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Turn simple cake mix into a summer sensation bursting with fresh lemon flavor. This bright, refreshing cake combines sweet and tangy notes under silky cream cheese frosting. The secret ingredient? Frozen lemonade concentrate adds intense citrus flavor to every bite.
I tried countless lemon cake recipes before landing on this version. The concentrated lemonade makes all the difference, creating bold citrus flavor with foolproof results.
Essential Ingredients Guide
- Lemon cake mix (15.25 ounces): Pick Duncan Hines or Betty Crocker. Make sure it smells fresh and lemony.
- Fresh eggs (3): Large grade A eggs at room temperature work best.
- Vegetable oil (½ cup): Use fresh canola or regular vegetable oil.
- Water (1 cup): Filtered water prevents any off flavors.
- Frozen lemonade concentrate: Grab Minute Maid or Simply Lemonade for best results.
- Powdered sugar: Fresh sifted sugar makes smooth frosting.
- Cream cheese (8 ounces): Full fat Philadelphia brand creates the creamiest frosting.
- Butter (½ cup): European style butter adds extra richness.
- Salt: Just a pinch balances sweetness perfectly.
- Optional toppings: Fresh lemon zest or candied lemon slices add extra flair.
Creating Perfect Lemonade Cake
- Getting Started
- Let all ingredients come to room temperature. Heat oven to 350°F and line your pan with parchment, leaving extra hanging over the sides.
- Mixing Your Cake
- Put cake mix, eggs, oil and water in your mixer bowl. Beat for 2 minutes until the batter looks smooth and creamy.
- Baking Time
- Pour batter into your pan and smooth the top. Give the pan a few firm taps on the counter to pop air bubbles. Bake until a toothpick comes out clean with a few crumbs.
- Adding Flavor
- While cake is hot, poke holes all over using a fork. Mix lemonade concentrate with powdered sugar until smooth.
- Soaking Step
- Pour your lemonade mixture slowly over the hot cake, making sure it fills all the holes.
- Making Frosting
- Beat cream cheese until smooth, then mix in butter. Add powdered sugar, lemonade concentrate and salt bit by bit.
- Finishing Touch
- Once cake cools completely, spread frosting in swooping motions. Make pretty swirls if you like.
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My grandmother always said hot cake soaks up flavor best. Wait too long and the lemonade just sits on top instead of soaking in.
Serving Your Cake
Let cake chill at least 4 hours or overnight. Take it out 20 minutes before serving. Use a hot knife for clean slices. For parties, serve on a chilled platter. Add fresh mint leaves for extra pretty presentation.
Try These Flavors
Switch things up with different lemonades. Pink lemonade makes a sweeter, prettier cake. Mix in raspberry puree for bold berry flavor. Layer in fresh strawberries for a summer berry twist.
Storage Tips
Without frosting, wrap cake tight and keep at room temperature one day. Refrigerate up to five days in an airtight container. Freeze up to three months double wrapped. Once frosted, always refrigerate up to five days covered. Freeze individual slices up to one month. Never leave cream cheese frosting at room temperature.
Make It Ahead
Bake and soak cake up to 3 days early, Prepare frosting 2 days ahead, Put it all together within 4 hours of serving.
Years of making this cake taught me that proper chilling creates the best texture. Watching lemonade soak into each layer reminds me of summer afternoons making fresh lemonade with my kids.
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Frequently Asked Questions
- → Can I prepare this cake in advance?
- Absolutely! It stays fresh in the refrigerator for 3 days. The lemonade keeps every slice moist.
- → What if I cannot find lemonade concentrate?
- Make your own by reducing fresh lemonade, though frozen concentrate provides optimal flavor.
- → Why add holes to the cake?
- Holes allow lemonade to soak throughout each layer, ensuring moisture and flavor in every bite.
- → Will other cake mixes work?
- White or yellow cake mix works perfectly. Lemon cake mix adds extra citrus flavor.
- → What temperature works best for serving?
- Serve it chilled for the best texture because of the cream cheese frosting and lemonade infusion.