Yep. Pretty lame. Or pretty awesome if you consider that this was the only piece left after the party. Not too bad, if I do say so myself.
Anyway, the recipe was mostly inspired by Mallory's Lemon Poppyseed Cupcakes with Strawberry Buttercream Frosting. I just turned it into cake form and dubbed it "Strawberry Lemonade Cake" because 1) strawberry lemonade is one of my favorite things in the whole wide world and 2) it's a little easier to say.
You know I love dressed up cake mixes because they save me time, so I found this recipe for a lemon poppyseed cake and adapted it a little. And I modified Mallory's Strawberry Buttercream recipe per her suggestion. Here's how it goes:
Preheat oven to 350. Prep pans. (Here's how, if you need to know.)
For the Lemonade Cake:
- 1 18 oz Yellow Cake Mix
- 1 3.4 oz Instant Lemon Pudding Mix
- 1 cup water
- 1/2 cup vegetable oil
- 4 eggs
- 1 tablespoon poppyseed filing
While the cake is baking and cooling, prepare the
Strawberry Buttercream Frosting:
- 1/2 cup butter, softened
- 3 3/4 cups powdered sugar (1 pound)
- 1 cup pureed strawberries
- 1 tsp vanilla
If you don't want to have such a strong strawberry flavor you can use less of the pureed strawberries. If you're unsure, mix in a little at a time until you have the flavor you want. If you use less you will probably need to add milk or water by the tablespoon to make your frosting thin enough to spread easily on your cake. If your frosting gets too runny, you can always add more powdered sugar to thicken it up (although you will need a lot more powdered sugar to thicken it then you will need milk or water to thin it out).
Once your cake has cooled completely, spread the frosting in the middle layer and on top. Keep refrigerated until serving time!