Skinny Little Lemonade Cakes Recipes

SKINNY RASPBERRY LEMONADE CAKE

Steps:

• 1. Grease and flour bottom only of a 9" x 13" pan.
• 2. Preheat oven to 350 degrees.
• 3. In in the bowl of a stand mixer, mix cake mix, egg whites, Crystal Light mix, yogurt and water until well blended and lump free.
• 4. Pour batter into the prepared pan.
• 5. Bake for 25-30 minutes, until toothpick tests clean.
• 6. Let cake cool thoroughly on wire rack.
• 7. Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.

SKINNY LITTLE LEMONADE CAKES

Steps:

• Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch baking pan. Line pan with waxed paper. Grease and flour waxed paper; set pan aside. In a small bowl, stir together flour, baking powder, and 1 teaspoon of the lemon peel; set aside.
• Preheat oven to 350°F. In a medium bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.
• In a small saucepan, heat and stir milk and vegetable oil spread until spread melts; add to batter, beating until combined. Pour batter into prepared pan.
• Bake for 20 to 25 minutes or until a toothpick inserted near center of cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto wire rack lined with waxed paper; carefully peel off top waxed paper and cool completely.
• Meanwhile, for raspberry sauce: Place half of the raspberries and their juices in a medium bowl. Mash berries with a potato masher. In a small saucepan, combine sugar, cornstarch, and the remaining 1/2 teaspoon lemon peel. Add mashed raspberries. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool about 10 minutes. Stir in remaining half of the raspberries and their juices.
• Cut cake into 12 pieces. Split each cake piece in half horizontally. Place cake piece bottoms on individual dessert plates. Spoon half of the raspberry sauce over cake bottoms. Top with cake piece tops. Spoon remaining sauce onto cakes. If desired, garnish with lemon wedges and mint leaves.

COUNTRY TIME LEMONADE CAKE

Steps:

• PREHEAT oven to 350°F Mix cake mix, pudding mix, 1/4 cup of the drink mix, 1 cup water, eggs and oil in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes. Pour into greased and floured 12-cup fluted tube pan.
• BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Invert onto serving platter.
• DISSOLVE remaining 1/4 cup drink mix in 3 tablespoons warm water in medium bowl. Stir in powdered sugar with wire whisk until well blended.
• PIERCE warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.

LUSCIOUS LEMONADE LAYER CAKE

Steps:

• Preheat oven to 350°F.
• To prepare cake: Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
• Add eggs and egg whites, 1 at a time, beating well after each addition.
• Combine flour, baking powder, salt and baking soda; stir will with a whisk.
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with four mixture; beat well after each addition.
• Cut a circle of parchment paper for bottom of 2 (9-inch) round cake pans and spray sides with cooking spray.
• Divide batter between pans.
• Sharply tap pans once on counter to remove air bubbles.
• Bake at 350°F for 20 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes on a wire rack; remove from pans.
• Cool completely on wire rack.
• To prepare frosting: Place 2 tablespoons butter and the next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy.
• Add powdered sugar and beat at low speed just until blended (do not over beat).
• Chill 1 hour.
• Place 1 cake layer on a plate; spread with 1/2 cup frosting.
• Top with remaining cake layer.
• Spread remaining frosting over top and sides of cake.
• Store cake loosely covered in the refrigerator.

LEMONADE CAKE

Steps:

• Heat oven to 350 degrees.
• Bake cake mix, using water, oil and eggs as directed on package for 13x9x2-inch pan.
• Cool 15 minutes.
• Mix lemonade concentrate and powdered sugar.
• Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.
• Drizzle lemonade mixture evenly over top of cake.
• Cover and refrigerate about 2 hours or until chilled.
• Spread frosting over top of cake.
• Sprinkle with colored sugar.
• Store loosely covered in the refrigerator.