Lemonade Cake with Blueberry Filling
Lemonade Cake with Blueberry filling and Lemonade Buttercream
Servings: 1 cake
Calories: 5401kcal
Ingredients
- Filling:
- Combine in a saucepan:
- 1 cup frozen blueberries
- 1/4 cup water
- 1 T lemon juice
- 1 T lemon zest
- Cake:
- 1 box of white cake mix
- 3/4 cup frozen concentrate lemonade
- 1/2 cup water
- 4 egg whites
- 1/3 cup vegetable oil
- Frosting:
- 6 cups of powdered sugar
- 2 sticks of unsalted butter
- 3 T lemonade concentrate
- pinch of salt yellow food coloring
Instructions
Filling:
- Bring to a boil, reduce and simmer for 10-15 minutes, stirring occasionally.
- Desolve 1 T corn starch in 1 T water, add to blueberries and stir until thick, about 5 minutes.
- Place in refrigerator for 24 hours.
Cake:
- Preheat oven to 350 degrees. Stir ingredients together with mixer on low then increase speed to medium and beat for 2 minutes, scraping bowl.
- Grease and flour baking pans.
- Divide batter evenly between pans, bake for 20-25 minutes or until toothpick inserted in center comes out clean.
- Cool in pans, then on cooling rack until completely cool.
Frosting:
- Beat ingredients until thick.
- Add blueberries to bottom layer of cake, some will drip down side, I cleaned it up with a paper towel.
- Do a “crumb layer” of frosting on entire cake, place cake in the fridge for about 30 minutes, frost with remaining frosting. I piped an edge around the bottom and made a decorative “ring” of piped frosting in the center, where I added fresh blueberries to the top.
- Place fresh blueberries around the bottom of the cake.
Nutrition
Serving: 1g | Calories: 5401kcal | Carbohydrates: 763g | Protein: 22g | Fat: 266g | Saturated Fat: 122g | Polyunsaturated Fat: 130g | Trans Fat: 2g | Cholesterol: 487mg | Sodium: 653mg | Fiber: 6g | Sugar: 720g