Here’s a full recipe for a Soft, Tangy, and Creamy Lemonade Cake with Lemon-Cream Cheese Frosting 🍋🎂
Lemonade Cake with Lemon-Cream Cheese Frosting
Ingredients
For the Cake:
- 1 box yellow cake mix (or homemade yellow cake batter)
- 1 small package (3 oz) lemon Jell-O or lemon gelatin
- 4 large eggs
- ½ cup vegetable oil
- 1 cup lemonade (fresh or store-bought)
For the Lemon-Cream Cheese Frosting:
- 225 g (8 oz) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional, for extra zing)
Instructions
1. Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- In a large bowl, combine yellow cake mix and lemon gelatin.
- Add eggs, oil, and lemonade. Beat on medium speed until smooth and creamy.
- Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
2. Make the Lemon-Cream Cheese Frosting
- In a mixing bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, 1 cup at a time, beating well.
- Add lemon juice and zest, and beat until light and fluffy. Adjust sugar for desired sweetness.
3. Assemble
- Spread frosting evenly over cooled cake.
- Optional: Decorate with lemon slices or sprinkle of lemon zest for garnish.
Tips for the Perfect Cake
- Use fresh lemonade for a bright, natural flavor.
- Make sure the cake is fully cooled before frosting to prevent melting.
- For extra moistness, brush cake with a little lemonade syrup before frosting.
If you want, I can also share a mini cupcakes version or layered version with lemon curd filling — it’s insanely good 🍋💛
Do you want me to do that?
