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Transform ordinary cake mix into a vibrant summer treat packed with zesty lemon goodness. This cool, invigorating cake blends sweet and tart flavors beneath creamy cheese frosting. What makes it special? The frozen lemonade concentrate packs a punch of citrus in every mouthful.
I went through so many lemon cake attempts before settling on this one. The secret weapon is definitely the lemonade concentrate, which gives you that bold citrus kick without any guesswork.
Key Ingredients Breakdown
- Lemon cake mix (15.25 ounces): Go for Betty Crocker or Duncan Hines. Check that it has a fresh lemony scent.
- Fresh eggs (3): Room temperature large grade A eggs give the best texture.
- Vegetable oil (½ cup): Newly opened canola or standard vegetable oil works great.
- Water (1 cup): Use filtered water to avoid any strange tastes.
- Frozen lemonade concentrate: Simply Lemonade or Minute Maid will give you the tastiest outcome.
- Powdered sugar: Sift it first for a lump-free frosting.
- Cream cheese (8 ounces): Philadelphia full fat makes the smoothest, richest frosting.
- Butter (½ cup): Try European style for extra creaminess.
- Salt: A tiny bit cuts through the sweetness wonderfully.
- Optional toppings: Fresh lemon zest or sugared lemon slices add a fancy touch.
Crafting Your Ultimate Lemonade Cake
- First Steps
- Bring everything to room temperature. Warm your oven to 350°F and put parchment in your pan with some hanging over the edges.
- Preparing The Batter
- Combine cake mix, eggs, oil and water in your mixer. Beat for about 2 minutes until you see a smooth, silky batter.
- Into The Oven
- Transfer the mixture to your pan and level the surface. Bang the pan on the counter a few times to release air bubbles. Bake until a toothpick comes away mostly clean.
- Flavor Boost
- While still hot, poke the cake all over with a fork. Mix your lemonade concentrate with powdered sugar till it's smooth.
- The Soak
- Gradually pour your lemonade mixture over the warm cake, making sure it seeps into all the holes.
- Whipping Up Frosting
- Whip the cream cheese till fluffy, then add butter. Gradually mix in powdered sugar, lemonade concentrate and salt.
- Final Flourish
- After the cake cools completely, spread frosting in generous waves. Create fancy swirls if you want to show off.
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My grandma always told me warm cakes drink up flavor better. If you wait too long, the lemonade just pools on top instead of getting absorbed.
Enjoying Your Cake
Chill the cake at least 4 hours or overnight. Take it out about 20 minutes before you'll eat it. Cut with a warm knife for tidy slices. For gatherings, use a cold platter. Add some fresh mint for a pretty look.
Flavor Variations
Get creative with different lemonade types. Pink lemonade creates a sweeter cake with a lovely color. Add some raspberry puree for a fruity twist. Put fresh strawberries between layers for a summery berry version.
Keeping It Fresh
Unfrosted cake stays good wrapped tight at room temp for a day. In the fridge, it'll last five days in a sealed container. You can freeze it up to three months if wrapped twice. With frosting, always keep it refrigerated for up to five days covered. Freeze single pieces up to a month. Don't leave cream cheese frosting out at room temperature.
Prep In Advance
Make and soak your cake up to 3 days early, Fix the frosting 2 days ahead, Combine everything within 4 hours of when you'll serve it.
I've learned from years of baking this cake that proper cooling gives you the best consistency. Watching the lemonade soak through each layer brings back memories of sunny afternoons making fresh lemonade with my children.
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Common Questions
- → Can I make it ahead of time?
- Sure thing! Store it in the fridge for up to 3 days. The lemonade keeps the cake nice and moist.
- → What if I can’t find frozen lemonade?
- You can simmer regular lemonade to concentrate the flavor. Though, frozen concentrate delivers the best taste.
- → Why do we poke holes in the cake?
- The holes let the lemonade soak deep into the layers, keeping the cake flavorful and moist all through.
- → Can I use a different kind of cake mix?
- Yellow or white cake mixes are great choices. Lemon-flavored mixes will make it even more citrusy.
- → How cold should this be served?
- Serve straight from the fridge so the frosting stays firm and the cake feels refreshing.