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READY IN 5 hr

Lemonade Cake I

Read Reviews (19)

"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." — DEANMONA

Ingredients Edit and Save

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

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

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Directions

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.

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PREP 30 mins
COOK 30 mins
READY IN 5 hrs

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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!!!!!

—STEPHENE5

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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.

—Lynn

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26 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!

—CHWATKINS

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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!

—Jolli

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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.

—SARADAY

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Jan 20, 2004

A good change & great treat in the summer

—FOXFORWARDING

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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!

—BIZZYSMOM

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Jul 27, 2011

This cake earned very high marks with my husband and parents. I did change the middle layer with what I had on hand. My middle layer has pineapple sherbet with red raspberries and bananas in it. I also added the lemonade concentrate to the sherbet. Because of the raspberries I did omit the red food coloring. This cake is so refreshing and is a nice addition to my summer recipes. Thanks Deanmona for sharing.

—Molly

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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.

Nutritional Information

Lemonade Cake I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 453
Calories from Fat: 221

% Daily Value *
Total Fat 24.6g 38 %
Saturated Fat 12.9g 64 %
Cholesterol 75mg 25 %
Sodium 334mg 13 %
Potassium 165mg 5 %
Total Carbohydrates 55.8g 18 %
Dietary Fiber 0.8g 3 %
Protein 4.3g 9 %
Sugars 38.3g
Vitamin A 15 %
Vitamin C 6 %
Calcium 18 %
Iron 8 %
** Thiamin 11 %
Niacin 14 %
Vitamin B6 4 %
Magnesium 5 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.