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–+ servings
two pieces of lemonade cake on two small blue plates with two forks and a few scattered blueberries

Lemonade Cake

Lemonade Cake is an easy and delicious dessert that is bursting with bright and tart lemon flavor that tastes like sunshine in your mouth!
4.86 from 7 votes
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Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 15 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 424kcal
Author: Jennifer Stewart

Ingredients

Lemonade Cake

  • 1 box 15.25 oz lemon cake mix
  • 1 small box 3.4 oz instant lemon pudding
  • 3 large eggs room temperature
  • ½ cup vegetable oil
  • 1 cup water
  • 1 cup frozen lemonade concentrate from 12 oz can, thawed
  • 1 cup powdered sugar

Frosting

  • 1 8 oz container whipped topping, thawed
  • 1 7 oz container marshmallow creme
  • 2 teaspoons grated lemon zest
  • 1-2 cups powdered sugar

Instructions

  • Lemonade Cake
  • Preheat oven to 350 degrees F.
  • Lightly coat a 13x9 baking pan with non-stick cooking spray.
  • In a large mixing bowl, whisk together the cake mix and pudding.
  • Beat in the eggs, oil and water until well combined.
  • Pour into prepared baking pan.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and place on wire rack.
  • Cool for 15 minutes.
  • In a small bowl, whisk together lemonade concentrate and powdered sugar until smooth.
  • Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.
  • Pour lemonade mixture over cake.
  • Cover and place in refrigerator for at least 1 hour.
  • Frosting
  • In a mixing bowl, combine all ingredients, starting with 1 cup powdered sugar and mix until fluffy.
  • You may need to add more powdered sugar depending on how thick you want the frosting.
  • Spread over cake.
  • Store in refrigerator until ready to serve.
  • Store leftovers in refrigerator covered with plastic wrap.

Notes

  • 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.

Nutrition

Serving: 1piece | Calories: 424kcal | Carbohydrates: 76g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 48mg | Sodium: 371mg | Fiber: 1g | Sugar: 53g