Easy Lemon Cake

Turn simple box mix into an amazing tangy treat bursting with citrus goodness. This balanced sweet-tart cake gets topped with velvety cream cheese icing. The magic happens when you add frozen lemonade concentrate, packing every bite with zingy lemon flavor.

I've tried tons of lemon cake versions, but this one stands out because it's packed with citrus punch while being super easy to put together.

Key Ingredients Breakdown

• Box lemon cake mix (15.25 ounces): Go for Duncan Hines or Betty Crocker for best results. Make sure it smells fresh with a strong lemon scent.
• Large eggs (3): Need to be A or AA grade at exactly room temp (68-72°F). Look for intact, clean shells.
• Vegetable oil (½ cup): Pick newly opened canola or regular vegetable oil. Don't use olive or coconut varieties.
• Room temperature water (1 cup): Use filtered or spring water at 70°F to avoid any metallic hints.
• Frozen lemonade concentrate (1 cup for cake + 3 tablespoons for frosting): Pick Minute Maid or Simply Lemonade brands, completely thawed.
• Powdered sugar (1 cup for soaking + 3-4 cups for frosting): Get fresh, sifted cane sugar for smooth texture.
• Full-fat cream cheese (8 ounces): Philadelphia original works best, left out for an hour to soften.
• Unsalted butter (½ cup): Choose European-style with 82% fat, softened for 45 minutes.
• Fine sea salt (1 small pinch): Diamond Crystal fine grain is ideal.
• Optional toppings: Fresh lemon zest, candy lemon slices, or pretty edible blooms.

Crafting Your Citrus Delight

Getting Ready

Let all items reach room temp (68-72°F). Heat oven to 350°F with rack in middle. Line a 9x13-inch pan with parchment paper, leaving extra hanging over sides.

Blending Everything

Put cake mix, eggs, oil, and water in stand mixer with paddle. Mix at medium for exactly 2 minutes until it's smooth.

Oven Time

Spread mix in your lined pan, smoothing the top. Tap pan on counter three times to pop air bubbles. Bake 28-33 minutes until toothpick shows just a few moist bits.

Adding Moisture

While still hot (around 180°F), poke holes every ½ inch with a fork. Mix 1 cup thawed lemonade concentrate with sifted powdered sugar until smooth.

Flavor Boost

Pour your lemonade mix evenly over the hot cake, making sure it goes into all the holes.

Making Frosting

Beat soft cream cheese until smooth. Add butter and mix until blended. Slowly add sifted sugar, lemonade concentrate, and salt.

Putting It Together

Once cake cools completely, spread frosting in wavy motions using an offset spatula. Create fun swirls if you want.

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My grandma always told me that the key to good soaking is watching the temp of both your cake and liquid. If either's too cold, the cake won't soak up the goodness.

Stunning Serving Ideas

Cool the cake at least 4 hours, but overnight works better. Take it out 20 minutes before you serve. Cut with a saw-edged knife dipped in hot water for clean edges. Serve on a cold platter for summer parties. Single slices look fancy on dessert plates with some fresh mint.

Tasty Twists

Switch things up with these fun flavor changes. Try making it with pink lemonade concentrate for a sweeter, tangier taste. Want something bolder? Mix in some raspberry puree for a tart kick. Or go for a strawberry version by adding fresh crushed berries throughout for natural sweetness and bright color.

Keeping It Fresh

If you haven't frosted your cake yet, wrap it tight and keep it on the counter for up to a day. In the fridge, pop it in an airtight box for up to five days. Need to keep it longer? Double-wrap in plastic and foil and freeze for up to three months. Always keep frosted cakes in the fridge in a covered container for up to five days. For freezing, wrap single slices and use within a month. Never leave cream cheese frosting out at room temp.

Plan-Ahead Pointers

• You can bake and soak the cake 3 days early
• Frosting keeps 2 days when stored on its own
• Put everything together within 4 hours of serving for best looks

Over the years I've worked on this treat, I've found that letting it chill creates the best texture. The way the lemonade soaks through reminds me of sunny afternoons making fresh-squeezed lemonade with my kids.

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Frequently Asked Questions

→ Can I prep this cake early?

Definitely! Keep it in the fridge, covered, for up to 3 days. The lemonade soak helps it stay moist.

→ What if frozen lemonade isn't an option?

Fresh lemonade cooked down to a concentrate works as a substitute, but frozen concentrate gives the best results.

→ Why are holes poked in the cake?

The holes let the lemonade soak seep in, ensuring the whole cake stays flavored and moist.

→ Is another cake mix flavor okay?

Sure! White or yellow mix works fine, but lemon really intensifies the citrusy taste.

→ Should this dessert be chilled?

Yes, it's best cold because of the lemonade soak and cream cheese frosting.