Easy Lemonade Layer Cake (Print Version)

# Ingredients:

→ For the Cake

01 - 1 box lemon cake mix (15.25 ounces)
02 - 1 cup fresh water
03 - 1/2 cup light vegetable oil
04 - 3 large fresh eggs
05 - 1 cup thawed frozen lemonade concentrate
06 - 1 cup pure powdered sugar

→ For the Lemon Cream Cheese Frosting

07 - 8 ounces cream cheese, softened to room temperature
08 - 1/2 cup unsalted butter, softened to room temperature
09 - 3 to 4 cups fresh powdered sugar
10 - 3 tablespoons thawed frozen lemonade concentrate
11 - Small pinch fine salt

# Instructions:

01 - Set your oven to 350°F and let it heat fully
02 - Combine your cake mix with water, oil and eggs until smooth. Pour the batter into a 9x13 inch baking pan and bake until golden, about 28 to 33 minutes
03 - Let cake cool briefly for 15 minutes. Use a fork to poke holes across the entire surface. Mix your lemonade concentrate with powdered sugar until smooth, then pour this mixture over your warm cake
04 - Allow cake to reach room temperature, then cover and refrigerate for at least one hour until fully chilled
05 - Whip softened cream cheese with butter until light. Add powdered sugar gradually with lemonade concentrate and salt until perfectly smooth and fluffy
06 - Spread your lemon cream cheese frosting evenly over the chilled cake before serving

# Notes:

01 - Keep cake refrigerated until serving
02 - Serve straight from the refrigerator for best texture

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