Easy Lemonade Cake Recipe with Cream Cheese Frosting (Print version)

A bright 9x13 lemonade cake with a sweet-tart soak and fluffy cream cheese frosting.

# Ingredients:

For the cake

01 - 1 box (15.25 oz / 432 g) lemon cake mix
02 - 3 large eggs
03 - 1 cup (240 ml) water
04 - 1/2 cup (120 ml) vegetable oil
05 - 1 tablespoon finely grated lemon zest
06 - Nonstick baking spray or butter, for the pan

For the lemonade soak

07 - 1 cup (240 ml) frozen lemonade concentrate, thawed
08 - 1 cup (120 g) powdered sugar

For the cream cheese frosting

09 - 8 oz (225 g) cream cheese, softened
10 - 1/2 cup (113 g) unsalted butter, softened
11 - 3 1/2 cups (420 g) powdered sugar, plus more if needed
12 - 3 tablespoons frozen lemonade concentrate, thawed
13 - 1 teaspoon vanilla extract
14 - 1/4 teaspoon fine salt
15 - 1 teaspoon lemon zest, plus more for garnish

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with nonstick spray or butter.
02 - In a large bowl, beat the lemon cake mix, eggs, water, oil, and lemon zest until smooth, about 2 minutes. Spread the batter evenly in the prepared pan.
03 - Bake for 28-33 minutes, until the top springs back lightly and a toothpick inserted in the center comes out with a few moist crumbs. Cool for 10-15 minutes.
04 - Whisk the thawed lemonade concentrate with powdered sugar until smooth. Poke small holes all over the warm cake, then pour the mixture slowly over the top so it can soak in.
05 - Let the cake cool to room temperature, then cover and refrigerate for at least 1 hour, or until cold.
06 - Beat the softened cream cheese and butter until smooth and fluffy. Add powdered sugar gradually, then beat in lemonade concentrate, vanilla, salt, and lemon zest.
07 - Spread the frosting over the chilled cake. Garnish with extra lemon zest if desired, then chill until ready to slice and serve.

# Good to know:

01 - Plan for at least 1 hour of chilling time before frosting.
02 - Best served cold for clean slices and a brighter lemonade flavor.
03 - Store covered in the refrigerator for up to 4 days.

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