Super Easy Lemonade Cake Recipe

This Super Easy Lemonade Cake is my sunshine-in-a-slice kind of dessert. Bursting with tart, sweet, and refreshing lemon flavor, this cake is unbelievably simple thanks to a cake mix shortcut—but don’t let that fool you. The lemonade soak and dreamy lemonade cream cheese frosting take it to a whole new level. Every bite is soft, moist, and tangy, and it’s the kind of cake I crave all summer long.

Why You’ll Love This Recipe

Bright and Refreshing: I love how lemon brings such a clean, zesty flavor to this cake—it’s the ultimate warm-weather treat.
Quick and Easy: With just a handful of ingredients, I can have this cake mixed, baked, and chilling in under an hour.
Moist and Tender: The trick of soaking the warm cake in lemonade concentrate and powdered sugar makes it irresistibly moist.
Make-Ahead Friendly: I often prepare this a day ahead so the flavors can really sink in, and it tastes even better the next day.
Perfect for Gatherings: Whether it’s a BBQ, picnic, birthday, or potluck, this cake is always a hit and disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box (15.25 oz) lemon cake mix

• 1 cup water

• 1/2 cup vegetable oil

• 3 large eggs

• 1 cup frozen lemonade concentrate, thawed

• 1 cup powdered sugar

For the Frosting:

• 8 oz cream cheese, softened

• 1/2 cup butter, softened

• 3 to 4 cups powdered sugar

• 3 tablespoons frozen lemonade concentrate, thawed

• Pinch of salt

Directions

1. I preheat the oven to 350°F and prepare a 9×13″ baking pan.

2. I mix the lemon cake mix with water, oil, and eggs just as the box instructs, then pour the batter into the pan and bake for 28 to 33 minutes.

3. As soon as the cake comes out, I poke it all over with a fork while it’s still warm.

4. In a bowl, I whisk together the thawed lemonade concentrate and powdered sugar, then pour it over the cake, letting it soak in completely.

5. I let the cake cool to room temperature and then chill it in the fridge for at least an hour.

6. For the frosting, I beat the cream cheese and butter until fluffy, then add powdered sugar, lemonade concentrate, and a pinch of salt. I whip it until it’s smooth and spreadable.

7. I spread the frosting over the chilled cake, slice it up, and serve it cold.

Servings and timing

This recipe makes 16 servings and takes about 55 minutes total (25 minutes prep, 30 minutes baking, plus chilling time).

Variations

• Bundt Cake Style: I’ve baked it in a bundt pan too—just be sure to poke holes after removing it from the pan, then pour the lemonade mixture and chill.

• Berry Add-In: Fresh blueberries or raspberries scattered on top or folded into the frosting make a beautiful and flavorful twist.

• Layer Cake: I sometimes divide the batter between two round pans and layer it with frosting in between for a more elegant presentation.

• Orange Version: Swapping lemonade for orange juice concentrate and using an orange cake mix gives it a whole new citrus spin.

• Vanilla-Lemon Hybrid: When I want to mellow the lemon a bit, I use vanilla cake mix instead of lemon.

Storage/Reheating

I store the finished cake in the fridge, tightly covered, for up to 5 days—it actually gets better after a day or two.
Freezing is also an option: I slice it, wrap the pieces individually, and thaw in the fridge when ready.
Since it’s a chilled dessert, I don’t reheat it, but I do let slices sit out for 10 minutes before serving to take the chill off.

FAQs

Can I use fresh lemon juice instead of lemonade concentrate?

I don’t recommend it. Fresh lemon juice is much more tart and less sweet, and the balance won’t be the same.

Will this work in a bundt pan?

Yes, I’ve made it in a bundt pan before. Just be sure to pour the lemonade glaze after removing the cake from the pan and let it soak in fully.

Can I make it a day or two ahead?

Absolutely. I often make this cake up to 2–3 days ahead. It holds up perfectly in the fridge and gets even more flavorful over time.

Can I skip the cream cheese in the frosting?

Yes, I’ve made a version with all butter for a lemonade buttercream. It’s lighter in texture but still lemony and sweet.

Is it okay to add fruit to the batter?

I’ve found that fresh fruit tends to sink in this light batter. If I want fruit, I add it as a topping or fold it into the frosting instead.

Conclusion

This Super Easy Lemonade Cake is one of my favorite summer desserts—bright, flavorful, and almost effortless. The lemonade glaze soaks right into the fluffy cake for an extra burst of citrus, and the cream cheese frosting ties it all together beautifully. Whether it’s a weekday treat or a weekend showstopper, this cake delivers every time.