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This bright and zesty lemonade cake takes a classic box mix to new heights with intense citrus flavor. The cake features a tender crumb infused with real lemonade concentrate, finished with a rich cream cheese frosting. Fresh lemon notes shine through in every delicious bite.
After testing numerous versions, this recipe achieves the perfect balance of sweet cake and tangy lemon flavor.
Key Ingredients
- Lemon cake mix (15.25 oz): Use a quality brand like Duncan Hines for best results
- Large eggs (3): Room temperature for proper mixing
- Vegetable oil (½ cup): Canola oil works best
- Water (1 cup): Room temperature filtered water
- Lemonade concentrate (1 cup + 3 tbsp): Thawed completely
- Powdered sugar (4-5 cups total): Sift before using
- Cream cheese (8 oz): Full-fat, softened
- Butter (½ cup): Unsalted, room temperature
- Salt (1 pinch): Fine sea salt
- Optional: Lemon zest or candied lemons for garnish
Preparation Method
- Prepare the Pan
- Heat oven to 350°F. Line 9x13 pan with parchment paper.
- Mix the Batter
- Beat cake mix, eggs, oil and water for 2 minutes until smooth.
- Bake the Cake
- Pour into pan and bake 28-33 minutes until done.
- Add Lemonade Soak
- Poke warm cake with fork. Mix concentrate and sugar, pour over cake.
- Make Frosting
- Beat cream cheese and butter. Add sugar, concentrate and salt.
- Finish
- Once cool, frost cake in swooping motions.
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The temperature of both cake and soaking liquid makes a big difference in the final texture and flavor absorption.
Serving Instructions
Refrigerate cake at least 4 hours before serving. Let stand 20 minutes at room temperature. Cut with a hot knife for clean slices. Garnish with fresh mint if desired.
Recipe Variations
Try pink lemonade concentrate for a rosy hue and sweet-tart flavor. Mix in pure raspberry puree for a berry twist. Layer with fresh strawberries for a strawberry lemonade version.
Storage Guidelines
Store unfrosted cake at room temperature for 1 day. Refrigerate frosted cake up to 5 days. Freeze unfrosted cake up to 3 months. Frosted slices can be frozen up to 1 month. Always refrigerate cream cheese frosting.
Advance Preparation
- Bake and soak cake up to 3 days ahead
- Make frosting 2 days in advance
- Frost within 4 hours of serving
Allowing proper chilling time develops the best flavor and texture. The bright citrus taste creates the perfect summer dessert.
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Frequently Asked Questions
- → Can I prepare the cake ahead of time?
- Absolutely! Keep it covered in the fridge for up to three days. The lemonade soak will make sure it stays moist the whole time.
- → What if I can’t find frozen lemonade concentrate?
- Not a problem! You can simmer fresh lemonade to thicken it into a concentrate, but the frozen version gives the boldest taste.
- → Why should I poke holes in the cake?
- The holes let the lemonade soak seep into the cake, making sure every bite is full of flavor and stays soft.
- → Can I use a different cake mix flavor?
- You sure can! Try white or yellow cake mix—they both work great, though lemon cake mix brings out a bigger lemonade kick.
- → Should the cake be served chilled?
- Yes, keep it cool before serving. The frosting and lemonade soak taste their best straight from the fridge.