Lemonade Cake

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This homemade Lemonade Cake with its bright, lemony flavor is perfect for spring and summer gatherings!

We just love lemon cakes, and this soft lemonade bundt cake is not only delicious, but it is simple to make too!

The lemonade flavor comes from frozen lemon concentrate as well as a splash of lemon extract for a cake that is a wonderful balance of tartness and sweetness.

This isn't our first Lemonade Cake, we have a popular Strawberry Lemonade Cake and Pink Lemonade Cake as well!

How to Make Lemonade Cake

This lemonade cake is based on our scratch Orange Cake recipe, but swapping out the orange concentrate and extract for lemon!

You can find the full, printable recipe card further down in this post. Here is a quick look at our steps!

  • First, preheat the oven to 325℉. Grease and flour a bundt pan. (We used a bundt pan with a 12 cup baking capacity, which measures 10 inches across.)
Bundt pan that has been greased and floured
  • Dry Ingredients: In a medium sized mixing bowl, whisk the flour, baking powder and salt for 30 seconds. Set aside.
Bowl of dry ingredients with whisk
Lemonade Concentrate
  • In another bowl, add the ¾ cup thawed lemonade concentrate, vegetable oil, milk and lemon extract. Set aside.
  • In the bowl of your mixer, add the butter and mix at medium speed until smooth.
  • Gradually add the sugar and mix for 3 to 5 minutes until lightened in color and fluffy.
Butter and sugar mixture in mixing bowl with paddle attachment
  • Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
  • With the mixer on low speed, alternately add the flour mixture and the lemonade mixture, beginning and ending with the dry ingredients. (That will be three additions of dry and two of liquid).
  • Scoop the lemonade cake batter into the prepared bundt pan, and smooth over the top if needed with the back of a spoon.
Smoothing lemonade cake batter with smooth in bundt pan
  • Bake at 325 degrees for 55-60 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool 5 to 10 minutes and turn out. *Baking times may vary based on the size of your pan, your oven, etc.
Freshly baked Lemonade Cake in pan on cooling rack

Easy Lemon Glaze

We love to dress up our bundt cakes and pound cakes with a simple glaze. Today's glaze a a combination of confectioners' sugar, a splash of milk, a pinch of salt, lemon extract, and yellow coloring.

The glaze not only makes the cake look nicer, but it also adds a boost of lemon flavor.

It can be spooned over the cooled cake, or applied with a disposable piping bag (with the tip snipped away) for more control.

Glazing lemonade cake with lemon glaze

Finally, we topped the lemonade cake with fresh lemon slices.

Lemonade Cake on pedestal

FAQs

Yes! Just as with the majority of our cakes, from (carrot cake to buttermilk pound cake, marble cake and more) this cake freezes perfectly.

If you'd like to freeze this cake, wrap it tightly in a layer or two of plastic wrap followed by aluminum foil while the cake is slightly warm or at room temperature. The cake will stay fresh in the freezer for up to three months.

To Thaw: Move the cake from the freezer to the refrigerator the night before (still wrapped). The next morning, move the cake from the refrigerator to the kitchen counter and continue to thaw.

Once condensation has stopped forming on the foil, you can remove the wrapping.

We don't recommend this. If you were to use lemonade rather than lemonade concentrate, you will not have the same boost of lemon flavor or the nice bit of tartness that the concentrate provides. If you prefer not to use lemonade concentrate, you should try our Lemon Bundt Cake!

For this cake, we used a 10 inch bundt pan which has a baking capacity of 12 cups. If you are baking with a smaller pan, you'll just need to make sure that you do not fill the batter more than ⅔-3/4 full (to prevent overflow).

You may also need to increase the bake time if using a smaller pan, as the batter will fill it a bit more than the pan that we used.

No, this Lemonade Cake can be stored in an airtight container or under a cake dome at room temperature.

We have a few more Lemon Bundt Cake Recipes that you need to try! Our Lemon Pound Cake is so moist and velvety soft. Our Lemon Bundt Cake, and Lemon Blueberry Pound Cake are also favorites on our site.

More Lemon Cakes

We've made many delicious Lemon Cakes over the years! Our Lemon Cake from Scratch and Lemon Velvet Cake are two of our most popular layer cakes. We also have a very popular Lemon Cake Mix recipe!

If you're feeling fancy, our Limoncello Cake and Lemon Mascarpone Cake are perfect for special occasions!

Here are a few more:


Enjoy the Recipe!

Thanks so much for stopping by! We hope that you enjoy this Lemonade Cake as much as we have. It would be a perfect summer cake, birthday cake recipe, potluck dessert, or just because! The lemon lovers in your life will love it!

For even more Bundt Cakes, make sure to check out our collection of 30+ Bundt Cake Recipes!

Slice of Lemonade Cake on a white plate
Sliced Lemonade Cake on pedestal

Lemonade Cake

This moist, scratch Lemonade Bundt Cake is so delicious, bright, and flavorful! It is perfect for spring and summer celebrations!
Prep Time: 15 minutes
Cook Time: 1 hour
Course: Dessert
Servings: 15
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Equipment

Ingredients

  • ¾ cup (170g) unsalted butter, softened (The equivalent of 1 ½ sticks of butter)
  • 2 cups (400g) sugar
  • 4 large eggs, room temperature
  • 3 cups (342g) cake flour
  • 3 teaspoons (12g) baking powder
  • ½ teaspoons (3g) salt
  • ¾ cup (190g) lemonade concentrate, thawed
  • ¼ cup (54g) vegetable oil (we use canola oil)
  • ½ cup (121g) milk (we use whole milk)
  • 2 teaspoons (8g) Lemon extract

Easy Lemon Glaze

  • 2 cups confectioners sugar (measure then sift)
  • 3 tablespoons milk (add additional as needed in small increments)
  • pinch of salt
  • 1 teaspoon lemon extract
  • Yellow Coloring Gel (very small amount) (Optional)

Instructions

For the Cake

  • Preheat the oven to 325℉. Grease and flour a bundt pan. We used a baking pan with a capacity of 12 cups (10 inches across).
  • In a medium bowl, whisk the flour, baking powder and salt for 30 seconds. Set aside.
  • In another bowl, add the ¾ cup thawed lemonade concentrate, vegetable oil, milk and lemon extract. You'll notice that the milk takes on the look of buttermilk (thickened consistency). Set bowl aside after combining.
  • In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and mix for 3 to 5 minutes until lightened in color and fluffy.
  • Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
  • With the mixer on low speed, alternately add the flour mixture and the lemonade mixture, beginning and ending with the dry ingredients. (That will be three additions of dry and two of liquid).
  • Scoop the lemonade cake batter into prepared bundt pan and smooth with the back of a spoon if needed.
  • Bake at 325℉ 55-60 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool 5 to 10 minutes and turn out. *If the top begins to brown too much, lightly cover with aluminum foil for the last few minutes of baking.

Easy Lemon Glaze

  • Combine ingredients, stirring until smooth. If it is too thick, add more. milk in small increments. If too thin, add additional confectioners sugar. Cover the bowl with plastic wrap until ready to use.

Decorating the Cake

  • Once the cake has cooled, you can spoon the glaze over the cake, or for more control, you can spoon it into a disposable piping bag with the tip snipped away.
  • We added thinly sliced lemons to the center of the cake for decoration.

Notes

Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.

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2 Comments

  1. Sounds delicious, with the lemonade concentrate added. Question....Do you think adding lemon zest would ramp up the lemon flavor?