Dessert

Super Easy Lemonade Cake Recipe

Bymia larkspur January 6, 2026January 6, 2026

Introduction

This Super Easy Lemonade Cake is a bright and tangy dessert perfect for warm days or any time you want a sweet citrus treat. Moist and flavorful, it’s topped with a creamy lemonade frosting that’s sure to impress.

A close-up image shows a golden yellow cake with a soft, slightly rough top layer and a moist texture. The cake is in a clear glass square baking dish placed on a white marbled surface. In the background, there are three whole bright yellow lemons out of focus. A woman's hand with bright pink nail polish holds a fork gently pressing into the cake from above. The scene captures the homemade feel with warm, natural light. 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 (175 degrees C).
Step 2: In a large bowl, mix the lemon cake mix with water, vegetable oil, and eggs following the package instructions. Pour the batter into a greased 9×13-inch pan and bake for 28 to 33 minutes. Let the cake cool for 15 minutes.
Step 3: While the cake is still warm, poke multiple holes in the top using a fork. In a separate bowl, whisk together 1 cup of thawed lemonade concentrate and 1 cup powdered sugar. Pour this mixture evenly over the cake and allow it to soak in as the cake cools to room temperature. Cover the cake and refrigerate for about 1 hour until chilled.
Step 4: To make the frosting, beat the softened cream cheese and butter together until light and fluffy.
Step 5: Gradually add 3 to 4 cups powdered sugar, 3 tablespoons thawed lemonade concentrate, and a pinch of salt to the cream cheese mixture. Continue beating until smooth and fluffy.
Step 6: Spread the frosting evenly over the chilled cake. Slice and serve.

Tips & Variations

For extra lemon flavor, add some lemon zest to the frosting or sprinkle over the finished cake.
You can substitute frozen lemonade concentrate with fresh lemon juice mixed with sugar for a fresher taste.
Use a hand mixer for the frosting to ensure it’s creamy and well combined.
Try garnishing with fresh berries or mint leaves for a colorful presentation.

Storage

Store the cake covered in the refrigerator for up to 3 days. For best texture, bring slices to room temperature before serving. Leftover cake can also be frozen for up to 1 month; thaw overnight in the refrigerator and then frost before serving if unfrosted.

How to Serve

A square glass dish holds a yellow cake with a soft, moist texture, cut to show its airy middle layer. The cake is topped with a thick, smooth layer of white frosting that covers the entire top surface evenly. Behind the dish, there are two lemons that add a fresh touch to the setting, which rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix for this recipe?

Yes, you can experiment with other yellow or white cake mixes, but keep in mind that lemon cake mix enhances the citrus flavor that defines this recipe.