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Transform ordinary boxed cake mix into a vibrant summer treat packed with zesty lemon goodness. This cool, invigorating dessert balances sweet and tart flavors beneath fluffy cream cheese topping. The game-changer? Thawed lemonade concentrate delivers powerful citrus punch in every mouthful.
I went through so many different lemon cake trials before settling on this one. The lemonade concentrate really does the trick, giving you bold tangy flavor without any complicated steps.
Key Ingredients Breakdown
- Lemon cake mix (15.25 ounces): Go for Duncan Hines or Betty Crocker. Check that it has a fresh lemony smell.
- Fresh eggs (3): Room temperature large grade A eggs give the best texture.
- Vegetable oil (½ cup): New canola or standard vegetable oil works great.
- Water (1 cup): Use filtered to avoid any weird taste.
- Frozen lemonade concentrate: Try Minute Maid or Simply Lemonade for top flavor.
- Powdered sugar: Sift it first for a lump-free topping.
- Cream cheese (8 ounces): Full-fat Philadelphia makes the silkiest frosting.
- Butter (½ cup): European style adds extra creaminess.
- Salt: A tiny bit cuts through the sweetness.
- Optional toppings: Fresh lemon zest or sugared lemon slices for extra flair.
Whipping Up Your Lemonade Cake
- Prep Work
- Bring everything to room temp. Warm oven to 350°F and put parchment in your pan with edges hanging out.
- Blending The Batter
- Throw cake mix, eggs, oil and water into your mixer. Beat about 2 minutes until it looks smooth and silky.
- Into The Oven
- Dump batter in the pan and level it out. Tap the pan firmly on the counter to get rid of bubbles. Bake until a toothpick comes out mostly clean.
- Flavor Boost
- While still hot, poke lots of holes in the cake with a fork. Stir lemonade concentrate with powdered sugar till smooth.
- The Soak
- Drizzle your lemonade mix gradually over the hot cake, making sure it gets into all the holes.
- Whipping Frosting
- Beat cream cheese till fluffy, then mix in butter. Gradually add powdered sugar, lemonade concentrate and salt.
- Final Flourish
- After cake cools totally, spread frosting in wavy motions. Create fun swirls if you want.
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My grandma always told me warm cake drinks up flavor best. If you wait too long, the lemonade just pools on top instead of going deep inside.
Dishing Up Your Creation
Chill cake at least 4 hours but overnight is better. Pull it out 20 minutes before you eat. Use a knife dipped in hot water for clean cuts. For gatherings, serve on a cold platter. Toss on some fresh mint for a prettier look.
Mix It Up
Get creative with different concentrates. Pink lemonade makes a sweeter, rosy cake. Add some mashed raspberries for a fruity kick. Tuck in fresh strawberry slices for a summery berry version.
Keeping It Fresh
Plain cake stays good wrapped tight at room temp for a day. Keep in the fridge up to five days in something airtight. Double wrap and freeze for up to three months. Once you add frosting, always keep it cold up to five days covered. Freeze single pieces up to a month. Don't leave cream cheese frosting out at room temperature.
Do-Ahead Options
Make and soak cake up to 3 days early, Whip up frosting 2 days ahead, Put them together within 4 hours of eating.
I've learned from years of baking this cake that good chilling creates the perfect texture. Watching the lemonade sink into each layer takes me back to sunny afternoons making fresh lemonade with my children.
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Frequently Asked Questions
- → Can I make this cake early?
- Totally! Keep it in the fridge for up to 3 days. The lemonade helps keep it moist.
- → What to do if there’s no lemonade concentrate?
- Reduce fresh lemonade instead, but frozen concentrate gives the best flavor.
- → What’s the purpose of poking holes in the cake?
- The lemonade soaks through the layers, making them extra moist and flavorful.
- → Can I swap out the cake mix?
- Sure! White or yellow mixes work great. Lemon mix makes it even more citrusy.
- → What’s the best temperature for serving?
- Keep it chilled for the best texture. The frosting and lemonade stay perfectly fresh this way.