Easy Lemonade Cake

Lemonade Cake is an easy and delicious dessert that is bursting with bright & tart lemon flavor that tastes like sunshine in your mouth!

Lemonade Cake Recipe

Do you LOVE lemon as much as I do? One of the best things about summer is bright sunshine and lemonade stands.

When the temperature starts to rise, cool down with a glass of fresh lemonade and a piece of this moist lemonade cake. You will feel like a kid again!

Summer also means lots of fruit and fun desserts for bbqs and picnics or days at the beach! Some of my favorites are these strawberry lemonade popsicles because summer can get hot!

Or these cherry dump cake and peach dump cake recipes. So easy and feed a crowd in a pinch. If you want something more fun, check out these hamburger cupcakes🙂

What is a lemonade cake?

Lemonade cake is a sheet cake from a cake mix, called a poke cake, that is topped with a light a fluffy frosting.

Once the cake is baked, the fluffy cake is literally “poked” with a fork or a wooden spoon handle to create tiny holes in it. A smooth glaze, made from powdered sugar and lemonade is poured over the warm cake.

This allows the glaze to seep into all the holes of the cake, infusing it with a sweet lemony citrus flavor. The fluffy frosting sweetens it up on top.

Ingredients Needed

Cake mix – Lemon cake mix, sub vanilla or white cake if needed.

Pudding – Instant lemon pudding mix.

Lemonade – Lemonade concentrate, regular or frozen and thawed.

Sugar – Powdered sugar.

Pantry staples – Large eggs, vegetable oil, water, 

Frosting – Frozen whipped topping, marshmallow creme, lemon zest.

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How to Make Lemonade Cake

First: Preheat oven to 350 degrees F. Prepare a 9×13 pan with nonstick spray.

Second: Combine cake mix, pudding, eggs, oil, and water in a large mixing bowl until well mixed. Pour into prepared pan.

Third: Bake for 25-30 mins or until toothpick inserted comes out clean. Remove from oven and place on wire racks. Cool for 15 minutes.

Make glaze by combining lemonade concentrate and powdered sugar until no lumps remains.

Fourth: Poke holes in cake using a wooden spoon or large fork every 1/2 inch. Pour glaze evenly over the cake. Cover and refrigerate for 1 hour.

How to make Lemonade Cake Frosting

First: Combine 1 cup powdered sugar, marshmallow creme, whipped topping, and zest. Mix until combined.

Second: Spread frosting over the top of the cake. Store in refrigerator until ready to serve.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

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How long does it last?

This cake will last up to a week if stored in an airtight container in the refrigerator.

Can I freeze it?

You can freeze the cake for up to 2 months but I wouldn’t make or add the top frosting until you are ready to serve. The whipped topping and marshmallow cream will break down when thawed.

Can I make it ahead of time?

You can make this cake up to 3 days in advance and store it in the refrigerator.  In my opinion this is better because it allows the lemon flavors to deepen and you can serve the cake chilled.

Perfect for a hot summer day!

Can this be a bundt cake?

If you want something a little fancier than a 9×13 sheet cake, serve it as a bundt cake. Just remove the cake from the bundt pan before poking and glazing.

Works great as cupcakes and layer cakes too!

Tips for No Leftovers

• Use yellow or white cake mix and add in a teaspoon of lemon extract.
• If you want thicker frosting, add the rest of the powdered sugar.
• To make the lemonade concentrate from scratch, combine equal parts simple syrup and fresh lemon juice.
• Make in two 9 inch cake pans for a layered cake.
• Turn these into cupcakes and stuff with lemon curd for individual desserts.
• Garnish with fresh or candied lemon peel.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This lemonade cake recipe is the perfect solution to summer birthday parties and bbqs when you need something light and bright!

{Originally published 06/03/20 – photos and recipe updated 02/12/24}

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