Lemonade Cake

Karen Druker

  • 1 -18 Ounce Box lemon cake mix
  • 1 container vanilla frosting
  • 3 eggs
  • 1/3 cup oil
  • 1 ¼ C. water

Make the cake as directed for a 9”x13” pan. Bake it.  Dump 1 -12 ounce can of frozen lemonade concentrate (which has been thawed) over the cake, after you have stabbed it on the top every inch with a table knife.  Cool one hour and then frost. Very refreshing, and moist, so it doesn’t dry out.

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