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Lemonade Cake

A fluffy and moist Lemonade Cake bringing summer vibes with every slice, perfect for gatherings or a sweet pick-me-up.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box vanilla cake mix Use a standard box mix.
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1/3 cup frozen lemonade concentrate, thawed
For the Lemonade Glaze
  • 1 cup powdered sugar
  • 3-4 tablespoons frozen lemonade concentrate, thawed Adjust based on desired glaze consistency.
  • 1 lemon zest of one lemon Optional, for added flavor.
For Garnish
  • to taste Lemon slices or zest For decorative touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the cake mix, water, vegetable oil, and eggs using an electric mixer on medium speed for about 2 minutes until smooth.
  3. Gently stir in the thawed lemonade concentrate.
Baking
  1. Pour the batter into a greased 9x13 inch cake pan.
  2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Glazing
  1. While the cake cools, whisk together powdered sugar and 3-4 tablespoons of thawed lemonade concentrate in a small bowl until it reaches a thick yet pourable consistency. Add lemon zest if desired.
  2. Once the cake has completely cooled, pour the glaze over the top and let it drip down the sides.
  3. Add lemon slices or zest for garnish.
Serving
  1. Slice your Lemonade Cake and serve!

Notes

For best flavor, add lemon zest to the glaze. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for about 5 days.