Ingredients
For the Cake:
- 1 box yellow or lemon cake mix
- ¾ cup frozen lemonade concentrate, thawed
- ¾ cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon lemon zest (optional, for extra freshness)
For the Lemon Cream Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
For Garnishing (Optional):
- Fresh lemon slices
- Mint leaves
- Extra lemon zest
Instructions
1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan (or line with parchment paper).
- In a large mixing bowl, combine cake mix, lemonade concentrate, water, oil, eggs, and lemon zest.
- Beat with an electric mixer on medium speed for 2 minutes until smooth.
2. Bake the Cake
- Pour the batter into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
3. Make the Lemon Cream Frosting
- In a bowl, beat together cream cheese and butter until smooth.
- Gradually add powdered sugar, followed by lemon juice, vanilla, and lemon zest.
- Beat until light and fluffy.
4. Frost & Serve
- Spread the frosting evenly over the cooled cake.
- Garnish with lemon slices, mint leaves, or extra lemon zest.
- Slice and enjoy this refreshing lemonade cake!
Notes
Best Ways to Serve Lemonade Cake
✔ With a Cup of Tea or Coffee – A perfect pairing for a light afternoon treat.
✔ As a Party Dessert – A hit at BBQs, summer picnics, and birthdays.
✔ With Fresh Berries – Serve with strawberries, raspberries, or blueberries for extra color and flavor.
✔ As Cupcakes – Use the same batter to make lemonade cupcakes!