Lemonade Cake I19 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 5 hr
“This is my husband's favorite cake. It is two layers of yellow cake with a lemonade flavored ice cream center. Wonderful on a hot day.” - by DEANMONA
Original recipe yields 1 - 9 inch round layer cake
- Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
- Stir ice cream to soften. Mix in food coloring, and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
- Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
- Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.
Amount Per Serving (12 total)
- 453 cal
- 24.6 g
- 55.8 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"Excellent summertime cake! I won 1st place in a dessert contest with this one. Added some thin slices of lemon on top with a maraschino cherry! Excellent!!!!!..." See more"
"I made this cake for our recent block party and everyone loved it!!! I used a 12 oz. can of lemonade concentrate to make it more lemony, and substituted Cool Whip for the whipping cream and sugar as ..." See moresuggested by one of the other reviewers. Try this one! You'll be happy you did!"
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