Lemonade Cake Recipe: Zesty, Sweet & Refreshing Dessert
I just love making this Lemonade Cake because it always turns out so refreshing and cheerful. The lemony tang mixed with the sweet, moist cake feels like sunshine in every bite.
I made this for a weekend treat, and my family couldn’t stop asking for seconds. What I like most is that it’s super easy—no complicated steps or fancy baking tricks. Trust me, once you try it, you’ll want to bake it again and again.
Ingredients
Here’s everything you need to make this bright and zesty cake. I’ve added some quick notes and tips that really make a difference.
For the Cake:
- 1 box yellow cke mix – a good-quality mix makes the cake fluffier; avoid overly processed ones.
- 1 cup lemonde concentrate (thawed) – fresh concentrate adds stronger lemon flavor than bottled juice.
- 4 large eggs – use room-temperature eggs for better mixing.
- ½ cup vegetable oil – or use a light oil for a less heavy texture.
- Zest of 1 lemon – fresh zest boosts the citrus punch.
For the Frosting:
- 8 oz. cream cheese (softened) – always soften at room temperature for smoother frosting.
- 2 cups powdered sugar – sift it to avoid lumps.
- ½ cup butter (softened) – unsalted works best for a balanced flavor.
- 2 tablespoons lemon juice (or lemonade concentrate) – fresh juice keeps the taste bright.
- ½ teaspoon vanilla extract – enhances the overall flavor.
- Lemon zest – for garnish and extra freshness.
Note: Serves about 12 slices, depending on how generously you cut them.
Variations
Want to make this recipe fit your lifestyle? Here are some swaps I’ve tried that worked great.
- Use a gluten-free yellow cake mix for a gluten-free version.
- Swap vegetable oil with coconut oil for a slightly nutty, healthier twist.
- Replace cream cheese and butter with vegan alternatives for a dairy-free cake.
- Add extra lemon extract if you love a bolder citrus kick.
- Top with fresh berries or shredded coconut for a flavor boost.
Cooking Time
Here’s how long it will take
- Prep Time: 15 minutes
- Cooking Time: 30–35 minutes
- Cooling & Garnishing: 20 minutes
- Total Time: About 1 hour
Equipment You Need
These simple tools will make baking easier:
- Mixing bowls – for combining dry and wet ingredients.
- Electric mixer or whisk – ensures a smooth, lump-free batter.
- Measuring cups and spoons – accuracy makes a fluffier cake.
- 9×13-inch baking dish or round cake pans – non-stick pans give the best results.
- Cooling rack – lets the cake cool evenly without turning soggy.
- Spatula – spreads frosting smoothly.
- Citrus zester – for that fresh lemon zest garnish.
How to Make Lemonade Cake?
Making this cake is simple and fun. Follow these steps and you’ll have a light, citrusy treat ready in no time.
Preheat the Oven
Set your oven to 350°F (175°C). Grease your baking dish or cake pans with butter or cooking spray. Preparing the pan properly helps prevent sticking and gives you a neat cake edge.
Mix the Batter
In a large mixing bowl, add the cake mix, lemonade concentrate, eggs, oil, and lemon zest. Beat with an electric mixer for about 2–3 minutes until the batter is smooth. Don’t overmix—it can make the cake dense
Bake the Cake
Pour the batter evenly into your prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will smell amazing at this point
Cool the Cake
Once baked, place the cake on a cooling rack for about 15–20 minutes. Make sure it cools completely before frosting—otherwise, the frosting will melt and slide off.
Make the Frosting & Layer the Cake
In another bowl, beat cream cheese and butter until smooth. Slowly add powdered sugar, lemon juice, and vanilla. Mix until you have a creamy, spreadable frosting. Taste and adjust lemon juice if you prefer more tang.
Slice & Serve
Spread the frosting evenly over the cooled cake. Sprinkle with fresh lemon zest on top for a lovely, refreshing finish. Slice and enjoy!
Additional Tips for Making this Recipe Better
I’ve learned a few tricks while baking this cake that make a huge difference:
- I always use room-temperature ingredients; they mix so much better.
- I try not to overmix the batter; stopping once it’s smooth gives a fluffier cake.
- I add a little extra zest if I want a stronger lemon flavor.
- Sometimes I chill the frosted cake for 30 minutes before serving—it makes slicing cleaner.
- If I want to impress guests, I serve it with fresh fruit or a dusting of powdered sugar.
How to Serve Lemonade Cake?
This cake is so versatile that you can dress it up or keep it simple. Serve it with a scoop of vanilla ice cream or lemon sorbet for a refreshing combo.
Add fresh berries like raspberries or blueberries on the side for color and sweetness.
For a party look, top each slice with whipped cream and a thin lemon slice. It’s also perfect with a cup of tea or a tall glass of iced lemonade.
Nutritional Information
Here’s a quick look at what you’re getting in one serving (based on 12 slices):
- Calories: 350
- Protein: 3 g
- Carbohydrates: 50 g
- Fat: 15 g
Make Ahead and Storage
Restoring
If the cake has been refrigerated, let it sit at room temperature for 15–20 minutes before serving. This brings back the soft texture.
Freezing
Slice the cake, wrap each piece in plastic wrap, then foil. Store in the freezer for up to 2 months. To enjoy, thaw overnight in the fridge.
Reheating
Since this is a frosted cake, reheating isn’t recommended. Instead, let it come to room temperature naturally before serving.
Why You’ll Love This Recipe?
This Lemonade Cake is a true crowd-pleaser. Here’s why it deserves a spot in your kitchen:
- It’s quick and easy—I can whip it up in about an hour.
- The flavor is bright, citrusy, and perfect for warm weather.
- It’s versatile—great for family desserts, parties, or afternoon tea.
- You can easily make it gluten-free, dairy-free, or adjust sweetness.
- It looks beautiful with just a touch of zest and garnish.
Lemonade Cake Recipe
Ingredients
Method
- Set your oven to 350°F (175°C). Grease your baking dish or cake pans with butter or cooking spray. Preparing the pan properly helps prevent sticking and gives you a neat cake edge.
- In a large mixing bowl, add the cake mix, lemonade concentrate, eggs, oil, and lemon zest. Beat with an electric mixer for about 2–3 minutes until the batter is smooth. Don’t overmix—it can make the cake dense
- Pour the batter evenly into your prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will smell amazing at this point
- Once baked, place the cake on a cooling rack for about 15–20 minutes. Make sure it cools completely before frosting—otherwise, the frosting will melt and slide off.
- In another bowl, beat cream cheese and butter until smooth. Slowly add powdered sugar, lemon juice, and vanilla. Mix until you have a creamy, spreadable frosting. Taste and adjust lemon juice if you prefer more tang.
- Spread the frosting evenly over the cooled cake. Sprinkle with fresh lemon zest on top for a lovely, refreshing finish. Slice and enjoy!
Notes
- I always use room-temperature ingredients; they mix so much better.
- I try not to overmix the batter; stopping once it’s smooth gives a fluffier cake.
- I add a little extra zest if I want a stronger lemon flavor.
- Sometimes I chill the frosted cake for 30 minutes before serving—it makes slicing cleaner.
- If I want to impress guests, I serve it with fresh fruit or a dusting of powdered sugar.
