Lemonade Cake I Recipe - Allrecipes.com
Lemonade Cake I Recipe
  • READY IN 5 hr

Lemonade Cake I

Recipe by  

"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."

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Original recipe makes 1 - 9 inch round layer cake Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    5 hrs

Directions

  1. Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2003

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!!!!!

 
Most Helpful Critical Review
Nov 14, 2003

This cake had nice presentation and the ice cream filling(layer) was absolutely delightful. My family didn't care for the real whipped topping frosting and said that they would have prefered "cool whip" or something sweeter. Also real whip topping tends to leave a film on the roof of your mouth and they didn't care for that.

 

27 Ratings

Feb 10, 2003

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 suggested by one of the other reviewers. Try this one! You'll be happy you did!

 
Dec 04, 2003

Overall very tasty and refreshing on a hot day. I used frozen whipped topping instead of whipping cream for the outside layer. I used food coloring on the filling and the outside for a nice "pink lemonade" cake.

 
Mar 04, 2004

I saw this recipe over two years ago at this site and could not wait to try it. I finally got the chance at a dinner party. I served it in souffle dishes for that personal touch. It was like woah!

 
Jan 20, 2004

A good change & great treat in the summer

 
Jul 27, 2003

Made this wonderful cake as a "cool" dessert for the 4th of July and everyone loved it! I did as some others...used a large can of lemonade mix and cool-whip to speed up the process. Next time I'll add a bit of lemon extract to the whipped topping to add a little bit of extra "tang". Thanks for sharing Mona!

 
Dec 04, 2003

What a delightful cake on a hot day! :-))))))) A+++++++

 

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Nutrition

  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 55.8 g
  • 18%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 334 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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