He had a special program at school with a red, white & blue theme in honor of Flag Day. So, naturally, Sweet Pea and I made a Lemonade (Flag) Cake! This cake is SO EASY and really, really yummy! Here's what you'll need:
1 boxed white cake mix
1/2 c. water (not pictured above)
1/3 c. oil
1/2 c. frozen lemonade concentrate (thawed)
Mix all ingredients together. Bake as directed on the box.
For the frosting:
|adapted from Cooking Light April 2003|
8 oz. cream cheese (reduced fat cream cheese is fine, just don't use fat-free)*
2 Tbsp. butter, softened
zest of one lemon (about 2 tsp.)
1 Tbsp. frozen lemonade concentrate, thawed
1/2 tsp. vanilla extract
3 1/2 c. powdered sugar
* Make sure cream cheese is cold. The frosting will be too thin if you use room temperature cream cheese.
1. In an electric mixer fitted with a paddle attachment, mix together cream cheese, butter and lemon zest until smooth.
2. Add powdered sugar, lemonade concentrate and vanilla. Beat on low until fluffy.
3. Spread evenly over cake.
And there you have it. BUT WAIT! Make a fruity flag for even more deliciousness.
I used 12 oz. of raspberries and 3 oz. of blueberries to make the flag. Strawberries would be very good as well!
This cake is perfect for the kick-off to our summer! You could make this as a layered cake, which would be beautiful. Lemonade Cupcakes would also be fun to make. These fun (and free!) printables from The TomKat Studio would be a perfect addition