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Lemonade Cake

Lemonade Cake is a bright, zesty dessert bursting with lemon flavor. Made with lemonade concentrate and a moist lemon cake base, it's the perfect refreshing treat for spring and summer gatherings.
Prep Time15 minutes
Cook Time35 minutes
1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: Lemonade Cake
Servings: 12
Calories: 320kcal
Author: Jill Bakes

Ingredients

For the Cake:

  • 1 box lemon cake mix
  • 1 3.4 oz box instant lemon pudding mix
  • ¾ cup frozen lemonade concentrate thawed
  • 4 large eggs
  • ¾ cup vegetable oil
  • 1 cup water

For the Lemonade Glaze:

  • 1 cup powdered sugar
  • 2 –3 tbsp lemonade concentrate more or less for thickness
  • Zest of 1 lemon optional

Instructions

Preheat Oven:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9x13-inch pan or two 8-inch round pans.

Make the Batter:

  • In a large mixing bowl, combine the cake mix, lemon pudding mix, eggs, oil, water, and lemonade concentrate.
  • Beat with an electric mixer on medium speed for 2 minutes until smooth.

Bake the Cake:

  • Pour the batter into the prepared pan(s).
  • Bake for 30–35 minutes or until a toothpick inserted comes out clean.
  • Let cool for 15 minutes in the pan.

Make the Glaze:

  • In a small bowl, whisk powdered sugar with lemonade concentrate until smooth.
  • Add lemon zest if desired.

Glaze the Cake:

  • While the cake is still slightly warm, poke holes with a skewer or fork all over the surface.
  • Pour the glaze over the cake evenly.
  • Let it soak in and cool completely.

Serve:

  • Chill in the fridge for at least 1 hour for best flavor.
  • Slice and serve cold or at room temperature.

Notes

  • Add whipped cream or fresh berries for extra flair.
  • Lemon overload? Swap half the lemonade with milk for a subtler flavor.
  • Storage: Refrigerate in an airtight container for up to 4 days.