Mónica Mateos

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Lemonade Cake

1h 10 mins
10 mins
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The lemon cake is a delight and the favorite dessert of many. This recipe teaches you a quick way to prepare this citrus dessert. You can decorate it with slices of lemon and a little grated to make it look like no other.
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16 portions
  • 1 box vanilla cake mix
  • 3/4 cups artificial flavoring, powder for lemonade
  • 1/2 cups Water
  • 1 cup sour cream
  • 4 eggs
  • 1/2 cups oil
  • 2 lemons, just the zest
  • 1 cup powdered sugar
  • 2 cups blueberry
  • 2 tablespoons Water


Preheat the oven to 180 ° C. Place the cake mix, 1/2 cup of the lemonade powder mix, 1/2 cup of water, the sour cream, the eggs, the oil and half the lemon zest in a large bowl. Beat with an electric whisk at low speed for 1 minute. Beat at medium speed for 4 minutes. Pour over a ribbed mold and with a 12-cup capacity center tube, greased.
Bake for 50 minutes or until you insert a toothpick near the center and come out clean. Allow to cool for 5 minutes; Take the cake out of the mold and place it on a metal grid. Allow to cool completely.
Combine 1/4 cup of the remaining lemonade powder and 2 tablespoons of water in a medium bowl. Add the powdered sugar little by little, stirring with a wire whisk until well blended. Place the cake on a platter. Sprinkle with lemon glaze. With a spoon, place the blackberries in the center and around the cake. Sprinkle with the remaining lemon zest.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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