This lemonade cake starts with boxed lemon cake mix, then gets extra citrus flavor from thawed lemonade concentrate in the batter and a quick lemon glaze on top. It bakes in a 9-by-13-inch pan, so it is easy to slice and serve at gatherings without stacking or decorating layers.
Ingredients
- 1 box lemon cake mix, about 15.25 oz (432 g)
- 1 package instant lemon pudding mix, 3.4 oz (96 g); use instant, not cook-and-serve
- 4 large eggs, about 7 oz (200 g) without shells, at room temperature if convenient
- ½ cup neutral oil, such as canola or vegetable oil (120 ml)
- ½ cup water (120 ml)
- ½ cup thawed frozen lemonade concentrate, undiluted (120 ml), divided only if needed for the glaze
- 1 teaspoon finely grated lemon zest (about 2 g), optional but recommended
- 2 cups powdered sugar (240 g), sifted if lumpy
- 1 to 2 tablespoons additional thawed lemonade concentrate for the glaze (15 to 30 ml), as needed
- Pinch of fine salt, about ⅛ teaspoon (0.5 g), for the glaze
Instructions
- Set a rack in the center of the oven and heat it to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) metal baking pan lightly with oil or nonstick spray. If you want easier removal, line the bottom with parchment, leaving a little overhang at the short ends. Measure the lemonade concentrate while it is thawed; do not dilute it as you would for a drink.
- In a large bowl, whisk together the cake mix and instant pudding mix to break up any clumps. Add the eggs, oil, water, ½ cup (120 ml) lemonade concentrate, and lemon zest. Beat with a hand mixer on low for about 30 seconds, just until the dry ingredients are moistened, then beat on medium for 2 minutes. Scrape the sides and bottom once so no dry mix remains. If mixing by hand, whisk vigorously for about 2 minutes; the batter may look slightly thicker than cake mix batter made without pudding.
- Scrape the batter into the prepared pan and spread it evenly into the corners. Tap the pan gently on the counter once or twice to release large air pockets. Avoid vigorous tapping, which can shift the batter and make the cake bake unevenly.
- Bake for 28 to 32 minutes, checking near the short end of the range. The top should spring back lightly when touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter. Because the batter contains eggs, USDA FSIS lists 160°F (71°C) as the safe minimum temperature for egg dishes when checked with a food thermometer; a fully baked cake will exceed that temperature. If the center is still wet, bake for 2 to 3 minutes more and check again rather than relying only on a browned edge.
- Set the pan on a cooling rack for 15 minutes. If you used parchment, lift the cake carefully onto the rack; otherwise, leave it in the pan. Cool for another 45 minutes, until the cake is no longer warm to the touch. Glazing a warm cake can make the sugar melt into a thin, sticky coating instead of staying as a bright layer on top.
- Make the glaze while the cake cools. Whisk the powdered sugar, pinch of salt, and 1 tablespoon (15 ml) lemonade concentrate in a small bowl. Add more concentrate a teaspoon at a time until the glaze is thick but pourable. It should fall from the whisk in a ribbon and briefly hold its shape before settling. Drizzle it over the cooled cake, spreading gently with the back of a spoon if you want an even coating. Let the glaze settle for a few minutes, then cut into 12 pieces.
Tips
- Use concentrate, not prepared lemonade, for the best flavor. Frozen lemonade concentrate is undiluted and gives the cake a distinct sweet-tart citrus note. Bottled or homemade lemonade is much weaker and adds more liquid; if it is all you have, use it in the glaze rather than replacing the concentrate in the batter.
- Measure the glaze gradually. Powdered sugar brands and humidity can affect how much liquid the glaze needs. Start with 1 tablespoon (15 ml) concentrate, then add it a teaspoon at a time. If the glaze becomes too thin, whisk in more powdered sugar, 1 tablespoon (8 g) at a time.
- Do not overmix once the batter is combined. The short mixing time helps give the cake an even, tender crumb. Scrape the bowl so there are no dry pockets, but stop when the batter looks smooth; beating for several extra minutes can make the texture heavier.
- For a milder lemon flavor, adjust the finish rather than the batter. Keep the batter quantities as written, then use less lemonade concentrate in the glaze and thin it with a little water. For a stronger fresh-lemon aroma, add the optional zest; avoid adding extra lemon juice to the batter because it changes the liquid balance.
Serving Suggestions
Serve the cake at room temperature, when the crumb is soft and the glaze is easy to bite through. Cut it into 12 generous squares for dessert or into smaller pieces for a potluck or buffet. A spoonful of lightly sweetened whipped cream, fresh berries, or sliced strawberries makes a simple accompaniment without covering up the lemon flavor. For a summer table, add a few thin lemon slices beside the platter as a garnish, but do not leave cut fruit on the cake for extended storage.
If you are transporting the cake, let the glaze settle before covering the pan. A fitted lid is easiest; otherwise, use a tall cover or tented foil so it does not touch the glaze. Bring chilled portions out shortly before serving if you prefer a softer crumb, but return leftovers to the refrigerator within the storage time described below.
Variations
Make it more tart: Stir an extra ½ teaspoon (about 1 g) lemon zest into the batter and make the glaze with lemonade concentrate rather than water. Zest adds fragrance without significantly changing the batter’s liquid balance. Keep the concentrate in the batter at ½ cup (120 ml), though; adding more can make the cake too wet.
Use a white cake mix: Swap in one 15.25-oz (432-g) white cake mix for the lemon mix and keep the remaining batter ingredients the same. The pudding and lemonade provide lemon flavor, though the result will taste a little less lemon-forward. A teaspoon of lemon zest helps make up the difference.
Skip the pudding mix: You can leave it out if you do not have it. The cake will be a little less plush and may bake slightly sooner, so begin checking around 25 minutes. Do not add extra oil or liquid to compensate; use the same amounts listed for the eggs, oil, water, and concentrate.
Add a berry layer: Serve each slice with fresh raspberries or blueberries, or scatter a small amount over the glaze just before serving. Avoid folding fresh berries into the batter unless you are prepared for a softer, more uneven crumb; their added moisture can affect how the center bakes.
Storage and Reheating
Because the cake contains eggs, refrigerate it in an airtight container or covered pan within 2 hours of baking or serving. It keeps well for 3 to 4 days in the refrigerator. The glaze may become slightly damp as it sits, but the cake will remain moist; let a piece stand at room temperature for about 15 to 20 minutes before eating if you prefer it less chilled. There is no need to reheat the whole cake.
To freeze, wrap individual unglazed pieces tightly, place them in a freezer-safe container, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then add fresh glaze if desired. If the cake is already glazed, freeze slices on a tray until firm before wrapping so the topping is less likely to smear. Thaw in the refrigerator and eat within 3 to 4 days; do not leave it at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use fresh lemonade instead of frozen concentrate?
Fresh or bottled lemonade can work in the glaze, but it is not a direct substitute for concentrate in the batter because it is diluted and adds more liquid for less flavor. For the intended texture and tang, use thawed, undiluted frozen concentrate in the cake. If you use lemonade in the glaze, add it a little at a time until the sugar reaches a drizzle-able consistency.
Can I bake this lemonade cake in a bundt pan?
A bundt pan may work, but this recipe is written for a 9-by-13-inch pan, and the deeper shape will need a different bake time. Grease and flour the bundt pan thoroughly, fill it no more than about two-thirds full, and begin checking around 35 minutes. Keep baking until the center is set and a tester comes out without wet batter; cool it according to the pan’s directions before turning it out.
Why did my cake sink in the middle?
A sunken center often means the cake was removed before the middle had set, the oven door was opened early, or the batter was overmixed. Check the center with a toothpick near the end of baking and give it another few minutes if wet batter clings to it. Also check that your oven is fully preheated and that the cake mix and pudding are both within their best-by dates.
Can I make the cake a day ahead?
Yes. Bake and cool the cake, glaze it, and cover it once the topping has settled. Refrigerate it within 2 hours and serve it the next day; the citrus flavor remains pleasant, though the glaze may soften a little. For a neater finish, you can bake the cake a day ahead and add the glaze shortly before serving.
Can I make this recipe dairy-free?
The cake ingredients listed are typically dairy-free, but mixes and instant pudding products vary, so check the package labels for milk ingredients and allergy warnings. Use a neutral vegetable oil rather than butter. If serving someone with a dairy allergy, check the glaze sugar and any toppings as well, and prevent cross-contact with utensils or pans that have touched dairy.
How do I know the lemonade cake is fully baked?
The top should spring back lightly, the edges should begin to pull from the pan, and a toothpick in the center should come out clean or with a few moist crumbs. A wet smear means it needs more time. Since oven temperatures vary, start checking at 28 minutes and add time in short intervals so the edges do not dry out while the middle finishes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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