This Lemonade Cake with Whipped Lemon Frosting is an easy, classic poke cake recipe that is the perfect tart sweet combination!Â
If you are a lemon lover, you are going to really love this cake recipe! I usually opt for Lemon Bars or this Blueberry Lemon Bread when I have a lemon dessert craving, but this recipe is so delicious and perfect to make for a summer barbecue or any holiday gathering.
This easy recipe uses a simple lemon cake mix and lemonade concentrate along with a few other ingredients to bring you an ultra moist and fluffy sheet cake. You can also make this cake in a bundt pan or in 8 or 9 inch round cake pans too.
You can easily make the cake ahead of time and refrigerate until you want to frost it. Â I would suggest no earlier than 3 days before you will be serving it.
Ingredients Needed for this Lemonade Cake
1 box (15.25 oz) lemon cake mix
1 small box (3.4 oz) instant lemon pudding
3 large eggs, room temperature
½ cup vegetable oil
1 cup water
1 cup (from 12 oz can) frozen lemonade concentrate, thawed
1 cup powdered sugar
Frosting
1 (8 oz) container whipped topping, thawed
1 (7 oz) container marshmallow creme
1-2 cups powdered sugar
2 teaspoons grated lemon zest
Pro Tip:Â For a lower calorie option, substitute 1/2 cup of unsweetened applesauce in place of the vegetable oil.
How to Make Lemonade Cake
Preheat oven to 350 degrees F
Prepare a 13×9 baking pan with light coating of cooking spray or oil.
In a large mixing bowl, whisk the cake mix and pudding together.
Beat in the eggs, water and oil and combine well.
Pour the batter into the lightly greased baking pan.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and place on wire rack
Cool for 15 minutes
In a small bowl, whisk together lemonade concentrate and powdered sugar until smooth
Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch
Pour lemonade mixture over cake
Cover and place in refrigerator for at least 1 hour
Frosting
In a mixing bowl, combine all of the ingredients and mix until fluffy. (I would start with 1 cup of powdered sugar but you may need to add more depending on how thick you want the frosting.)
Spread the icing over the entire cake.
Place in the refrigerator and store until ready to serve.
Store any leftovers covered in refrigerator.
Try these other dessert recipes too:
Healthy Chocolate Chip Cookies
Lemonade Cake Recipe
Ingredients
- 1 box lemon cake mix 15.25 oz
- 3.4 oz box instant lemon pudding
- 3 large eggs room temperature
- ½ cup vegetable oil
- 1 cup water
- 1 cup frozen lemonade concentrate, thawed from a 12 oz can
- 1 cup powdered sugar
Frosting
- 8 oz container whipped topping, thawed
- 7 oz container marshmallow creme
- 1-2 cups powdered sugar
- 2 teaspoons grated lemon zest
Instructions
- Preheat oven to 350 degrees F
- Prepare a 13x9 baking pan with light coating of cooking spray or oil.
- In a large mixing bowl, whisk the cake mix and pudding together.
- Beat in the eggs, water and oil and combine well.
- Pour the batter into the lightly greased baking pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and place on wire rack
- Cool for 15 minutes
- In a small bowl, whisk together lemonade concentrate and powdered sugar until smooth
- Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch
- Pour lemonade mixture over cake
- Cover and place in refrigerator for at least 1 hour
Frosting
- In a mixing bowl, combine all of the ingredients and mix until fluffy. (I would start with 1 cup of powdered sugar but you may need to add more depending on how thick you want the frosting.)
- Spread the icing over the entire cake.
- Place in the refrigerator and store until ready to serve.
- Store any leftovers covered in refrigerator.
Notes
Nutrition
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