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Barbara Young's Lemon Cake
1 package lemon cake mix
1 can (6 ounces) frozen lemonade
concentrate, thawed
1 can (14 ounces) sweetened condensed milk
1 container (8ounces) cool whip, thawed
Yellow food coloring (optional)
Prepare cake per directions in a 13x9x2-inch pan. Cool in pan 15 minutes. Invert onto cooling rack to cool completely. Split cake in half horizontally *(see below).Combine lemonade concentrate and sweetened condensed milk in medium bowl. Fold in cool whip (and food coloring if using). Blend well. Place bottom cake on serving plate. Spread one-third frosting on top. Place top cake layer on frosting. Frost sides and top with remaining frosting. Refrigerate until ready to serve.
12 to 16