This lemonade cake is the kind of dessert that shows up and steals the spotlight. It’s zesty, light, and has that unmistakable lemonade zing that wakes up your taste buds without overwhelming them. Think sunshine in a slice, minus the sunburn. I made this cake one weekend after a particularly rough week—you know, one of those weeks where the laundry wins and the dishwasher quits. I needed a win, and this cake delivered. The smell alone brought me back to summers with my grandma, who used to keep a pitcher of fresh lemonade on the porch and a stash of cake mix in the pantry just in case guests dropped by. This recipe blends both of those memories into something sweet, easy, and just indulgent enough to make the moment better. It’s a one-bowl kind of day, no fancy tools required. Just you, a whisk, and the willingness to lick the spoon—don’t worry, I won’t tell. If you’re into sweet easy recipes that don’t come with a mile-long list of ingredients, this one’s about to be your new go-to.

1) Key Takeaways
2) Easy Lemonade Cake Recipe
3) Ingredients for Lemonade Cake
4) How to Make Lemonade Cake
5) Tips for Making Lemonade Cake
6) Making Lemonade Cake Ahead of Time
7) Storing Leftover Lemonade Cake
8) Try these cake recipes next!
9) Lemonade Cake Recipe
10) Nutrition

1) Key Takeaways

A cheerful citrus dessert that’s simple, zesty, and light
Uses lemonade concentrate and pudding mix for easy prep
Perfect as a summer treat, weekend bake, or potluck crowd-pleaser
Takes just 35 minutes from start to finish

2) Easy Lemonade Cake Recipe

We all have those days when we need a win. For me, it was a Saturday with dishes stacked high and zero desire to meal prep. I needed something that felt easy and sunny. That’s when this lemonade cake became my fix. It takes the idea of sweet easy recipes to a whole new level of bright and simple.

The first bite? Tangy. Light. Sweet. All those things you want from lemonade but baked into a cake you can eat with a fork. It smells amazing while it bakes. You’ll swear someone just squeezed lemons all over your kitchen, in the best way possible. Quick and easy recipes rarely feel this rewarding, but this one does.

This lemonade cake has earned a permanent spot in my recipe binder. If you love sweet easy recipes, or air fryer desserts easy recipes (but want a break from the fryer), this bake is your answer. You’ll get flavor without fuss, and honestly, that’s a pretty good deal.

3) Ingredients for Lemonade Cake

1 box white or yellow cake mix — Grab whatever’s in the pantry. It’s your shortcut to that soft crumb without a mixing marathon.

1 small box instant lemon pudding mix — This adds that citrus punch and keeps the cake rich and fluffy without being too heavy.

3/4 cup lemonade (from concentrate) — You want that concentrated zing. It’s the hero here. Fresh won’t hit the same way.

1/2 cup vegetable oil — For that moist texture (yes, we said it). Oil keeps things light and bouncy, not dense.

4 large eggs — Room temp if you can. They help the batter hold together and give you that tender crumb we all love.

4) How to Make Lemonade Cake

Step 1. Preheat your oven to 350°F and grease a 9×13 pan. I’ve skipped the grease once, and trust me, you don’t want to make that mistake.

Step 2. In a big bowl, combine the cake mix and lemon pudding powder. Whisk it like you’re getting paid.

Step 3. Pour in the lemonade, oil, and eggs. Stir it all until smooth. If you have a hand mixer, now’s a good time. If not, good ol’ elbow grease works.

Step 4. Pour the batter into your prepared pan and smooth the top. It’ll look sunshine-y and thick—that’s what you want.

Step 5. Bake for 25 to 30 minutes. Use the toothpick trick. Clean toothpick? You’re golden. Cake stuck to the toothpick? Give it a few more minutes.

Step 6. Cool completely before slicing. Tempting as it is, let it set. Your future self will thank you.

5) Tips for Making Lemonade Cake

Use pink lemonade concentrate for a twist on color and flavor. It adds a soft rose tint and tastes a bit sweeter. I’ve done both versions, and they’re equally good.

Skip the frosting if you want. Just dust powdered sugar over the top and let the cake shine. It’s one of those sweet easy recipes that doesn’t need much help to taste great.

Want to dress it up? Add a lemon glaze—just powdered sugar with a little lemonade stirred in. Drizzle and go. It’s a simple add-on for folks who love easy recipes for dinner but crave a fun dessert on the side.

6) Making Lemonade Cake Ahead of Time

You can bake this lemonade cake a day in advance, and it’ll still taste fresh. Let it cool, then wrap the pan in foil. Leave it on the counter if you’re serving it the next day.

If you want to freeze it, go for it. Slice the cake, wrap each piece in plastic, and then tuck them into a freezer bag. Pull a piece out when you want a quick dessert fix. That’s one reason sweet easy recipes like this one are great for busy folks.

If you add glaze or frosting, wait to do that until after the cake thaws. Otherwise, things get a bit sticky. Ask me how I know.

7) Storing Leftover Lemonade Cake

Store leftover cake covered on the counter for up to three days. After that, the texture starts to shift. But really, it rarely lasts that long at our house.

For longer storage, pop slices in the fridge. It gives you a firmer bite and a little extra tang. Pair it with coffee for a sweet breakfast treat—nobody’s judging.

This recipe falls in line with cheesey potatoes easy recipe style desserts—it’s comforting, low-lift, and always welcome after dinner.

8) Try these cake recipes next!

9) Lemonade Cake Recipe