Easy Strawberry Lemonade Cake
Description
You'll make this simple and beautiful cake often because it's so delicious. It's a nice summer dessert to serve to friends and guests.
Ingredients
Cake:
15.25 oz. box lemon cake mix (yellow or white can be used)
3 large eggs
1/2 c. vegetable oil
1/2 c. water, at room temperature
finely grated zest of a half lemon
1/2 c. + 2 T. thawed lemonade concentrate, divided
3 oz. box strawberry Jello
3/4 c. boiling water
2 T. thawed lemonade concentrate
Topping:
8 oz. tub Cool Whip, thawed
finely grated zest of half a lemon, or more to taste
sliced strawberries, for garnish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cake: Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking pan with non-stick cooking spray; lightly dust with flour. Set aside.
Combine cake mix, eggs, vegetable oil, water, lemon zest, and 1/2 c. lemonade concentrate in a large bowl. Beat with an electric mixer set to medium for 2 minutes. Pour into prepared pan. Bake according to box directions for a 13 x 9 inch cake.
Remove cake from the oven; cool for 20 minutes.
While cake is cooling, stir gelatin into the boiling water; continue stirring until dissolved, about 2 minutes. Stir in remaining 2 T. lemonade concentrate.
Use the handle of a wooden spoon to poke holes 1 inch apart across the entire cake. Pour the Jello mixture over the cake; cool completely.
Topping: When cake is cool, stir the lemon zest into the Cool Whip; evenly spread over the cake. Cover loosely with plastic wrap. Refrigerate for at least 2 hours or overnight.
Serve, garnished with sliced strawberries.
12 servings.