Lemonade Poke Cake

Summer is just around the corner and if you love lemonade, this might be the perfect cake for you! You’ll need just one can of frozen lemonade concentrate to make the lemonade cake, lemonade filling and a lemonade icing! Sour, tart, sweet and moist!

Directions

Cake

Screen+Shot+2019-04-02+at+11.15.28+AM.jpg

1. Preheat oven to 350 degrees and line a 9 X13 glass baking dish with parchment paper.

Screen%2BShot%2B2019-04-02%2Bat%2B11.15.07%2BAM.jpg

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Screen+Shot+2019-04-02+at+11.15.40+AM.jpg

3. In medium bowl, stir together milk and lemonade concentrate. Set aside.

Screen%2BShot%2B2019-04-02%2Bat%2B11.15.55%2BAM.jpg

4. Add softened butter to a large bowl or the bowl of a stand mixer. Beat until smooth.

Screen+Shot+2019-04-02+at+11.16.08+AM.jpg

5. Add the sugar and mix on medium speed until light and fluffy.

Screen%2BShot%2B2019-04-02%2Bat%2B11.16.38%2BAM.jpg

6. Add eggs and vanilla. Beat until all is combined scraping down the sides when necessary.

Screen%252BShot%252B2019-04-02%252Bat%252B11.17.52%252BAM.jpg

7. Add half of the flour mixture and the milk mixture. Mix until combined.

Screen+Shot+2020-05-18+at+10.53.31+AM.jpg

8. Add remaining flour mixture and milk mixture. Mix until just combined.

Screen Shot 2019-04-02 at 11.19.35 AM.jpeg

9. Pour the batter into the baking dish and place in the oven.

Screen%252BShot%252B2019-04-02%252Bat%252B11.20.07%252BAM.jpg

10. Bake for 30-35 minutes until a toothpick inserted in the center of a cupcake comes out mostly clean.

Screen%252BShot%252B2019-04-02%252Bat%252B11.20.45%252BAM.jpg

11. Remove from oven and let cool for 5-10 minutes.

Screen%2BShot%2B2019-04-02%2Bat%2B11.21.36%2BAM.jpg

12. Using parchment paper, lift cake out of the dish and let cool completely on a wire rack.

Screen%2BShot%2B2019-04-02%2Bat%2B11.22.45%2BAM.jpg

13. After the cake has cooled, grease baking dish and put back in upside down without the parchment paper.

Screen%2BShot%2B2019-04-02%2Bat%2B11.23.01%2BAM.jpg

14. Using a straw or end of a wooden spoon, poke holes across the entire top.

Filling

Screen%2BShot%2B2019-04-02%2Bat%2B11.23.35%2BAM.jpg

1. In a medium bowl, mix together 3/4 cup of the lemonade concentrate with 3/4 cup powdered sugar.

Screen%2BShot%2B2019-04-02%2Bat%2B11.24.34%2BAM.jpg

2. Add yellow food coloring and mix until combined.

Screen%2BShot%2B2019-04-02%2Bat%2B11.24.49%2BAM.jpg

3. Pour the mixture over the top of the cake making sure it gets in all of the holes.

Screen Shot 2020-05-18 at 11.08.42 AM.png

4. Refrigerate for at least 3 hours before adding topping.

Icing

Screen+Shot+2020-05-18+at+11.08.50+AM.jpg

1. In a large bowl or a stand mixer, add butter and cream cheese. Beat until smooth and creamy.

2. While mixing on low, slowly add the powdered sugar.

3. Add remaining lemonade concentrate and beat together.

4. Spread lemonade icing on cool cake.

 
Screen Shot 2020-05-18 at 11.10.24 AM.png

5. Garnish with lemon sanding sugar if desired. Keep refrigerated until ready to serve.

 
Lemonade Poke Cake

Lemonade Poke Cake

Servings: 24 servings
Author:
Prep time: 3 H & 25 MCook time: 35 MTotal time: 3 H & 60 M
Summer is just around the corner and if you love lemonade, this might be the perfect cake for you! You’ll need just one can of frozen lemonade concentrate to make the lemonade cake, lemonade filling and a lemonade icing! Sour, tart, sweet and moist!

Ingredients:

Lemonade Cake
  • 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 cup lemonade concentrate, thawed
  • 1/2 cup milk
Lemonade Filling
  • 3/4 cup frozen lemonade concentrate, thawed
  • 3/4 cup powdered sugar
  • 1-2 drops yellow food coloring (optional)
Lemonade Icing
  • 8 oz. cream cheese, softened
  • 1/4 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup frozen lemonade concentrate, thawed
  • Yellow Sanding sugar

Instructions:

Cake
  1. Preheat oven to 350 degrees and line a 9 X13 glass baking dish with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In medium bowl, stir together milk and lemonade concentrate. Set aside.
  4. Add softened butter to a large bowl or the bowl of a stand mixer. Beat until smooth.
  5. Add the sugar and mix on medium speed until light and fluffy.
  6. Add eggs and vanilla. Beat until all is combined scraping down the sides when necessary.
  7. Add half of the flour mixture and the milk mixture. Mix until combined.
  8. Add remaining flour mixture and milk mixture. Mix until just combined.
  9. Pour the batter into the baking dish and place in the oven.
  10. Bake for 30-35 minutes until a toothpick inserted in the center of a cupcake comes out mostly clean.
  11. Remove from oven and let cool for 5-10 minutes.
  12. Using parchment paper, lift cake out of the dish and let cool completely on a wire rack.
  13. After the cake has cooled, grease baking dish and put back in upside down without the parchment paper.
  14. Using a straw or end of a wooden spoon, poke holes across the entire top.
Filling
  1. In a medium bowl, mix together 3/4 cup of the lemonade concentrate with 3/4 cup powdered sugar.
  2. Add yellow food coloring and mix until combined.
  3. Pour the mixture over the top of the cake making sure it gets in all of the holes.
  4. Refrigerate for at least 3 hours before adding icing.
Icing
  1. In a large bowl or a stand mixer, add butter and cream cheese. Beat until smooth and creamy.
  2. While mixing on low, slowly add the powdered sugar.
  3. Add remaining lemonade concentrate and beat together.
  4. Spread lemonade icing on cool cake.
  5. Garnish with lemon sanding sugar if desired.  Keep refrigerated until ready to serve.

Notes:

You can make the recipe with a lemon boxed cake and lemon icing from the store if desired. Only use the lemonade concentrate for the “poke” filling. Substitute 2 1/4 cups all-purpose flour plus 4 tablespoons of cornstarch for the cake flour if needed.

Calories

373.16

Fat (grams)

11.69

Sat. Fat (grams)

6.98

Carbs (grams)

65.40

Fiber (grams)

0.33

Net carbs

65.07

Sugar (grams)

48.28

Protein (grams)

3.17

Sodium (milligrams)

236.52

Cholesterol (grams)

53.13
Did you make this recipe?
@bakingwithjoshandange @bakingwithjoshandange @bakingwithjoshandange #bakingwithjoshandange
Created using The Recipes Generator