Name: Super Easy Lemonade Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
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 tablespoons frozen lemonade concentrate, thawed; Pinch of salt

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If you love the bright, refreshing flavor of lemonade, this Super Easy Lemonade Cake is about to become your go-to dessert. Moist, zesty, and topped with a tangy lemonade cream cheese frosting, it delivers a sweet and tart punch in every bite. Perfect for spring and summer gatherings, this crowd-pleasing cake is made with simple ingredients, minimal effort, and maximum citrus flavor.

Super Easy Lemonade Cake

Why You’ll Love This Recipe

Big lemon flavor: Uses both lemon cake mix and frozen lemonade concentrate for a bold citrus punch.
Super simple: Made with cake mix and pantry staples, no special equipment needed.
Incredibly moist: The lemonade soak makes the cake tender and flavorful throughout.
Frosted to perfection: Cream cheese and lemonade frosting brings tangy balance to the sweet base.
Perfect for entertaining: A great make-ahead dessert for barbecues, birthdays, or potlucks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake
1 (15.25 oz) lemon cake mix
1 cup water
½ cup vegetable oil
3 large eggs
1 cup frozen lemonade concentrate, thawed
1 cup powdered sugar

For the Frosting
8 oz cream cheese, softened
½ cup butter, softened
3–4 cups powdered sugar
3 tablespoons frozen lemonade concentrate, thawed
Pinch of salt

Directions

Bake the cake:
Preheat oven to 350°F. In a large bowl, mix the lemon cake mix with water, vegetable oil, and eggs according to the package directions. Pour the batter into a greased 9×13-inch baking pan.
Bake for 28–33 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes.
Make the lemonade soak:
While the cake is still warm, poke the top all over with a fork.
In a small bowl, whisk together 1 cup lemonade concentrate and 1 cup powdered sugar until smooth.
Pour evenly over the cake and let it soak in as the cake cools to room temperature.
Chill the cake:
Cover and refrigerate the cake for about 1 hour, or until fully chilled.
Prepare the frosting:
In a mixing bowl, beat the softened cream cheese and butter until light and fluffy. Gradually mix in the powdered sugar, lemonade concentrate, and a pinch of salt. Continue beating until smooth and fluffy.
Frost the cake:
Once the cake is fully cooled and chilled, spread the frosting evenly over the top. Slice and serve.

Servings and timing

Servings: 16
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes

Variations

Lighter version: Use low-fat cream cheese and reduce the sugar in the frosting.
Extra lemony: Add lemon zest to the batter or frosting for a more intense citrus flavor.
Glaze instead of frosting: Skip the cream cheese frosting and drizzle with a simple lemon glaze for a lighter finish.
Mini cakes: Make cupcakes instead for individual servings—adjust baking time accordingly.
Topping ideas: Add lemon slices, zest, or crushed lemon cookies on top for garnish.

Storage/Reheating

Storage: Keep the cake covered in the refrigerator for up to 5 days. The flavors get even better as it sits.

Freezing: Freeze the unfrosted cake (after soaking) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight, then frost before serving.

FAQs

Can I use a different cake mix flavor?

Yes! Vanilla, white, or even strawberry cake mix will work if you want to change it up while still keeping the lemonade theme.

Do I have to use frozen lemonade concentrate?

Yes, it’s key to the intense lemonade flavor. Be sure to thaw it before using. Fresh lemon juice won’t give the same sweetness and punch.

Can I make this cake ahead of time?

Absolutely. This cake actually tastes better when made a day ahead because the flavors have time to develop.

Is this cake very sweet?

It’s sweet and tart, with the frosting balancing the tang from the lemonade. You can reduce the powdered sugar in the frosting if you prefer less sweetness.

What if I don’t have cream cheese?

You can make a buttercream frosting using just butter, powdered sugar, and lemonade concentrate, though it will be a bit sweeter.

Can I serve it without frosting?

Yes, the soaked cake is delicious on its own or with a light glaze or whipped cream topping.

Can I use fresh lemons instead?

Frozen lemonade concentrate is more potent and sweetened. If using fresh lemon juice, you’ll need to adjust sweetness by adding more sugar.

How do I know the cake is done baking?

Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done.

Can I make this recipe gluten-free?

Yes, use a gluten-free lemon cake mix and ensure all other ingredients are gluten-free.

What’s the best way to frost the cake?

Let the cake chill completely after soaking so the frosting spreads easily and doesn’t melt.

Conclusion

This Super Easy Lemonade Cake is a zesty, crowd-pleasing dessert that brings all the sunny, citrusy vibes in one simple-to-make recipe. With its moist lemon cake, lemonade soak, and fluffy cream cheese frosting, it’s a refreshing twist on a classic treat. Make it for your next celebration or just because—you’ll be hooked after one bite.

Jessica