Ingredients
- 1 18-25 ounce box Lemon cake mix
- 1 3 ounce package Lemon instant pudding
- 4 eggs
- 1/3 Cup oil
- 1/2 Cup milk
- 1/2 Cup Pink lemonade frozen concentrate thawed
- Lemon zest to taste
- pink food color optional
Servings: cupcakes
Instructions
- Mix dry ingredients with eggs, oil, milk and lemonade and beat until smooth.
- Add the lemon zest and pink food color. (baking will dilute the intensity of the batter color so add extra for pinker cakes. You can also substitute a white cake mix for the lemon for a brighter pink. If you substitute, increase the amount of zest for more lemon flavor.
- Fill baking cups (or cake pans) and bake according to the cake mix instructions on the box. Check often to prevent browning.
- Cool completely and frost with Lemon Cream Cheese Icing: 2 8 oz packages cream cheese, softened * 1 stick of butter, softened* 2lbs confectioners sugar* 2 t vanilla* juice of one lemon* yellow food color