Description
A refreshing and moist lemonade cake made with lemon cake mix, a tangy lemonade soak, and creamy lemonade buttercream frosting. Easy to prepare and bursting with citrus flavor, it’s the perfect summer dessert.
Ingredients
- 1 (15.25 oz) 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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare cake mix with water, oil, and eggs according to package directions. Pour into pan and bake 28–33 minutes, until a toothpick comes out clean.
- While warm, poke holes all over the cake with a fork.
- Mix 1 cup thawed lemonade concentrate with 1 cup powdered sugar. Pour evenly over warm cake. Let soak and cool to room temperature, then chill 1 hour.
- For frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar, lemonade concentrate, and salt. Beat until smooth and light.
- Spread frosting over chilled cake, slice, and serve.
Notes
- Make in a bundt pan for elegant presentation (add soak after removing from pan).
- Use vanilla or white cake mix for milder lemon flavor.
- Top with fresh berries for extra color and flavor.
- Add lemon zest to frosting for more zing.
- Store in fridge up to 4 days; best served chilled.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 36g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
