Lemonade Cake I

This cake is moist, flavorful, and perfect for any occasion!

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 quart vanilla ice cream
  • 6 drops red food coloring
  • 1 (6 ounce) can frozen lemonade concentrate, thawed
  • 2 cups heavy whipping cream
  • 2 tablespoons white sugar

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

2. In a large bowl, combine cake mix, ice cream, red food coloring, and 1/2 cup of lemonade concentrate. Beat on low speed until ingredients are combined, about 2 minutes.

3. Spread the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting.

4. To make the frosting: In a medium bowl, beat whipping cream with remaining lemonade concentrate and sugar until fluffy and peaks form. Frost sides and top of cake with whipped cream mixture

Nutrition Facts

  • Calories: 1590
  • Fat: 78 g
  • Saturated fat: 45 g
  • Cholesterol: 260 mg
  • Sodium: 1680 mg
  • Carbohydrates: 207 g
  • Fiber: 3.5 g
  • Sugar: 108 g
Lemonade Cake I

What is Kris Jenners lemon cake recipe?

Kris Jenner’s lemon cake recipe is a simple and delicious way to enjoy a classic dessert. This recipe uses Duncan Hines Lemon Supreme Deliciously Moist Cake Mix, Jell-O Lemon Instant Pudding & Pie Filling, vegetable oil, eggs, water, fresh lemon juice, and powdered sugar. First, mix together the cake mix and pudding mix. Then add the oil and eggs and mix well. Add the water and lemon juice and mix again. Pour the batter into a prepared pan and bake according to the package directions. Once the cake is cooled, dust with powdered sugar before serving.

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Can you add lemon juice to cake mix?

When it comes to baking, there are a lot of different ways that you can mix things up and add your own personal touch to recipes. One popular way to do this is by adding lemon juice or lemon zest (or both!) to cake mix. The tartness of the lemon will help cut down on the sweetness of the cake, while also imparting a fresh and delicious lemony flavor.

Can you add lemon juice to lemon cake mix?

Yes, you can add lemon juice to lemon cake mix! The tartness will help cut the inherent sweetness of the mix, while the lemon flavor will shine through and add new flavor to your cake. You can also add lemon zest (or both!) for even more lemony goodness.

Can you use lemon juice to make lemon cake?

Yes, you can use lemon juice to make lemon cake! I always use organic lemons and my favorite grater that I’ll link below. For the best flavor, use freshly squeezed lemon juice – don’t use the bottled stuff. Trust me, fresh lemon juice tastes so much better.

Here’s a tips and tricks for making this easy recipe: – Preheat your oven before you begin preparing the cake batter. This will help ensure that your cake cooks evenly. – When measuring the ingredients, be precise. Baking is a science, so making sure the ingredients are correctly measured is crucial in ensuring a delicious outcome. – Grease and flour your baking pan before adding the batter – this will help prevent sticking and produce a nice crust on your cake. – Be careful not to overmix the batter – mix just until all of the ingredients are combined. Overmixing can result in a tough cake.

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What does lemon juice do to a cake?

Lemon juice is a common ingredient in many cakes and other baked goods. When lemon juice reacts with baking soda, it releases carbon dioxide gas as a byproduct. This carbon dioxide gas helps to leaven the cake, making it lighter and fluffier. Without this reaction, the cake would be dense and heavy.

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