LEMONADE CAMEL MILK CAKE WITH LEMON CREAM CHEESE FROSTING
This cake is easy and fast because it starts with boxed cake mix and Frozen Lemonade from concentrate. A keeper for sure!
This lemon cake mix is amped up with some lemonade concentrate, topped with a lemonade sugar glaze to keep the cake supremely moist and finished with a creamy, gorgeous, lemonade cream cheese frosting.
All with the added benefits of DromeDairy Naturals Camel Milk!
Ingredients
1 Lemon boxed cake mix
4 eggs
1 1/4 cup DromeDairy Camel milk
1/3 cup vegetable oil
2 tablespoons Lemonade from Concentrate, thawed
Glaze:
2 tablespoons Lemonade from Concentrate, thawed
1 cup powdered sugar
1 tablespoon water
Frosting:
1 (8- ounce) block cream cheese, room temperature
1/2 cup butter, room temperature
1/4 cup Lemonade from Concentrate, thawed
1/2 teaspoon vanilla
6 cups powdered sugar
Instructions
Cake
Preheat oven to 350°. Spray 2, 8″ round cake pans generously with cooking/baking spray. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, mix cake mix, eggs, camelmilk, vegetable oil, and 2 tablespoons of Lemonade from Concentrate on low for 30 seconds, and then on medium for 2 minutes, scraping the sides of the bowl as necessary.
Keep the remaining frozen lemonade concentrate in the freezer…you will need it again.
Bake for 25-30 minutes or until cake is set and toothpick inserted into the center comes out clean.
Let the cakes cool in pan, approximately 1 hour. Do not remove.
Glaze
When the cakes are cooled level them off with a serrated knife, so they are flat on top.
If the cakes didn’t dome much and don’t need to be leveled, poke holes with a skewer throughout the top, so the glaze will sink in.
In a medium bowl combine powdered sugar, Lemonade from Concentrate and water.
Stir until smooth and pour equally over the top of the cakes, still in the cake pans.
Cover and let sit for at least an hour, or overnight in the refrigerator is best.
Frosting
In the bowl of your stand mixer, fitted with paddle attachment, mix butter and cream cheese together for 2 minutes on medium speed, until combined and creamy.
Turn mixer to low and add your lemonade and vanilla.
Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth, scraping the sides of the bowl as necessary.
When ready to frost, remove your cakes from the refrigerator.
Loosen cake around the edges with a butter knife so they will release easily.
