Every Now and again you see something that makes you taste it immediately, and want to make/bake it asap. I recently saw a facebook post for a Strawberry Lemonade Cake that instantly I was like OMG, I need this in my life.
Well the photo was a post to someone’s personal page that just so happened to go viral and ended up in my news feed, and like most of us who post photos of the things we make at home, there was no recipe included.
So like any human being, I took to Google to find a recipe. I found tons, but there was something about the shape of that pan that put in my head how this was layered and baked. I never found the recipe that (was in my head) so I took what was in my head and through trial and error made a masterpiece.
Although not shown in the recipe, I did add a little strawberry puree over the lemon glaze, this cake was so moist and even more delicious. This is one you will for sure want to pin.
Oh yeah, I almost forgot to tell you where I got this cool bundt pan. I got it right at Amazon.com for only $8.99 shipped. If you make this Strawberry Lemonade Cake using my recipe, I would love for you to come back and tell me how you liked it. Even email me photos so I can post them to my Facebook Page.
- For Strawberry
- 1 package white cake mix
- 1/2 cup sour cream
- 4 egg whites
- 2 tablespoons vegetable oil
- 1 packages 16 ounces each thawed frozen sweetened strawberries (pureed)
- For Lemon
- 1 package yellow cake mix
- 1 3 oz package lemon flavored Jell-O
- 3/4 cup vegetable oil
- 4 eggs
- 3/4 cup water
- 1/4 teaspoon lemon extract
- 1 cup confectioners’ sugar
- 4 tablespoons lemon juice
- For Glaze
- 2 cups confectioners’ sugar
- 3 to 4 tablespoons fresh lemon juice
Preheat oven to 350ºF. Spray the bundt pan with vegetable pan spray.
In large bowl, combine cake mix, sour cream, egg whites and oil with electric mixer; beat on high 2-3 minutes.
Reduce mixer speed to low; gradually add pureed strawberries. Continue mixing until well blended, about 2 minutes. Set aside.
Combine gelatin mix and cake mix. Mix well.
Add next 4 ingredients – oil, eggs, water and lemon extract. Mix lightly, add confectioners sugar and lemon juice and mix.
Layer cake in a bundt pan strawberry first and then lemon, and bake.
Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 12-15 minutes.
Remove from pan, add glaze and cool completely.
To Make Glaze: Combine confectioners’ sugar and lemon juice.