Ingredients
- For the Cake:
- 1 box (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 to 4 cups powdered sugar
- 3 tbsp frozen lemonade concentrate, thawed
- Pinch of salt
Instructions
- For the Cake:
Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Prepare the Cake Batter: In a large bowl, mix the cake mix, water, vegetable oil, and eggs according to the package instructions.
Bake the Cake: Pour the batter into the prepared pan and bake for 28–33 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 15 minutes.
Poke the Cake: Using a fork, poke holes all over the top of the warm cake.
Add Lemonade Mixture: In a separate bowl, whisk together 1 cup lemonade concentrate and 1 cup powdered sugar. Pour the lemonade mixture evenly over the cake, allowing it to soak in as the cake cools to room temperature.
Chill the Cake: Cover the cake and refrigerate for about 1 hour to chill. - For the Frosting:
Prepare the Frosting: Beat the softened cream cheese and butter until light and fluffy.
Add Sugar and Lemonade: Gradually add the powdered sugar and lemonade concentrate, mixing until smooth and fluffy.
Frost the Cake: Spread the frosting over the cooled cake. Slice and enjoy!
Notes
- Variations:
- Add zest: For an extra burst of lemon flavor, add 1 tbsp of lemon zest to the cake or frosting.
- Add fruit: Top the frosted cake with fresh berries like strawberries, raspberries, or blueberries for added color and freshness.
- Make it a layered cake: Bake the cake in two round pans and layer it for a more dramatic presentation.
- Lemon glaze: Drizzle a simple lemon glaze over the frosted cake for even more lemony goodness.
- Make it dairy-free: Use dairy-free cream cheese and butter alternatives for a vegan version.
- Storage & Reheating:
- Store leftovers in the refrigerator for up to 4 days. This cake is best served chilled, so refrigerate it after serving.
- You can also freeze the cake (without frosting) for up to 3 months. Thaw before frosting and serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Dessert
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
