Lemonade Cake

No ratings yet

This Lemonade Cake is the easiest dessert recipe to prepare in about 15 minutes before baking. Every bite has so much lemon flavor: from the cake base to the lemon glaze that is poured on top. It's the ideal dessert for lemon lovers especially in the summertime.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: cake

Servings: Servings

Calories: 369kcal

Ingredients

Cake

15.25 ounce white cake mix
3.9 ounce instant lemon pudding mix
0.67 ounce lemonade drink mix packet
1 cup sour cream
4 large eggs
1/2 cup water
1/2 cup canola or vegetable oil
1 lemon zested and juiced
1/2 cup sweetened condensed milk

Cream Cheese Frosting

8 ounce cream cheese softened
1 1/4 cups powdered sugar
0.67 ounce lemonade drink mix packet
2 1/4 cups heavy whipping cream
1 teaspoon vanilla extract

Instructions

Preheat oven to 350ºF. Grease a 13x9-inch baking dish.
In a large mixing bowl, combine the white cake mix, instant lemon pudding mix, lemonade drink mix packets, sour cream, eggs, water, and oil. Mix with a hand mixer or whisk just until combined and smooth.
Pour the batter into the prepared pan. Bake 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Gently pierce holes half way down the cake with a fork. In a small bow, whisk together lemon zest and juice and sweetened condensed milk. Pour the mixture evenly over the cake. Cool completely.
In a stand mixer or bowl with a hand mixer, whip cream cheese until smooth. Add vanilla extract and powdered sugar and whip again until incorporated well and smooth. Scrape down the edges of the bowl as needed.
Gradually beat in the heavy whipping cream. When stiff peaks form (mixture holds its shape), the frosting is complete.
Spread the icing all over the cake. Slice and serve.

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to 3 days. Let the chill come off the cake for 10 minutes before serving.

You can freeze slices of the cake too for up to 2 months, then thaw overnight in the fridge.

It's also so easy to make this cake ahead of time. Just bake, add the soak, and top with the frosting before storing in the fridge.

Tips:

Swap the white cake mix for yellow. You can easily use yellow too, just buy your favorite brand.
Always buy lemonade mix for the best results. It has that concentrated lemony flavor that really makes every bite shine.
Poke the cake when it's still a bit warm. You want the glaze to soak into the cake as it cools for that ultimate moist texture.
Cool the cake completely before icing. If it's warm, you could risk the icing melting all of your cake.
Fully soften the cream cheese for the frosting as well as the butter. A key step to making that frosting light and fluffy.

Nutrition

Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!