Super Easy Lemon Cake

Turn a basic box of lemon cake mix into something extraordinary with this zesty citrus treat. The cake balances tangy and sweet flavors perfectly, topped with smooth cream cheese icing. What makes it special? We use frozen lemonade concentrate to pack every bite with amazing lemon flavor.

I've tried tons of lemon cake recipes over the years, but this one really stands out because it's packed with citrus flavor and works every single time.

Key Ingredients Breakdown

• Quality lemon cake mix (15.25 ounces): Go for Duncan Hines or Betty Crocker for best results. It should have a fresh, lemony scent without any staleness.
• Large eggs (3): Need to be room temp (68-72°F), grade A or AA with intact, clean shells.
• Vegetable oil (½ cup): Pick newly opened canola or plain vegetable oil. Don't swap in olive or coconut oils.
• Room temperature water (1 cup): Use filtered or spring water at 70°F to avoid any metallic flavors.
• Frozen lemonade concentrate (1 cup for cake + 3 tablespoons for frosting): Choose top brands like Minute Maid or Simply Lemonade, fully thawed.
• Sifted powdered sugar (1 cup for soaking + 3-4 cups for frosting): Get fresh, pure cane sugar and sift it for the smoothest texture.
• Full-fat cream cheese (8 ounces): Original Philadelphia brand works best, left out for an hour to soften.
• Unsalted butter (½ cup): Pick European-style with 82% butterfat, softened for 45 minutes.
• Fine sea salt (1 precise pinch): Diamond Crystal fine grain salt is ideal.
• Optional toppings: Fresh lemon zest, candy lemon slices, or edible blooms.

Crafting Your Stunning Lemonade Cake

Getting Started

Make sure everything sits at room temp (68-72°F). Heat oven to 350°F with the rack in the middle. Line a 9x13-inch pan with parchment paper, leaving extra hanging over the sides for easy lifting.

Mixing It Up

Put cake mix, eggs, oil, and water in your stand mixer with the paddle. Beat for exactly 2 minutes at medium speed until it looks smooth.

Into The Oven

Pour the mixture into your lined pan and smooth the top. Tap the pan on the counter three times to get rid of air bubbles. Bake for 28-33 minutes until a toothpick comes out with just a few moist bits.

Adding Moisture

While the cake's still hot (about 180°F), poke holes every ½ inch with a fork. Mix 1 cup of thawed lemonade concentrate with sifted powdered sugar until smooth.

Flavor Boost

Pour your lemonade mixture all over the hot cake, making sure it goes into all the holes.

Making The Frosting

Beat softened cream cheese in your mixer until it's smooth. Add the butter and mix until they're combined. Slowly add in sifted powdered sugar, lemonade concentrate, and salt.

Putting It All Together

After the cake cools to room temperature, spread frosting with sweeping motions using an offset spatula. Add decorative swirls if you want to get fancy.

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My grandma always told me that getting the soaking part right depends on how warm both the cake and liquid are. If they're too cool, the cake won't soak up the flavor properly.

Delightful Serving Ideas

Cool the cake for at least 4 hours, but overnight is even better. Take it out of the fridge about 20 minutes before you plan to serve it. Cut slices with a serrated knife dipped in hot water for clean edges. Serve on a cold platter when hosting summer get-togethers. Single slices look fancy on small dessert plates with fresh mint.

Tasty Twist Options

Spice up this treat with different flavor combos. Try using pink lemonade concentrate for a slightly sweeter, tangier version. Want something bolder? Mix in some raspberry puree for a tart, bright taste. You can also layer in fresh mashed strawberries throughout for natural sweetness and gorgeous color.

Keeping It Fresh

If you haven't added frosting yet, wrap the cake tightly and keep it on the counter for up to a day. In the fridge, put it in an airtight container and it'll stay good for five days. Need longer storage? Double-wrap in plastic and foil, then freeze for up to three months. Always keep frosted cakes in the fridge in a covered container for up to five days. You can freeze individual frosted slices for up to a month. Never leave a cream cheese frosted cake sitting out at room temp.

Advance Prep Guidance

• You can bake and soak the cake up to 3 days before serving
• Frosting can be made 2 days ahead and stored separately
• Put everything together within 4 hours of when you'll serve it

After making this cake countless times, I've found that letting it chill properly really brings out the best texture. Watching the lemonade soak through the cake always takes me back to sunny afternoons making fresh lemonade with my kids.

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Frequently Asked Questions

→ Can I make this ahead of time?

Of course! Keep it in the fridge, covered, for up to three days. It stays moist with the lemonade soak.

→ What if frozen lemonade concentrate isn’t available?

You can reduce fresh lemonade into a concentrate, though the frozen version works best for flavor.

→ Why are cake holes poked?

They let the lemonade soak seep in, so the entire cake stays flavorful and moist.

→ Can another cake mix flavor be swapped?

Sure! White or yellow cake mix fit nicely, although lemon matches the lemonade vibe best.

→ Should this be served chilled?

Absolutely! The frosting and lemonade soak make it tastier when cold.