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When life hands you lemons,make lemonade cake! This moist lemon cake drizzled and filled with an easy lemon filling will remind you of summer any time of year.


  • 1 Box lemon or yellow cake mix, water, vegetable oil and eggs called for on cake mix box
  • 1 can(6 oz) frozen lemonade concentrate, thawed
  • 3/4 cup powdered sugar
  • 1 container of whipped fluffy white or fluffy lemon frosting
  • Yellow colored sugar,if desired


  • Heat oven to 350.(325. for dark or nonstick pan.
  • Make cake as directed on box for 13x9-inch pan.
  • Cool 15 minutes.
  • Mix lemonade concentrate and powdered sugar.
  • Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
  • Drizzle lemonade mixture evenly over top of cake.
  • Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
  • Spread frosting over top of cake.
  • Sprinkle with sugar. Store covered in refrigerator.

Categories: Cake  Dessert 
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