Lemonade Cake with Lemon Cream Cheese Frosting

This Lemonade Cake with Lemon Cream Cheese Frosting is an all time favorite recipe!

So, my kids won’t eat any lemon flavored baked goods. Lemon cake, lemon pasta, lemon cupcakes, lemon muffins…they say they’re too sour. BUT they drink lemonade, and can’t seem to get enough Sour Patch Kids, Cry Baby Candy, Sour Skittles or Lemon Heads. I even tried once to make Lemonhead Cookies, thinking I had cracked the lemon code, and they were like, nope.

Explain this to me.
Even the other day as I was making this cake, my child SAW me use lemonade in this recipe and STILL says he won’t like it. I DON’T UNDERSTAND!! Anyhow, now here I sit, staring at a giant Lemonade Cake with no one to share in it’s deliciousness with…except maybe you guys…you get it, right?
LEMONADE CAKE an easy cake recipe with lemonade concentrate added right into the batter

How To Make Lemonade Cake

This cake isn’t hard…plus you can make it ahead until you’re ready to frost it…AND it all starts with a boxed cake mix and Frozen Lemonade from concentrate.  Good stuff!

  1. You have a lemon cake mix, amped up with some lemonade concentrate, topped with a lemonade sugar glaze to keep the cake supremely moist and finished with a creamy, gorgeous, lemonade cream cheese frosting.
  2. I even like to make the cake and let the glaze soak into them overnight. You don’t have to do that, but if you’re making this for a special occasion, it’s a really nice option!
  3. I topped my cake with some lemon peels, which is, of course, totally optional!
LEMONADE CAKE starts with a cake mix and is topped with lemon cream cheese frosting
Like I said, this Lemonade Cake starts with a lemon boxed cake mix, which is a great shortcut. AND you can make this cake a day ahead, which means it’s perfect for party prep!
LEMONADE CAKE is soft, sweet, and starts with a cake mix

Top This Lemonade Cake with Lemon Cream Cheese Frosting

The cream cheese frosting on this cake is AMAZING! It’s an easy cream cheese frosting recipe, with the addition of lemonade from concentrate. It’s simple, creamy, and the perfect topping for any lemon cake recipe!




Lemonade Cake with Lemon Cream Cheese Frosting

  • Author: Cookies & Cups
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 25 mins
  • Total Time Total Time: 25 mins
  • Yield Yield: serves 12 1x
  • Category Category: Cake
  • Method Method: Baking
  • Cuisine Cuisine: Dessert


This ULTRA moist Lemonade Cake is soft, tart, and topped with creamy lemon cream cheese frosting!



  • 1 Lemon boxed cake mix
  • 4 eggs
  • 1 1/4 cup milk
  • 1/3 cup vegetable oil
  • 2 tablespoons Lemonade from Concentrate, thawed
  • Glaze:
  • 2 tablespoons Lemonade from Concentrate, thawed
  • 1 cup powdered sugar
  • 1 tablespoon water
  • Frosting:
  • 1 (8- ounce) block cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1/4 cup Lemonade from Concentrate, thawed
  • 1/2 teaspoon vanilla
  • 6 cups powdered sugar



  1. Preheat oven to 350°. Spray 2, 8″ round cake pans generously with cooking/baking spray. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix cake mix, eggs, milk, vegetable oil, and 2 tablespoons of Lemonade from Concentrate on low for 30 seconds, and then on medium for 2 minutes, scraping the sides of the bowl as necessary.
  3. Keep the remaining frozen lemonade concentrate in the freezer…you will need it again.
  4. Bake for 25-30 minutes or until cake is set and toothpick inserted into the center comes out clean.
  5. Let the cakes cool in pan, approximately 1 hour. Do not remove.


  1. When the cakes are cooled level them off with a serrated knife, so they are flat on top.
  2. If the cakes didn’t dome much and don’t need to be leveled, poke holes with a skewer throughout the top, so the glaze will sink in.
  3. In a medium bowl combine powdered sugar, Lemonade from Concentrate and water.
  4. Stir until smooth and pour equally over the top of the cakes, still in the cake pans.
  5. Cover and let sit for at least an hour, or overnight in the refrigerator is best.


  1. In the bowl of your stand mixer, fitted with paddle attachment, mix butter and cream cheese together for 2 minutes on medium speed, until combined and creamy.
  2. Turn mixer to low and add your lemonade and vanilla.
  3. Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth, scraping the sides of the bowl as necessary.
  4. When ready to frost, remove your cakes from the refrigerator.
  5. Loosen cake around the edges with a butter knife so they will release easily.
  6. Frost as desired.


Store refrigerated for up to 3 days. Bring to room temperature before serving.

Nutrition Information:

1 slice
110.2 g
224.3 mg
21.8 g
139.6 g
5.3 g
105.1 mg

Keywords: Lemon Cake, Lemonade Cake, Lemon Recipe, Cookies and Cups, cake recipe, lemonade

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Helpful tip… out of sour cream?
This recipe was originally posted in 2011 and updated in 2017 with new photos and a video.


Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Feb 6, 2021 8:12 pm

The ONLY lemon cake recipe you will EVER need!!

Can’t believe it starts with a box mix. It get moister each day.

I have NEVER been a baker So I have to use recipes that have EXACT measurements and instructions.

Recipes from this site will have people believing you have been baking for YEARS!!

It’s my go to site for baking.

Aug 30, 2020 1:18 pm

How long to bake for cupcakes?

Oct 2, 2019 8:21 am

Isnt 6 cups icing sugar too much?

May 21, 2019 5:38 pm

Question – are you using the lemonade concentrate in it concentrated form (melted of course) or do you make the lemonade up and then use that. I want this in my belly but want to get it right. I love any and all things lemon!!!

May 7, 2019 6:22 am

I have made this cake many times it is wonderful . Can I double the recipe and make a pound cake in a tube pan , Or will this be to much batter . Thanks

Mar 12, 2019 9:55 am

I made this cake last night, but as a 13×9. Baked for 28 minutes. It was super moist, delicious and a hit with my family! Loved the tangy, tart lemon flavor!
This recipe is a ‘keeper’ as the lemon flavor on every level is what makes this so good!
Thank you for sharing!

Monica Dawson
Dec 23, 2018 4:05 pm

Would adding a packet of lemon pudding mix to the cake be a terrible idea? I usually do it to my boxed cakes but I’m hesitating for this one lol.

Nov 10, 2018 11:57 pm

Super moist and the lemon flavor is just right

Apr 1, 2018 5:05 pm

This cake looks fabulous. I need to make a dessert in a 9×13 pan and freeze it take to a retreat. Do you think this would freeze?

Brenda Warner
Oct 17, 2017 1:09 pm

I’m always looking for reviews of a recipe. All I see is remarks as to how good “it looks”!! Has anyone tried this recipe?

Aug 25, 2017 11:54 am

…this is a very delicious cake!! I’ve made it about three times and its always a winner!!!

Jul 6, 2017 11:23 pm

Hi, thanks for posting! It looks amazing and I am trying to make it. Quick question, is the lemonade from concentrate straight out of the container pre-diluted, or do I prepare it with water first. Sorry, but I just don’t want to make it wrong. Thank you 🙂

Jun 17, 2017 1:46 pm

Can this be made in 9 x 13 cake pan? What adjustments would you make on baking time and frosting amounts?

Jun 4, 2017 12:18 pm

what size box mix did you use , the old 18.25 oz or the new small 15.25 oz size, or did you take the new box size, and combine it with another box to bring it up to the old 18.25 oz size

May 5, 2017 8:55 am

Have you ever used this recipe as a cupcake?…I mean minus the layering : )

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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