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LEMONADE CAKE! This is an easy cake with lemonade concentrate added right into the batter AND the frosting. It's a MUST MAKE!

Lemonade Cake with Lemon Cream Cheese Frosting

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

Description

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


Ingredients

Scale
  • 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

Instructions

Cake

  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.

Glaze

  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.

Frosting

  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.

Notes

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

Nutrition

  • Serving Size: 1 slice
  • Calories: 756
  • Sugar: 110.2 g
  • Sodium: 224.3 mg
  • Fat: 21.8 g
  • Carbohydrates: 139.6 g
  • Protein: 5.3 g
  • Cholesterol: 105.1 mg

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

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