Lemonade Cake

Name: Lemonade Cake
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 16
Cuisine: Global
Ingredients: 473 milliliters blueberries; 177 milliliters BREAKSTONES or KNUDSEN Sour Cream; 3 eggs; 1 large zest from lemon, divided; 118 milliliters KOOL-AID Lemonade Flavor Sugar-Sweetened Drink Mix, divided; 79 milliliters oil; 237 milliliters powdered sugar; 118 milliliters water, divided; 1 package (2-layer size) yellow cake mix

You can never have too many dessert recipes, so give Lemonade Cake a try. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 11g of fat, and a total of 276 calories. This recipe serves 16. Head to the store and pick up oil, lemon zest, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes.

Instructions

Heat oven to 350F.

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Oven

Reserve 2 tsp. drink mix for glaze; set aside.

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Glaze

Place remaining drink mix in large bowl.

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Drink

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Bowl

Add 1/2 cup water; stir until mix is dissolved.

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Water

Add dry cake mix, sour cream, eggs, oil and half the lemon zest; beat with mixer until blended.

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Lemon Zest

Sour Cream

Cake Mix

Egg

Cooking Oil

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Blender

Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

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Frying Pan

Bake 42 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

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Toothpicks