A Lemonade Cake is a bright, tangy, and refreshing dessert that combines the zesty flavors of lemon with the sweetness of a classic cake. It’s perfect for summer picnics or any occasion where you want a dessert that tastes like sunshine!
Lemonade Cake Recipe
Ingredients:
For the Cake:
- 1 box lemon cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 4 large eggs
- Zest of 1 lemon (optional for extra flavor)
For the Lemonade Syrup:
- 1 can (6 oz) frozen lemonade concentrate, thawed
- ½ cup powdered sugar
For the Lemonade Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup lemonade concentrate (thawed)
- 1 tsp vanilla extract
- Zest of 1 lemon (optional for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.
- Make the Cake:
- In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, eggs, and lemon zest (if using). Beat with an electric mixer on medium speed until smooth and well combined.
- Divide the batter evenly between the prepared cake pans, or pour it into the 9×13-inch pan.
- Bake for 25–30 minutes (for round pans) or 30–35 minutes (for the 9×13-inch pan), or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Lemonade Syrup:
- In a small bowl, whisk together the thawed lemonade concentrate and powdered sugar until smooth.
- While the cake is still slightly warm, poke holes all over the top of the cake with a fork or skewer.
- Pour the lemonade syrup evenly over the cake, allowing it to soak in.
- Make the Lemonade Frosting:
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, beating well between each addition.
- Stir in the lemonade concentrate and vanilla extract, and beat until the frosting is light and fluffy.
- If you want a more vibrant lemon flavor, add a bit of lemon zest to the frosting.
- Assemble the Cake:
- If making a layer cake, frost the top of one cake layer, then place the second layer on top and frost the entire cake.
- For a 9×13-inch cake, simply frost the top of the cake in the pan.
- Garnish and Serve:
- Garnish with lemon zest or lemon slices for a fresh look.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
This Lemonade Cake is tangy, sweet, and packed with bright lemon flavor. It’s perfect for those who love a refreshing, citrusy dessert!