This Super Easy Lemonade Cake Recipe is bursting with that sweet and tart lemonade flavor in a slice-able cake!
Super 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.
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.
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.
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!
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 cake is cool and refreshing, with that delicious lemony flavor. You’re going to really enjoy this one!
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Super Easy Lemonade Cake Recipe
- 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 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!
PIN THIS IMAGE TO SAVE THE RECIPE!
Do you think this would work as a Bundt cake? Would the moisture get all the way thru like it would in sheet pan??
I have a mixed berry juice concentrate. Can I substitute that in place of the lemonade concentrate? Will this also work for the “frosting”?
Does this finished cake need to be refrigerated ?
The recipe calls for 1/2C vegetable oil instead of the recommended 1/3C on the box of Lemon Cake mix. Just looking for clarification. Thank you very much!
If you look back 1 cup powd sugar is mixed with lemonade concentrate to pour over cake before it’s iced.
Does the lemonade concentrate have sugar in it or is it unsweetened?
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.)
There is powdered sugar mixed together with the lemonade concentrate that’s poured over the warm cake.
It was quite lemony ! A little too much lemon for me though . Family sorta liked it .
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. 🙂
Hello! This sounds so delicious!! Just wondering should I butter & flour the pan first to keep it from sticking?
Hey Jackie, it’s not necessary for this recipe. 🙂
I love lemon! I can’t wait to try this recipe – do you think it would work in a bundt pan?
Can you use fresh lemon juice instead of the frozen concentrate?
Fresh lemon juice would be too tart. The concentrate is more sweet and tart combined.
Instead of a cup of water can you use milk and how much
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.
So awesome! Happy birthday to your Grandfather!
Alice Kay Davis
Can you add blueberries to the cake batter
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.
My husband and I have tried recipes like this, where it was too runny/thin to add berries right away, so we let it cook part way, long enough to thicken a bit, and then add huckleberries or blueberries etc.. before we finish baking and it’s worked well. With that being said, i haven’t tried this recipe yet! But looking forward to doing so! Cooking down berries to make a sauce to drizzle over the top would probably be yummy as well!
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
The recipe calls for 1 cup of lemonade concentrate, not 1 container.
Can I make the night before and refrigerate?
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.
Thanks Virginia! So glad you enjoyed the cake!
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!
Awesome! So glad you enjoyed it Beth!
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 ?
I wonder the same thing. Would like to make a day in advance
Will this work if i wanted to make it a layer cake?
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. 🙂
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!)
Awesome! So glad you enjoyed it!
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!
Making this right now.
Lemonade and cake sounds like a perfect combination! Thanks for sharing. So yummy.
Do you think this would be good with orange cake mix and orange concentrate ?
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?
I made this last weekend. It is sinfully delicious! Thanks for sharing this simple yet lemony sweet recipe.
I like the flavor of lemon, it is fresh and not tô sweet. Thanks for sharing the recipe, color of cake look beautiful
Can I substitute anything for the cream cheese? I like this recipe , but I don’t like cream cheese. Thank you. Sissy
You could try doubling the butter and making it a straight buttercream frosting. Add more powdered sugar as needed to thicken it! 🙂
This is just perfect for a summer afternoon, thanks, the kids just looove it!
Hope you enjoy it! 🙂
Made this came for Father’s Day. I added fresh strawberries to the frosting mix. So refreshing
Fantastic! I’m so glad you enjoyed it Susie!
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
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. 🙂
thought the same thing on the pan size
13″ x 9″ is what I used and it filled the pan!
Does anyone know where you can buy frozen lemonade concentrate from in the UK?
I’m not sure about the UK, but here in the US you can find it by the frozen orange juice concentrate.
Mmmm I love lemon, too!! This looks really good – I think I may keep it for 4th of July!! What a great summer dessert!