Pin it
Transform basic cake mix into a bright summer treat packed with zingy lemon taste. This cool, invigorating dessert balances sweetness with tartness under a velvety cream cheese topping. The magic component? Thawed lemonade concentrate packs a powerful citrus punch in every mouthful.
I went through so many lemon cake attempts before nailing this version. The lemonade concentrate really sets it apart, giving you bold citrus flavor that works every time.
Key Ingredients Breakdown
- Lemon cake mix (15.25 ounces): Go for Betty Crocker or Duncan Hines. Check that it has a fresh lemony smell.
- Fresh eggs (3): Room temperature large grade A eggs give the best results.
- Vegetable oil (½ cup): Grab fresh canola or standard vegetable oil.
- Water (1 cup): Use filtered to avoid unwanted tastes.
- Frozen lemonade concentrate: Simply Lemonade or Minute Maid works wonders here.
- Powdered sugar: Sift it for a silky-smooth topping.
- Cream cheese (8 ounces): Choose full-fat Philadelphia for the smoothest frosting.
- Butter (½ cup): European style adds extra creaminess.
- Salt: A tiny bit cuts through the sweetness.
- Optional toppings: Fresh zest or candied lemon pieces make it extra special.
Crafting Your Zesty Lemonade Cake
- First Steps
- Bring everything to room temp. Warm your oven to 350°F and put parchment in your pan with some hanging over the edges.
- Blending The Batter
- Toss cake mix, eggs, oil and water into your mixer. Beat around 2 minutes until it looks smooth and even.
- Into The Oven
- Drop the batter into your pan and level the surface. Tap the pan firmly on your counter to get rid of bubbles. Cook until a toothpick shows just a few crumbs.
- Flavor Boost
- While still hot, poke the cake all over with a fork. Mix up lemonade concentrate with powdered sugar until it's runny.
- The Soak
- Gently pour your lemonade mix over the warm cake, making sure it gets into all the holes.
- Whipping Up Frosting
- Whip cream cheese until fluffy, then add butter. Mix in powdered sugar, lemonade concentrate and salt gradually.
- Last Steps
- After the cake cools completely, spread frosting in wavy patterns. Create pretty peaks if you want.
Pin it
My grandma always told me warm cake drinks up flavor best. If you wait too long, the lemonade just pools on top instead of soaking through.
Presenting Your Dessert
Cool cake for at least 4 hours or overnight. Take it out about 20 minutes before eating. Cut with a warm knife for tidy slices. For gatherings, use a cold serving plate. Add some fresh mint for a prettier look.
Fun Flavor Twists
Get creative with different lemonade types. Pink lemonade creates a sweeter, blushing cake. Stir in some raspberry puree for a fruity kick. Add layers of fresh strawberries for a summery berry version.
Keeping It Fresh
Unfrosted cake stays good wrapped tight at room temp for a day. Keep in the fridge up to five days in a sealed container. Freeze for up to three months if double wrapped. Frosted cake must stay refrigerated up to five days with cover. Freeze single slices up to a month. Don't leave cream cheese frosting out of the fridge.
Plan Ahead
Make and soak cake up to 3 days early, Whip up frosting 2 days before, Finish everything within 4 hours of serving.
After making this cake for years, I've learned good chilling creates the perfect texture. Watching the lemonade soak through each layer takes me back to sunny afternoons making fresh lemonade with my little ones.
Pin it
Frequently Asked Questions
- → Can this cake be made ahead of time?
- Sure! It stays moist and fresh for up to 3 days if kept in the fridge. The lemonade keeps it extra soft.
- → What if I don’t have lemonade concentrate?
- You can make a reduced syrup with fresh lemonade, but frozen concentrate gives the best flavor punch.
- → Why poke holes in the cake?
- It lets the lemonade seep into every bite, making the whole cake flavorful and super moist.
- → Do other cake mixes work well too?
- Yellow or white cake mixes are great. For more citrusy vibes, go for lemon flavor.
- → How should it be served?
- Keep it cold for the creamiest frosting and refreshing texture. It’s perfect straight from the fridge.