The season of hot is slowly approaching, you know those long days of heat, that you think will never end.
Yet in the early evening when the sun sets and the evening breeze start to whisper, you can sit on the front porch and fill the sun slowly start to release its tight hold on the day, as night slowly starts to take over.
Now go and grab a tall glass of cold fresh lemonade and take it with you to the porch, this is the perfect end to your hot summers day!
When I was very young, I would go to my Grandma “Edith’s” house in Minneapolis, MN (actually St Paul) and in the evening we would sit on her screened in porch, drinking fresh made lemonade out of bright colored metal drinking glasses.
As soon as the cold liquid was poured into the metal glass, the cup would start to sweat with the condensation. I thought this was super fancy to be sitting on the sacred screened porch and also to drink out of these beautiful blue, green and red metal drinking glasses.
Now just imagine taking this experience and being able to have the same moment of pure lemonade satisfaction and happy memories as you take a bite of sweet moist Lemonade Cake. I always think back to those days of my early youth, when I was allowed to sit on the screened in porch, and drink fresh made lemonade when the sweet and sour flavor hits my tongue.
One year I baked this cake and took it to the county fair with dreams of a blue ribbon, bigger dreams of best in show!
I did come home with a blue ribbon, the best in show, went to truly the best in show cake that I have ever seen! The baker deserved that title.
To make your cake you will need one can of frozen lemonade concentrate, however I always buy two cans, so I a can make a pitcher of lemonade for myself and per the recipe instructions I add 6 tablespoons concentrate to the cake batter. You will want to set aside and use the remaining frozen concentrate for the glaze.
This is a nice simple easy cake to make, straight forward ingredients, quick preparation, which turns a wonderfully sweet, moist cake, worthy of any blue ribbon!
- Preheat oven to 325. Grease and flour a Bundt pan. Add the first 5 ingredients to a large bowl. Using an electric mixer beat on low speed until mixed, beat on medium speed for 2 more minutes. Add batter the prepared pans, bake 45-50minutes. Allow the cake to cool for 5 minuets ( or when the pan is cool to the touch and the cake has pulled away from the sides) before flipping out of the pans onto a wire rack. Allow cake to cool completely.
- Make the glaze combine the powdered sugar, melted butter in a large bowl, stir in the remaining lemonade concentrate, 1-2 Tablespoons at a time until the desired consistency and flavor is achieved. Drizzle the glaze over the cake. Allow to set before serving.
Try adding lavender to the batter.
Top with sliced fresh strawberries and slivered toasted almonds.