This Super Easy Lemonade Cake is the ultimate summer dessert. It’s light, moist, sweet, and tangy with a vibrant lemon flavor in every bite. Using a simple lemon cake mix and frozen lemonade concentrate, I can whip up this refreshing treat with minimal effort and maximum flavor.

Why I Love This Recipe

I love how incredibly simple and quick this recipe is to make. It’s perfect when I want a dessert that tastes like it took hours, but actually comes together in under an hour. The lemonade soak adds a juicy, tart punch that’s balanced perfectly by the smooth and creamy lemonade buttercream frosting. Whether I’m bringing this to a potluck or keeping it in my fridge for an after-dinner treat, it always delivers that sunny burst of flavor I crave in warmer weather.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

For the Frosting:

• 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

Directions

1. I preheat my oven to 350°F (175°C).

2. I mix the cake mix with water, oil, and eggs according to the package directions, then pour it into a greased 9×13-inch baking pan.

3. I bake the cake for 28 to 33 minutes until a toothpick inserted comes out clean.

4. While the cake is still warm, I poke holes all over it using a fork.

5. In a bowl, I whisk together 1 cup of thawed lemonade concentrate with 1 cup of powdered sugar, then pour this mixture evenly over the warm cake.

6. I let the cake soak and cool to room temperature before covering and chilling it in the fridge for at least 1 hour.

7. To make the frosting, I beat together cream cheese and butter until smooth and fluffy.

8. I gradually add in the powdered sugar, lemonade concentrate, and a pinch of salt, beating until the frosting is light and fluffy.

9. Once the cake is fully chilled, I spread the frosting evenly on top. Then I slice and serve!

Servings and Timing

This recipe yields about 16 servings.

• Prep time: 25 minutes

• Cook time: 30 minutes

• Chill time: 1 hour

• Total time: About 1 hour 55 minutes

Variations

• I like to make this cake in a bundt pan sometimes for a more elegant presentation, but I always remove it from the pan before adding the lemonade soak.

• If I want to tone down the lemon flavor, I swap the lemon cake mix with a vanilla or white cake mix.

• For a fruity twist, I top the frosted cake with fresh strawberries or raspberries before serving.

• I’ve also added a little lemon zest into the frosting when I want an extra zing.

Storage/Reheating

I keep this cake stored in the refrigerator, covered tightly, for up to 4 days. Because of the cream cheese frosting, I never leave it out for long. I don’t reheat it, since it’s meant to be enjoyed cold, but I let it sit at room temperature for about 10 minutes before serving for the perfect texture.

FAQs

What can I use instead of frozen lemonade concentrate?

If I don’t have frozen lemonade concentrate, I sometimes use a mix of fresh lemon juice and simple syrup to balance the tartness and sweetness. However, the concentrate gives the best flavor and consistency.

Can I freeze this lemonade cake?

Yes, I’ve frozen this cake successfully. I wrap it tightly (unfrosted or frosted) in plastic wrap and then foil. It keeps well in the freezer for up to 2 months. I thaw it overnight in the fridge before serving.

Can I make this cake in advance?

Absolutely. I actually prefer making this cake a day ahead because it gives the lemonade soak more time to fully absorb. The flavor is even better the next day.

What if my cake turns out too soggy?

That can happen if too much liquid is added or if the cake is still in a bundt or round pan while soaking. I always make sure to only use 1 cup of lemonade concentrate and poke holes while it’s still warm and in a 9×13 pan for best results.

Can I skip the cream cheese in the frosting?

If I don’t want to use cream cheese, I double the butter and make a traditional buttercream with powdered sugar and lemonade concentrate. It’s still delicious and smooth, just a bit sweeter.

Conclusion

This Super Easy Lemonade Cake is my go-to summer dessert. It’s packed with lemon flavor, ultra-moist, and always gets rave reviews from family and friends. Whether I’m enjoying a slice after dinner or serving it up at a backyard BBQ, it never fails to brighten the day.