Lemonade and summer go hand in hand, and that is why I'm sharing this recipe for Lemonade Cake! This citrus cake is so moist, lemony, and will have you feeling all summery with your first bite. Like a poke cake, after baking, you poke it all over with a fork and pour over the yummiest lemon glaze. We love it with a scoop of vanilla ice cream too. It's the perfect ending to a summer BBQ or picnic!
Makes a 9x13 cake
1 box gluten free yellow or vanilla cake mix (for a 9x13, or half the rest of the recipe if 8x8)
Ingredients on package of cake mix to prepare it
1 small (3 oz.) box lemon gelatin
2 cups powdered sugar
1/2 cup lemon juice
Zest of one lemon
Prepare the cake mix according to package directions. Add lemon gelatin and mix to combine. Pour the batter into a lightly greased 9X13" baking dish. Bake at 350°F for 25-35 minutes, or until done in the center. Meanwhile, in a mixing bowl whisk together powdered sugar, lemon juice, and lemon zest. A few minutes after removing the cake from the oven, poke the warm cake all over with a fork or chopstick. Pour the glaze over the whole cake, allowing it to seep down into the holes. Let cool, then serve.
Gather your ingredients. You will need a gluten free yellow or vanilla cake mix. We like the Krusteaz Yellow Cake Mix because it will make an entire 9x13" cake! You will also need a small box of lemon gelatin, lemon juice, powdered sugar, and a lemon.
In a mixing bowl, prepare cake mix according to package directions. Once the batter is mixed, add 1 (3 oz.) box of lemon gelatin and beat to combine.
Pour the cake batter into a lightly greased 9x13" baking dish. Bake at 350°F for 25-35 minutes, depending on your cake mix and oven. You want it to just slightly be turning brown and be set in the middle. You can err on the side of being more done because we are going to moisten it up!
While the cake is baking, prepare the delicious lemon glaze by whisking together 2 cups powdered sugar, the zest of one lemon, and 1/2 cup lemon juice.
After the cake has been removed from the oven for a few minutes, while still warm, poke holes all over the cake with a fork. Pour the glaze over the top of the warm cake, being sure it goes down all the holes. This is the "lemonade" part of the cake!
As the glaze soaks in, this cake get super moist and so yummy! The sweet citrus flavor is makes this the perfect cake for a summer night.
The cake is not crumbly or dry, but so incredibly moist and delicious!
When you take that first bite, you will be blown away! (My kids were tricked at first thinking it was corn bread....haha!) Try it with a scoop of vanilla ice cream.....dreamy!
Any BBQ or picnic could benefit from this dazzling dessert as the finale!
Recipe Source: Recipe adapted from a recipe of a dear friend, Joyce Perkins