Lemonade Cake

Brandi Kirkpatrick


I have had a love affair with BettyCrocker.com for years! This is one of my favorite birthday cakes to make myself (I am a little OCD). Anyway, the more lemon the better in my mind. I usually frost it with a traditional butter cream or a lemon scented frosting, it's yummy!


★★★★★ 1 vote

20 Min
30 Min


Add to Grocery List

  • ·
    1 box betty crocker® supermoist® lemon or yellow cake mix
  • ·
    water, vegetable oil and eggs called for on cake mix box
  • ·
    1 can (6 oz) frozen lemonade concentrate, thawed
  • ·
    3/4 cup powdered sugar
  • ·
    frost with favorite vanilla/lemon fronsting

How to Make Lemonade Cake


  1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
  2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
  3. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.

Printable Recipe Card

About Lemonade Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

Show 3 Comments & Reviews

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