Lemonade Cake Lemon Cream Cheese Frosting

Preheat oven to 350. Spray two 8" round cake pans generously with cooking/baking spray. Beat all ingredients on low for 30 seconds and then on medium for 2 minutes. Keep the remaining frozen lemonade concentrate in the freezer - you will need it again. Bake according to package directions until cake is set and toothpick comes out clean. Let the cakes cool in pan for about an hour. Do not remove. When the cakes are cooled level them off so they are flat on top. Poke holes in cake that wasn't cut using a fork. 

Next make the glaze: In a medium bowl combine powdered sugar, lemonade, and water. Stir until smooth. Pour equally over the top of the cakes..still in the cake pans. Cover and let sit for at least an hour, but overnight is best in refrigerator.

For frosting: Cream butter and cream cheese together until combined. Then add lemonade and vanilla. Slowly add in powdered sugar and then beat on medium for 1-2 minutes until smooth. 

Remove cakes from the refrigerator when you're ready to frost them. Loosen cake around the edges with a butter knife so they will release easily. Frost or glaze as desired.