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This Lemonade Cake is the perfect summer cake. Cool, creamy, and filled with an abundance of lemon flavor.
Delicious Lemonade Poke Cake
If you love lemon, then you will love this lemonade cake (or it’s also known as a lemonade poke cake because you poke holes in the warm cake and let tons of lemon-y goodness flow down through the cake before frosting). Oh YEAH!
My cake doesn’t require any lemon extract but relies on lemon flavored cake, thawed lemonade concentrate, and fresh lemon zest. Doesn’t that just sound divine?!?!?
Ingredient notes and substitutions:
- lemon cake mix (or your favorite lemon cake recipe)
- instant lemon pudding
- large eggs
- vegetable oil
- water
- frozen lemonade concentrate
- confectioner sugar (aka powdered sugar)
- whipped topping
- marshmallow creme
- grated lemon zest
- stand mixer or handheld mixer
- baking pan
How to Make this Recipe:
- Preheat oven to 350 degrees F.
- Lightly coat a 13×9 baking pan with non-stick cooking spray. In a large mixing bowl, whisk together the cake mix and pudding. Beat, on medium speed, in the eggs, oil and water until well combined. Pour into prepared 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 or until room temperature.
- 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 ingredients, starting with 1 cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting. Spread over cake.
- Store in refrigerator until ready to serve. Store leftovers in refrigerator covered with plastic wrap.
Lemonade Cake
This Lemonade Cake is the perfect summer cake. Cool, creamy, and filled with an abundance of lemon flavor.
Ingredients
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
Instructions
Cake
- Preheat oven to 350 degrees F.
- Lightly coat a 13x9 baking pan with non-stick cooking spray. In a large mixing bowl, whisk together the cake mix and pudding. Beat in the eggs, oil and water until well combined. Pour into prepared 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 ingredients, starting with 1 cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting. Spread over cake.
- Store in refrigerator until ready to serve. Store leftovers in refrigerator covered with plastic wrap.
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