Ingredients for Lemonade Cheesecake Cake
- White Cake Mix
- Sour Cream
- 1 (8 ounce) package cream cheese, softened
- 4 large eggs
- Lemonade Concentrate
- 2 cups powdered sugar
- ¼ cup fresh lemon juice
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How to Make Lemonade Cheesecake Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, combine the cream cheese, sugar, and lemon zest. Beat with an electric mixer until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the flour and baking powder, mixing until just combined. Do not overmix.
- Stir in the lemon juice and lemonade.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
178 g
Sugar
1972g
Fat
412g
Carbs
208g
