Dessert

Super Easy Lemonade Cake Recipe

Name: Super Easy Lemonade Cake Recipe
Prep time: 15 min
Cook time: 33 min
Total time: 1 h 15 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; 1 cup frozen lemonade concentrate, thawed; 8 oz cream cheese, softened; 1/2 cup butter, softened; 3 to 4 cups powdered sugar; 3 tbsp frozen lemonade concentrate, thawed; Pinch of salt

ByRita Bennet December 1, 2025December 1, 2025

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Introduction

This Super Easy Lemonade Cake is a bright and tangy treat perfect for warm days or any time you want a refreshing dessert. With a moist lemon-flavored cake soaked in lemonade and topped with creamy lemon frosting, it’s sure to become a favorite in your home.

A square piece of yellow sponge cake with a soft and moist texture sits on a white plate, topped with a thick layer of smooth white frosting that slightly drips down the sides. On top of the frosting, there is a small fresh green mint leaf. A golden fork rests next to the cake on the plate. In the background, a glass container filled with more yellow cake and white frosting can be seen, also on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

8 oz cream cheese (softened)
1/2 cup butter (softened)
3 to 4 cups powdered sugar

3 tbsp frozen lemonade concentrate (thawed)
Pinch of salt

Instructions

Step 1: Preheat your oven to 350 degrees F. Mix the lemon cake mix with water, vegetable oil, and eggs according to the package instructions.

Step 2: Pour the batter into a 9×13-inch pan and bake for 28 to 33 minutes. Once baked, let the cake cool for 15 minutes.
Step 3: Using a fork, poke holes all over the warm cake. Whisk together 1 cup of lemonade concentrate and 1 cup of powdered sugar, then pour this mixture evenly over the cake. Let the cake soak the mixture as it cools to room temperature, then cover and refrigerate for about 1 hour until chilled.
Step 4: To make the frosting, beat the softened cream cheese and butter until light and fluffy.

Step 5: Gradually add 3 to 4 cups powdered sugar, the 3 tablespoons of lemonade concentrate, and a pinch of salt. Mix until the frosting is smooth and light.
Step 6: Spread the frosting evenly over the chilled cake. Slice and enjoy your refreshing lemonade cake!

Tips & Variations

Use fresh lemon zest in the frosting for an extra burst of lemon flavor.

If you prefer a less sweet cake, reduce the powdered sugar in the soaking mixture slightly.
For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
Decorate the top with thin lemon slices or edible flowers for a beautiful presentation.

Storage

Store the lemonade cake covered in the refrigerator for up to 4 days to keep it fresh and moist. Before serving, you can let it sit at room temperature for about 15 minutes for a softer texture. This cake is not recommended for freezing as the texture may change upon thawing.

How to Serve

A single square piece of yellow sponge cake sits on a white plate with a white marbled texture underneath. The cake has two layers: a soft, moist yellow cake base with a slightly crumbly texture, and a thick, smooth white frosting layer on top that drips gently over the edges. A small green mint leaf rests neatly on the frosting's center. To the left side of the plate, a metallic fork with a gold handle lays flat, and in the blurred background, more cake is visible in a clear glass dish. The setup is bright and clean with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemonade instead of frozen concentrate?

Fresh lemonade may be used, but since frozen lemonade concentrate is more intense, you might need to reduce the quantity or add some extra powdered sugar to balance the sweetness and acidity.

What if I don’t have a 9×13-inch pan?

You can use a similar-sized baking dish or divide the batter between two smaller pans. Just adjust the baking time accordingly and keep an eye on the cake to avoid overbaking.