When we relocated to our current state, it was a crazy, hectic, horrible move. When I came across a recipe I wanted to make, I had to quickly scribble it down or save it for 'later' when life settled down in our home. You can guess how that went.
This morning I found a bunch of recipe's I saved during the first 2-3 weeks in our new home. This one is fairly popular on the internet and starts with a lemon cake mix. Of course Pillsbury made it even easier by coming out with pink lemonade cake, cupcake and cookie mixes last year.
Here is my thoughts on this recipe: I can make it as written, although it has a high sugar content. I'm thinking perhaps using my Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix,
coupled with lemon extract, sugar free lemon pudding and cream to cut the content down. The lemonade concentrate is high in sugar but I do have sugar free Crystal Light Lemonade powder in my cupboard... hmmm. I feel a 'tweak' coming on!Pink Lemonade Cake
1 package lemon cake mix
1 small box instant lemon pudding mix
4 eggs
1/3 c oil
1/2 c milk
4 drops pink or red food color
Lemonade Glaze:
1 c frozen pink lemonade concentrate, thawed
1/2 c white sugar
Top Glaze
1/4 c melted butter
2 c sifted confectioners sugar
1/2 t vanilla or lemon extract
cream if needed
3 drops red food color
Preheat oven to 350. Grease and flour one 10-inch tube pan or bundt pan. Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate, milk and food color. Mix until smooth. Pour the batter into the prepared pan.
Bake at 350 for 50 minutes or until center tests done. While the cake is baking, mix the lemon glaze and let set so the sugar dissolves. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan until almost cool.
When completely cooled, turn the cake out on the serving platter. Beat the top glaze ingredients smooth, adding cream, a little at a time, until it is of "drizzling" consistency. Add red food coloring to create pink tint but leave out if you prefer a white drizzle. Slowly drizzle over cooled cake, allowing to spill over the sides of the cake. Allow this to set. Refrigerate to store.
