs
• 1 1/4 cup milk
• 1/3 cup vegetable oil
• 2 tablespoons lemonade from concentrate

Glaze: 

• 2 tablespoons lemonade from concentrate
• 1 cup powdered sugar
• 1 tablespoon water

Frosting:

• 8 oz block 1/3 less fat cream cheese, room temperature
• 1/2 cup room temp butter (1 stick)
• 3 tablespoons lemonade from concentrate
• 1/2 teaspoon vanilla
• 5 1/2 cups powdered sugar
• yellow food coloring

Preheat oven to 350° and grease two 8″ cake pans.

Beat together all cake ingredients until well mixed. Keep the remaining lemonade concentrate in the freezer for the future steps. Bake the cakes according to the box directions, which should take roughly 30 minutes. Let the cakes cool in the pan until room temp, about an hour.

If necessary, level your cakes. If you have to take them out of the pans to do this, put them back in after! Poke holes in any uncut cake surface using a fork. Whisk together glaze ingredients until smooth, and pour evenly over the cakes. Cover and refrigerate at least an hour, but ideally overnight.

Make the frosting by beating cream cheese and butter together. Add the vanilla and lemonade and beat, then slowly add the powdered sugar, beating until smooth. Add yellow food coloring until you reach a cheery color.

Remove cakes from the fridge and from their pans. Frost cake as desired. Go to town! This tastes pretty good with raspberry sauce, too!