Lemonade Cake is an easy and delicious dessert that is bursting with BRIGHT & TART bright tart lemon flavor that tastes like SUNSHINE in your mouth!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Do you LOVE lemon as much as I do? Lemon always reminds me of summer with lemonade stands and bright sunshine.
When the temperature starts to rise, cool down with a glass of fresh lemon ade and a piece of this moist lemonade cake. You will feel like a kid again!
WHAT IS 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 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.
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INGREDIENTS FOR LEMONADE CAKE RECIPE
- lemon cake mix
- lemon pudding (instant)
- vegetable oil
- lemonade concentrate
- powdered sugar
LEMONADE CAKE FROSTING
- 1 (8oz) container whipped topping
- 1 (7oz) container marshmallow creme
- 1-2 cups powdered sugar
- 2 teaspoons grated lemon zest
HOW TO MAKE LEMONADE CAKE
ONE – Preheat oven to 350 degrees F. Prepare a 9×13 pan with nonstick spray.
TWO – Combine cake mix, pudding, eggs, oil, and water in a bowl until well mixed. Pour into prepared pan.
THREE – Bake for 25-30 mins or until toothpick inserted comes out clean. Remove from oven and place on rack. Cool for 15 minutes.
FOUR – Make glaze by combining lemonade concentrate and powdered sugar until no lumps remain.
FIVE – 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.
SIX – Frost the cake. Enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
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HOW TO MAKE LEMONADE CAKE FROSTING
- Combine 1 cup powdered sugar, marshmallow creme, whipped topping, and zest. Mix until combined. If you want thicker frosting, add the rest of the powdered sugar.
- Spread frosting over the cake.
- Store in refrigerator until ready to serve.
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!
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!
HOW LONG DOES IT LAST?
This cake will last up to a week if stored in an air tight 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.
This lemonade cake is the perfect solution to summer birthday parties or winter events when you need to wake up your taste buds.
OTHER SUMMER DESSERTS YOU WILL LOVE
- Strawberry Lemonade Popsicles
- Hamburger Cupcakes
- S’more Cupcakes
- Cherry Dump Cake
- Watermelon Pizza
- Peach Dump Cake
- Cake Mix Cookies
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