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Bright and Sunny Lemonade Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 53 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Bright and Sunny Lemonade Cake is a delightful treat made from a simple boxed lemon cake mix enhanced with lemonade concentrate for extra tangy flavor. Topped with a luscious cream cheese frosting infused with lemonade concentrate, this cake offers a perfect balance of sweet and tart, ideal for any occasion or sunny day dessert.

Ingredients

Scale

Cake

  • 1 box (15.25 ounces) lemon cake mix
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • 3 eggs
  • 1 cup frozen lemonade concentrate
  • 1 cup powdered sugar

Frosting

  • ½ cup cream cheese, softened
  • ½ cup salted butter, softened
  • 3 ½ cups powdered sugar
  • ¼ cup frozen lemonade concentrate, thawed

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ and grease a 9×13 inch baking dish to prevent sticking.
  2. Mix Batter: In a large mixing bowl, combine the lemon cake mix, milk, vanilla extract, vegetable oil, and eggs. Whisk thoroughly until you achieve a smooth, thick batter without lumps.
  3. Bake Cake: Pour the batter into the prepared baking pan, spreading evenly. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and springs back when lightly touched.
  4. Cool Slightly: Remove the cake from the oven and let it cool in the pan for about 15 minutes to set.
  5. Prepare Lemonade Sugar Mixture: While the cake cools, mix together the 1 cup frozen lemonade concentrate and 1 cup powdered sugar until well combined.
  6. Prick Cake Surface: Use a fork to create small, even holes all over the surface of the warm cake, allowing for better absorption of the lemonade mixture.
  7. Soak Cake: Slowly pour the lemonade and powdered sugar mixture over the pricked cake, letting it soak in evenly for a moist and flavorful result.
  8. Chill Cake: Place the cake in the refrigerator to cool and absorb the flavors for approximately 1 hour.
  9. Make Frosting: In a mixing bowl, beat the softened cream cheese and salted butter together until smooth and creamy, scraping down the sides for thorough mixing.
  10. Add Frosting Ingredients: Gradually add the 3 ½ cups powdered sugar and ¼ cup thawed lemonade concentrate to the cream cheese and butter mixture. Beat until the frosting is light, fluffy, and well combined.
  11. Frost Cake: Spread the prepared lemonade cream cheese frosting evenly over the cooled cake.
  12. Serve and Enjoy: Slice the cake and serve chilled for a refreshing, tangy dessert experience.

Notes

  • Ensure the lemonade concentrate used in the cake and frosting is fully thawed before mixing.
  • Pricking the cake surface allows the lemonade mixture to deeply soak in, enhancing moisture and flavor.
  • For best results, refrigerate the cake after soaking but before frosting to help it set.
  • You can garnish the cake with lemon slices or zest for added decoration and flavor.
  • Use room temperature ingredients to ensure smooth batter and frosting consistency.

Find it online: https://oliviadinner.com/bright-and-sunny-lemonade-cake-recipe/