If you’re looking for a dessert that’s equal parts refreshing, delicious, and easy to make, look no further than a Lemonade Cake. This vibrant cake offers a burst of fresh citrus flavors in each bite, making it the perfect addition to summer parties, family gatherings, or even a simple weekend treat.
The combination of lemonade’s tartness paired with the sweetness of a moist cake is irresistible. Plus, it’s an “easy recipe” that anyone can whip up in no time. Keep reading to discover why this Lemonade Cake deserves a spot in your recipe book and how you can perfect it in your own kitchen.
Cooking Time
Time is everything, especially when you’re in the mood for something sweet. The Lemonade Cake recipe is straightforward, making it ideal for those who love quick and easy preparations.
- Prep time: 15 minutes
- Cooking time: 30–35 minutes
- Cooling and garnishing time: 20 minutes
- Total time: About 1 hour
Want a time-saving tip? While the cake is cooling, start prepping your frosting and garnishes. This way, every step works seamlessly together, and you avoid unnecessary waiting.
Essential Kitchen Equipment
Creating a Lemonade Cake doesn’t require fancy tools, but there are a few essentials to ensure your cake turns out perfect. Here’s what you’ll need:
- Mixing Bowls (large and medium-sized)
- Electric Mixer or Whisk (a mixer ensures smooth batter for an even bake)
- Measuring Cups and Spoons (accuracy matters for a fluffy cake!)
- 9×13-Inch Baking Dish or Round Cake Pans (non-stick pans work best)
- Cooling Rack (crucial for even cooling and maintaining texture)
- Spatula (a silicone one works great for spreading frosting)
- Citrus Zester (to add fresh lemon zest to your recipe)
Investing in high-quality tools, like a durable electric mixer, makes baking easier and more enjoyable. With these essential kitchen gadgets, you’re all set to whip up this spectacular dessert.
Ingredients
This Lemonade Cake uses easy ingredients that you likely already have in your pantry or can grab on your next grocery trip. Here’s what you’ll need for this flavorful dessert:
- 1 box of yellow cake mix
- 1 cup of lemonade concentrate
- 4 large eggs
- ½ cup of vegetable oil
- Zest of 1 lemon
- 1 block (8 oz.) of cream cheese
- 2 cups of powdered sugar
- ½ cup of butter
- 2 tablespoons of lemon juice
- ½ teaspoon of vanilla extract
- Lemon zest for garnish
Ingredient Variations:
- Substitute yellow cake mix with a gluten-free variety if needed.
- Replace vegetable oil with coconut oil for a healthier alternative.
- Need a dairy-free option? Use vegan cream cheese and butter alternatives for the frosting.
How to Make Lemonade Cake?
Even if you’re new to baking, this easy Lemonade Cake recipe will quickly turn you into a pro. Just follow these simple steps:
Preheat Your Oven
Set your oven to 350°F (175°C) to ensure even baking. Grease a 9×13-inch baking dish or round cake pans with butter or cooking spray. Proper greasing prevents sticking and makes it easier to remove the cake after baking. Preheating ensures the cake bakes evenly from the start.
Mix the Batter
In a large mixing bowl, combine yellow cake mix, lemonade concentrate, eggs, vegetable oil, and lemon zest. Use an electric mixer on medium speed to blend the ingredients until smooth. Mixing for about 2–3 minutes ensures a lump-free, fluffy batter. The lemon zest enhances the flavor, giving the cake a refreshing citrus aroma.
Bake the Cake
Pour the smooth batter evenly into the greased baking dish or cake pans. Place them in the preheated oven and bake for 30–35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Avoid overbaking, as it can dry out the cake instead of keeping it moist and fluffy.
Cool the Cake
Once baked, remove the cake from the oven and place it on a wire rack. Let it cool for 15–20 minutes before adding frosting. Cooling prevents the frosting from melting and makes it easier to spread. For best results, allow the cake to reach room temperature before decorating.
Prepare the Frosting
While the cake cools, beat softened cream cheese and butter in a medium bowl. Gradually add powdered sugar, lemon juice, and vanilla extract, mixing until smooth. The lemon juice gives the frosting a zesty tang, complementing the cake’s flavor. Whipping the mixture thoroughly creates a creamy and spreadable consistency.
Frost and Garnish
Spread the prepared frosting evenly over the cooled cake using a spatula. For a finishing touch, sprinkle fresh lemon zest on top. This adds extra flavor and enhances the cake’s presentation. Serve immediately or refrigerate for a firmer texture before slicing. Enjoy your delicious lemon cake!
Serving Suggestions
This Lemonade Cake is versatile enough to be served in many creative ways. Here are a few ideas to make it shine on your dessert table:
- With Fresh Fruits: Add a side of fresh berries like strawberries, raspberries, or blueberries. Their sweetness pairs beautifully with the zesty lemon flavor.
- A Scoop of Ice Cream: Vanilla or lemon sorbet can take this dessert to a whole new level.
- Fancy Garnish: Top each slice with whipped cream and a thin lemon slice for a gourmet touch.
- Afternoon Tea: Serve alongside hot tea or iced lemonade for a refreshing pairing.
Tips for a Better Recipe
Want to elevate your Lemonade Cake even more? Here are some pro tips to get the best results every time:
- Don’t Overmix the batter, as this can lead to a tough cake. Stop mixing as soon as everything is combined.
- Use room-temperature ingredients for the batter and frosting to ensure a smoother texture.
- For an extra citrus punch, add a teaspoon of lemon extract alongside the lemonade concentrate.
- If you want a less sweet cake, reduce the powdered sugar in the frosting to 1.5 cups.
- Make it your own by layering with a fruit compote or adding a crunchy element like crushed graham crackers on top.
Nutritional Information
Here’s an approximate breakdown of the Lemonade Cake (per serving, based on 12 servings):
- Calories: 350
- Protein: 3 grams
- Fat: 15 grams
- Carbohydrates: 50 grams
- Sugar: 35 grams
To make it healthier, you can reduce sugar content, use a lighter cream cheese, or swap yellow cake mix for a healthier homemade version.
Storage and Leftover Tips
Wondering what to do with leftover Lemonade Cake? Don’t worry; it stores well and tastes just as amazing the next day.
- Room Temperature: Store in an airtight container for up to two days.
- Refrigerator: For longer freshness, refrigerate the cake covered with plastic wrap. Bring it to room temperature before serving for the best texture.
- Freezer: Wrap individual slices in plastic wrap and foil. Store in the freezer for up to 2 months. To enjoy, thaw overnight in the fridge.
Lemonade Cake
Ingredients
- 1 box of yellow cake mix
- 1 cup of lemonade concentrate
- 4 large eggs
- ½ cup of vegetable oil
- Zest of 1 lemon
- 1 block 8 oz. of cream cheese
- 2 cups of powdered sugar
- ½ cup of butter
- 2 tablespoons of lemon juice
- ½ teaspoon of vanilla extract
- Lemon zest for garnish
Instructions
- Set your oven to 350°F (175°C) to ensure even baking. Grease a 9×13-inch baking dish or round cake pans with butter or cooking spray. Proper greasing prevents sticking and makes it easier to remove the cake after baking. Preheating ensures the cake bakes evenly from the start.
- In a large mixing bowl, combine yellow cake mix, lemonade concentrate, eggs, vegetable oil, and lemon zest. Use an electric mixer on medium speed to blend the ingredients until smooth. Mixing for about 2–3 minutes ensures a lump-free, fluffy batter. The lemon zest enhances the flavor, giving the cake a refreshing citrus aroma.
- Pour the smooth batter evenly into the greased baking dish or cake pans. Place them in the preheated oven and bake for 30–35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Avoid overbaking, as it can dry out the cake instead of keeping it moist and fluffy.
- Once baked, remove the cake from the oven and place it on a wire rack. Let it cool for 15–20 minutes before adding frosting. Cooling prevents the frosting from melting and makes it easier to spread. For best results, allow the cake to reach room temperature before decorating.
- While the cake cools, beat softened cream cheese and butter in a medium bowl. Gradually add powdered sugar, lemon juice, and vanilla extract, mixing until smooth. The lemon juice gives the frosting a zesty tang, complementing the cake’s flavor. Whipping the mixture thoroughly creates a creamy and spreadable consistency.
- Spread the prepared frosting evenly over the cooled cake using a spatula. For a finishing touch, sprinkle fresh lemon zest on top. This adds extra flavor and enhances the cake’s presentation. Serve immediately or refrigerate for a firmer texture before slicing. Enjoy your delicious lemon cake!
Notes
- Room Temperature: Store in an airtight container for up to two days.
- Refrigerator: For longer freshness, refrigerate the cake covered with plastic wrap. Bring it to room temperature before serving for the best texture.
- Freezer: Wrap individual slices in plastic wrap and foil. Store in the freezer for up to 2 months. To enjoy, thaw overnight in the fridge.
