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Home » Recipes » Dessert Recipes » Lemonade Poke Cake with Whipped Lemon Frosting

Lemonade Poke Cake with Whipped Lemon Frosting

By Sherri On May 29, 2020, Updated February 6, 2021 Leave a Comment

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This Lemonade Cake with Whipped Lemon Frosting is an easy, classic poke cake recipe that is the perfect tart sweet combination! 

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.

closeup of a slice of lemonade cake with 2 slices in the background

 

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.  I would suggest no earlier than 3 days before you will be serving it.

two slices of lemonade cake with lemon frosting on white plates with glass baking dish in the background

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: For a lower calorie option, substitute 1/2 cup of unsweetened applesauce in place of the vegetable oil.

2 slices of lemonade cake with frosting on white plates with whole cake pan and 2 yellow mugs in background

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.

overhead picture of cake mix in a glass bowl with black mixer overtop

Beat in the eggs, water and oil and combine well.

overhead picture of cake mix and eggs in a glass bowl with black mixer overtop

overhead picture of lemon cake mix in a glass bowl with black mixer overtop

 

Pour the batter into the lightly greased baking pan.

overhead picture of cake mix in a glass baking dish

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

overhead picture cooked sheet cake with bowl of powdered sugar

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.

Overhead picture of two slices of lemonade cake with frosting on white plates with cake dish and 2 myellow mugs of coffee in the background

 

Try these other dessert recipes too:

Gluten Free Brownie Recipe

Chocolate Wafer Cake

Blonde Brownies

Cake Mix Cookies

Healthy Chocolate Chip Cookies

Healthy Lemon Cake

Lemonade Cake Recipe

This Lemonade Cake with Whipped Lemon Frosting is an easy, classic poke cake recipe that is the perfect tart sweet combination!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 slices
Calories: 494kcal
Author: Sherri Hagymas

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

For a lower calorie option, substitute 1/2 cup of unsweetened applesauce in place of the vegetable oil.
Make this cake in a bundt pan or in 8 or 9 inch round cake pans too. (remove from pans before poking to keep losing the glaze.

Nutrition

Serving: 1slice | Calories: 494kcal | Carbohydrates: 91g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 388mg | Potassium: 71mg | Fiber: 1g | Sugar: 62g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 1mg
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

 

By Sherri Dessert Recipes, Recipes

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