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Lemonade Cheesecake Cake
By Jezski on July 22, 2009
Photo by appliance queen
7 Reviews
- Prep Time: 10 mins
- Total Time: 1 hrs
- Yield: 1 bundt cake
Photo by appliance queen
About This Recipe
"Not your standard lemon cheesecake pie. This is a CAKE!! Lemony and delicious. From my "Olde" recipe file."
Ingredients
- 1 (18 ounce) packages white cake mix
- 1 cup sour cream
- 3 ounces cream cheese, softened
- 3 eggs
- 6 ounces lemonade concentrate, thawed
- 1 cup sour cream
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Cake
Glaze
Directions
- Mix above ingredients with electric mixer until moistened, then beat at high speed for 4 minute
- Pour into greased and floured bundt pan.
- Bake 350 for 50-60 minute
- Beat glaze ingredients together until smooth.
- When cool drizzle glaze over top.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (1514 g)
Servings Per Recipe: 1
- Amount Per Serving
- %
- Calories 4388.1
- Calories from Fat 1723
- 39%
- Amount Per Serving
- %
- Total Fat 191.4g
- 294%
- Saturated Fat 82.5g
- 412%
- Cholesterol 890.9mg
- 296%
- Sugars 493.1 g
- Sodium 4283.8mg
- 178%
- Total Carbohydrate 624.5g
- 208%
- Dietary Fiber 5.1g
- 20%
- Sugars 493.1 g
- 1972%
- Protein 56.9g
- 113%
Reviews
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"Made this on the 4th of July and after drizzling the glaze, used tubes of red and blue gel icing to jazz it up. All gone! Very moist and dense cake. Will make again."
By Marich on July 05, 2011 | 1232593
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"Good cake. Very lemony. Try it if you love a tart cake."
By padreaming on June 13, 2010 | 1115362
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"This was good, but I really didn't like the glaze. Made a regular powdered sugar glaze for it the second time and thought it was much better."
By QL7 on May 18, 2010 | 1101035
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"Delish! Loved this sour cream glaze. Have never made one quite like it and soo easy. I, like some others, added quite a bit of lemon zest. Be careful of the baking times. I set timer for 50 minutes and it was really a tad overdone when I checked. Not to worry, it still tasted very good! I did refrigerate this cake overnight and I think chilling it helps to meld the flavors to make it sort of "cheesecakey". Coverings (tried several even after chilled) stick to the sour cream glaze, so do the toothpick thing, Tupperware, or just go without a covering. Oh, and I thought for sure that I would need to double the glaze, but it is plenty. Great recipe!"
By golfergirlj on October 25, 2009 | 976545
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"Delicious!!! The texture was dense like cheesecake and the flavor was wonderful. I too added some lemon zest to the batter and glaze. I liked the sourcream glaze which is different from regular glazes. This was a big hit with all my picky eaters! My cheesecake lovin son thought this was the best of both worlds."
By PickyEaters on August 14, 2009 | 925734
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"I made this cake and it was delicious! I made it in a rose shaped bundt cake pan and it came out so pretty. I also added lemon zest into the batter and extra lemon juice to the glaze, we love lemon in this family <3 I will definitely make this again!!! Thanks for the great recipe."
By OneYetTwo on August 10, 2009 | 923405
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"My daughter made this cake because she is not a chocolate lover but loves citrus and fruity desserts. She liked this and was able to make it all on her own. She said she would make it again."
By appliance queen on August 05, 2009 | 920517
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