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Lemonade Cake Recipe
Ash Tyrrell

Lemonade Cake Recipe

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.
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Prep Time 15 minutes
Cook Time 35 minutes
30 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. 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.