Super Easy Lemonade Cake Recipe

This Super Easy Lemonade Cake Recipe is so delicious! This is the perfect dessert for summer!

This Super Easy Lemonade Cake Recipe is bursting with that sweet and tart lemonade flavor in a slice-able cake!

This Super Easy Lemonade Cake Recipe is so delicious! This is the perfect dessert for summer!pinterestSuper Easy Lemonade Cake Recipe uses frozen lemonade concentrate to infuse that bright lemony flavor into each bite!

It’s no secret that I love all things LEMON! I took that obsession one step further with this soft and fluffy, yet super moist Lemonade Cake.

School just got out for my kids on Wednesday and it’s amazing how you can go from 100mph on the last day of school, to totally chill and relaxing the next day. I’m absolutely loving it. Instead of making a lemonade stand this summer with my kids, I’m planning on making this super easy Lemonade Cake all the days.

Super Easy Lemonade Cake Recipe

  • The first thing you want to do is bake up a lemon cake mix, just like the directions state on the box.

Poke holes all over this Lemon Cake to let the lemonade flavor seep in!

Once the cake is done baking, and before it’s cooled, you’ll poke holes all over the cake with fork. Then you’ll whisk up some lemonade concentrate with a little powdered sugar and pour it all over the top.

This Super Easy Lemonade Cake Recipe is SO GOOD!! The trick is to let the lemonade mixture soak in and get the cake extra moist!

While the cake is still warm it will easily absorb all that lemony goodness. Let it come to room temperature and then chill it until it’s nice and cold.

Can You Make This A Bundt Cake Recipe?

You can definitely bake this cake in a bundt cake pan or even two 8″ or 9″ round layer cakes. Just make sure to remove the cake from the pan before poking holes in it and letting the lemonade concentrate soak in, then chill until cold.

The frosting on this Super Easy Lemonade Cake is ridiculously delicious!

Lemonade Buttercream Frosting

The frosting has a cream cheese and butter base, which is super smooth and creamy. It’s sweetened with extra lemonade extract and powdered sugar, so it’s a breeze to make!

Spread the frosting over the cool cake, slice and enjoy!

Watch Video On How To Make Lemonade Cake:

So easy, right?!

Can I Make This Cake Ahead of Time?

Yes! You can definitely bake and frost this cake ahead of time. I think the cake tastes amazing when it’s been chilled for a while, and with a cream cheese frosting you’ll want to store the cake covered in the refrigerator. You can bake up to 3 days ahead of time.

This Super Easy Lemonade Cake Recipe is so delicious! This is the perfect dessert for summer!

This cake is cool and refreshing, with that delicious lemony flavor. You’re going to really enjoy this one!


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This Super Easy Lemonade Cake Recipe is so delicious! This is the perfect dessert for summer!
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5 from 14 votes

Super Easy Lemonade Cake Recipe

Super Easy Lemonade Cake Recipe is bursting with that sweet and tart lemonade flavor in a slice-able cake!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 440 kcal
Author: Shawn


  • 1 15.25oz Lemon Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup frozen lemonade concentrate, thawed
  • 1 cup powdered sugar

For the Frosting:

  • 8 oz. cream cheese, softened
  • 1/2 cup butter, softened
  • 3 to 4 cups powdered sugar
  • 3 tbsp frozen lemonade concentrate, thawed
  • pinch of salt


  • Preheat the oven to 350 degrees F.
  • Mix the cake mix with the water, oil and eggs according to package instructions and pour into a 9x13" pan. Bake for 28 to 33 minutes. Let cool for 15 minutes.
  • Poke a fork, many times, into the top of the warm cake. Meanwhile whisk together the 1 cup lemonade concentrate with 1 cup powdered sugar. Pour evenly over the cake. Let soak in until the cake has cooled to room temperature. Cover and refrigerate until chilled, about 1 hour.

For the Frosting:

  • Beat the cream cheese and butter until light and fluffy. Gradually add the powdered sugar and lemonade concentrate (with one pinch of salt) and mix until light and fluffy.
  • Spread the frosting over the cake. Slice and enjoy!


Calories: 440kcal | Carbohydrates: 66g | Protein: 3g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 346mg | Potassium: 57mg | Fiber: 1g | Sugar: 52g | Vitamin A: 412IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg
Keywords: cake, Cream Cheese, Easy, lemonade
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


This Super Easy Lemonade Cake Recipe is so delicious! This is the perfect dessert for summer!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
45 Responses
  1. Carol

    I am confused about the powdered sugar in the cake. I do not see any place in the instructions where you add it (I get using it in the butter cream, but it is listed twice in the ingredients.)

    1. Shawn

      It’s definitely got that lemon flavor. If you want to cut it back a little, you could use a vanilla cake mix in place of the lemon cake mix. 🙂

  2. Lisa

    5 stars
    I love lemon dessert recipes. I’ve had a lemonade cake years ago and lovedit. I just made 2 of these for my grandfather’s 95th birthday. I’m going to chill it for 2 days. So very excited to taste it.
    This is a very simple recipe! Perfect for the busy life.

    1. Shawn

      Hi Alice, I know what you’re after here, but I’m afraid that adding blueberries to the cake mix wouldn’t work like that. The blueberries would just sink to the bottom since this cake batter is very light. In order to get the blueberries to stay suspended you would need a thicker batter. My Cream Cheese Raspberry Coffee Cake would be thick enough to hold blueberries instead of the raspberry swirls.

  3. Jeannie

    I just made this cake, but made it in 2 9″ round cake pans for a layered cake. The cake is very soggy… maybe I shouldn”t have used the whole container of lemonaid? I think I am going to have to start over

  4. Virginia

    This fabulous lemonade cake was so easy and tasted great! I made one for church and it disappeared within minutes! The one for family didn’t last the day! Nice balance of sweet and tart. The lemon buttercream icing is to die for! Thank you for a quick and delicious recipe.

  5. Beth

    Made this for my work bud’s and everyone LOVED it!
    We all work out in the heat and this was the perfect treat on a July day, Thanks!


    How long will this keep in the refrigerator after made? Will it be ok and taste the same after 2 1/2 days before cutting ?

    1. Shawn

      I haven’t tried that, but I’m thinking if you take the cakes out of the cake pans and then drizzle with the lemonade mixture it should work. Just make sure to let them soak in first before frosting. 🙂

  7. Anna

    I just made these for a potluck gathering. Super yummy and not too heavy for a July afternoon! I used a mini cupcake pan, which added time, but made it super easy for everyone to just grab and go! I used fresh mint as well as a thin slice of strawberry to garnish. These were a hit and something I’ll definitely add to my potluck cycle (I brought a fun summer trifle last year to this event, so I needed something new!)

  8. Valerie

    This is absolutely delicious! I have made this lemonade cake 3 times since it was posted a few weeks ago. Everyone loves it! Thanks for sharing the recipe!

    1. Shawn

      I’ve never seen an orange cake mix, but I’m thinking it might work! I know that orange juice concentrate is pretty thick, so maybe water it down slightly before adding?

  9. photoshop online

    I like the flavor of lemon, it is fresh and not tô sweet. Thanks for sharing the recipe, color of cake look beautiful

  10. Cathy

    Can I substitute anything for the cream cheese? I like this recipe , but I don’t like cream cheese. Thank you. Sissy

    1. Shawn

      You could try doubling the butter and making it a straight buttercream frosting. Add more powdered sugar as needed to thicken it! 🙂

  11. Monique

    The recipe says use a 13×9 size pan, but your photograph looks like an 8×8 inch pan. Whic is correct. Will try this recipe today, thanks, in the right pan. lol

    1. Shawn

      Hi Monique, that’s a 9×13 inch pan in the picture! It’s probably just the angle of the image that’s throwing you off. 🙂

  12. SaraLilyl

    Mmmm I love lemon, too!! This looks really good – I think I may keep it for 4th of July!! What a great summer dessert!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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