Easy Strawberry Lemonade Cake
Recipes Cakes Desserts Holidays Quick and Easy Seasonal cooking
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
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
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.