Ultra Moist Lemonade Cake

This ultra-moist lemonade cake has been my family's go-to summer dessert for years. The secret is using frozen lemonade concentrate in every component – the cake, glaze, and frosting – creating layers of bright citrus flavor that perfectly balance the sweetness.

I first made this cake for my daughter's outdoor birthday party during a particularly hot July. The refreshing lemonade flavor was such a hit that guests were asking for the recipe before they even finished their slices.

Ingredients

• Lemon cake mix: Provides the perfect base for building our lemonade flavor and saves time
• Frozen lemonade concentrate: The star ingredient that infuses every component with authentic lemonade flavor
• Cream cheese: Creates an irresistibly tangy frosting that complements the sweet cake
• Milk: Adds moisture and richness to the cake layers
• Powdered sugar: Creates the perfect consistency for both the glaze and frosting
• Butter: Adds richness and stability to the cream cheese frosting
• Vanilla extract: Enhances the overall flavor profile with subtle warmth

I always keep a can of frozen lemonade concentrate in my freezer during summer months. The concentrated flavor is much more vibrant than using lemon juice alone and gives this cake its signature taste.

Step-by-Step Instructions

Start With The Cake Batter:

Begin by preheating your oven to 350°F and thoroughly spraying two 8-inch round cake pans with baking spray. In your stand mixer with the paddle attachment, combine the cake mix, eggs, milk, oil, and 2 tablespoons of thawed lemonade concentrate. Mix on low for 30 seconds, then increase to medium speed for 2 minutes until smooth and well combined. Be sure to scrape down the sides of the bowl for even mixing.

Bake To Perfection:

Pour the batter evenly between your prepared pans and bake for 25-30 minutes. You will know they are done when the centers are set and a toothpick inserted comes out clean. The most common mistake is overbaking, which results in dry cake, so watch carefully during those final minutes.

Cool Properly:

Allow the cakes to cool completely in their pans for about an hour. This step is crucial. Do not attempt to remove them while warm as the cakes are extremely moist and can break apart. Patience here makes all the difference in your final presentation.

Prepare The Glaze:

Once cooled, level the tops of your cakes with a serrated knife to create flat surfaces. If they baked evenly and don't need leveling, poke holes across the tops with a skewer. Mix powdered sugar, 2 tablespoons of lemonade concentrate, and water in a bowl until smooth. Pour this glaze evenly over both cakes while they are still in their pans.

Add The Secret Step:

Cover the glazed cakes and refrigerate for at least an hour, though overnight is ideal. This resting period allows the glaze to fully penetrate the cake, creating incredible moisture and distributing the lemonade flavor throughout every bite.

Create The Frosting:

In your stand mixer, beat the room temperature cream cheese and butter for 2 minutes until creamy and fully incorporated. Add the lemonade concentrate and vanilla, then gradually incorporate the powdered sugar. The final texture should be smooth and spreadable but firm enough to hold its shape.

Assemble The Cake:

Carefully remove the chilled cakes from their pans by running a knife around the edges. Place the first layer on your serving plate, add a generous amount of frosting on top, then position the second layer. Cover the entire cake with the remaining frosting, creating decorative swirls if desired.

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Making this cake always reminds me of my grandmother, who taught me that adding a "soaking glaze" was the secret to cakes that stayed moist for days. She would always say, "A good cake needs time to get acquainted with its flavors," and this lemonade cake proves her right every time.

Make-Ahead Magic

This cake actually improves with time, making it perfect for busy hosts. You can bake the layers up to two days in advance, apply the glaze, and store them covered in the refrigerator. On serving day, simply prepare the frosting and assemble. The glaze works its magic during this resting time, creating an incredibly moist texture that would be impossible to achieve same-day.

Seasonal Variations

While classic lemonade is the star here, this recipe welcomes creative twists based on what is available seasonally. Pink lemonade concentrate creates a beautiful blush-colored cake perfect for baby showers. During summer, add a cup of fresh blueberries to the batter for a delightful lemonade-blueberry cake. In winter months, try cranberry-lemonade concentrate for a holiday twist with beautiful pink-hued frosting.

Serving Suggestions

For the ultimate summer dessert experience, serve this cake slightly chilled with fresh berries on the side. The cool temperature highlights the refreshing lemonade flavor, particularly welcome on hot days. For special occasions, garnish with thin lemon slices, fresh mint leaves, or candied lemon peel. A scoop of vanilla ice cream alongside creates a perfect temperature and flavor contrast.

Frequently Asked Questions

→ How do I ensure the cake stays moist?

Use the lemonade glaze to soak each cake layer thoroughly before frosting. This will lock in moisture and boost flavor.

→ Can I substitute fresh lemonade for concentrate?

While fresh lemonade can work, using concentrate provides a stronger and more consistent flavor in the cake and glaze.

→ What tips can help with frosting the cake?

Ensure the cakes are fully cooled and refrigerated before frosting. This prevents the frosting from melting or sliding off.

→ How should I store leftovers?

Store the frosted cake in an airtight container in the refrigerator for up to three days. Bring it to room temperature before serving.

→ Can I make this cake ahead of time?

Yes, you can prepare the cake and glaze a day ahead. Frost it just before serving for the best texture and freshness.