Description
This Super Easy Lemonade Cake is bursting with sweet and tangy lemonade flavor in every bite! Made with a lemon cake mix, lemonade glaze, and a fluffy cream cheese frosting, it’s the perfect refreshing dessert for summer or any occasion.
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
Instructions
- Preheat oven to 350°F (175°C). Grease or spray a 9×13-inch baking pan.
- In a large bowl, mix the lemon cake mix, water, oil, and eggs according to package instructions until well combined.
- Pour batter into the prepared pan and bake for 28–33 minutes or until a toothpick inserted into the center comes out clean.
- Let cake cool for 15 minutes, then poke holes all over the top using a fork.
- In a small bowl, whisk together 1 cup lemonade concentrate and 1 cup powdered sugar. Pour the mixture evenly over the warm cake. Let soak in completely and cool to room temperature.
- Cover and refrigerate the cake until fully chilled, about 1 hour.
- For the Frosting: Beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, lemonade concentrate, and a pinch of salt. Beat until light and fluffy.
- Spread frosting evenly over the chilled cake. Slice and serve!
Notes
- Adjust the frosting sweetness by using more or less powdered sugar.
- This cake is best served chilled and can be made a day ahead.
- Add lemon zest to the frosting for an extra lemony punch.
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 45g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
