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Transform basic cake mix into a refreshing summer treat packed with zesty lemon goodness. This bright, mouthwatering cake blends sweet and tart flavors beneath a smooth cream cheese topping. What makes it special? The frozen lemonade concentrate packs a punch of citrus in every mouthful.
I tested so many lemon cake versions before finding this winner. Using concentrated lemonade really changes the game, giving you bold lemon taste that works every time.
Key Ingredients Breakdown
- Lemon cake mix (15.25 ounces): Go for Betty Crocker or Duncan Hines. Check that it has a fresh, citrusy smell.
- Fresh eggs (3): Room temperature large grade A eggs give the best texture.
- Vegetable oil (½ cup): Recently opened canola or standard vegetable oil works great.
- Water (1 cup): Use filtered water to keep flavors pure.
- Frozen lemonade concentrate: Simply Lemonade or Minute Maid delivers top-notch results.
- Powdered sugar: Newly sifted sugar creates lump-free frosting.
- Cream cheese (8 ounces): Pick Philadelphia full fat for the smoothest topping.
- Butter (½ cup): Try European style for extra creaminess.
- Salt: A tiny pinch cuts through sweetness beautifully.
- Optional toppings: Freshly grated lemon peel or sugar-coated lemon slices add visual appeal.
Crafting Your Citrus Delight
- Prep Work
- Bring everything to room temperature first. Warm your oven to 350°F and put parchment in your pan with edges hanging over.
- Combining Batter
- Throw cake mix, eggs, oil and water into your mixing bowl. Mix for 2 minutes until everything looks smooth.
- Oven Time
- Transfer batter to your pan and level the surface. Bang the pan on the counter a few times to release air. Bake until a toothpick shows just a few crumbs.
- Flavor Boost
- While still hot, poke lots of holes throughout the cake with a fork. Mix your lemonade concentrate with powdered sugar till it's runny.
- Infusion Step
- Gently pour your lemonade mixture over the hot cake, making sure it gets into all the holes.
- Whipping Frosting
- Whip cream cheese until fluffy, then add butter. Gradually mix in powdered sugar, lemonade concentrate and salt.
- Final Decoration
- After the cake cools entirely, spread frosting in wavy patterns. Create fancy swirls if you're feeling artistic.
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My grandma always told me warm cake drinks up flavor better. If you wait too long, the lemonade just pools on top instead of sinking in.
Enjoying Your Creation
Keep the cake cold for at least 4 hours or overnight. Pull it out 20 minutes before eating. Cut with a warmed knife for tidy pieces. For gatherings, use a cold platter. Add some fresh mint for a prettier look.
Flavor Variations
Get creative with different lemonade types. Pink lemonade creates a softer, rosy cake. Add some mashed raspberries for a tangy fruit kick. Drop in fresh strawberry slices for a summery fruit combo.
Keeping It Fresh
Unfrosted cake stays good wrapped tight at room temp for a day. In the fridge, it lasts five days in a sealed container. Double wrap and freeze up to three months. Frosted cake must stay in the fridge, covered, for up to five days. Freeze single pieces up to a month. Always keep cream cheese frosting cold.
Prep In Advance
Do the baking and soaking up to 3 days early, Mix up the frosting 2 days before, Finish assembly within 4 hours of when you'll serve it.
After making this cake many times, I've learned that good chilling creates amazing texture. Watching that lemonade mixture sink into each bite takes me back to sunny days making fresh lemonade with my little ones.
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Frequently Asked Questions
- → Can I make it ahead of time?
- You bet! Keep it chilled in the fridge for up to three days. The lemonade keeps it nice and moist.
- → What if I don't have lemonade concentrate?
- You can make a homemade version by boiling down fresh lemonade, but frozen concentrate really amps up the flavor.
- → Why poke holes in the cake?
- It lets the lemonade soak all the way through, making sure every bite stays flavorful and moist.
- → Can I use a different cake mix?
- Definitely! White or yellow mix works great. Lemon mix adds even more citrus kick if you'd like.
- → What’s the best way to serve it?
- Serve it cold for top-notch texture—especially because of the tangy frosting and lemonade.